PP: Lentil "Man"wiches
Chef: Chuck Underwood
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 8 “Man”wiches
INGREDIENTS
The Filling
- ¾ c minced red bell pepper
- ¾ c minced green bell pepper
- 1 small russet potato - chopped fine
- 1 c dried lentils
- 2 c low sodium vegetable broth
The Sauce
- 6 oz can Tomato Paste
- ½ c water
- ½ c light Karo corn syrup (other options: Date paste or maple syrup)
- ½ c white vinegar
- 1 t onion powder
- 1 t chili powder
- ½ t salt
- ½ t prepared mustard
- ½ t vegan Worcestershire (vegan)
- ¼ t garlic powder
- ⅛ t allspice
- ⅛ t red chili pepper flakes
- ⅛ t white pepper
- pinch of ground cloves
- 1 bay leaf
- 1 T Cornstarch and 1 T Water for thickener
DIRECTIONS
- Saute peppers and potato in a little veggie broth until softened
- You could add a little chopped onion too
- Add rinsed lentils and veggie broth and heat to boiling
- Reduce heat and partially cover for 45 min
- Meanwhile prepare sauce
- Add paste, water, corn syrup, vinegar, seasonings, to a small sauce pan
- Whisk until mixed thoroughly and heat until bubbly
- Whisk cornstarch and a tablespoon of water to make a slurry Stir cornstarch slurry into sauce to thicken
- Once lentils have absorbed most of their water, stir in sauce
- Continue heating to desired consistency Serve on whole wheat no oil bun; or brown rice
Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"! Connect Chuck Underwood at:
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