Best 7 Slow Cooker Vegan Sloppy Joes With Lentils Recipes

SLOW COOKER LENTIL SLOPPY JOES

Steps:

• Add everything into the slow cooker, starting with 3 cups of broth. Stir to combine, cover and set to high. Cook on high for 2 - 3 hours (or low for 4 - 6). Check and add more liquid as needed.
• Serve warm with a bun, biscuit or in a spaghetti squash!

SLOW COOKER VEGAN SLOPPY JOES

Steps:

• Stir all ingredients in a slow cooker.
• Set to cook on high for 4 hours or on low for 8 hours.
• Stir and serve on buns or as desired.

SLOW COOKER VEGAN LENTIL SLOPPY JOES

Steps:

• Into a slow cooker add everything from the lentils to the vegetable stock. Stir very well together.
• Turn on slow cooker. Cook on low for 6 hours or high for 3. Do not overcook. Most all of the liquid should be evaporated, if not all to continue cooking a bit longer.
• Remove lid and add in the ketchup, mustard, and brown sugar. If wanting it spicy, add the sriracha.
• Stir together and serve on buns.

LENTIL SLOPPY JOES

Steps:

• Place the lentils in a medium saucepan and cover with water. Bring to a boil. Add 1 teaspoon salt. Reduce the heat to low and simmer until tender, about 30 minutes. Drain.
• Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and saute until the onions are translucent and the pepper is tender, 7 to 8 minutes. Add the garlic and green chiles and cook about 1 more minute. Stir in the tomato sauce, ketchup, Dijon, brown sugar, Worcestershire, chili powder, vinegar, celery seed, black pepper, remaining 1/2 teaspoon salt and 1/2 cup water. Mix well, then add the lentils. Reduce the heat to low; cover and simmer, stirring occasionally, about 15 minutes.
• Butter both sides of the hamburger buns. Toast on a hot cast-iron griddle or skillet until lightly browned, 2 to 3 minutes.
• Serve sloppy joes on toasted buns, topped with sliced avocado and pickles on the side.

SLOW COOKER VEGAN LENTIL SLOPPY JOES

Steps:

• Spray your crock pot with non-stick cooking spray. Add all the ingredients, and stir to combine. Cover and cook on low for 6 hours or high for 3 hours. If you find your mixture is too wet, drape a towel under the lid to absorb excess moisture during the final hour of cooking. Alternatively, add water in 1/4 cup increments if mix is too dry. Serve on either hamburger, slider, or mini-slider buns and top with cheese if desired.

SLOW COOKER BBQ CHICKPEA SLOPPY JOES

Steps:

• Add all ingredients to the slow cooker. Cook on low for 8 hours or on high 5-6 hours, until the lentils are cooked through and the mixture thickens. Open the slow cooker and, using a potato masher, mash about 1/3 of the filling. Give it a good stir, replace the lid, and let it cook for another 30 minutes or so until thickened.
• Meanwhile, toast the buns. Brush insides with olive oil and place cut-side-up under the broiler in your oven. Broil 30 - 60 seconds until golden.
• Place buns on plate and spoon filling over the top. Add toppings if desired. Serve.
• Leftover filling keeps well in an airtight container in the refrigerator for 2-3 days.

VEGAN LENTIL SLOPPY JOES

Steps:

• Combine onion and both bell peppers in the bowl of a food processor; pulse until blended into a uniform size but not liquid.
• Heat olive oil in a large pot over medium-high heat. Add onion-bell pepper mixture, carrot, and zucchini. Cook and stir until soft and heated through, 6 to 8 minutes.
• Add broth and lentils; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until lentils are tender, about 15 minutes.
• Stir in tomatoes, chili powder, mustard, vinegar, maple syrup, tomato paste, Worcestershire sauce, salt, and pepper; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Serve on buns.