Vegan Lentil Sloppy Joes

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Ingredients

• 1 large sweet onion, roughly chopped

• 1 medium green bell pepper, roughly chopped

• 1 medium red bell pepper, roughly chopped

• 1 tablespoon olive oil

• 1 medium carrot, shredded

• 1 small zucchini, shredded

• 2 cups reduced-sodium vegetable broth

• 1 cup dry red lentils, rinsed and drained

• 2 (14.5 ounce) cans diced tomatoes

• 1 tablespoon chili powder

• 1 tablespoon prepared yellow mustard

• 1 tablespoon cider vinegar

• 1 tablespoon maple syrup

• 1 tablespoon tomato paste

• 2 teaspoons vegan Worcestershire sauce

• salt and ground black pepper to taste

• 6 large hamburger buns, split

1. Combine onion and both bell peppers in the bowl of a food processor; pulse until blended into a uniform size but not liquid.

2. Heat olive oil in a large pot over medium-high heat. Add onion-bell pepper mixture, carrot, and zucchini. Cook and stir until soft and heated through, 6 to 8 minutes.

3. Add broth and lentils; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until lentils are tender, about 15 minutes.

4. Stir in tomatoes, chili powder, mustard, vinegar, maple syrup, tomato paste, Worcestershire sauce, salt, and pepper; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Serve on buns.

Cook’s Note:

You can use tomato sauce instead of diced tomatoes.

Nutrition Facts (per serving)

Photos of Vegan Lentil Sloppy Joes