Vegan Sloppy Joes
"This is a great tasting vegan meal I really enjoyed but hubby was missing the meat. If you are a meat lover you can swap out the lentils for ground meat (1 cup bean to 1 pound lean ground meat ratio). Follow step 1 then set the ground meat on top to cook. Before eating, remove the lid and break the ground meat up with a spatula and stir well to mix."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (468.8 g)
- Calories 824.3
- Total Fat - 3.1 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 772.6 mg
- Total Carbohydrate - 147 g
- Dietary Fiber - 65.1 g
- Sugars - 24.2 g
- Protein - 55 g
- Calcium - 184.8 mg
- Iron - 16.4 mg
- Vitamin C - 57.3 mg
- Thiamin - 1.9 mg
Step by Step Method
Step 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.
Step 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.
Step 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.
Step 4
Enjoy!
Tips & Variations
No special items needed.
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