AP
This image released by Voracious shows a recipe for lentil sloppy joes from the cookbook “Eat to Hustle” by Robin Arzón.
Fitness pro and author Robin Arzon has a vegan lentil sloppy joes recipe that tastes hearty and smoky, without a sugary ketchup vibe. It comes from her cookbook “Eat to Hustle.”
And it’s in a chapter that reworks road-trip favorites into healthier, protein-rich meals. For this recipe, you first sauté onion, green pepper and garlic in avocado oil.
Then add tomato sauce, coconut sugar, vegan Worcestershire and spices.
Stir in some cooked lentils and simmer until thick.
Toast high-protein buns in a warm oven.
Pile on the filling and serve hot. Napkins help.
“This recipe is from the ‘I Love Sandwiches’ chapter in my cookbook ‘Eat to Hustle.’ The chapter is basically my love letter to road-trip food made healthier — inspired by fast-food classics, gas-station gems and deli-counter staples that I thought I’d never get to eat again after going vegan,” Arzon said.
“My versions hit just as hard, especially because they’re loaded with plant-based protein, so your body enjoys them just as much as you do. Traditional sloppy joes are way too sweet and ketchup-y for my taste.
“I like to think my version is a little more refined — still hearty and meaty from the lentils, with a smoky, savory sauce that’s just the right amount of tangy. Serve the hearty filling on high-protein buns and watch them disappear.
“Napkins definitely are required.”
Lentil Sloppy Joes
Servings: 4 sandwiches
2 tablespoons avocado oil
Ingredients
1/2 medium white onion, diced
1/2 green bell pepper, seeded and diced
2 garlic cloves, minced
1 (15-ounce) can tomato sauce
2 tablespoons coconut sugar
2 tablespoons vegan Worcestershire sauce or coconut aminos
1 tablespoon chili powder
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
2 cups cooked lentils
4 high-protein burger buns, such as Hero
Directions
Preheat the oven to 200°F. In a large skillet, heat the avocado oil over medium heat. When the oil is shimmering, add the onion, bell pepper and garlic. Cook, stirring often, until the pepper is soft, about 4 minutes.
Stir in the tomato sauce, coconut sugar, Worcestershire sauce, chili powder, salt, paprika, red pepper and black pepper. Let the mixture come to a simmer, then stir in the lentils to coat. Simmer until the lentils are warmed through and the sauce is thickened, about 5 minutes.
While the lentils are simmering, split the burger buns and arrange on the oven rack to toast. Divide the sloppy joes mixture among the toasted buns and serve immediately.
