Get ready to get messy with these finger-licking good vegan sloppy joe! Made with lentils and a tangy tomato sauce with onions stacked between toasted buns, this dish packs a punch of flavor that will leave you begging for more. So roll up your sleeves, grab a napkin, and dig in - we guarantee you won't regret it!
Ingredients
- 1 tbsp extra virgin olive oil
- 1 small brown onion, chopped
- 2 garlic cloves, minced or grated
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt
- Freshly ground black pepper, to taste
- 1 tin (400g) lentils, drained
- 500 ml vegetable stock
- 250 ml passata
- 1 tbsp tomato puree
- 1 tbsp agave syrup
- 1 tbsp apple cider vinegar
- 4 vegan-friendly hamburger buns
- Pickles and vegan coleslaw, for serving
Instructions
- In a skillet, heat the olive oil over medium heat. Add the onion and cook for 5 minutes, or until softened.
- Add the garlic, paprika, cumin, cayenne pepper (if using), salt, and black pepper. Cook for 2-3 minutes, or until fragrant.
- Add the lentils to the skillet and stir to combine.
- In a separate bowl, mix together the vegetable broth, passata, tomato puree, agave syrup, and apple cider vinegar. Pour the mixture into the skillet and stir to combine.
- Cook the mixture for 5-10 minutes, or until heated through and the sauce has thickened.
- Toast the hamburger buns and serve the lentil mixture on top. Top with pickles and coleslaw, if desired