Serves: 4-6
This is such a versatile recipe! The family likes to have this on a bun or as a great salad add. Good for a tasty and healthy lunch or dinner, but also a great meal when traveling. We love preparing this ahead of time and taking on our camping trips. It packs well, easy to heat up, and keeps you full and nourished instead of tired and bloated.
Needs
Goodies:
1 medium onion
1 yellow pepper
14.5 oz fire roasted tomatoes – check ingredients to make sure there is no added sugar (I like to use Muir Glen’s fire roasted with green chili)
Sauce:
1 tbsp garlic powder
1 tbsp chili powder
1 tbsp paprika
1-2 tbsp maple syrup – I only did 1 tbsp
2 tbsp pickle juice- I use Farmhouse Culture Gut Shot garlic dill
2 tsp vegan Worcestershire
3 tbsp yellow mustard
¼ cup filtered water
Lentils:
1 cup red lentils
2 cups filtered water
dash of salt
Toppings:
red cabbage
pickles
spinach
kale
avocado
jalapeños
* You will need coconut oil for cooking
Getting Started
Cook your lentils first with water. Once ready set aside. I usually cook mine in the rice cooker!
While your lentils cook, add all sauce ingredients into a small mixing bowl and whisk together. Set to the side.
Chop up your onion and place into a large pan with some coconut oil. Cook until transparent. Add in your fire roasted tomatoes and cooked lentils. Cook for 2-5 minutes.
Take mixture off the heat and add in your sauce and chopped pepper. Stir until sauce is evenly mixed in.
Your all set to serve. See listed above some of my favorite toppings to add and enjoy!
If you love the way this recipe turned out for you, post a story and tag @carrotlifeandlove. Excited to see your recreations!
Love & Carrots,
- B
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