Sloppy Vejay-jays

Vegetarian sloppy joes? Hell yes!

I took Mama Pea’s recipe, and made them my own by packing them with sweet and savory, traditional sloppy joe flavor.

Here’s how my method went down:

Step 1:

-1 cup lentils
-4 cups vegetable broth

Cook lentils in broth for 30 minute. Remove from heat.

During step 1, do step 2:

-1 chopped green pepper
-1/2 chopped onion
-1 block of tempeh, crumbled

Sautee green pepper and onion in a tiny bit of olive oil, for 5 minutes, then add crumbled tempeh.

Step 3:

Add spices
-chili powder (about 2 T)
-garlic powder (about 1 T)
-paprika (about 1 T)
-oregano (about 1 teaspoon)

Step 4:

Add liquids:
-tomato sauce (small can)
-tomato paste (14 oz can)
-bbq sauce (1/4 cup)
-mustard (2 T)
-vinegar (1 T
-worcheshire sauce (2 T)


Step 5:

Sprinkle generously with brown sugar (1/4 cup?), salt and pepper,and simmer for an hour.

Note: All measurements are approximate… Use your tastebuds! Taste as you go and add more seasonings as you desire. This is a method, not a recipe.

I believe that if you learn methods for making certain styles of dishes, then you can easily modify them to fit your style of eating, whether it be vegetarian, vegan, gluten free, low carb, low fat, or whatever else you chose.

Oven fries on the side:

Preheat oven to 450°. Put 2 T coconut oil onto large baking sheet and preheat in oven. Cut 1 large russet potato into fry shapes. Put on hot baking sheet and bake for 30 minutes, flipping half way through. Remove, sprinkle with salt and devour.

Don’t forget to top your vejay-jay with dill pickles:

Ummm!

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