Short on time, but not willing to sacrifice nutrition? Make our go-to slow cooker Sloppy Joes. You can freeze the ingredients ahead of time if you’re feeling extra productive on a day off. Alternatively, you can double the recipe and freeze the leftovers for when you need a quick lunch or dinner.
- 1 cup dried brown or green lentils, soaked overnight and rinsed
- 1 cup vegetable broth
- 1 16 oz can diced tomatoes
- 1 onion, chopped
- ½ cup green onion, minced
- 2 garlic cloves, minced
- 1 Tbsp vegan Worcestershire sauce
- 1 Tbsp agave
- 1 Tbsp apple cider vinegar
- 1 Tbsp chili powder
- ¼ tsp celery seed
- ¼ tsp salt
- ½ tsp dried thyme
- ½ tsp oregano
- ¼ tsp pepper
- 6 gluten-free, whole wheat or sprouted grain buns
In a freezer bag or Mason jar, combine all ingredients except buns. Lay flat in freezer and freeze for up to 6 months.
When ready to use, run bag under water until you can get the contents out of bag.
Place all ingredients in slow cooker. Cook on low for 7- 8 hours or high 3-4 hours.
Serve on gluten-free buns.
If you have leftovers, freeze individual servings (minus the buns) in pint Mason jars. They will keep for up to three months in the freezer, ready to be defrosted and quickly reheated when you’re hungry!