The weather is starting to cool down here. WE have had a surprisingly mild fall here in Wyoming. Generally there is only a brief moment between summer heat and below freezing. This year we have enjoyed a more full and rounded autumnal experience. With that said it is currently snaining (snow +rain = snain) outside and the cooler temperatures have me wanting to break out my slow cooker.
some people the hardest part about being vegan is giving up the
familiar fare that they knew from childhood. While learning new foods
and cooking styles is such a thrill there are just times when one wants
something that reminds them of their youth. It isn't about being vegan
or non-vegan, rather it becomes emblematic of a formative time. One such
food is often the sloppy joe. Of course this can be easily veganized
with the simple substitution of veggie crumbles in place of meat, but
some of us are ready to take it to a new level. May I introduce you to
sloppy lentils. They are so satisfying that you will never miss those
boring old sloppy joes again! The best part about this recipe is that
you can prep it all in 10 minutes, set that slow cooker and come back
when you are ready to eat!
Slow Cooker Sloppy Lentils
2 c dry red lentils, picked clean
1 small red onion, diced
1 red pepper, diced
2 T apple cider vinegar
2 T brown sugar
2 cans tomato sauce
1 can crushed fire roasted tomatoes
2 cloves minced garlic
1 T chili powder
1 tsp cumin
1 tsp salt
pepper to taste
1. Put everything into your slow cooker.
2. Mix it to make sure all ingredients are evenly distributed.
3. Cook on high for 3 hours.
4. Serve on a vegan roll with pickles or, if you're feeling crazy, a vegan coleslaw.