Vegan Sloppy Joes: Slow Cooker Special
See full recipe on: katefromscratch.com
Ingredients |
|---|
| 1 1/2 cups chopped onion |
| 1/2 cup chopped yellow or orange pepper |
| 1 cup chopped carrots |
| 1 teaspoons salt (more to taste if desired) |
| 3/4 cup pale ale |
| 2 tablespoons sugar |
| 1 teaspoon espelette pepper (you may substitute hot paprika) |
| 1/4 teaspoon cayenne pepper |
| 1/2 cup red wine vinegar |
| 16 ounces dried lentils, sorted and soaked |
| 3/4 cup barbecue sauce |
| 4 cups vegetarian vegetable stock |
| 1/3 cup ketchup |
| 1/4 cup spicy brown mustard |
| 1/4 cup tomato puree |
| 2 cups water |
| For serving: toasted crusty soft sandwich rolls (optionally, brushed with garlic infused olive oil) |
| Garnish options: sliced dill pickles, shredded lettuce, fresh or roasted tomato slices, scallions, cheese |
Nutrition 8 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 302 | — |
| Fat | 1g | 1% |
| Carbs | 56g | 18% |
| Protein | 15g | 31% |
| Fiber | 19g | 76% |
| Cholesterol | ||
| Sodium | 763mg | 31% |
Preparation |
|---|
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