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If you were a child growing up in the 1970’s in the United States, then you most likely have fond memories of Sloppy Joes. The Sloppy Joe first surfaced as a sandwich made with tomato sauce and ground/chopped beef in the US in the 1940’s. Prior to that, it had a more broad definition as a deli sandwich that was quick and cheap. In 1969, Con Agra foods introduced their Sloppy Joe sauce, making it widely accessible in households. They marketed it as a meal that was quick and fast, and American households gobbled it up as a result.
Sloppy Joes Re-Imagined
These Vegan Sloppy Joes are a tribute to not only your inner child, but to those parents who looked to the Sloppy Joes as a quick meal to feed their families. We’ve gotten more health conscious, watching how much saturated fat we consume, keeping our bad cholesterol (LDL) levels lower. These delicious sandwiches make use of lentils, which are not only packed with fiber and protein, but with loads of great nutrients too. Walnuts also offer support with their healthy omega-3 fatty acids, and vitamin E, which help protect our skin from harsh elements and moisturize from within.
The Sauce
Misteka Foods Signatures Tomato Sauce transforms these Vegan Sloppy Joes, a classic American dish, to one with fantastic Egyptian flair. Plus, it makes this recipe even simpler by taking care of all the spices and slow simmering for you. Truly love in a jar. Their sauce is available in 32 ounce jars for $13.85 through her website, under Sauce and Dressings. Other sauces are available as well. This sauce needs to be refrigerated, so it’s available locally in and around Clarksville, MD. Bring back your glass jar for $1.00 off your next sauce!
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Tools Used
Vegan Sloppy Joes
Ingredients
- ¼ Cup Distilled White Vinegar
- 1 Teaspoon Salt divided
- 2 Teaspoons Sugar
- ½ Cup Red Onion sliced
- 1 Cup Dry Lentils soaked overnight
- ½ Cup Walnuts roughly chopped
- 2 Cups Misteka Signature Tomato Sauce
- ½ Cup Water
- ½ Cup Pickle Chips
- 4 Large Hamburger Buns
Instructions
- The night before, or the morning of, make sure to soak your lentils in 3 cups of filtered water. This softens them up for the recipe, and cuts down on the time you have to have to cook them to make them soft. Soak for at least 2 – 3 hours, but if you can soak them even longer, that would be best. If you forget or don’t have time, you can still make the recipe, but add an additional half cup of water for a total of one cup, along with the sauce, lentils and walnuts before simmering.
- In a small bowl, add vinegar, ¼ teaspoon salt, and sugar, mixing until the salt and sugar are dissolved, then add in the sliced onion. Toss to coat and let sit while you make the Sloppy Joes. Toss regularly to ensure even pickling.
- In a medium pot over medium-high heat, add the tomato sauce, lentils, walnuts, water, and remaining salt (¾ teaspoon). Bring to a boil, then turn the heat down to medium-low and cover with a lid. Simmer for 25 minutes, stirring often, replacing the lid between stirrings.
- When the lentils are soft, remove from heat, and build your sloppy joes by toasting your buns until golden brown. Add ¼ – ½ cup of the filling on the heel of the bun (the bottom), then add pickles and onions, placing the crown of the bun on top. Serve immediately with extra tomato sauce if desired!
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