Incredible Vegan Lentil Sloppy Joes

vegan sloppy joe I made this for dinner last night and it was a total hit.  Well actually, I asked my hubby to make it while I finished up work . . . even better!  Gabe is not much of a cook, so when I find an easy to follow recipe for something hearty I know he will love, I'm pumped!

My mom used to make us sloppy joes as a kid - with a packet of seasoning and a pound of ground beef.  I thought they were pretty darn delicious.  These suckers blow them away!!! They are so friggin delicious! It was a rainy day in Nanaimo yesterday and we had both had physically demanding days. Something warm, hearty and satisfying was in order.  I came across this recipe when I googled "vegan lentil sloppy joes" and it was a total score! And for all you mama's out there it is definitely kid friendly! (you may want to scale back on the spice slightly then add a little to yours individually once it is served.) - XO founder, Andrea Dershin.

To view the recipe on Jaimie Oliver's site you can click here.

Vegan lentil sloppy Joes

Serves 6

1 tablespoon extra virgin olive oil 1 small onion, diced 1 red or yellow sweet pepper, diced 2 sticks of celery, finely chopped 1 teaspoon ground cumin 1 teaspoon chilli powder 1 cup (200g) French lentils 1- 28oz (796ml) can tomato sauce 3 tablespoons tomato paste 1 teaspoon Sriracha sauce 1 teaspoon salt 2 teaspoons balsamic vinegar 6 whole-wheat or sprouted grain buns, sliced in half Toppings (optional): relish, pickles, avocado, coleslaw, sliced onions…anything goes!

Heat the olive oil in a medium, heavy-bottomed pot over medium heat. Add the diced onion, pepper and celery. Cook, stirring occasionally for about 5 minutes, or until they soften. Sprinkle in the cumin and chilli powder; cook for an additional minute.

Add the lentils, 3 cups of water, tomato sauce, tomato paste and Sriracha. Increase heat to high and bring the lentils a simmer. Cook uncovered for about 30 minutes, stirring occasionally. Add more water if the level falls below the lentils.

Taste the lentils, and if they are sufficiently tender (stoves and pots may vary) add the salt and balsamic. Stir and serve over buttered buns you favourite toppings.