Oil Free Lentil Sloppy Joe’s

Oil Free Lentil Sloppy Joes

Oil Free Lentil Sloppy Joes

I’ve made lentil sloppy joe’s in the past several times, but this time I tried the Dr. McDougall recipe who is the founder of Starch Solution. His recipes are oil free, low fat, and are mostly starch based meals. This recipe used more whole food, as where the others had ketchup or BBQ sauce added. I like that there isn’t that many ingredients and it feels more manageable. The recipe said to simmer the lentils for 55 minutes which I thought was a really long time, and then they ended up taking about an hour and 10 minutes and still weren’t as soft as I would have liked. Maybe next time I will boil and cook the lentils ahead of time and then add them in to the mixture, because it shouldn’t take that long.

They weren’t as flavorful as the other recipe, but they were still really tasty on top of a toasty ciabatta roll and I made roasted broccoli sprinkled with nutritional yeast as a side. Lentils are so filling and really healthy for you. They’re packed with protein, iron, folate, vitamin B6, and are a great source of fiber. They’re also super economical, so it’s a cheap, fat free protein source. Here’s how I used his recipe to make mine, they’re a little bit different because I added more/different spices and more veggie broth to cook my lentils.

Oil Free Lentil Sloppy Joe’s

1 1/2 cup green or brown lentils, dry

4 cups veggie broth

2 tsp minced garlic

1 onion, diced

1 green bell pepper, diced

1 tbsp chili powder

1 tsp onion powder

1 tsp rice vinegar

2 tbsp brown sugar

1 tbsp vegan Worcestershire sauce

1 tbsp brown mustard

1 14 oz can tomato sauce

1/2 tsp cumin

salt and pepper to taste

  1. In a large saute pan, soften the onion and bell pepper for a few minutes and then add garlic until fragrant.
  2. Add the spices and stir until you can smell their flavors, few minutes.
  3. Add in the tomato sauce, mustard, Worcestershire, brown sugar, rice vinegar, and combine.
  4. Add the veggie broth and lentils (or next time I would cook the lentils in some of the veggie broth separately and then add the cooked lentils into the spiced veggie mix.)
  5. Combine and simmer for 10 minutes until flavors are combined and serve on top of a toasty bun, I prefer open face because it really is too sloppy!



Savory Lentils and Brown Rice

Savory Lentils and Rice

Savory Lentils and Rice

I know I’ve posted about this recipe before, but it’s soooo tasty and soooo easy! It takes about two minutes to prep, press the brown rice button on the rice cooker, and an hour later you have a savory, flavorful meal in one pot. We’ve been on a mushroom kick this week already, so I left them out of the recipe this time and it was just as satisfying. We loved the addition of a fresh side salad to have a contrast, and I think it’s the perfect addition to this rich dish. I told Josh that it’s the fastest and easiest thing I’ve made in weeks, so if you need a break this week and still want to stay on track this is the dish to make!

Lentils and Brown Rice

1 cup short grain brown rice, dry

1/2 cup green lentils, dry

1 yellow onion, diced

1 tsp minced garlic

1-2 tsp Vegetarian Better than Bouillon, chicken flavor

1 tsp cumin

Salt and pepper to taste

3 cups low sodium vegetable broth

1. Place everything in a rice cooker and press brown rice, takes about an hour.

HCH Lentil Loaf and Baked Fries

Lentil Loaf

Lentil Loaf

Tonight I made High Carb Hannah’s lentil loaf instead of the lentil sloppy joe’s that I had planned, because I watched her video on how she made it yesterday and it looked so good I changed my mind! The good thing is, I already had all of the ingredients because they’re so similar. Instead of making the creamy mashed potatoes that she made with it, I made some crispy oven baked fries.

Meatloaf is one of my mom’s specialties so we had it a lot growing up, so this is nice to have something familiar and plant based vegan. Mom, do you want leftovers for a meatloaf sandwich tomorrow? (She likes the leftovers more than the night of.) This hit the spot and was a very comforting meal. I’m including High Carb Hannah’s recipes at the bottom of the page, because I edited mine a little bit. I think next time I’d make them in a muffin tin so that they have more of the crunchy exterior and would ensure the inside is cooked enough for a better texture inside. This is how I made it-

HCH Lentil Loaf

1 cup green lentils, dry

1/2 cup split red lentils, dry

1 yellow onion, diced

1 green bell pepper, diced

1 carrot, diced

4 cloves garlic, minced

1 tbsp italian seasoning

1/2 tsp onion powder

3 cups water

1 tsp Vegetarian Better Than Bouillon Beef

1 tsp fennel seed

1 tsp 21 Seasoning Salute (TJ’s)

1/4 cup organic ketchup

flax eggs, 3 tbsp ground flax mixed with 6 tbsp water and sit 10 minutes

1 1/2 cup quick oats, ground in a food processor until fine

salt and pepper to taste

  1. Preheat oven to 350* and mix flax egg to let sit.
  2. In a large pot add peppers, onions, and carrots and saute for a few minutes until fragrant.
  3. Add lentils, bouillon, and water and bring to a boil. Reduce to a simmer, cover, and cook until liquid has been absorbed, about 30 minutes.
  4. In a food processor or blender, grind oats into oat flour and set aside.
  5. Once water is absorbed and lentils are tender, remove mixture from heat and add the spices, flax egg, and combine. Slowly start stirring in the oat flour until you get a “meatloaf” like consistency.
  6. Transfer mixture to a nonstick loaf pan (or I used parchment paper) and cook uncovered for 45 minutes.
  7. Remove from oven and spread an even layer of ketchup on top of the loaf, and then return to the oven to cook an additional 15 minutes to form a glaze.
  8. Let it rest before serving so that it has time to meld together before slicing, this is SUPER IMPORTANT! I’d wait 20-30 minutes before serving because we were too hungry and sliced after 5 and it was slightly mushy, but after a few more minutes the texture firmed up and was better. IMG_0534.jpg

Crispy Baked Fries

4 russet potatoes, cleaned and sliced into fries

cold water

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika


  1. Preheat oven to 400* and place potato slices in a bowl of cold water so that some of the starch will be removed (about 30 minutes.)
  2. Sprinkle spices on the potatoes and then spread them on a rack on a baking sheet to ensure crispiness.
  3. Bake for 35-45 minutes until they are crisp on the outside and fluffy on the inside.
  4. Serve with your favorite dipping sauce!






Original Recipe Here- https://www.rawtillwhenever.com/healthy-vegan-christmas/

Lentil Shepherd’s Pie

Lentil Shepard's Pie

Lentil Shepherd’s Pie

If you’re a vegan who misses the flavor of beef, this could be the one for you. I used Vegetarian Better than Bouillon Beef flavor and vegetable broth to cook the lentils so they absorbed the flavor and kind of tastes like traditional ground meat shepherd’s pie with a different texture. I used the inside of the potatoes from Super Bowl to make my mashed potatoes to top my pie and they combined to make a really savory, satisfying meal. I used a recipe I found on Pinterest and since I’m not using oil I adjusted the recipe to fit my needs and added other things in so this is my take on it. You can add whatever veggies you’d like, but the mushroom, onion, and green pea mixture worked really well in this recipe.

                                                                Lentil Shepherd’s Pie

Mashed potatoes-

5-6 russet potatoes, baked and insides scooped

1/2 cup unsweetened almond milk

1 tsp garlic powder

salt and pepper


1 cup dry green lentils

10 oz baby bella mushrooms, sliced

5 oz frozen onion, celery, carrot mix

1 tbs minced garlic

1 tsp vegan Worcestershire

1/2 yellow onion, diced

1 cup green peas, frozen

1 tbsp Vegetarian Better Than Bouillon Beef flavor, Whole Foods

3 cups vegetable broth, no oil. Pacific brand.

1 tsp thyme

1 tbsp cornstarch

pepper to taste

  1. Preheat your oven to 425* and heat a large skillet over medium heat.
  2. Cook your frozen mirepoix of veggies with your mushrooms, garlic, thyme, Worcestershire, salt and pepper. Once cooked, remove from pan.
  3. Add vegetable broth, lentils, and bouillon to pan and simmer for 15 minutes until tender.
  4. While lentils simmer, combine mashed potato ingredients and use a mixer to blend until smooth.
  5. There should be liquid still left in the pan after lentils cook, so add cornstarch and cooked veggies back in the pan. If there’s not, add some more broth. Add cup of peas and cook over low until sauce thickens. Sprinkle with pepper and add to a 9×13 baking dish.
  6. Carefully scoop tiny amounts of mashed potatoes over the lentils and then spread around. If you do large dollops they sink to the bottom.
  7. Bake uncovered for 15-20 minutes until edges are bubbling.

    Lentil Shepherd's Pie

    Lentil Shepherd’s Pie

Lentil Sloppy Joes

Lentil Sloppy Joes

Lentil Sloppy Joes

These lentil sloppy joes are so flavorful and are done in 30 minutes, so we have them monthly. They pack a ton of protein and are a healthy way to feel full and satisfied. After the pasta last night and again for lunch today, I was carbed out. No bun for me! I decided to roast the leftover sliced veggies I had from the ratatouille with olive oil, salt & pepper, and garlic powder for about 30 minutes on 400* until tender but crisp on the edges. Then I sliced a sweet potato into 1/4 inch slices and sprayed with olive oil, salt, and pepper and roasted for 30 minutes on 400* but flipped them halfway.

For Josh I made the traditional sloppy joe on a bun (whole wheat slim) with a side of sweet potato “chips” and I arranged the sliced and roasted veggies in bowl and topped them with the sloppy joe mixture for myself. I’d never had it like this before, but I liked it even more than the traditional way! It was so good, I definitely recommend it! You can do this with any leftover veggies you have on hand. Hope you enjoy!

Recipe here