Vegetarian Sloppy Joes
Lentils and mushrooms make these vegan sloppy joes super hearty. You won't miss the meat at all.
- 2 tablespoons Vegetable oil, divided
- 8 to 10 ounces mushrooms (white or cremini), diced
- 1/2 white onion, diced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1/2 green bell pepper, diced
- 3/4 cup cooked lentils
- 1/2 to 3/4 cup ketchup
- 1 teaspoon vegetarian Worcestershire sauce
- 1/2 teaspoon mustard
- sea salt and black pepper
- 4 whole wheat buns
In a large skillet, heat 1 tablespoon Vegetable oil over medium-high heat. Saute the mushrooms until they are browned. Remove from pan and set aside.
Add the remaining 1 tablespoon of oil to the pan and sauté the onion until translucent. Add carrots, celery, and bell pepper and cook over medium heat for 5 minutes.
Place the mushrooms back in the pan and add lentils, ketchup, Worcestershire sauce, and mustard. Turn heat to low and stir. Season to taste with salt and pepper.
Serve sloppy joe mixture between buns.
For more flavor, add 1/2 a vegetable bouillon cube to the pan with the onions.
Recipe adapted from The Southern Vegetarian Cookbook