Vegan Sloppy Joes (4 servings)

Name: Vegan Sloppy Joes (4 servings)
Yield: 1 servings
Ingredients: 4 cups lentils (cooked, drained, rinsed); ½ sweet onion (finely diced); 1 green bell pepper (finely diced); 2 cups mushrooms (sliced); 1 cup matchstick carrots; 1 tsp garlic powder; 3 tbsp yellow mustard; ¼ cup maple syrup; 2 cups crushed tomatoes; 1 tsp sea salt; ½ tsp black pepper; 1 ½ lbs portobello mushroom caps; 2 cups baby spinach (chopped)

Minced lentil veggie burger on whole grain bun with fresh greens, served on white plate.

4 cups lentils (cooked, drained, rinsed)

½ sweet onion (finely diced)

1 green bell pepper (finely diced)

2 cups mushrooms (sliced)

1 cup matchstick carrots

1 tsp garlic powder

3 tbsp yellow mustard

¼ cup maple syrup

2 cups crushed tomatoes

1 tsp sea salt

½ tsp black pepper

1 ½ lbs portobello mushroom caps

2 cups baby spinach (chopped)

1. Combine the lentils, onion, green pepper, mushrooms, carrots, garlic powder, yellow mustard, maple syrup, crushed tomatoes, sea salt and black pepper in the slow cooker. Use a spatula to mix well. Cover and cook on high for 4 hours or on low for 6 hours. 2. About 20 minutes before you are ready to eat, preheat your oven to 400 and line a baking sheet with parchment paper. Place your portobello mushroom caps on a baking sheet and bake for 10 minutes. 3. Place a portobello mushroom cap on a plate and top with a few large spoonfuls of the sloppy joe mix. Top with baby spinach and set another mushroom cap on top. Enjoy!

Notes

Next Level Sloppy Joes Add plant-based cheese, avocado, pickles, onions and/or cashew sour cream. Repurpose Leftovers Leftovers can be served on brown rice tortilla as a pizza, or with brown rice tortilla chips for dipping, with sweet potato toast or as a bowl with some quinoa and greens.