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

  1. Saute peppers and potato in a little veggie broth until softened
  2. You could add a little chopped onion too
  3. Add rinsed lentils and veggie broth and heat to boiling
  4. Reduce heat and partially cover for 45 min
  5. Meanwhile prepare sauce
  6. Add paste, water, corn syrup, vinegar, seasonings, to a small sauce pan
  7. Whisk until mixed thoroughly and heat until bubbly
  8. Whisk cornstarch and a tablespoon of water to make a slurry                                                     Stir cornstarch slurry into sauce to thicken
  9. Once lentils have absorbed most of their water, stir in sauce 
  10. 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: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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