Meatless Monday: Snobby Joes

This entry was posted on Mar 16, 2015 by Charlotte Bell.
meatless mondayMeatless Monday: A Vegan Take on an Old Favorite

Meatless Monday wouldn’t be complete without the occasional vegetarian version of a carnivorous favorite. This week’s Meatless Monday recipe is Snobby Joes, a lentil-based version of traditional Sloppy Joes. The supporting players in this recipe are the same as what you’d find in a traditional Sloppy Joe recipe so the flavor is pretty much the same—only better IMO. This is a great recipe to try out on kids who resist vegan food.

This recipe comes from a vegan cookbook titled Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. It’s a cookbook with lots of attitude, and is as much fun to read as it is to cook from. The photo shoes an open-faced Snobby Joe on a slice of bread, but if you are on a gluten-free diet, you can substitute polenta or rice for the bread.

Snobby Joes

Everyone loves Sloppy Joes! This version thinks its better than everyone because it contains no meat. And there’s no soy, either. Lentils are the perfect texture for vegetarian Sloppy Joes.

1 cup uncooked green lentils
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard

4 to 6 kaiser rolls or sesame buns (optional – for serving)

Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.

Add the maple syrup and mustard and heat through. Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.

About Charlotte Bell
Charlotte Bell discovered yoga in 1982 and began teaching in 1986. Charlotte is the author of Mindful Yoga, Mindful Life: A Guide for Everyday Practice and Yoga for Meditators, both published by Rodmell Press. Her third book is titled Hip-Healthy Asana: The Yoga Practitioner’s Guide to Protecting the Hips and Avoiding SI Joint Pain (Shambhala Publications). She writes a monthly column for CATALYST Magazine and serves as editor for Yoga U Online. Charlotte is a founding board member for GreenTREE Yoga, a non-profit that brings yoga to underserved populations. A lifelong musician, Charlotte plays oboe and English horn in the Salt Lake Symphony and folk sextet Red Rock Rondo, whose DVD won two Emmy awards in 2010.