Lentil Sloppy Joes

This recipe is from the I Love Sandwiches chapter in my cookbook Eat to Hustle. The chapter is basically my love letter to road-trip food made healthier — inspired by fast-food classics, gas-station gems, and deli-counter staples that I thought I’d never get to eat again after going vegan.

My versions hit just as hard, especially because they’re loaded with plant-based protein, so your body enjoys them just as much as you do.

Traditional sloppy Joes are way too sweet and ketchup-y for my taste. I like to think my version is a little more refined — still hearty and meaty from the lentils, with a smoky, savoury sauce that’s just the right amount of tangy. Serve the hearty filling on high-protein buns and watch them disappear.

Napkins are definitely required.

LENTIL SLOPPY JOES

Servings: 4 sandwiches

INGREDIENTS

2 tablespoons avocado oil

½ medium white onion, diced

½ green bell pepper, seeded and diced

2 garlic cloves, minced

1 (15-ounce) can tomato sauce

2 tablespoons coconut sugar

2 tablespoons vegan Worcestershire sauce or coconut aminos

1 tablespoon chilli powder

1 teaspoon kosher salt

1 teaspoon smoked paprika

½ teaspoon red pepper flakes

½ teaspoon freshly ground black pepper

2 cups cooked lentils

4 high-protein burger buns, such as Hero

DIRECTIONS

Preheat the oven to 200°F. In a large skillet, heat the avocado oil over medium heat. When the oil is shimmering, add the onion, bell pepper and garlic. Cook, stirring often, until the pepper is soft, about 4 minutes.

Stir in the tomato sauce, coconut sugar, Worcestershire sauce, chilli powder, salt, paprika, red pepper and black pepper. Let the mixture come to a simmer, then stir in the lentils to coat. Simmer until the lentils are warmed through and the sauce is thickened, about 5 minutes.

While the lentils are simmering, split the burger buns and arrange them on the oven rack to toast. Divide the mixture for the sloppy Joes on the toasted buns and serve immediately.

Robin Arzón is head instructor and vice president of fitness and programming at Peloton. She’s also a best-selling author. She lives in New York City with her husband, Drew, and their children Athena Amelia and Atlas Sage.

Excerpted from Eat to Hustle by Robin Arzón.