Weekend Cooking: Lentil Seitan Sloppy Joes

Although we're trying, weekly Vegetarian Night (should I call it Meatless Monday?) has not become a tradition. I've experimented with several tofu, bean, and pasta recipes, but my husband prefers a more traditional dinner. This week, we finally hit on a winner.

Margaret got Kim Barnouin's Skinny Bitch: Ultimate Everyday Cookbook for Christmas and immediately requested the Lentil Seitan Sloppy Joes. Huh, seitan? What is it and how do you pronounce it? After learning seitan is actually wheat gluten, I dragged my feet another month before discovering it readily available at the local Wegmans. The real surprise came when my husband declared them better than "regular" sloppy joes.

LENTIL SEITAN SLOPPY JOES
(from Skinny Bitch)

1 1/2 cups (360ml) water
1/2 cup (170g) dried lentils, rinsed
1 Tablespoon safflower oil
1/3 cup (55g) minced onion
1 red bell pepper, finely chopped
1 large carrot, peeled and finely chopped
1/2 cup (85g) seitan, finely chopped
1 (6 ounce/170g) can tomato paste
1 Tablespoon dijon mustard
1 Tablespoon balsamic vinegar
2 Tablespoons tamari
1/4 cup (60ml) ketchup
6 whole wheat burger buns
1 avocado, sliced
pickles, sliced for garnish

In a medium saucepan, heat the water over high heat. Once the water is boiling, add the lentils. Reduce the heat, cover, and simmer until tender, about 30 minutes.  In a separate saute pan, heat the oil over medium-high heat and saute the onion, bell pepper, and carrot until tender, about 10 minutes.  Add in the seitan.  Add the tomato paste to a blender or the work bowl of a food processor and puree.

In a medium bowl, mix together the tomato puree, mustard, vinegar, tamari, and ketchup. Then add the tomato mixture to the pan of vegetables. Combine thoroughly. Drain the lentils, but save the cooking liquid in case it's needed. Add the lentils to the pan of vegetables and simmer 5 minutes. If the mixture seems dry, add some of the cooking liquid.

Toast the burger buns. Serve the mixture on the toasted buns with  avocado slices and sliced pickles.

This is my March submission for The Foodie Challenge: Whip Up Something New.  Elise is collecting links for this month's recipes.

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