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Ingredients
0 servings
1 cupsdry lentils
1yellow onion
chopped
1green bell pepper
chopped
green onion
Sliced, to serve
whole wheat bread
or baked potatoes, to serve
coleslaw
to serve
sauce
1 x 15 ozcan tomato sauce
5deglet dates
1 tablespoonapple cider vinegar
1 tablespoonmustard
2 teaspoonsdried oregano
3garlic cloves
¼ teaspoonground cinnamon
1 teaspoonsmoked paprika
1 tablespoonchili powder
mild or hot
1 teaspoonchipotle pepper powder
optional
2 tablespoonsNutritional Yeast
¼ teaspoonliquid smoke
optional
¼ teaspooncelery seed
optional
black pepper
to taste
1 blocksilken tofu
1lemon juiced
3garlic cloves
3deglet dates
2 teaspoonsapple cider vinegar
2 tablespoonsmustard
¼ cupwater
1 x 14 ozmixed coleslaw
1apple
grated or diced small
0.5red onion
medium, diced small
black pepper
to taste, optional
Instructions
Step 1
Kid AND adult approved!
Step 2
Start by cooking the lentils. The best way to cook lentils is like pasta adding more water than is needed to cook and then straining it at the end. Bring the water to a boil, add the lentils, reduce the heat, and simmer for about 20 minutes.
Step 3
In a separate pan, sauté the onion and green bell pepper, adding a little water or veggie broth as needed to keep from sticking. Once they are tender, set aside.
Step 4
To prepare the sauce, add all of the to a high speed blender and blend until smooth, adding additional water if needed.
Step 5
Combine the sauce, lentils, and onion and pepper mixture into one pot and simmer for about 10 minutes to bring the sauce to temperature. Serve on whole wheat bread or baked potatoes with coleslaw on top!
Step 6
To prepare the dressing, add all of the to a high-speed blender and blend until smooth, adding water as needed to reach a creamy consistency. Depending on the tofu you are using, you may not need water or you might need to add more than ¼ cup.
Step 7
In a large mixing bowl, combine the salad along with the dressing. Sprinkle with black pepper to serve.
Step 8
Enjoy as a side or on a Sloppy Joe!
Notes
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