Vegan Sloppy Joes



Vegan lentil sloppy Joes
Serves 6
1 tablespoon extra virgin olive oil

1 small onion, diced

1 red or yellow sweet pepper, diced

2 sticks of celery, finely chopped

1 teaspoon ground cumin

1 teaspoon chilli powder

1 cup (200g) French lentils

1- 28oz (796ml) can tomato sauce

3 tablespoons tomato paste

1 teaspoon Sriracha sauce

1 teaspoon salt

2 teaspoons balsamic vinegar

Serves 6

Toppings:

Avocado

Zucchini marinated in sea salt and apple cider vinegar.
Heat the olive oil in a medium, heavy-bottomed pot over medium heat. Add the diced onion, pepper and celery. Cook, stirring occasionally for about 5 minutes, or until they soften. Sprinkle in the cumin and chilli powder; cook for an additional minute.

Add the lentils, 3 cups of water, tomato sauce, tomato paste and Sriracha. Increase heat to high and bring the lentils a simmer. Cook uncovered for about 30 minutes, stirring occasionally. Add more water if the level falls below the lentils.

Taste the lentils, and if they are sufficiently tender (stoves and pots may vary) add the salt and balsamic. Stir and serve over grilled portobello mushrooms and top with grilled eggplant and other toppings.

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About larissaville

i like to dance, sing, and play

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