Lentil Manwiches

• Gluten free

• Produce

  • 1 Bay leaf
  • 1/4 tsp Garlic powder
  • 3/4 cup Green bell pepper
  • 1 cup Lentils, dried
  • 1 tsp Onion powder
  • 3/4 cup Red bell pepper
  • 1/8 tsp Red chile pepper flakes
  • 1 Russet potato, small fine

• Canned Goods

  • 1 6oz can Tomato paste
  • 2 cups Vegetable broth, low-sodium

• Condiments

  • 1/2 cup Karo corn syrup, light
  • 1/2 tsp Mustard, prepared
  • 1/2 tsp Worcestershire, vegan

• Baking & Spices

  • 1/8 tsp Allspice
  • 1 tsp Chili powder
  • 1 pinch Cloves, ground
  • 1/2 tsp Salt
  • 1/8 tsp White pepper

• Oils & Vinegars

  • 1/2 cup White vinegar

• Liquids

  • 1 tbsp Cornsartch and 1 tbls water
  • 1/2 cup Water

Found on brandnewvegan.com

Description

Ingredients

• ¾ cup minced red bell pepper
• ¾ cup minced green bell pepper
• 1 small russet potato - chopped fine
• 1 cup dried lentils
• 2 cups low sodium vegetable broth
• 6oz can Tomato Paste
• ½ cup water
• ½ cup light Karo corn syrup
• ½ cup white vinegar
• 1 tsp onion powder
• 1 tsp chili powder
• ½ tsp salt
• ½ tsp prepared mustard
• ½ tsp vegan Worcestershire
• ¼ tsp garlic powder
• ⅛ tsp allspice
• ⅛ tsp red chile pepper flakes
• ⅛ tsp white pepper
• pinch of ground cloves
• 1 bay leaf
• 1 Tbls Cornsartch and 1 Tbls Water for thickener

Directions

• Saute peppers and potato in a little veggie broth until softened
• Nope: 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.

Nutrition