Vegan Sloppy Joes
The Arden Farmers adapted this recipe from Isa Chandra Moskowitz’s Snobby Joes recipe and includes many fresh veggies and herbs from the garden.
Ingredients
1 cup of green lentils
4 cups of water
1 tbs of olive oil
1 yellow onion diced
4 cloves of garlic minced
4 tbs chili powder
2 tbs fresh oregano, minced
1⁄2 cup fresh parsley, chopped
1 medium tomato, chopped
1⁄2 green bell pepper, chopped
1⁄2 jalapeño, minced (remove seeds for less heat)
1 tsp salt
8 oz tomato sauce
3 oz tomato paste
3 tbs maple syrup
2 tbs yellow mustard
4 buns
Directions
Cook the lentils according to the package’s instructions. Drain and set aside.
In a medium soup pot, sauté the onion in the oil for about 5 minutes, until soft. Add tomatoes, pepper and jalapeño. Sauté until soft. Add garlic and sauté for a minute more. Add the cooked lentils, chili powder, oregano, and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.
Then add the parsley, maple syrup and mustard, and heat through. Turn off the heat and let sit for about 10 minutes so the flavors can meld. It’s also great right away if you can’t wait. We eat this on buns, bowls of brown rice or a hardy piece of toast.
Recipe Note
Tripp and Carmen adapted this Vegan Sloppy Joe recipe using ingredients from their backyard garden in hopes you and your date can do the same!
