Vegans craving the comfort food of their youth will love this dish. The meat-like quality of this sloppy joe comes from soy-based crumbles that can be found in the freezer section of your local supermarket (but finely chopped seitan or tempeh crumbles will work fine). The addition of lentils contributes texture and fiber, which can help you feel full longer.
|2 tablespoons vegetable oil||1/4 cup tomato paste|
|1/4 cup chopped onions||1 teaspoon white vinegar|
|2 cups soy protein crumbles such as Boca||1 teaspoon packed brown sugar|
|1/4 cup dried lentils||1 cup water plus more if needed|
|1/4 cup ketchup||4 whole-wheat hamburger buns, split|
In a saucepan over medium-high heat, heat the oil. Add the onions and sauté for 1 to 2 minutes or until softened. Add the crumbles, lentils, ketchup, tomato paste, vinegar, brown sugar, and water. Stir until combined. Bring to a boil. Cover and simmer on low for 20 to 25 minutes or until the lentils are tender, adding extra water if necessary. If the mixture seems too loose, uncover and cook for another 5 minutes until thickened. Serve the mixture between hamburger buns.
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