This was a hearty, lentil-based Sloppy Joe recipe that paired well with toasted bread and a light coleslaw. A sliced avocado added some creaminess to the sloppy Joes – vegan sour cream would work as well!
via Jamie Oliver (Aimée Wimbush-Bourque)
1 tbsp extra virgin olive oil
1 small onion, diced
1 red or yellow sweet pepper, diced
2 sticks of celery, finely chopped
1 tsp ground cumin
1 tsp chilli powder
1 cup French lentils
28 oz can tomato sauce
3 tbsp tomato paste
1 tsp Sriracha sauce
1 tsp salt
2 tsp balsamic vinegar
6 whole-wheat or sprouted grain buns, sliced in half
Toppings (optional): relish, pickles, avocado, coleslaw, sliced onions…anything goes!
Heat the olive oil in a medium, heavy-bottomed pot over medium heat. Add the diced onion, pepper and celery. Cook, stirring occasionally for about 5 minutes, or until they soften. Sprinkle in the cumin and chilli powder; cook for an additional minute. Add the lentils, 3 cups of water, tomato sauce, tomato paste and Sriracha. Increase heat to high and bring the lentils a simmer. Cook uncovered for about 30 minutes, stirring occasionally. Add more water if the level falls below the lentils. Taste the lentils, and if they are sufficiently tender (stoves and pots may vary) add the salt and balsamic. Stir and serve over buttered buns you favourite toppings.
Purple Cabbage Coleslaw
loosely adapted via Food Network (Bobby Flay)
1 head purple cabbage, finely shredded
2 large carrots, finely shredded
2 stalks of celery, diced
2 green onions, diced
3/4 cup Vegenaise
2 tbsp grated Spanish onion
2 tbsp sugar, or to taste
2 tbsp white vinegar
1 tbsp dry mustard
Salt and freshly ground pepper
Combine the shredded cabbage and carrots in a large bowl and add the diced celery and onions. Whisk together the Vegenaise, onion, sugar, vinegar, mustard, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.