Vegan Sloppy Joes

Instructions

1. Step 1

   Prepare the onion, bell pepper, and garlic on the cutting board.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in the skillet over medium heat. Add the onion and bell pepper and cook until softened, stirring occasionally.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 120.0 gr Red Bell Pepper, 150.0 gr Yellow Onion

   Cookware: skillet, wooden spoon

3. Step 3

   Add the garlic, tomato paste, chili powder, and smoked paprika. Stir over medium heat until fragrant and the tomato paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Chili Powder, 12.0 gr Garlic, 2.0 gr Smoked Paprika, 30.0 gr Tomato Paste

   Cookware: skillet, wooden spoon

4. Step 4

   Stir in the tomato sauce, ketchup, water, maple syrup, mustard, and vegan Worcestershire sauce. Bring the sauce to a gentle simmer over medium heat.

   Timer: 3 min (fixed)

   Ingredients used: 60.0 ml Ketchup, 15.0 ml Maple Syrup, 240.0 ml Tomato Sauce, 120.0 ml Water, 15.0 ml Worcestershire Sauce, 15.0 ml Yellow Mustard

   Cookware: skillet, wooden spoon

5. Step 5

   Add the lentils, salt, and black pepper. Simmer uncovered over low heat, stirring occasionally, until the filling is thick and cohesive.

   Timer: 12 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 500.0 gr Lentil, 4.0 gr Salt

   Cookware: skillet, wooden spoon

6. Step 6

   Divide the hot lentil filling among the buns, top with the sliced pickles, and serve.

   Ingredients used: 80.0 gr Dill Pickle, 4.0 piece Vegan Burger Bun