Plant-Powered Sloppy Joes

PLANT-POWERED SLOPPY JOES

There’s no denying it…winter is full throttle! The sun may be out a few days a week, but the temps are leaving us bundled up and craving something warm and comforting. While it’s tempting to resort to classic winter favorites, we also don’t want to undo the hard work we’ve been putting into our fitness classes. Comforting pot pies may feel good in the moment, but don’t top the list as the best food for fuel.

In our quest for warm savory fare that hits the nostalgic spot yet doesn’t break the nutrition bank, we discovered these Plant-Powered Sloppy Joe’s from popular plant-based food blog My New Roots.

Lentils are a powerhouse of protein, fiber, folate, iron, and magnesium. This recipe is perfect for refueling after a grueling Tabata class or replenishing your carbs post cycle. We recommend making a big batch of lentils or sloppy Joe filling ahead of time and eat it throughout the week or freeze it for later. We know you’re busy hitting all those classes this January! Let us know what you think. Do you have any favorite health-ified winter recipes?

Plant-Powered Sloppy Joes- My New Roots
Makes 6-8 sandwiches

Ingredients:

6-8 wholegrain sourdough buns
1 batch Simple Cabbage Slaw (recipe follows)
½ small red onion, thinly sliced
sprouts for topping, if desired

1 cup / 230g black lentils
1 Tbsp. coconut oil
1 medium onion, diced
1 tsp. fine grain sea salt
3 cloves garlic, minced
135g brown button mushrooms, chopped
1 red bell pepper, diced
2 tsp. ground cumin
¼ tsp. smoked paprika (hot or sweet, your choice)
½ tsp. freshly ground black pepper
2 Tbsp. Sriracha
1 Tbsp. balsamic vinegar
1 14oz. / 400ml can crushed organic tomatoes
½ cup / 60g walnuts, roughly chopped

Simple Cabbage Slaw
2 cups shredded red cabbage
2 Tbsp. apple cider vinegar
½ Tbsp. pure maple syrup
a couple pinches sea salt

Directions:
1. Soak lentils overnight if possible. Drain, rinse, and place in a medium saucepan. Cover with about 3 cups / 750ml water, bring to a boil and reduce to simmer until tender, about 15-20 minutes (cook time will depend on whether or not you’ve soaked them).

2. While the lentils are cooking, melt the coconut oil in a large skillet. Add the onions and salt, stir to coat, and cook for about 15 minutes until starting to caramelize. Add the garlic, mushrooms and red pepper and cook for about 5 minutes or so until fragrant. Next add the cumin, paprika, black pepper and stir to coat. Stir in the Sriracha, balsamic, and can of tomatoes.

3. Drain and rinse the lentils, add them to the pan with the veggies and spices. Give it all a stir and let simmer for a few minutes for the flavours to meld.

4. In a separate skillet over medium heat, lightly toast the walnuts until golden in places and fragrant. Give them a rough chop and add them to the lentil mixture.

5. Have a taste and adjust the seasoning to suit you. Add more salt if necessary, more balsamic for sweet-tartness, or Sriracha for heat.

6. Make the Simple Cabbage Slaw by combining all the ingredients in a large bowl. Taste and adjust seasoning to suit you.

7. Toast your buns and ladle and a generous amount of the sloppy joe filling over the top of one half. Top with the Simple Cabbage Slaw, red onion and some sprouts, if desired. Top with the other half of the bun, and tuck in!

 

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