Recipe: Sloppy Joes (Vegan)

Come on down to nostalgia town
Where sloppy joes are lots of fun
There’s a healthy way
to make them, yay
So come on, everyone.

Anytime I think of sloppy joes, I think of this fine piece of cinema.

Ingredients

1 c lentils, well rinsed
2 c water
2 T olive oil
1 medium white onion, half minced, half sliced for serving
2 garlic cloves, minced
1 bell pepper, diced
1 pinch sea salt
1 pinch black pepper
1 15 oz can tomato sauce
2 T sugar
1 T vegan-friendly Worcestershire sauce
1 t chili powder
1 t ground cumin
1 pinch paprika
hamburger buns

Instructions

  1. In a sieve, rinse lentils thoroughly. In a medium saucepan, bring water and lentils to a low boil, then reduce heat to simmer and cook, uncovered, for about 18 minutes. Drain and set aside.
  2. Meanwhile, heat a large, deep skillet over medium heat. Once hot, stir together oil, minced half of onion, garlic, bell pepper, sea salt and black pepper.
  3. Sauté mixture for five minutes, stirring frequently, until the peppers and onions are tender and beginning to brown.
  4. Stir in tomato sauce, sugar, Worcestershire, chili powder, cumin, and paprika until combined.
  5. Stir lentils into the mixture until combined.
  6. Stirring occasionally, heat mixture over medium-low heat until warmed through and thick, about five minutes.
  7. Taste and, if needed, adjust with sea salt, sugar, Worcestershire, chili powder, or cumin.
  8. Serve on your favorite buns with sliced onion.

This recipe serves four people but, uh, I ate it all in two days. So, in my case, one. It served one.

To reheat, put on stove over low or medium-low heat, adding a splash of water if the mixture has gotten dried out.

Bummed Out Bailey Rating: 9/10
Rick-the-Meat-Eater Rating: N/A/10 …because I ate it all.

Adapted from Vegan Sloppy Joes.

Related on Bummed Out Baker:
Recipe: Spicy Lentil Tacos (Vegan + Gluten-Free)
Recipe: Mujaddara
Recipe: “Chicken Salad”


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Recipe: Pad Thai (Gluten-Free + Vegan)

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Ingredients

6 oz rice stick noodles
1/4 c maple syrup
1/4 c mirin
3 T ketchup
3 T soy sauce or tamari
1 1/2 T lime juice
1 T sambal oelek or sriracha
2 T coconut oil
~15 oz baked tofu*
1/2 red onion, cut into 1/4″ slices
2 garlic cloves, minced
3 scallions, chopped
1 handful of baby carrots, shredded
1/4 c fresh cilantro, mint, or combo, chopped
1/2 c roasted peanuts, chopped

*Get hard, vacuum sealed tofu in the refrigerated section. Don’t get the crumbly stuff. This should require a knife!

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  1. Cook noodles according to package directions. Drain, rinse, and set aside.
  2. Whisk syrup, mirin, ketchup, soy sauce, lime juice, and sambal oelek together. Set aside.
  3. In a large skillet, heat coconut oil over high. Add tofu and stir-fry for four minutes.
  4. Add onion and garlic and stir-fry for one minute.
  5. Add noodles and sauce mixture and stir-fry until even coated.
  6. Add scallions and carrots and stir-fry until all ingredients are well combined and heated through.
  7. Remove skillet from heat. Stir in herbs and peanuts.

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Serves four.

Adapted from Skinny Bitch in the Kitch.