Lentil Sloppy Joes
These lighter lentil sloppy joes offer all the savory-sweet flavor of a classic messy sandwich, but are entirely plant-based and gluten-free. Easy to prepare in a slow cooker or Instant Pot, they make a hearty and satisfying lunch or dinner. Lentils provide a protein-rich, cholesterol-free, and fiber-packed alternative to ground meat, ideal for chili or bolognese. Serve them on toasted plant-based buns with fresh red onion, creamy avocado, and peppery greens.
Instructions
- 1
Pick over the green lentils (450 g) and discard any stones or debris. Rinse and drain the lentils.
- 2
Heat the olive oil (1 tbsp) in a skillet over medium heat. Sauté the yellow onion (180 g) and green bell pepper (150 g) until softened. Add to the slow cooker or Instant Pot.
- 3
Add the rinsed green lentils (450 g), tomato sauce (425 g), ketchup (0.5 cup), yellow mustard (2 tbsp), maple syrup (2 tbsp), chili powder (1 tbsp), apple cider vinegar (2 tbsp), vegan worcestershire (1 tbsp), and vegetable broth (950 ml) to the slow cooker or Instant Pot.
- 4
Cover and cook on high for hours (4) or low for 8 hours in the slow cooker.
- 5
Alternatively, cook on high pressure in the Instant Pot for minutes (15), with the valve sealing, then let the pressure naturally release for 10-15 minutes.
- 6
Lightly toast the buns (1 loaf). Serve the vegan lentil sloppy joe filling on the bread, with slices of red onion (150 g), avocado (1), and baby greens (2 cup).
Nutrition Facts
Per portion