I cannot believe I’ve never shared my sloppy joe recipe with you before! Todd was surprised too, as we make them enough.
Sloppy joes were kind of a treat when I was growing up, and so every now and again I really enjoy making them. Back in the day, ours were moose sloppy joes…always with the moose! My Dad loves to tell the story of one particular time when he made hamburgers. Us kids were confused and delighted by the taste. They were the best burgers we’d ever had…they were beef. We had never had beef hamburgers before. Such is the childhood of an Alaskan girl.
Well, I’m happy to say that my moose (and cow) eating days are behind me. Of course, these sloppy joes have undergone a good-for-you veggie makeover. Lentils, black beans, and TVP give these sloppies a super healthy protein punch! No animals need be harmed in the making of these two-thumbs-up, delicious sloppy joes.
Are you paying attention, Alaskan friends and family? Just put down the moose sloppy joe…
1 cup red lentils, dry
3 cups water
pinch of salt
1/2 Tbsp. olive oil
1/2 red onion, diced
3 garlic cloves, minced
2 tsp. ground cumin
1 tsp. chili powder
1 15 oz. can of black beans, drained and rinsed
1 15 oz. can of tomato sauce
1/4 cup ketchup
1 Tbsp. Worchestershire sauce
1 Tbsp. apple cider vinegar
2 tsp. mustard
1 tsp. sugar
1/2 cup TVP (textured vegetable protein), dry
1 Tbsp. nutritional yeast
In a small saucepan combine the lentils, water, and salt. Bring to a boil over high heat, then reduce to low and simmer for about 20 minutes, or until the lentils are tender. Drain and set aside.
In a medium saucepan, heat the oil over medium-low. Add the onions and garlic. Saute for a few minutes. Add the cumin and chili powder and continue to saute another few minutes, until fragrant.
Add in the remaining ingredients, including the cooked lentils (but not the buns, of course!) and simmer for about five minutes, or until the water has been absorbed, stirring occasionally.
Spoon onto a hamburger bun and serve hot!