Instant Pot Vegan Lentil Sloppy Joes! 1 Pot, 30 min, freezer friendly tangy flavorful sloppy lentils. Serve in sandwiches with slaw or over tater tots or baked potato. Vegan Glutenfree Soyfree Nutfree Recipe
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 25 minutes
- Total time: 30 minutes
- Yield: 4
- Category: Main Course
- Cuisine: American, Gluten-free, Vegan
Ingredients
- 1/4 cup broth (or use 1 tsp oil to saute)
- 3/4 cup onion (chopped)
- 3 cloves garlic (chopped)
- 1/2 bell pepper (chopped)
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1 tbsp chili powder blend (or taco seasoning or bbq seasoning)
- 1 1/4 cup finely chopped tomato (or tomato sauce/puree or a mix)
- 1/4 cup tomato paste
- 1-2 tsp vegan Worcestershire sauce (optional, (or use soy sauce/tamari, or coconut aminos for soyfree),)
- 2 tsp lemon juice
- 3/4 cup dried green lentils (picked over for stones and washed if needed)
- 1 1/4 cup water or broth
- 1/2 tsp salt
- 1 tsp sugar
Method
- Add 2 tablespoons broth in the Instant Pot on sauté. Add the onion, garlic, pepper, celery, carrots and a good pinch of salt. Cook for 3 mins. Deglaze with more broth mid-way.
- Add the spices, tomato, tomato paste, vegan Worcestershire sauce, lemon juice and mix in. Add salt, sugar, lentils, broth, and mix in. Mix well to pick up any stuck bits
- Close the lid and pressure cook at bean/chili setting for 22 mins or at manual/pressure cook for 16 minutes. Let the pressure release naturally. Taste and adjust salt, flavor. (The sauce keeps thickening on cooling even if it looks slightly liquidy when opened. If you used extra broth, wait for a few mins to see if its thickening enough and then you might have to saute for a few mins to reduce.)
- Serve in buns or bread with coleslaw or onion or crunchy greens. or in wraps or over baked potato.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.