Description
A quick and flavorful Vegan Sloppy Joe made in the Instant Pot with red lentils and vegetables, perfect for weeknight dinners.
Ingredients
Scale
- 2 cans red lentils (3 cups cooked, 1 cup dry)
- 1/2 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, pressed
- 2 tablespoons tomato paste
- 1 teaspoon mustard
- 3 teaspoons Worcestershire sauce
- 28 oz (1 large can) diced or crushed tomatoes
- 1–2 teaspoons apple cider vinegar (or any other)
- Salt and pepper to taste
- Burger buns
Instructions
- Add all ingredients, except for the buns, into the Instant Pot.
- Seal the lid and set the valve to “sealing.”
- Cook on the “stew” setting at high pressure for about six minutes.
- Once the timer goes off, use the quick release to vent the steam.
- Open the lid and check the mixture; if needed, let it sit for a few minutes for any remaining liquid to absorb.
- Serve the filling onto burger buns.
Notes
Best eaten fresh the same day; lentils absorb more seasoning overnight. Reheat gently with a splash of water to keep moist.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg