Ingredients
- 1 bay leaf
- 1 cup dried puy lentils
- water
- 1 teaspoon oil
- 1 yellow onion, finely chopped
- 2 to 3 cloves garlic, minced
- 1 carrot, peeled and finely chopped or grated
- 1/2 a red pepper, diced
- 2 teaspoons oregano
- 1 teaspoon thyme
- 1/2 teaspoon smoked paprika
- 2 tablespoons maple syrup
- 1/2 teaspoon liquid smoke
- 1 tablespoon red wine vinegar
- 1 tablespoon vegan Worcestershire sauce
- 1/4 cup tomato paste
- 1/4 to 1/3 cup Franks Red Hot sauce
- 1 cup tomato sauce
- 1/2 cup water mixed with 1 teaspoon no-beef or mushroom stock
- Salt and freshly ground black pepper
- 6 burger rolls, split and toasted, baked potato or baked sweet potato
Preparation
Step 1
In a large saucepan, add the lentils and cover with water, bring to a boil. Once boiling, add the bay leaf and turn down to simmer for 20-25 minutes or until the lentils are just tender. Remove from heat and drain.
Heat a large skillet over medium-high heat, add the oil. Add the onion and sauté until the onions are translucent, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils, carrot and red pepper, season with oregano, thyme, salt and pepper, cook for 2 minutes then add the remaining ingredients. Stirring occasionally, simmer for 10 to 15 minutes or until thickened.
Pile sloppy buffalo filling into sliced baked potatoes, sweet potatoes or toasted buns and top with chopped pickles if desired.