Smoky and sweet, this lentil variation of the classic sloppy joe is a hit with the whole family, even the meat eaters. I love to make it in the slow-cooker (I love to make anything in the slow cooker!) but you can make it on the stove-top as well.
This recipe is very versatile, as the secret ingredient is the homemade bbq sauce. So feel free to try different beans or vegan "meats" or omit them altogether. For extra-deliciousness, serve with thick dill slices.
And between you and me? I put an entire package of mushrooms into this recipe. My kids HATE mushrooms and they had no idea that their burgers were packed full of mushrooms. The key is to chop the mushrooms very small.
Now go on, drag out your slow cooker before work tomorrow and have dinner ready by the time you get home.
1 cup brown lentils, rinsed
16 oz vegan soy crumbles (or tempeh, seitan, etc)
16 oz mushroom of your choice, minced
1 large onion, minced
1 red bell pepper, minced
2 cloves of garlic, minced
1 can of organic crushed tomatoes
2 cups water
1 tsp. chili powder
salt and pepper to taste
for the sauce:
1/3 cup of ketchup
1/3 cup brown mustard
4 Tbsp. brown sugar
2 Tbsp. soy sauce
1 tsp liquid smoke
In a skillet saute the onion, bell pepper and garlic until soft. Add the chili powder and cook 30 seconds.
In the slow cooker combine the onion mixture with the soy crumbles, mushrooms, tomatoes and water. Salt and pepper to taste.
For the sauce, combine all ingredients and whisk until smooth. Stir into slow-cooker and cook on low for 6 hours.
Alternatively, you can cook this on the stove top, simmering on low until the lentils are soft. Serve on toasted buns with coleslaw and/or pickles.