real food. real life.
Nothing gets me to try a new recipe more than being in my house all day, snowed in.
Stay warm, safe, and full of comfort food. This was absolutely delicious. I actually just enjoyed leftovers.... only a couple hours after eating the main meal...
Lentil Sloppy Joes & Coleslaw
Inspired by, and only slightly adapted by, the great Minimalist Baker, one of my favourite food blogs.
Total Time: 30 minutes
1 cup green lentil
1 cup water
1 cup vegetable broth
Sloppy Joe Sauce:
1/2 onion, diced
2 cloves garlic, minced
1 small sweet pepper, diced
2 cups tomato sauce
a few shakes of sea salt/pepper
2 tbsp coconut sugar
1-2 tsp chili powder
1-2 tsp paprika
1 tsp cumin
2 tbsp Worcestershire sauce*
*My homemade version of Worcestershire sauce:
1 tbsp apple cider vinegar
1 tbsp water
1 tbsp maple syrup
1/4 tsp each: garlic powder, ginger powder, mustard powder, onion powder
1/8 tsp each: cinnamon, black pepper
-Whisk to combine. Heat to reduce, if you like, or use as is!
1/4 head cabbage, thinly sliced and chopped
1 carrot, grated
2 tbsp vegan mayo (I use soy-free veganaise)
1 tbsp homemade Worcestershire sauce! :)
What to do:
1) Rinse lentils. Add to pot, add water, broth. Cook under medium heat until just boil, bring to a simmer and cook 20 minutes until tender. Set aside.
2) Over medium heat, cook onion in a bit of oil. Add garlic. Stir and cook for about 3 minutes until smelling good.
3) Add all other Sloppy Joe sauce ingredients. Add lentil when they're ready. Stir to coat and evenly combine. Reduce heat to low and heat through. Taste and adjust seasoning if you need, like a bit more sea salt or coconut sugar, or chilli powder. Leave on low until ready to serve.
4) Toast bread/buns. Pile a big scoop of lentil sloppy joe mixture on top of bread/buns. Serve alongside easy-peasy cole slaw. Yum yum!!