Slow Cooker Lentil Sloppy Joes – PLANT-BASED, GLUTEN-FREE, DAIRY-FREE.
I served with Schar Gluten-Free buns, lightly toasted and Cascadian Farms Organic Spud Puppies, and an artisanal Craft Beer Kraut by Saverne found at my local health-food grocer (gettin’ those probiotics in). Total comfort food combo, but made-over to be so much healthier. Lower sugar, natural ingredients, no chemicals, high fiber and vitamins, no cholesterol, and easy to digest. SCORE with the crowd on this one. [Oops dairy-disclaimer:] As you can see in my sloppy joe photo, my son put a slice of cheese on his. Totally optional, and if left off, it’s still totally vegan even though my son is not.
Yields 5-6 Servings
Smoky, slightly sweet, and hearty, these Sloppy Joes are a great vegan entree even meat-eaters and kids will love. I love the fact that they can be made in a slow cooker and left on warm for a party or on gameday.
15 minPrep Time
2 hrCook Time
2 hr, 15 Total Time
- 1 cup vegetable broth or water
- 1 cup green lentils, rinsed
- 2 Tbsp avocado or olive oil
- 1/2 white onion, minced
- 3 cloves garlic, minced
- 1/2 green bell pepper, diced
- Sea salt and pepper to taste
- 1 8-ounce can tomato sauce
- 1 cup all natural BBQ sauce
- 1-2 Tbsp coconut sugar, plus more to taste
- 1-2 Tbsp vegan-friendly worcestershire sauce (reg has anchovies in it)
- 1/2 tsp liquid smoke, optional
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp ground cumin
- Place rinsed lentils and water or broth in slow-cooker.
- heat a small skillet with oil and add chopped onion, pepper and garlic. Saute 3-5 minutes until soft.
- Transfer to slow-cooker.
- Mix sauce ingredients together in a medium mixing bowl, tomato sauce through cumin. Pour sauce over the lentils and veggies and give it a stir.
- Place lid on slow cooker and cook on low for 4-5 hours, or on high for 2 hours.
- Add additional liquid as needed. Taste and adjust spices as needed.
- Serve with Gluten-free Buns and if desired, cheese or vegan cheese, additional BBQ sauce and sliced onion.
*If you can't locate vegan worcestershire sauce at the store, try the recipe from Forks Over Knives.
Pineapple Fried ‘Rice’ Quinoa with Aidells Teriyaki Pineapple Natural Chicken Meatballs*.
Such a flavorful combo of sweet pineapple, lime, and sweet chili sauce, that’s Thai-inspired but not spicy. Using quinoa and riced cauliflower in place of fried rice really lightens up the carbs and calories in this dish and adds additional protein and fiber. Sneak in those veggies and nutrients, and nobody will notice in this flavorful dish. No leftovers with this one, winner dinner!
When we have meat, I try and go with the best quality, grass-fed or organic, sustainable meat I can find. When I’m looking for quick, premade meats, there are some great natural choices. Products that are minimally processed, no nitrites, preservatives, or added hormones. I like Aidells products and their list of ingredients is minimal and natural. Remember to read the labels.
*Just be cautious if you are staying away from gluten, as some of their products contain soy sauce that has gluten in it. Since I’m the only one that usually avoids gluten, I serve these Teriyaki & Pineapple Chicken Meatballs on the side. These meatballs can be BBQ-ed on skewers with added bell peppers and pineapple, or left out. This is a flavorful and beautiful vegetarian dish on its own, as well.
Such a flavorful combo of sweet pineapple, lime, and sweet chili sauce, that's Thai-inspired but not spicy.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 2 cups cooked quinoa (or brown rice), set aside. (Sub riced cauliflower and half the pineapple for lowcarb option)
- 2 scrambled organic eggs with a dash of salt, set aside.
- 2 Tbsp avocado oil
- 1/2 chopped sweet onion, (green onion is best, but I didnt have any)
- 2 cloves garlic or 1 tsp garlic powder
- 1 chopped red bell pepper
- 1-1/2 cups pineapple tidbits
- 1 can drained, sliced water chestnuts, optional, I just love the crunch they add
- Handful of chopped cilantro and chopped cashews, optional
- Precook the quinoa and store in fridge.
- Scramble the whipped eggs in a pan and once cooked, add to the quinoa. Set aside.
- Add oil to pan and when hot, add onion, pepper, garlic and pineapple. Stir fry for 3-5 min until onion is soft and pineapple begins to caramelize.
- Add water chestnuts, quinoa and eggs and heat through.
- Pour sauce over the top, put in a serving dish and garnish with cilantro and cashews.
- Served with Aidells Teriyaki Pineapple natural chicken meatballs. They are precooked, just heat them up.