The word meatless isn’t often associated with Memorial Day Weekend. We’re about to change that. With a lentil-based vegan variation of Sloppy Joes. (There has to be something sacrilegious about bringing vegan Sloppy Joes to a Memorial Day barbecue. But we don’t care.)

This recipe, a signature Isa Chandra Moscowitz vegan staple, is the perfect cookout-friendly, meat-free dish that caters to both vegetarian and omnivorous taste buds. A favorite little game when bringing along this recipe? Don’t mention the word vegan to your meat-loving friends; internally relish as they devour and rave about your “Sloppy Joes.”

Snobby Joes

Recipe via Isa Chandra Moscowitz

Serves 4-6

Ingredients:

  • 1 cup uncooked green lentils
  • 4 cups water
  • 1 tbsp. olive oil
  • 1 medium yellow onion, diced small
  • 1 green pepper, diced small
  • 2 cloves garlic, minced
  • 3 tbsp. chili powder
  • 2 tsp. oregano
  • 1 tsp. salt
  • 8 ounces tomato sauce
  • 1/4 cup tomato paste
  • 3 tbsp. quality maple syrup
  • 1 tbsp. yellow mustard

Directions:

  • Bring lentils and water to a boil in a small saucepan. Once boiling, cover, lower heat and simmer for 20 minutes, until lentils are soft. Drain and set aside.
  • Ten minutes before the lentils are done, add the onion, pepper and olive oil to a medium soup pot and saute for about seven minutes. Add the garlic and saute a minute more.
  • Add the cooked lentils, chili powder, oregano, salt and mix. Add the tomato sauce and tomato paste. Cook for 10 minutes.
  • Add the maple syrup and mustard and heat through. Turn the heat off and let sit for 10 minutes so the flavors can meld.

Image courtesy of Seitan Is My Motor.