One of my favorite people on the planet is the amazing, Nava Atlas! Nava will join me this week on the Jazzy Vegetarian Podcast to talk about Vegan Thanksgiving Menus. Nava will share how to plan, prepare, and serve delicious and festive, plant-based holiday meals designed to please omnivores, vegans, and vegetarians alike. LISTEN HERE.
This yummy BBQ-Flavored Lentil Sloppy Joes recipe from Nava’s book “Vegan on a Budget,” is as satisfying as any kind of burger and it is hearty recipe designed to please everyone you are cooking for, all winter through, Thank you Nava!
ABOUT NAVA's RECIPE:
As satisfying as any kind of burger, these BBQ-Flavored Lentil Sloppy Joes are ready in minutes if you have lentils cooked and ready. There’s also the option of using canned lentils, because many of us, including yours truly, never seem to remember to cook them ahead of time. Not that they take as long as other legume, but still, canned lentils save you that valuable 30 to 40 minutes when you need to get a meal on the table. Accompany with sautéed golden potatoes and a green vegetable, plus some diced small tomatoes. Or serve with a platter of raw veggies and a dip.
Serves 6
INGREDIENTS:
2 teaspoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
6 to 8 ounces cremini (baby bella) or white mushrooms, cleaned, stemmed, and chopped
Two 15-ounce cans lentils, drained and rinsed, or 3 cups cooked (see tips, page 000)
1 cup bottled barbecue sauce, your favorite natural variety, or
Super-Quick No-Cook BBQ Sauce, plus more, as needed
Freshly ground pepper to taste
Dried hot red pepper flakes or siracha to taste, optional
To serve:
Burger buns, small ciabatta breads, or English muffins
INSTRUCTIONS:
Heat the oil in a large skillet. Add the onion and sauté over low heat until golden.
Add the mushrooms. Cover and cook over medium heat until wilted, about 3 to 4 minutes.
Add the lentils, barbecue sauce, a few grindings of pepper, and optional hot seasoning.
Bring to a simmer, then cook over low heat, uncovered, for 10 minutes, or until everything is piping hot. The liquid should be thickened and enveloping the lentils and mushrooms nicely. If you’d like the mixture to be saucier, add 1/4 to 1/2 cup more barbecue sauce.
For each serving, spoon some of the filling onto the bread of your choice and serve open face.
NAVA’S Notes:
Barbecue seasoning is available in the spice section of most supermarkets. Varieties include smokehouse maple, mesquite, chipotle, and there are lots of others. Discover your favorites, and keep a couple on hand.
Ingredients
Directions
ABOUT NAVA's RECIPE:
As satisfying as any kind of burger, these BBQ-Flavored Lentil Sloppy Joes are ready in minutes if you have lentils cooked and ready. There’s also the option of using canned lentils, because many of us, including yours truly, never seem to remember to cook them ahead of time. Not that they take as long as other legume, but still, canned lentils save you that valuable 30 to 40 minutes when you need to get a meal on the table. Accompany with sautéed golden potatoes and a green vegetable, plus some diced small tomatoes. Or serve with a platter of raw veggies and a dip.
Serves 6
INGREDIENTS:
2 teaspoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
6 to 8 ounces cremini (baby bella) or white mushrooms, cleaned, stemmed, and chopped
Two 15-ounce cans lentils, drained and rinsed, or 3 cups cooked (see tips, page 000)
1 cup bottled barbecue sauce, your favorite natural variety, or
Super-Quick No-Cook BBQ Sauce, plus more, as needed
Freshly ground pepper to taste
Dried hot red pepper flakes or siracha to taste, optional
To serve:
Burger buns, small ciabatta breads, or English muffins
INSTRUCTIONS:
Heat the oil in a large skillet. Add the onion and sauté over low heat until golden.
Add the mushrooms. Cover and cook over medium heat until wilted, about 3 to 4 minutes.
Add the lentils, barbecue sauce, a few grindings of pepper, and optional hot seasoning.
Bring to a simmer, then cook over low heat, uncovered, for 10 minutes, or until everything is piping hot. The liquid should be thickened and enveloping the lentils and mushrooms nicely. If you’d like the mixture to be saucier, add 1/4 to 1/2 cup more barbecue sauce.
For each serving, spoon some of the filling onto the bread of your choice and serve open face.
NAVA’S Notes:
Barbecue seasoning is available in the spice section of most supermarkets. Varieties include smokehouse maple, mesquite, chipotle, and there are lots of others. Discover your favorites, and keep a couple on hand.
This BBQ-Flavored Lentil Sloppy Joes recipe is from “Vegan on a Budget” by Nava Atlas (Sterling Publishing, September 1, 2020). Reprinted by permission. Nava Atlas is the author of many bestselling vegetarian and vegan cookbooks, including 5-Ingredient Vegan, Vegan Holiday Kitchen, Vegan Soups and Hearty Stews for All Seasons, and others. Nava also creates visual books on women’s issues, including The Literary Ladies Guide to the Writing Life, and runs two websites, The Vegan Atlas and Literary Ladies Guide.
