I used to love Sloppy Joes growing up, and I still do! With the Instant Pot, the vegan version of these tasty sandwiches just got a lot easier.
The best thing about these? The kids love them too. Top them with my Oil-Free Vegan Coleslaw to add some extra sweetness and crunch!
What you’ll need
- 1 large red onion, diced
- 1 red bell pepper, diced
- 1 tsp sea salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- 3 tbsp tomato paste
- 3 cups brown lentils, uncooked
- 3 cups water
- 28 oz crushed tomatoes
- 2 tbsp Worcestershire sauce
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- Oil-Free Vegan Coleslaw, optional
- whole grain hamburger buns
How you’ll do it
- On Instant Pot, press Sauté and add onion, pepper and salt to pot. Cook for a few minutes, until veggies soften a bit. Add a little bit of water if needed to prevent sticking.
- Add cumin and oregano and stir to coat veggies. Cook for about 30 seconds.
- Add tomato paste and stir to coat.
- Add remaining ingredients to Instant Pot, stir well, and scrape any bits off the bottom of the pot if needed.
- Cover, switch to Manual mode and cook on high pressure for 13 minutes.
- When done, wait 10 minutes and then release steam.
- Stir and serve on toasted hamburger buns, topped with coleslaw.
Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!
Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).
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