Vegan Sloppy Joes, II

By gnikylime

A fake-meat free version of my vegan Sloppy Joes recipe (http://www.keyingredient.com/recipes/5809139/vegan-sloppy-joes/).

Pictured on a vegan Splitterbrötchen from Bäckerei Beumer-Lutum in Berlin-Kreuzberg.

Ingredients

• Sauce:
• 1/2 T. [1/2 Esslöffel] raspberry vinegar (or apple cider vinegar)
• 2 cloves minced garlic
• 1/2 small onion, chopped
• 1 29 oz. [825 g] can tomato puree
• 1 T. [1 Esslöffel] raspberry vinegar (or apple cider vinegar)
• 1 T. [1 Esslöffel] soy sauce
• 1 T. [1 Esslöffel] Dijon mustard
• 1 T. [1 Esslöffel] hot sauce (like Sriracha)
• 4 T. [4 Esslöffel] molasses
• 1/2 jalepeno, thinly diced
• 1/2 red bell pepper, thinly diced
• Meat:
• 2 c. [200 g] dry brown or green lentils, sorted, rinsed
• 4 c. [250 mL] water
• 2 c. [250 g] shredded carrot

Preparation

Step 1

1. Combine lentils and water in large saucepan. Cover and bring to a boil. While the lentils come to a boil, shed the carrot and then add to the lentils. Reduce heat to medium-low; simmer 20 minutes or until lentils are tender. Drain.
2. Saute garlic and onion in the 1/2 T. vinegar (in a different pan than the lentils).
3. Add the sauce ingredients to the garlic and onion and simmer on the stove.
4. Once the lentils and carrots are done, add them to the sauce and simmer longer.
5. Serve on buns.