Friday, March 14, 2014

Meatless Sloppy Joes

I made these last night, and they were a big hit with one and all. It's amazing what some ketchup with your vegetables can do. :-) Dicing all those vegetables can take a while, so start it while you are cooking the lentils.

Makes 8 sandwiches.

3 T olive oil, divided
16 ounces mushrooms, diced
1 tsp. or cube bouillon
1 large onion, diced (1 cup)
¼ cup dry white wine
2 large carrots, diced (1 cup)
2 stalks celery, diced (½ cup)
1 large bell pepper, diced (1 cup)
1½ cups cooked lentils
1 cup ketchup
2 tsp Worcestershire sauce
1 tsp mustard

In a 12" frying pan warm 2 T olive oil over medium-high heat. Saute the mushrooms until the liquid has evaporated and they brown a bit. Remove from pan.

Add remaining 1 T of oil to the pan, along with onion and bouillon. Saute until bouillon is dissolved and onion is translucent. Pour in the wine and scrape the browned bits off the bottom of the pan. Cook until the wine has evaporated. Add the carrots, celery, and pepper; cook for about 5 minutes until tender.

Return the mushrooms to the pan, along with the remaining ingredients; cook over low until warmed through. Salt and pepper to taste, and serve on toasted buns.

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