Name: Lentil and Tempeh Sloppy Joes
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 8 servings
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

Recipe courtesy of Katie Lee for Food Network Magazine

Lentil and Tempeh Sloppy Joes

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