Sloppy Glows
Sloppy Glows
Yield: 4
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Saucy, flavor-packed lentils, made with roasted red peppers, tangy Worchestshire sauce, and just a hint of brown sugar and served up in a toasty bun.
Ingredients
Instructions
- Preheat the oven to 400°F. Open each bun and place them split side up on a large baking sheet. Set aside.
- Slice the red onion in half. Slice half into very thin rounds, rinse, drain, and set aside to garnish the burgers later. Finely chop the other half. (You should have about one cup).
- In a large skillet or pot, heat that oil over medium heat. Add the one cup finely chopped onion and garlic and stir to coat with the oil. Sauté for 5 to 6 minutes, until the onion has softened. It is important that the onions are tender.
- Stir in the chili powder and cumin, and cook for a minute, more, until fragrant .Add tomato sauce, roasted, red peppers, sun-dried tomatoes, drained lentils, Worcestershire sauce, brown sugar (starting with 1 ½ tablespoons), salt and black pepper to taste. Raise the heat to medium-high and bring to a rapid simmer. Reduce the heat to medium and gently simmer, uncovered, stirring occasionally, for 5 to 8 minutes, until slightly thickened.
- Well, the little mixture, simmers, toast the buns in the oven for 6 to 10 minutes, until lightly roasted. This adds a lovely texture contrast to the soft lentil mixture.
- Stir the vinegar into the lentil mixture. Taste and add more salt, pepper, Worcestershire sauce, and sugar, if desired. Reduce the heat to low and cover until ready to serve.
- Add a big scoop of warm lentil mixture to the bottom of each toasted bun and top with the sliced onions. Add a generous dollop of cashew sour cream to each, if desired, and close the bonds. Serve immediately.
Notes
*One 14-ounce can of lentils is equivalent to 1 1/2 cups cooked lentils if you prefer to cook them from scratch.
Cashew Sour Cream
Yield: 2 cups
Prep time: 5 MinTotal time: 5 Min
Rich and tangy, this vegan sour cream is the perfect complement to My Favourite Vegan Chili or any Mexican entrée. Be sure to soak the cashews (either overnight or using my quick-soak method) before you begin.
Ingredients
Instructions
- Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
- Place the drained cashews in a high-speed blender.
- Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
- Transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.