I recently became obsessed with the concept of the Sloppy Joe. Mainly because I have never had one and probably never will. It’s on the list of things I’ve never tasted like a kebab, Big Mac, dubious southern style chicken from a faux KFC… Generally this doesn’t bother me in the slightest but I do wonder about what the various sauces as I very much believe the condiment is king.
So I studied a number of recipes and it seems the tangy BBQ element of the cooking sauce is the key. As I seem to have very much over purchased on the green lentil front so this is a great make-in-bulk dish for the freezer and is also delicious on a baked sweet potato. Or as a base for a Vegan Shepherds Pie. It’s just all-round great.
A messy eat, but certainly worth it!
Vegan Sloppy Joes
Ingredients
- 1 red pepper
- 1 stick celery
- 1 medium onion
- 2 cloves of garlic
- 3tbsp tomato purée
- 3tbsp balsamic vinegar
- 2tbsp Worcester sauce or vegan equivalent
- 1/4 tsp chilli flakes
- 1 tsp treacle, molasses or tamarind sauce
- 225g green lentils, washed
- 400g tin chopped tomatoes
- 500 ml water
Directions
- Step 1 Mince or blend the pepper, onion, celery and garlic with a bit of the water to make a paste.
- Step 2 Reduce down the paste in a hot saucepan for about 4-5mins.
- Step 3 Add all the other ingredients and gently simmer with the lid off for about 35mins until the lentils are cooked through. It should not be too wet but equally if it starts to catch add a little more water. If it’s still too sloppy when you have cooked the lentils through, whack up the heat and boil off some of the liquid.
- Step 4 Serve in rolls, doorstep sandwiches or on jacket potatoes.
