November 02, 2017
Dinner, Lunch, Main Dish,
Burgers, Beans, Vegetables, Mushrooms, Budget-Friendly, Easy/Beginner Cooking, Small Batch Cooking, Gluten-Free, Heart Healthy, High Fiber, High Protein, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Special Diet - Weight Watchers etc., Make it from scratch, Lentils more
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"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."
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.
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.
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.
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