Vegetarian Sloppy Joes

These sloppy joes are one of my favourite new recipes. While some people may associate sloppy joes with bad cafeteria food, this recipe is packed with flavour and is a comforting meal that comes together in about 20 minutes - perfect for a quick weeknight supper. I made them for my family last week and they were amazing! My dad and little brother loved them, so they pass the boy test! It is definitely a recipe where you don't miss the meat. I would recommend serving these to any men in your life who may be skeptical of vegetarian or vegan cuisine.

Ingredients:

1/2 cup cooked red lentils, drained and rinsed

1/2 cup cooked chickpeas, drained and rinsed, roughly chopped

1 Tbsp. canola lil

1/2 cup onion, finely diced
1/2 cup finely chopped mushrooms

1 red bell pepper, finely diced

1 large carrot, peeled and finely diced

1 5.5-6 oz. can tomato paste

1 Tbsp. Dijon mustard

1 Tbsp. balsamic vinegar

2 Tbsp. soy sauce

1/4 cup ketchup

5-6 burger buns or kaiser buns

Mayonnaise or avocado slices for serving (optional)

Directions:

Heat the canola oil in a large frying pan over medium-high heat. Saute the onion, mushrooms, bell pepper, and carrot until they are tender and fragrant, about 10 minutes. Drain and rinse the canned lentils and chickpeas, and roughly chop up the chickpeas so there are no large chunks,

In a small bowl, combine the tomato paste, Dijon mustard, balsamic vinegar, soy sauce, and ketchup. Add the sauce mixture to the pan of vegetables and stir to combine. Add the lentils and chickpeas to the pan and simmer for 5 minutes. 

Lightly toast the buns and spread with mayonnaise, if desired. Spoon the sloppy joe mixture into the buns and top with the sliced avocado. Serves 5-6.

My mom thought that the sloppy joe mixture would be perfect for vegetarian tacos or a taco salad and I couldn't agree more. Try adding in some taco seasoning or chili powder and cumin to the mix and use in tacos, atop a salad, or over nachos.

*Recipe adapted from Skinny Bitch: Ultimate Everyday Cookbook by Kim Barnouin