Vegetarian(or Vegan!) Sloppy Joes
- 1 T. Olive Oil
- 1 onion, diced
- 8 oz. Cremini or baby bella mushrooms, diced
- 1½ c. Lentils, cooked
- 1½ c. Wheat Berries, cooked
- 14.5 oz can Diced Tomatoes
- 8 oz. can Tomato Sauce
- ½ C. Ketchup(look for corn syrup free)
- ½ T. Worchestershire sauce
- ½ T. Soy Sauce
- ¾ t. Dijon Mustard
- ½ T. Apple Cider Vinegar
- ¼ C. Coconut Palm Sugar(or brown sugar)
- ¼ t. Chili Powder
- ¼ t. Paprika
- ½ T. Coarse Salt
- ⅛ t. White Pepper
- 1 Avocado, sliced
- 8 slices Swiss Cheese
- 8 Pretzel Rolls, cut into buns
- Add the olive oil to a large saucepan and heat to medium/high.
- Add the diced onion to the oil and saute for 3-4 minutes, or until softened and translucent. Add the diced mushrooms and saute for another 2 minutes.
- Add the cooked lentils, wheat berries, diced tomatoes, tomato sauce, ketchup, worchestershire sauce, soy sauce, mustard, vinegar, sugar, chili powder, paprika, salt, and pepper to the saucepan.
- Reduce the heat to medium and simmer the mixture for 15-20 minutes, stirring occasionally, until the sauce has reduced and thickened a little.
- Lay out the bottom halves of the pretzel rolls on a baking sheet.
- Scoop heaping spoonfuls of the sloppy joe mixture on top of the pretzel roll bottoms and then top each one with a slice of cheese.
- Place the cheese-topped sloppy joes under the broiler and remove as soon as the cheese has melted.
- Top each sandwich with a few slices of avocado and it's pretzel roll top.
- Serve immediately!
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/01/08/vegetarian-sloppy-joes/
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