Note: Photo and recipe reprinted with permission of Harlequin Nonfiction.
If your girls are still at that age where boys are “icky” – like mom blogger Sarah Matheny’s – take heed. When it comes to dinner, Matheny – who is the blogger behind Peas and Thank You – doesn’t mess around: Sloppy Joe is not invited. But sophisticated Sloppy Josephine is the guest of honor. And this vegetarian visitor is ready to pop by your family’s table with this recipe from Matheny’s book More Peas, Thank You: 85+ Vegetarian Recipes for Delicious & Healthy Meals, out in April 2013.
- 4 cups vegetable broth or water
- 1 cup dried lentils, rinsed and drained
- Cooking spray or oil, to grease skillet
- 1/2 cup yellow onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp. chili powder
- 2 tsp. dried oregano
- 1 14-oz. can tomato sauce
- 1/4 cup tomato paste
- 1 Tbsp. red wine vinegar
- 1 Tbsp. vegan Worcestershire sauce
- 1/4 cup all-natural barbecue sauce
- Salt and pepper to taste
- 8 whole-wheat hamburger buns, split and toasted
- 4 pickles, sliced
- Bring broth or water to boil in a medium pot over medium-high heat. Add lentils, bring to a boil, lower heat and cook until tender, approximately 30 minutes.
- Drain lentils and set aside.
- To a skillet that has been lightly greased with cooking spray or oil, add onions and sauté over medium heat until onions start to soften and brown, about five minutes.
- Add garlic, chili powder and oregano and sauté for one to two minutes.
- Add tomato sauce, tomato paste, red wine vinegar, Worcestershire sauce and barbecue sauce. Stir to combine and then add lentils. Mix thoroughly and season with salt and pepper to taste.
- Scoop lentil mixture onto toasted buns and garnish with pickles. Makes eight sandwiches with approximately 1/2 cup filling each.