Saturday, 22 September 2018

Vegan Eat of the Week: Sloppy Joe's with Green Lentils

Hello, little crumbs.

Did you hear about the latest internet travesty involving this mom who thinks that moms should get a fast pass to the front of the coffee line?

Let's just say... I've got mixed feelings. Mom's are amazing. Not a lot of people can do what Mom's do, and do it well. But only in fairy dream world does this twenty-two year old get ten hours of sleep a night.


One thing we can all do is make these vegan sloppy Joe's produced by a UBC dietetic student and introduced to me by my nutrition prof. Can I get an amen for applied learning?

Not into vegan eats? Don't worry. You won't even miss the meat. Yes. I am one of those people now. I'm going to try running over hot coals with bare feet next.

This recipe is a fast pass to nutritious deliciousness, that all busybodies - mommies to nursing students -  can make on tight time frames. So stick this on your meal plan, and make sure you tell me what you think!

Ingredients
Adapted from UBC's Food Services Recipe
Serves: 2-3 
Prep to Table: 30 minutes 
1-2 tbsp. extra virgin olive oil
1 small Vidalia onion, diced
4 cloves garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. paprika
1/2 tsp cayenne
a sprinkle of chili flakes
1 tsp. of salt, or to taste
1/4 cup of tomato paste
1/4 cup of barbecue sauce
1/4 cup of water
1 lime, juiced
1 can of green lentils, rinsed and drained
2-4 whole grain burger buns

Directions

  1. Heat olive oil over medium heat in a saucepan. Add onions when a drop of water skitters across the top of the oil (this is how you know it's hot enough to saute). Saute until translucent.
  2. Add garlic and saute for approximately one minute, then add spices and tomato paste. Mix until combined.
  3. Add barbecue sauce, water and lime juice. Stir until combined. Cook for two to three minutes, stirring occasionally so the mixture doesn't burn. 
  4. Add can of green lentils and stir until the lentils are coated with the sauce. 
  5. Spoon over bun halves and top with arugula or kale, avocado and chili flakes or sharp cheddar for a vegetarian option!

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