It has been a week in the new house and we’ve given our new barbecue a quick initiation.
Part of the beauty of the new grill is that meals are simpler. Fresh vegetables with a touch of oil, salt and pepper along with a veggie burger. It still hasn’t stopped me from pinning more creative recipes (follow my vegan BBQ pinterest board here).
These BBQ lentils are from my pre-BBQ days and a fun way to switch up your BBQ protein if you are tired of veggie burgers. While you could eat these as a side, I opted to construct a sandwich, reminiscent of Sloppy Joes but with a BBQ flavour. I topped it with my carrot-sriracha coleslaw for an easy topping.
Do you have any favourite recipes for the BBQ? I highly recommend these balsamic roasted portobellos which have been my go-to option whenever I had access to a grill in the past. I am also curious which brand of veggie burgers is your favourite. There are so many options. The one I have liked so far has been “Veg Out” Quarter Pounder. Oddly enough, I can’t even find a link with it on the google interwebs to share my find with you.
2 cups dried green lentils
4 cups water
2 tsp coconut oil
1/2 cup chopped onion
3 medium carrots, peeled and trimmed, minced
1/2 cup ketchup
1/4 cup tomato paste
1/2 cup water
1/4 cup apple cider vinegar
2 tbsp liquid smoke
2 tbsp agave nectar or pure maple syrup
2 tbsp vegan Worcestershire sauce
2 tbsp Dijon mustard
1.5 tsp onion powder
1/2 – 1 tsp fine sea salt, or to taste
1/2 tsp Aleppo pepper, or to taste
1 batch carrot-sriracha coleslaw
1. Rinse and pick over the lentils, removing any stones. Place in a large pot, cover with water and bring to a boil over medium-high heat. Once boiling, cover, reduce heat and simmer for 30 minutes, until tender but not mushy. Drain and set aside.
2. Meanwhile, in a medium pot over medium-high heat, heat oil. Saute the onions and carrots for 10 minutes until tender over medium heat. Remove from heat.
3. Preheat oven to 350F.
4. In a 9×13″ ovenproof dish, combine the ketchup, tomato paste, water, apple cider vinegar, liquid smoke, agave, Worcestershire sauce, mustard, onion powder, salt and chile flakes. Stir until well combined. Stir in the cooked lentils and carrots until they are well coated. Bake at 350F for 30 minutes, uncovered, until the sauce is slightly caramelized around the edges.
5. To make your sandwiches, place cooked lentils on top of a bun and top with the coleslaw.
Lentils will serve 8-10 sandwiches