Sloppy Janes

Monday, August 2, 2010

Oh, lentils. How tasteless and disgusting I once thought you were. A key player in the one and only bad recipe my father made in my youth - the dreaded lentil stew. But look at you shine now! You're a star! Everyone loves you!

Actually, I'm sad to say, dear lentils, that I'm afraid not many know your multiple personalities. For instance, I bet it will come as quite the surprise to many that their beefy sloppy joes can be transformed into vegan beauties, enjoyed even by those who cringe in fear when the word "vegan" is uttered (you should see the boyfriend's eyes widen. It makes me giggle.)

These bad girls are tasty. Sure, you may miss the beef. My goal isn't to make things that are vegan taste exactly like their meaty counterparts, but instead, when I make a vegan dish, it's to enjoy a good alternative to a favorite, with major health benefits on the side.
Here's what you'll need:

Vegan Sloppy Joes
courtesy Post Punk Kitchen


  • 1 cup uncooked lentil
  • 4 cups water
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced small
  • 1 green pepper, diced small
  • 2 cloves garlic, minced
  • 3 Tablespoons chili powder
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • 8 oz can tomato sauce
  • 1/4 cup tomato paste
  • 3 tablespoons maple syrup
  • 1 tablespoon yellow mustard (wet mustard)
  • 4 to 6 whole grain hamburger buns.
Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.


Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can't wait.

1 comment:

12th Man Training Table said...

Welcome back! Sloppy lentils, eh? Might have to save this for football season. I'm attached at the hip to the Weber right now. Cheers!