A hearty, meatless dinner that your whole family will love. A quick, easy and healthy twist on classic Sloppy Joes.

Recipe created by Christine Pittman in partnership with Produce for Kids.

Vegetarian Sloppy Joes

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Servings 4 Prep Time 10minutes
Cook Time 20minutes
Servings 4 Prep Time 10minutes
Cook Time 20minutes
A hearty, meatless dinner that your whole family will love. A quick, easy and healthy twist on classic Sloppy Joes. Recipe created by Christine Pittman in partnership with Produce for Kids.
Ingredients
  • 3/4 cups uncooked lentils
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup no-salt-added ketchup
  • 1 cup pumpkin puree
  • 1/2 teaspoon salt
  • 4 whole wheat pitas
Directions
  1. Combine lentils and 5 cups of water into large pot, bring to a boil. Reduce to simmer and cook until 10-15 minutes, or until tender. Drain.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms, onion, and peppers and cook stirring occasionally 4-5 minutes or until softened. Add garlic, chilli powder, mustard, Worcestershire, ketchup, pumpkin, salt, pepper and lentils. Cook for 3 minutes, stirring occasionally.
  3. Microwave pitas on HIGH for 20 seconds. Place filling on one half of each pita and fold in half.
Suggested Sides
• A glass on 100% fruit juice
Nutritional Value
Calories 351 Fat 4.56g Protein 16.00g Carbohydrates 65.90g Fiber 16.28g Sugar 22.79g Sodium 469mg Calcium 63mg Iron 5.23mg

Widget not in any sidebars
Tags , , , , , , , ,
Servings 4 Prep Time 10minutes
Cook Time 20minutes
Servings 4 Prep Time 10minutes
Cook Time 20minutes
A hearty, meatless dinner that your whole family will love. A quick, easy and healthy twist on classic Sloppy Joes. Recipe created by Christine Pittman in partnership with Produce for Kids.
Ingredients
  • 3/4 cups uncooked lentils
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup no-salt-added ketchup
  • 1 cup pumpkin puree
  • 1/2 teaspoon salt
  • 4 whole wheat pitas
Directions
  1. Combine lentils and 5 cups of water into large pot, bring to a boil. Reduce to simmer and cook until 10-15 minutes, or until tender. Drain.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms, onion, and peppers and cook stirring occasionally 4-5 minutes or until softened. Add garlic, chilli powder, mustard, Worcestershire, ketchup, pumpkin, salt, pepper and lentils. Cook for 3 minutes, stirring occasionally.
  3. Microwave pitas on HIGH for 20 seconds. Place filling on one half of each pita and fold in half.
Suggested Sides
• A glass on 100% fruit juice
Nutritional Value
Calories 351 Fat 4.56g Protein 16.00g Carbohydrates 65.90g Fiber 16.28g Sugar 22.79g Sodium 469mg Calcium 63mg Iron 5.23mg

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