Who says vegan means giving up childhood favorites?
I argue that these sandwiches taste just as good, if not better, than regular ol’ Sloppy Joes. And guess what? These babies are packed to the gills with nutrition. Win-win!
I suggest you get in your kitchen ASAP and make these for dinner tonight. They’re not hard to make, promise.
Sloppy Lentils (adapted from Veganomicon)
1 c uncooked brown lentils
1 tbsp canola oil
1 small yellow onion, diced
1 c frozen peas
3 cloves minced garlic
2 tbsp chile powder
2 tsp dried oregano
1 tsp salt
1 can diced tomatoes + 1/4 c canning liquid
1/4 c tomato paste
1 tbsp agave nectar
1 tbsp grainy dijon mustard
vegetable broth as needed
- Pour the lentils and water into a small saucepan. Bring to a boil, then reduce heat to low and simmer about 20 minutes. Drain and set aside.
- Add the oil to a medium saucepan. Add the onion, peas and garlic and saute until softened, about 5 minutes.
- Stir in the cooked lentils, chile powder, oregano and salt. Cook for a few minutes, then fold in the diced tomatoes and paste.
- If the mix is too dense, add some vegetable broth as needed. Add the agave nectar and mustard. Simmer until the mixture is heated through, about 10 minutes.
- Serve on an opened face sandwich, or eat right out of the pot. Delish.
In other, completely unrelated news, I’ve been having sort of a Disney themed few days, listening to littlepeople and watching Waking Sleeping Beauty. I’ve been thinking about doing the Disney Wine and Dine Half Marathon this year, but now I’m not so sure it’s in the cards. Orlando is not exactly close to Greenville, and it’s looking like it might become a little expensive for me to fly/drive down there, register, stay in a hotel, etc. It doesn’t help that I make approximately one dollar per day saving kids. I might just settle for the Spinx Half Marathon this year. Hey, a local half marathon is better than no half marathon?