Everytime you try a veggie burger recipe and it doesn’t quite hold its shape it can be turned into sloppy Joes, but you can also take all the leftover grains and lentils and beans from lunch prep and turn them into delicious sloppy Joes based on our original ground chicken sloppy Joe recipe.
For this recipe we used a blend of lentils and quinoa, but other chopped veg like cauliflower and mushrooms would be great to add, as well as any other grains, even rice and beans.
For this recipe I started with already cooked lentils and quinoa, but if you don’t have them ready, you can add them raw to the pan after sauteeing the vegetables with the rest of the ingredients plus 3 cups water and simmer for about 45 minutes.
- Cook Time
- Prep Time
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 1 red or green bell pepper, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- Fresh cracked black pepper
- 2 cups cooked brown lentils
- 1 cup cooked quinoa, any color
- 1(6-ounce) can tomato paste
- 1 teaspoon apple cider vinegar
- 1 teaspoon date honey
- 1 teaspoon chili powder
- 4 whole wheat buns
- Garnis: pickles, red onion
- In a large saute pan, saute onion in evoo over medium-high heat. Add bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring frequently, until vegetables are softened, 5 to 7 minutes.
- Add lentils and quinoa to saute pan. Cook, stirring and mixing until hot.
- Stir in tomato paste, vinegar, date honey and chili powder and ½ cup water. Simmer until thickened, stirring occasionally, 6 to 8 minutes, add more water if needed to prevent sticking and burning.
- Season the mixture with more salt and pepper, to taste. Spoon onto buns, and serve immediately with pickled vegetables or raw veggie sticks.
- Serving Size: 1 serving
- Calories: 460
- Carbohydrate Content: 79.2 g
- Fat Content: 7.6 g
- Fiber Content: 17.7 g
- Protein Content: 22.2 g
- Sodium Content: 541 mg
- Sugar Content: 15.1 g