Lentil Sloppy Joes

July 1, 2014

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Yes indeed, the 4th of July is drawing ever closer and I’m sure you are finalizing the plans for all of your festivities for the day. But when you were planning out your menu, did you have a vegetarian option in mind? If not, perhaps you might be willing to consider these Lentil Sloppy Joes.

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This vegetarian rendition of that childhood favourite will have your guests jumping for joy. Hearty, spicy, and somewhat remniscent of baked beans, I’m telling you folks won’t be missing the meat at all. Now your hard core carnivores might disagree, but I’m sure you’ll have them sorted with some ribs, pulled pork, hot dogs or burgers. Meanwhile, the meatless crowd will be delighted while tucking in to these filling and very satisfying, protein packed sandwiches. The fresh avocado is wonderful as a topper adding both great flavour and texture.

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And if you are serving that lovely Carolina Style Pulled Pork I blogged about last week, you might have some coleslaw around, which would likely also be quite tasty perched atop this vegetarian creation. And while these are great in a summer cookout setting, they are so easy to make and delicious to boot, I’m sure we will be seeing them year round in our house!

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Lentil Sloppy Joes

  • Servings: 4-6
  • Difficulty: easy
  • Print

recipe slightly adapted from: Veggies By Candlelight

Ingredients:

  • 1 cup uncooked lentils (brown or green) .. soaked a few hours (or overnight) .. drained & rinsed
  • 4 cups Smithwick’s Ale (** if not using beer .. water,vegetable or beef broth are great options)
  • 1 Tbsp olive oil
  • 1 medium yellow onion, diced small
  • 1 red pepper, diced small
  • 2 cloves garlic, minced
  • 2 Tablespoons chili powder
  • 8 oz can tomato sauce
  • ¼ cup tomato paste
  • 2 Tablespoons maple syrup (if you prefer a sweeter sauce add one more tablespoon)
  • 1 Tablespoon yellow mustard
  • ½ 
teaspoon sea salt
  • ½ 
teaspoon black pepper (or to taste – we like it peppery so I added 1/2 teaspoon cayenne pepper as well)
  • Toppings of choice (Tabasco, pickles, onions, sauerkraut, coleslaw, avocado slices, etc .. )

Directions:

Put the lentils in a small sauce pot and pour in 4 cups beer or cooking liquid of your choice. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
About 10 minutes before the lentils are done boiling, preheat a medium sized sauce pan over medium heat. Saute the onion and pepper in the oil, until softened.
Add the garlic and saute a minute more.
Add the cooked lentils, and the the rest of the spices (except the maple syrup & mustard). Stir gently until just combined.
Add the tomato sauce and tomato paste. Cook for about 10 minutes.
Add the maple syrup and mustard and heat through.
Turn the heat off and let sit for about 10 minutes, so that the flavors can meld.
Enjoy!

Lentil Sloppy Joes brought to you by: Runcible Eats (http://www.leaandjay.com )

 

 

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Tex-Mex Sloppy Joes

January 31, 2013

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Good ole Sloppy Joes. I’m sure all of the Americans reading this have fond childhood memories of this dish. For those of you unfamiliar with this American kid-friendly classic, it was originally invented by a cook named Joe in a Sioux City Iowa cafe. It is essentially a “loose meat” sandwich which consists of browned ground beef (mince) onions, spices and tomato sauce served on a hamburger bun. I swear, my elementary school cafeteria served them every single week. Unfortunately, I do not have fond memories of Sloppy Joes since some cook in my school thought it would be great to put beans into the mix. Beans?! Bleck! At least that is what 6-year-old me would have said. It totally ruined the whole Sloppy Joe experience for me. There was no picking around the beans. I mean, I ask you, who in the world would want to put beans in a Sloppy Joe! At that point, it became a peanut butter & jelly day without a doubt! The good news is that I think my discovery of these Tex-Mex Sloppy Joes has taken some of the tarnish off of my childhood Sloppy Joe trauma. Rather than the regular ground beef, these Joes use ground pork and have really kicked up the spice factor with the addition of  chipotle chilis, chorizo sausage, green chilis and cilantro into the mix. I served the spicy meat mixture up on my home-made Jalapeño Cheddar Rolls and topped it with a big old dollop of guacamole, crumbled mexican cheese and freshly chopped cilantro. Notice there is not a bean in sight! Comfort food perfection! I have completely revised my opinion of Sloppy Joes at this point. They can be utterly delicious! Revamp your childhood memories and serve up a batch of these bad boys up soon!

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Tex-Mex Sloppy Joes

Recipe Adapted from: Smells like Home

Yield: 15-16 servings (depending on the size of hamburger bun you serve)

Ingredients:

  • 1 (14.5 oz) can tomato sauce
  • 2 chipotle chiles en adobo (or 1/4 tsp chipotle powder)
  • 2 teaspoon oregano
  • 2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground allspice
  • Pinch of cayenne
  • 2 teaspoon Worcestershire sauce
  • 1 lb ground pork
  • 1 lb. chorizo sausage, removed from casings
  • 1 teaspoon canola oil
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 12 oz beer, such as a light ale or lager
  • 1 (4 oz.) can chopped green chili’s
  • 1/4 cup fresh chopped cilantro
  • 1 tablespoon lime juice
  • Salt and black pepper to taste
  • hamburger buns, guacamole, chopped cilantro, mexican cheese, diced red onions to serve

Directions:

Brown ground pork and chorizo sausage in large skillet. Drain all but about 1 tablespoon of the fat. Set meat aside.

Saute the onion and garlic in reserved fat until onions are tender. Set aside.

Place tomato sauce, chipotle chilis, spices, and Worcestershire sauce in food processor and pulse until smooth.

Put browned meats, onion and garlic mixture, and tomato sauce mixture in slow cooker. Add beer, chopped green chilis, cilantro and lime juice. Stir to combine. (if you don’t have  slow cooker, just keep in on the stove top)

Cook in slow cooker set on medium high for 25 minutes and then keep warm until ready to serve.

Just prior to serving add salt and black pepper to taste.

Serve on hamburger buns (see my recipe for Jalapeño Cheddar rolls), with guacamole, cheese and more cilantro for toppings.

Enjoy!


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