Make these vegan sloppy joes even more kid friendly by adjusting the spices to your family’s preference.
Lentil & Veggie Sloppy Joes
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion peeled and diced
- 2 cups butternut squash peeled and diced
- 2 medium carrots peeled and diced
- 1 cup dry brown or green lentils
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- 2 tablespoons molasses
- 1 (14.5-ounce) can reduced-sodium vegetable stock
- 1 (14.5-ounce) can crushed tomatoes
- 1 teaspoon apple cider vinegar
- Whole-grain rolls or salad greens
- Hot sauce, pickled cabbage, cucumbers and/or relish for garnish
Instructions
- In a large skillet over medium heat, warm the oil. Add onion, squash and carrot. Cook, stirring occasionally, until vegetables start to soften, about 5 minutes.
- Add lentils, chili powder, cumin, garlic powder, cayenne pepper, salt and molasses. Stir. Add stock and tomatoes and bring to a simmer. Cover, reduce heat to medium-low and cook for 30 minutes.
- Remove lid and continue to cook for an additional 20–25 minutes or until lentils are tender and most of the liquid is absorbed. Stir in apple cider vinegar and serve on rolls or over salad greens. If desired, garnish sandwiches with pickled cabbage, cucumbers, hot sauce or relish.
Recipe Notes
Nutrition Facts
Lentil & Veggie Sloppy Joes
Amount Per Serving
Calories 1195
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 280mg
12%
Total Carbohydrates 35g
12%
Dietary Fiber 7g
28%
Sugars 7g
Protein 9g
18%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1 cup lentil mixture without bun): 195 cal, 3g fat (2g mono, 1g poly, 0g sat), 0mg chol, 280mg sodium, 35g carb (7g fiber, 7g sugars), 9g protein
