Vegan Gluten Free Lentil Sloppy Joes: Stove Top
This stove top version of Lentil Sloppy Joes offers the same flavorful experience with minimal fuss.
Servings 10
Equipment
- 1 Dutch Oven
Ingredients
- 1 cup carrots minced
- 1 cup peppers minced
- 1 cup onion minced
- 2 tbsp garlic minced
- 1/4 cup tomato paste
- 2 cups tomato sauce 15 oz. can
- 4 1/2 cups vegetable broth
- 1/4 cup organic sugar
- 2 tbsp vegan gluten free Worcestershire sauce
- 1 tbsp apple cider vinegar
- 2 1/4 cups green lentils rinsed
- 1 tbsp chili powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1 pack gluten free buns substitute pitas and wraps
Instructions
- Heat a large pot or Dutch oven over medium heat.
- Add a splash of vegetable broth to the pot.
- Once the pot is hot, add the minced carrots, peppers, garlic, and onion. Sauté for about 5-7 minutes until the vegetables are softened.
- Stir in the tomato paste, chili powder, paprika, black pepper, Worcestershire sauce, and apple cider vinegar. Cook for another minute, allowing the spices to become fragrant.
- Add the tomato sauce, remaining vegetable broth, rinsed lentils, and organic sugar to the pot. Stir well to combine all the ingredients.
- Bring the mixture to a simmer, then reduce the heat to low.
- Cover the pot and let the lentils cook for about 25-30 minutes, stirring occasionally, until they are tender and the mixture has thickened.
- Once the lentils are cooked to your liking and the sauce has thickened, taste and adjust the seasoning as needed.
- Serve the Lentil Sloppy Joes on your choice of gluten-free buns, pita breads, or wraps.
Notes
- If the mixture becomes too thick while cooking, you can add a splash of vegetable broth or water to thin it out to your desired consistency.
- Feel free to customize the recipe by adding extra vegetables such as diced celery or mushrooms for added flavor and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.