Description
Hearty and flavorful, these lentil sloppy joes are perfect on buns, over rice, or in a salad. A satisfying vegan twist on a classic!
Ingredients
Units
Scale
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion
- 1 bell pepper
- 1 small jalapeño
- 2 cloves garlic
- 2 cups (474 ml) lentils
- 3 cups (710 ml) vegetable broth
- 4 cups (946 ml) roasted tomatoes
- 6 oz (170 g) can tomato paste
- 2 Tbsp Liquid Aminos
- 1 tsp salt
- 2 tbsp (30 ml) liquid smoke
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) maple syrup
- 1 Tbsp ground cumin
- 2 tsp smoked paprika
- 2 tsp dried oregano
Instructions
- Turn your Instant Pot to the Sauté option and allow it to heat.
- Add your olive oil.
- Once hot, add your onions and green pepper; sauté for 4 minutes.
- Add your garlic and jalapeño and stir for 1 minute.
- Turn your Instant Pot off.
- Add the remaining ingredients to your Instant Pot and stir to combine.
- Place the lid on, locking the top, and vent to the closed position.
- Turn on the Instant Pot using the manual button and set it for 16 minutes.
- Allow the pressure to build and cook automatically.
- Allow for a natural pressure release.
- Taste and adjust seasonings as needed.
- Serve on rolls, over noodles, or as desired.
Notes
- For a richer flavor, use fire-roasted diced tomatoes instead of regular canned tomatoes.
- If you don’t have liquid aminos, soy sauce or tamari can be substituted, but reduce the amount slightly to avoid over-salting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 60
- Fiber: 15
- Protein: 20