Vegan Sloppy Joes

What kid doesn’t love a Sloppy Joe?
This vegan version uses meat substitutes,
which are becoming more common on
grocery store shelves, along with dry red
lentils that simmer in the sauce, soaking
up loads of flavour as they soften. Serve
on toasted buns or a split baked potato.

Ingredients:

canola or olive oil, for cooking

1 onion, peeled and chopped

2 garlic cloves, crushed

3/4 lb (340 g) Yves Ground Round, crumbled
veggie burgers or similar vegan meat substitute

1 28 oz (796 ml) can diced, whole or
stewed tomatoes

1/3 cup (85 ml) dry red lentils

1/2 cup (125 ml) ketchup

1/4 cup (60 ml) bottled barbecue sauce

1 tbsp (15 ml) brown sugar

1 tbsp (15 ml) cider vinegar

salt and pepper to taste

4-6 soft whole wheat dinner rolls, split and toasted

Directions:

1.
In a large, heavy skillet set over medium-high heat,
heat a drizzle of oil and sauté the onion for 4-5 minutes,
until soft; add the garlic and meat substitute
and cook for a few minutes, until it starts to brown.

2.
Add the tomatoes, lentils, ketchup, barbecue
sauce, brown sugar and vinegar, and simmer for
20-30 minutes, until the sauce has thickened
and the lentils are tender. Add a little water,
tomato juice or vegetable stock if the mixture
seems too dry. Season with salt and pepper.

3.
Split buns or biscuits in half and ladle the
mixture on top.

Serves 6.

Per serving (made with crumbled veggie burgers):

246 calories, 2.6 g fat (0.6 g saturated fat, 1.1 g
monounsaturated fat, 0.9 g polyunsaturated fat), 0 mg
cholesterol, 46.5 g carbohydrate, 13.9 g protein, 7.6 g fibre.

Originally published in ParentsCanada magazine, April 2013.