Vegan Lentil Sloppy Joes

After missing three New England Revolution home games in a row, I was thrilled to tailgate with the Midnight Riders this weekend. The Riders have organized a "Welcome Tent" during home Revs tailgates all season long. This potluck style event has a different theme for each game and many members contribute great food in the spirit of sharing and community.

Before we witnessed the New England Revolution defeat Orlando City Soccer Club 3-0 on Saturday, The Midnight Riders hosted a "School Lunch" themed potluck, complete with school lunch trays, Cosmic Brownies, baked macaroni and cheese, buffalo chicken wraps, dinosaur-shaped chicken nuggets, homemade Dunkaroos, and even homemade potato chips with corny joke bags:

It was public school cafeteria nostalgia at its finest.

Nothing says "school lunch" to me quite like a sloppy joe. My memories of school sloppy joes were more about texture and seasoning than meat anyways, so I figured this would be an easy enough dish to cut the meat from. As usual, I turned to the internet for vegetarian inspiration. The result? Stewed and spiced lentils and vegetables, sweetened just a little with apples and maple syrup, made for a tasty and filling slop on a bun.

One note if you're going to attempt this recipe: I diced my vegetables and apple VERY finely, and would recommend doing the same.

Here's the recipe.

Vegan Lentil Sloppy Joe

Adapted from this recipe and this recipe

Yield: 6 servings

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 bell pepper, diced
• 1 apple, cored & diced
• 1 cup vegetable stock
• 1 1/2 cups tomato sauce
• 3 tablespoons tomato paste
• 1/2 cup small green lentils, rinsed and picked over
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon maple syrup (brown sugar would work too)
• 1 teaspoon sriracha
• 1/2 cup red lentils
• salt & pepper to taste

Cooking Directions

1. Heat oil in a large heavy bottomed pot over medium heat. Add onion and cook, stirring occasionally, for 3-5 minutes or until onion softens. Add garlic, carrot, bell pepper, and apple. Allow to cook, stirring occasionally, for 5 more minutes or until all vegetables and fruit are softened. Add chili powder, cumin, and paprika and allow to cook for 1 more minute.
2. Add the green lentils, 2 cups of water, tomato sauce, tomato paste, sriracha and maple syrup. Bring to a boil and reduce heat to a gentle simmer for 15 minutes. Although I covered my dish while it simmered, I don't think this was necessary. Add red lentils and simmer 15-20 more minutes, or until all lentils are tender, stirring occasionally. If the mixture becomes too thick at any point during cooking, you can add a little water or stock to achieve desired consistency and prevent sticking. Season with salt and pepper and serve on toasted buns.

Since it would be a tremendous shame not to take advantage of the spectacular late summer harvest, I threw together some grilled green beans and peaches to serve on the side.

We ate a lot. We drank beer. The weather was perfect. Summer is NOT over yet!