Recipe: Vegan Sloppy Joes

I like to think my best recipes come to me while working the line at around 5:00pm just before the Happy Hour rush comes. I'll be sitting there firing up some chorizo and quail eggs for someone sipping on a delicious red sangria when I think to myself, "Hmm, what should I make for family (staff) meal tonight?"

This is usually dictated by what we have lying around in the kitchen that needs to be eaten, who's working (we have a lot of vegetarians in Front of the House), and my overall level of creativity. Since we had a couple cups of dried green lentils hanging out, I decided to feed my coworkers a play on an American classic: Sloppy Joes.

 This recipe makes a lot, and like most anything you try and cook don't get bent on proportions, just look for desired texture/taste.

- 2c. dried lentils
- 1c. toasted almonds
- 2 pablano or other green peppers, large dice
- 1 large yellow onion, large dice
- 12oz. canned tomatoes (muir glen or something decent)
- 3 cloves of garlic,  minced or thinly sliced
- 1/4c. nutritional yeast
- 1/2c. tomato paste
- salt, pepper to taste
- 1T. cumin and crushed red chili flakes (each)
- parsley, oregano, and other chopped up tasty herbs

First things first, get your food processor out. If you don't have one, no biggy, you just get to sculpt your guns a little more.

1. In a large pot with boiling water and a pinch of salt, add your lentils. Cover and kill the heat. Set a timer for 45 minutes.

2. In hot pan with olive oil and a pinch of salt throw in your onions and peppers. Saute until you see some carmelization, this is when you want to toss in the garlic, mmmmm. Once the garlic is toasty, toss it all in a large mixing bowl. Deglaze your pan.

3. In your hot pan with olive oil and a pinch of salt add your tomato paste and cook until darker in color, then add to your mixing bowl.

4. Place your toasted almonds in the food processor with a splash of olive oil and a pinch of salt (see the pattern here? "Seasoning as you go") Pulse until course, or chunks start to stick together. Add this to your mixing bowl.

5. Strain your canned tomatoes and dice them before adding to your precious bowl of goodies, making sure to reserve the liquid.

6. Add the remainder ingredients (except the tomato juices) and mix thoroughly. You'll notice it's pretty dry, so a little bit at a time mix in your tomato juice from the canned stuff until sloppy. If it's still not sloppy enough, mix in water, stock or ketchup until sloppy enough.

There's your mix, when ready to eat heat in a covered pan with a splash of water to get it going. After it's warm enough, I think you know how to put it on a bun and cover it with lettuce and queso.

BOOOM. Enjoy your fiber and protein laden meal :)