Sloppy Joes are really just a burger bun filled with bliss. These are really good with sweet potato fries or potato wedges and salsa or just loads of guac. Just sayin’.
Sloppy Josephs [Vegan, Gluten-Free]
- 1 cup of dry green or brown lentils, cooked in vegetable stock
- 1 small white onion, finely diced
- 1 bell pepper, finely diced
- 1 chili pepper, minced (optional, depending on how spicy you want ‘em)
- 2 plum tomatoes, chopped
- 2 garlic cloves, minced
- 2 Tbsp. ketchup
- 1 Tbsp. tomato purée
- 1 tsp apple cider vinegar
- 1/2 tsp chili powder
- 1/2 tsp. cumin
- 1/2 tsp. ground coriander seed
- 1/4 tsp. smoked paprika
- 2 Tbsp. dark brown sugar
- 4 soft bread rolls (gluten-free, if you're trying to avoid it.)
- Sliced avocado
- Begin by cooking the lentils. Rinse them thoroughly and simmer them in vegetable stock, covered, for about 30 minutes. The cook time will vary depending on the variety though so keep an eye on them. They should be nice and tender. Reserve a ladle of the stock before draining them.
- While they’re cooking, prep your veg and spices. Heat a little oil in a skillet over a medium heat and add in the onion and peppers. Cook for about 5 minutes until softened.
- Add in the tomato, garlic and fresh chili and cook for another 2-3 minutes, then add the spice blend and stir through.
- At this stage, check the lentils. If they need a few more minutes to cook, remove your vegetable skillet from the heat and just allow the flavours infuse for a while until the lentils are done, then return to the heat.
- Add the lentils into the pan along with the ladle of reserved stock, ketchup, tomato purée and vinegar. Simmer for about 5 minutes until the liquid reduces.
- Lightly toast your bread rolls and scoop on some of the lentil mix. Top with avocado and hot sauce. Eat.