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It took me several tries to perfect my own version of vegan Sloppy Joe filling. The last attempt set my mouth on fire! Technically, it’s a bit too thin to use as a sandwich filling. It’s more like a thick soup. You can adjust the water quantity if you like.
I’m avoiding processed grains, so I chose to eat my creation over boiled, mashed sweet potato instead of bread. This is Plant Powered NSNG (No Sugar No Grains). PPNSNG.
Sloppy Lentils Over Sweet Potato, with Avocado
INGREDIENTS:
Coconut oil
6 cloves garlic, minced
1 onion, chopped
2 green peppers, chopped
2 carrots, chopped
20 crimini mushrooms, sliced
dash garlic powder (I like garlic!)
1/4 t black pepper
1/2 t BBQ seasoning blend (Omit if you don’t have it. I found mine in the bulk spices area of my food Co-op)
1 t salt
3 t chili powder
4 t oregano
2 cups lentils, rinsed (I like to use a combo of red and green)
1 can (28 oz) crushed tomatoes with basil
4 cups water
1 vegan broth cube
2 T mustard
ASSEMBLY:
Use a large soup pot. Use about 1/2 T oil to saute the veggies and spices for several minutes on medium heat. Add the lentils, tomatoes, water and broth cube. Simmer covered for 1/2 hour. Add the mustard and simmer for another 1/2 hour, until the lentils are fully cooked. Turn off the stove and let rest uncovered for 10 minutes. Freeze in 1 pint size wide mouth canning jars. Makes about 7 pints.
Sloppy Lentils
This is heavenly with slices of ripe avocado.
Avocado
So…I have the Curry Lovers set of spices from the Savory Spice Shop (Bend, Oregon) that I need to get using. I don’t want stale spices! I got to thinking– what better way to work them into my cooking repertoire than to “curry up” some split pea soup? Here’s my yummy creation…
Curried Split Pea Soup
CHOP THESE VEGGIES:
1 onion
2 carrots
6 garlic cloves (minced)
*1/2 of a cauliflower
*3 Yukon Gold Potatoes
(*A variation of this recipe is to omit the potatoes, increase the cauliflower to a full head, and add a yellow pepper.)
COMBINE THESE SPICES:
dash garlic powder
dash celery salt
1 bay leaf
1/2 t oregano
1/2 t turmeric
1 t sage
1 t parsley
1 t thyme
1 t Garam Masala (Mine is from the bulk section of the Skagit Valley Food Co-op. It contains cardamom, cinnamon, cloves, cumin, pepper, and coriander)
1 t Savory Spice Shop’s Thai Green Curry powder (use your choice of dried curry powder)
1 T nutritional yeast
RINSE:
1 1/2 C green split peas
SET ASIDE:
Coconut oil
1/2 t fenugreek
6 C water
4 t Vogue Instant VegeBase (Low Sodium)
Large soup pot
Vitamix Blender
ASSEMBLY:
Heat 1/2 T coconut oil and 1/2 t fenugreek in a large soup pot on medium heat. Add the veggies and sizzle for a few minutes. Stir in the spices and wait several more minutes. Add the split peas, water, and VegeBase. Heat to a boil. Simmer covered for at least 1 hour, then turn off the heat. Remove the bay leaf.
Now…my preference with split pea soup is to puree part of the soup in my Vitamix blender. (I just like the texture of the peas better that way.)
Here is the half that stays chunky…
Chunky Curried Split Pea Soup
Here is the blended half…
Smooth Curried Split Pea Soup
And here is the combination…
Half smooth, half chunky Curried Split Pea Soup
This recipe makes about 12 cups and is quite mild on the spicy index.
I don’t think I could ever tire of soup! 🙂
NSNG = No Sugar No Grains
Freeheel Vegan 