Hawaiian Vegan Sloppy Joe

• Vegetarian

• Produce

  • 8 oz Button mushrooms
  • 2 cloves Garlic
  • 1 Green bell pepper, small
  • 1 cup Lentils, cooked
  • 1 cup Pineapple
  • 1 Yellow onion, small

• Condiments

  • 1/4 cup Soy sauce, low sodium
  • 1 14 oz. can Tomato sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 cup Brown sugar, light
  • 1 pinch Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 Olive oil

• Bread & Baked Goods

  • 1 pack Potato rolls

Found on vodkaandbiscuits.com

Description

Ingredients

• olive oil as needed
• 1 yellow onion, small dice
• 1 green bell pepper, small dice
• 2 cloves garlic, minced
• 8 oz. button mushrooms, finely chopped in food processor
• 1/2 teaspoon salt (garlic salt if possible)
• 1/4 teaspoon black pepper
• pinch red pepper flakes
• 1 cup cooked lentils*
• 1 cup diced pineapple*
• 1/4 cup low sodium soy sauce
• 1/4 cup light brown sugar*
• 1 tablespoon apple cider vinegar
• 14 oz. can tomato sauce
• 1 pack potato rolls

Directions

• In a large pot (I used Dutch Oven), heat 2 tablespoons olive oil over medium high heat. Add the onions and peppers and cook until onions are translucent and peppers are soft, about 4-5 minutes. Add the garlic and cook until fragrant, about 45 seconds. Add the mushrooms and continue to cook until mushrooms become soft, another 5-6 minutes. Season with salt, pepper, and red pepper flakes. Cook an additional minute or two to let the flavors mingle. Stir in the lentils, pineapple, soy sauce, brown sugar. Mix until incorporated. Add the tomato sauce and vinegar and mix. Reduce the heat to medium and simmer uncovered for 20 minutes. Taste and adjust seasoning as needed. Allow to cool 10 minutes before serving on potato rolls.