Vegan Sloppy Joes

4
Servings
20m
Prep Time
4h
Cook Time
4h 20m
Ready In


"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 recipe yields 4 servings
OK

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 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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