Do you remember eating sloppy joes as a kid?
I remember a couple occasions where I had a soggy bun with a tomato & meat mixture that somehow tasted good. I guess my tastebuds were different back then because I would never eat another sloppy joe again. I did, however, want to recreate that tomato flavor and the messy eating experience… Cause let’s be real, a big messy meal can be fun!
We aren’t going the traditional route for a sloppy joe because this recipe is both vegan and gluten-free. I know, I know, sounds crazy right? But lentils hold their own in this recipe and a lettuce leaf bun helps give the messy eating experience of a sloppy joe. Grab extra napkins because we’re about to get sloppy!
Lentil Sloppy Joes
Prep time
Cook time
Total time
Author: Lauren Venosta
Recipe type: Main Dishes
Cuisine: Gluten-free, vegan, soy-free
Serves: 4
Ingredients
- 2 Tbsp. extra virgin olive oil
- ¼ cup diced yellow onion
- ¼ cup diced red bell pepper
- 1 large carrot, peeled and diced
- 1 tsp. Himalayan pink salt
- ¼ tsp. black pepper
- 2 cloves garlic, minced
- 2 heaping Tbsp. tomato paste
- 3 cups cooked lentils
- 1 ½ cups tomato sauce
- 3 Tbsp. coconut aminos
- 1 Tbsp. apple cider vinegar
- 2 tsp. chili powder
- 2 tsp. ground cumin
- ¼ tsp. ground mustard
- ¼ tsp. cayenne pepper
Instructions
- In a medium-sized pot, turn the stove to a medium heat. Add in olive oil, onions, bell pepper, carrot, salt, and pepper. Sauté vegetables until soft, about 7-10 minutes. Add in minced garlic and cook until fragrant. Next, add in the tomato paste, stir to coat the vegetables, and cook for another 5 minutes. Add in the lentils and the rest of the remaining ingredients. Stir to combine and turn the heat to low. Let the mixture cook for about 5-10 minutes.
- Serve in lettuce cups or a gluten-free bread of your choosing.
With joy and health,
