A vegan recipe that tastes amazing, with 5 main ingredients and comes together in 30 minutes is about as rare as a cool summer day in Florida.
I’m not hating on vegan recipes, but in my experience making vegan food can be an ordeal. I have plenty of wonderful cookbooks so I never have a shortage of ideas, but sometimes I just need something quick and I have zero desire to go back to the store because I forgot key ingredients for a different meal.
I adapted this recipe from The Minimalist Baker’s recipe for vegan sloppy joes. Hers is an excellent beginners recipe not just vegan cooking, but beginner cooking in general. There aren’t a lot of steps, minimal prep work, and the ingredients consist of pantry staples.
However. I regularly forget to buy all of those pantry staples, so the other night I used what I had in my pantry and it was delicious!
Don’t forget the suggested wine pairing at the end of the post =)
Vegan Sloppy Joe’s
Time needed: 30 minutes
- 4qt sauce pan
- 12 inch skillet
- Chopping board
- Chef knife
- 1 cup lentils (1.69/0.85)
- 1/2 onion, chopped (1.79/0.35)
- 1/2 bell pepper, chopped (2.79/0.93)
- 2 cloves of garlic (optional)
- BBQ sauce* (1.79/1.34)
- 1 TBSP (olive, avocado, grape seed)
- Bread or hamburger buns for serving (1.99)
Total Cost** for recipe: $10.05/5.91 per serving
*If you are Vegan check the ingredients on your BBQ sauce
**Prices for groceries are broken down to approximate serving size
- Give the lentils a good rinse. Soaking or rinsing beans helps cut out the indigestible carbohydrates.
- In the 4qt sauce pan, bring to boil 1 3/4 cup of water over high heat, add lentils and bring down to a medium-high heat.
- While lentils are cooking, chop onion and bell pepper into nice little squares.
- Heat oil in a 12inch skillet over medium; add onion first and cook for 2 minutes. Add garlic and bell pepper, cook until soft.
- After about 15 minutes the lentils should be done – check them to make sure they are cooked through and soft. Drain lentils.
- Add lentils to skillet and 3/4 bottle of BBQ sauce. You can add more or less depending on how sloppy you like your sandwiches. Continue to cook until mixture is warmed through.
- Serve on a piece of bread for an open face sandwich or on a bun. I recommend toasting the bread so the sandwiches don’t get soggy too quickly!
TIP: If you accidentally picked a BBQ sauce that is too hot – add a teaspoon of brown sugar to “cool” down the spice until your mouth stops burning.
In general, a fruity wine will go well with just about any style of BBQ sauce chosen, especially a Zinfandel, Riesling, or Shiraz.
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