The One with the Pulled-yah-chain Pulled Pork BBQ Sandwich 🌱🐷
Vegan BBQ Lentil Sandwich
The Season Finale. We hope you enjoyed all the recipes so far and can’t wait to bring you even bigger and better ones!! Thank you for all the love and support 💙💚
Prep Time: 20 min | Cook Time: 10 hours | Serving Size: 10 people
Ingredients
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
Spices
Black Pepper
Salt
Garlic Powder
Paprika
Serve With:
Buns
Cole Slaw
Shredded Green/Red/Purple Cabbage
Shredded Apple
Vegan Mayonnaise
Apple Cider Vinegar
Hot Sauce
Black Pepper
Cayenne Pepper
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.
Viola! Enjoy!
