I cannot believe I've never shared my sloppy joe recipe with you before! Todd was surprised too, as we make them enough.
Sloppy joes were kind of a treat when I was growing up, and so every now and again I really enjoy making them. Back in the day, ours were moose sloppy joes...always with the moose! My Dad loves to tell the story of one particular time when he made hamburgers. Us kids were confused and delighted by the taste. They were the best burgers we'd ever had...they were beef. We had never had beef hamburgers before. Such is the childhood of an Alaskan girl.
Well, I'm happy to say that my moose (and cow) eating days are behind me. Of course, these sloppy joes have undergone a good-for-you veggie makeover. Lentils, black beans, and TVP give these sloppies a super healthy protein punch! No animals need be harmed in the making of these two-thumbs-up, delicious sloppy joes.
Protein Packed Vegan Sloppy Joes
- 1 cup red lentils, dry
- 3 cups water
- pinch of salt
- 1/2 Tbsp. olive oil
- 1/2 red onion, diced
- 3 garlic cloves, minced
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 1 15 oz. can of black beans, drained and rinsed
- 1 15 oz. can of tomato sauce
- 1/4 cup ketchup
- 1 Tbsp. Worchestershire sauce
- 1 Tbsp. apple cider vinegar
- 2 tsp. mustard
- 1 tsp. sugar
- 1/2 cup TVP (textured vegetable protein), dry
- 1 Tbsp. nutritional yeast
- hamburger buns
In a small saucepan combine the lentils, water, and salt. Bring to a boil over high heat, then reduce to low and simmer for about 20 minutes, or until the lentils are tender. Drain and set aside.
Reliving my high school angst...