Vegetarian(or Vegan!) Sloppy Joes
Serves: Serves 8
  • 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
  1. Add the olive oil to a large saucepan and heat to medium/high.
  2. 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.
  3. 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.
  4. Reduce the heat to medium and simmer the mixture for 15-20 minutes, stirring occasionally, until the sauce has reduced and thickened a little.
  5. Lay out the bottom halves of the pretzel rolls on a baking sheet.
  6. 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.
  7. Place the cheese-topped sloppy joes under the broiler and remove as soon as the cheese has melted.
  8. Top each sandwich with a few slices of avocado and it's pretzel roll top.
  9. Serve immediately!
Recipe by The Kitchen McCabe at