Fruit Loop

Ask me anything   Recipe Archive   

This is a blog dedicated to vegan recipes that tickle my fancy. Though the links I post are not necessarily directed to vegan websites, the recipes I post or reblog are (or can easily be modified). Feel free to click the "Personal Artwork" link to view my professional art blog.


Sloppy Josephines
by Mama Pea
Prep Time: 15 min
Cook Time: 35 min
Ingredients (Makes filling for at least 4 s)
1 c. dried lentils, rinsed and drained (I used French puy lentils, hence the Sloppy Josephine. If you say it with a French accent (ZJHO-SA-FEEEEN!), it is quite satisfying)
4 c. vegetable broth or water
1/2 c. chopped onion
2 cloves minced garlic
1 T. chili powder
2 t. oregano
1 14 oz. can tomato sauce
1/4 c. (approximately half a can) tomato paste
1 T. red wine vinegar
1 T. vegan Worcestershire sauce
1/4 c. all-natural barbecue sauce (Trader Joe’s is my favorite, but Annie’s Organics will work too)
salt and pepper to taste
pickle slices
whole wheat hamburger buns, split and toasted


Instructions
Bring broth or water to boil in a medium pot. Add lentils and cook until tender, approximately 30 minutes.
Drain and set aside.
Meanwhile, in a skillet that has been spritzed with oil or cooking spray, add onion and sauté lightly over medium heat until start to soften and brown.
Add garlic, chili powder and oregano and sauté for an additional minute or two.
Add tomato sauce, tomato paste, red wine vinegar, Worcestershire sauce and barbecue sauce.
Stir to combine and then add lentils.
Mix thoroughly and season to taste.
Scoop mixture onto toasted buns and garnish with pickles.

Sloppy Josephines

by Mama Pea

Prep Time: 15 min

Cook Time: 35 min

Ingredients (Makes filling for at least 4 s)

  • 1 c. dried lentils, rinsed and drained (I used French puy lentils, hence the Sloppy Josephine. If you say it with a French accent (ZJHO-SA-FEEEEN!), it is quite satisfying)
  • 4 c. vegetable broth or water
  • 1/2 c. chopped onion
  • 2 cloves minced garlic
  • 1 T. chili powder
  • 2 t. oregano
  • 1 14 oz. can tomato sauce
  • 1/4 c. (approximately half a can) tomato paste
  • 1 T. red wine vinegar
  • 1 T. vegan Worcestershire sauce
  • 1/4 c. all-natural barbecue sauce (Trader Joe’s is my favorite, but Annie’s Organics will work too)
  • salt and pepper to taste
  • pickle slices
  • whole wheat hamburger buns, split and toasted

Instructions

  • Bring broth or water to boil in a medium pot. Add lentils and cook until tender, approximately 30 minutes.
  • Drain and set aside.
  • Meanwhile, in a skillet that has been spritzed with oil or cooking spray, add onion and sauté lightly over medium heat until start to soften and brown.
  • Add garlic, chili powder and oregano and sauté for an additional minute or two.
  • Add tomato sauce, tomato paste, red wine vinegar, Worcestershire sauce and barbecue sauce.
  • Stir to combine and then add lentils.
  • Mix thoroughly and season to taste.
  • Scoop mixture onto toasted buns and garnish with pickles.

(Source: peasandthankyou.com)

— 1 year ago with 62 notes
  1. rltod reblogged this from fruit-loop-vegan
  2. f00d-addicted reblogged this from veg-noms
  3. fortheloveofsandwich reblogged this from fruit-loop-vegan
  4. hurricaneharry reblogged this from veganfeast
  5. poetofwar333 reblogged this from fruit-loop-vegan
  6. veganshavemorefun reblogged this from veganfeast
  7. amostpeculiarman reblogged this from veganfeast
  8. holistichealthvegan reblogged this from veganfeast
  9. fitttandhealthyyyy reblogged this from veganfeast
  10. vegrecipesforannie reblogged this from veganfeast
  11. chaysingvegan reblogged this from veganfeast
  12. spoonworthy reblogged this from veganfeast
  13. veg-noms reblogged this from veganfeast
  14. thefightingcinnamonbun reblogged this from veganfeast
  15. slutever666 reblogged this from veganfeast
  16. myvegansoul reblogged this from veganfeast and added:
    I need to try this omg