Lentil Sloppy Joes & Roasted Dill Fingerling Potatoes And Carrots

Ready for part two? The day I made this for dinner, I had no idea what I wanted to eat. It was the weekend which is when I am able to do my “fancier” cooking and recipe creation. I didn’t want to squander a weekend with a boring meal, so I started the process of thinking and gathering up some inspiration. Plus I had these beautiful English Muffins Buns to use, so some sort of sandwich was in order.

I wanted a nice hearty meal too. Something totally vegan, sustaining, and packed with nutrition. And then it hit me. Lentil Sloppy Joes! Lentils, veggies, tomatoes, buns, potatoes, carrots, the works! A meal to feed the family. A “meat” and potatoes meal, if you will. It is such a huge misconception that vegans only eat vegetables. That could not be further from the truth. A lot of vegan recipes are way higher calorie and nutrient dense then a traditional recipes. Have you looked at the stats for beans, legumes, whole grains, and nuts? Yea you should do that if you believe these annoying vegan myths. And the protein thing. Don’t even get me started.

I have many fond memories of eating Sloppy Joes as a child. It was a regular go-to dinner my mom would make for my brother and me. I am pretty sure we would eat them on potatoes rolls too. It is one of those recipes though, that you really can’t screw up. Meat, lentils, or something else, it is called a Sloppy Joe for a reason 😉 But I guess that also takes into account the messiness of eating them. That is just all part of the fun! Who wants a Dainty Joe? I don’t. I want a Man Girl Vegan-Wich!

Lentil Sloppy Joes

Ingredients: (serves: 2-3, makes 4 small Joes)

+ 1/3 Cup Green Lentils

+ 1/4 Cup No-Salt Tomato Paste

+ 3 Celery Hearts (chopped)

+ 6 Pearl Onions (chopped)

+ 1 Very Large Carrot (chopped)

+ 1/4 Cup Shredded Zucchini

+ 1/2 TB Chili Powder

+ 1 Tsp Smoked Paprika

+ 1/2 Tsp Garlic Powder

+ 1/4 Tsp Black Pepper

1/2 TB Dried Parsley

+ 1/2 TB Dried Oregano

+ 1/2 TB Apple Cider Vinegar

+ 3 Drops of Plain Stevia

+ 1 Tsp No-Salt Stoneground Mustard

To Assemble:

+ Buckwheat English Muffin Buns

+ Mashed Avocado

+ Your Favorite Leafy Greens

Directions:

+ Bring a large pot of 3/4 cup of water to a boil. Rinse your lentils and then add them to the boiling water. Boil for 3 minutes and then reduce to low heat, covered. Have your veggies prepared and add them in when you turn the heat to low.

+ Once all the water is absorbed, turn off the heat. Add in all other ingredients now and give everything a good mix and stir.

+ Now just assemble you Joes! Toast each of the buns you will be using (or not if they are fresh from the oven). Then spread on the buns some avocado, place on some greens, and plop on the lentil mixture. Done!

But wait! That is not all. You still have some work to do before you can get your hands dirty and dig in to these bad boys. How about a side dish? The “potatoes” of this “meat and potatoes” meal. Not only are potatoes involved, but I also threw in some carrots for good measure! All roasted to perfection with the delightful smell and tasty zing of dill! I love dill and potatoes together. It is such a wonderful flavor combo!

This was the first time I have cooked with “white” potatoes in a very long time. Frieda’s had sent me a bunch of fingerling potatoes in my monthly product box so I needed to think of a way to use them. Any white potato, fingerling or not, is pretty bland. I am used to my robust flavored purple, Japanese, Okinawan, etc., sweet potatoes. But by using dill, smoked paprika, garlic, and the addition of carrots, these potatoes we not to bland!

Roasted Dill Fingerling Potatoes and Carrots

Ingredients: (serves: 2 as a side dish)

+ About 10 Fingerling Potatoes

+ 2 Large Carrots

+ 1 Tsp Dried Dill

+ 1/2 Tsp Garlic Powder

+ 1/2 Tsp Smoked Paprika

Directions:

+ Preheat the oven to 415°F. Line a baking sheet with foil and lightly grease it.

+ Chop the potatoes and veggies in to bite sized pieces. Toss with the spices and evenly spread them out on the baking sheet.

+ Roast for 25-30 minutes, flipping half-way through. Remove and serve!

There you have it! The perfect vegan meal! I think this will become one of my new go-to meals to make. Lentils are just so delicious, easy, and sustaining. My Vegan Lentil Stuffed Portobellos will always be my favorite go-to meal, but this is a close second 😉

So tell me:

Were/are you a meat and potatoes type of family? No, my family never was, but we did eat meat, but nothing was ever the heavy traditional “meat and potato” dinner every day every week.

How do you spice up plain white potatoes?

*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Healthy Vegan Fridays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Whole Food Fridays, Real Food Recipe Roundup!*

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