Lentil and Tempeh Sloppy Joes

  • Level: Easy
  • Total: 55 min
  • Active: 40 min
  • Yield: 8 servings
  • Nutrition Info
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Ingredients

1/2 cup lentils

1 tablespoon olive oil

1 yellow onion, diced (about 2 cups)

1 green bell pepper, diced (about 2 cups)

3 garlic cloves, minced

8 ounces tempeh, crumbled

1 (4 ounce) can chopped green chilies

1 tablespoon chili powder

1 (8 ounce) can tomato sauce

1/2 cup water

1/2 cup organic ketchup

1 tablespoon dark brown sugar

1 tablespoon Dijon mustard

1 tablespoon vegan Worcestershire sauce

2 teaspoons apple cider vinegar

1/2 teaspoon celery seed

1/2 teaspoon salt

1/2 teaspoon black pepper

8 hamburger buns, for serving

Sliced avocado

Pickles

Directions

Place lentils in a medium saucepan and cover with water. Bring to a boil. Reduce heat to low and simmer until tender, about 30 minutes. Drain.

In a large skillet, heat olive oil over medium heat. Add onion and bell pepper and saute until onions are translucent and pepper is tender, about 7 to 8 minutes. Add garlic and cook about 1 more minute. Stir in crumbled tempeh, chilies, and chili powder, and cook about 2 to 3 minutes, stirring occasionally. Stir in the lentils, tomato sauce, water, ketchup, brown sugar, Dijon, Worcestershire, vinegar, celery seed, salt and pepper. Mix well. Reduce heat to low; cover and simmer 15 minutes. Serve on toasted buns, topped with sliced avocado and pickles on the side

Lentil Sloppy Joes

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