This makes for a warm, cozy plant-based meal that is wonderfully satisfying. To be honest, I did not eat these Sloppy Joes like burgers (although I think they look beautiful stacked that way in pictures), I like it as an open faced sandwich. I believe the ideal way to serve these is with a toasted homemade bun, each side smeared with a roasted soft garlic clove, a layer of relish, coins of roasted zucchini and creamy sliced avocado. I mean, topped with a generous plop of the incredible smokey, tomato-y lentil mix, you can't get much happier. Enjoy!
Ingredients (serves 8)
800g water
288g brown lentils
1 tsp salt
1 onion, diced
3 garlic cloves, minced
1 bell pepper, cubed (I did half a yellow one and half a red one)
1 1/2 tsp ground cumin
1/4 tsp smoked paprika
chili powder, salt and pepper to taste
400g tomato sauce
sugar to taste (18-32g)
35g vegan Worcestershire sauce
Optional* serve on burger buns with roasted garlic cloves, avocado, roasted zucchini and relish
Instructions
1. Cook the lentils at a simmer until they are tender (20-30 minutes).
2. Heat up a pan with a drizzle of olive oil, saute the onion until it is transparent, then add the garlic. Once the garlic and onion look golden, add the bell pepper, cumin, paprika, chili powder, salt and pepper, cook until the pepper starts to soften and brown.
3. Pour in the tomato sauce, sugar and Worcestershire sauce stir through and add the cooked lentils. If the mixture looks too dry, add a splash of water. When all the ingredients are combined, cook on medium low heat for 5-10 minutes. Serve hot on a toasted bun.
Recipe altered from Minimalist Baker
These look amazing and will definitely try cooking them, a happy New Year!