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Vegan: Vegan Sloppy Joes

Source of Recipe

From "The Southern Vegetarian Cookbook" by Amy Lawerence


Recipe Introduction

"These sloppy joes are such a crowd pleaser! They come together quickly and make a great, easy family-style meal. What a good way to make sure everybody eats their vegetables!"

List of Ingredients

â—¦ 3 tablespoons olive oil, divided
â—¦ 16 to 20 ounces of any combination of mushrooms, diced
â—¦ 1 vegetable bouillon cube
â—¦ 1 white onion, diced (about 1 cup)
â—¦ ¼ cup white wine (like Pinot Grigio)
â—¦ 2 large carrots, diced (about 1 cup)
â—¦ 2 stalks celery, diced (about ½ cup)
â—¦ 1 green bell pepper, diced (about 1 cup)
â—¦ 1 ½ cups prepared lentils
â—¦ 1 cup ketchup
â—¦ 2 teaspoons vegetarian Worcestershire sauce
â—¦ 1 teaspoon mustard
â—¦ Sea salt flakes and cracked black pepper, to taste
â—¦ 8 whole wheat buns, warmed


Recipe

In a 12-inch frying pan warm 2 tablespoons of the olive oil over medium-high heat. Sauté the mushrooms in the oil until they are brown and the liquid has evaporated. Remove from the pan.

Crumble the bouillon cube. In the same pan, add 1 tablespoon of olive oil and sauté the onion and bouillon crumbles until the onion is translucent. The bouillon cube will melt into the onion as you stir. Deglaze the pan with white wine. Cook until the wine has evaporated, about 4 minutes. Add the carrots, celery, and bell pepper. Cook over medium heat for 5 minutes or until the carrots have softened.

Return the mushrooms to the pan with the vegetables; add the lentils, ketchup, Worcestershire sauce, and mustard. Turn the heat to low, and stir to heat the mixture through. Salt and pepper to taste. Spoon a cup of the mixture onto a warmed bun.

Makes 8 sandwiches