Vegan BBQ Lentil Sandwich
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Prep Time: 20 min | Cook Time: 10 hours | Serving Size: 10 people
1 ½ cups of Brown Lentils
1 cup of Quinoa
5 Carrots (Diced)
1 Yellow Onion (Diced)
1 Package of White Button Mushrooms (Diced)
3 tbsp of Minced Garlic
1 Bottle of Sweet Baby Ray’s BBQ Sauce
3 tsp of Maple Syrup or Agave
2 tbsp of Hot Sauce
2 tsp of Liquid Smoke
3 Cups of Vegetable Broth
Shredded Green/Red/Purple Cabbage
Apple Cider Vinegar
Dice up your carrots, mushrooms, and onion. We normally boil our carrots for 10 minutes just to soften them up a bit more, but it’s not necessary.
Combine all the ingredients into the slow cooker and mix.
Set the slow cooker to low for 8-10 hours (we prefer to cook for +10 hours, to get the lentils nice and soft)
Stir the mixture every few hours, combining more vegetable broth if it begins to get dry.
To make the slaw, combine all the ingredients into a bowl and mix (refrigerate after)
After 8 hours, the lentils should be tender and soft.
Toast the buns and serve the lentils on them. Top with cole slaw.