Soy-free, vegan, can be gluten-free
Ingredients
2 Tbsp olive oil
1 1/2 cups coarsely chopped crimini mushrooms
1/2 cup chopped onions
1/2 cup diced celery
2 garlic cloves, minced
1 cup cooked French green lentils
2 cups crushed tomatoes or chunky tomato sauce
2 Tbsp tamari
2 tsp vegan Worcestershire sauce
1 tsp balsamic vinegar
1/2 tsp Dijon mustard
1/4 tsp chipotle powder (or regular chili powder)
1/8 tsp ground cinnamon
4 sandwich buns (if you are not eating gluten, choose gluten-free buns)
In a large skillet over medium heat, heat olive oil, mushrooms, onions, and celery. Saute for 8 minutes, add garlic, and cook for 2 minutes longer.
Fold in the lentils, tomatoes, tamari, Worcestershire sauce, vinegar, mustard, chipotle powder, and cinnamon. Reduce heat to low-medium, cover and simmer for 25 minutes. Serve 1/2 cup of filling on a sandwich bun. If you are avoiding bread entirely, this works well as a stew.
From Veg News
