I got this recipe from the minmalist baker.  https://minimalistbaker.com/vegan-sloppy-joes/ I made it the other day and was so happy. I tried it in a sandwich but that was just way to messy. I ended up putting it over brown rice and it was perfect. Yummy, tangy, with a little kick. I promise this recipe won’t disappoint. My one warming would be the lentils. I let my lentils be a little under cooked so they had a little crunch to them. I think if they were to soft and smushy, this recipe wouldn’t be as good. I also used the little remaining water that the lentils cooked in since it wasn’t much.

Ingredients
2 cups water or vegetable broth or 1 cup each
1 cup  green lentils, well rinsed
2 Tbsp olive or grape seed oil
1/2 white or yellow onion, minced (plus more for serving)
2 cloves garlic, minced
1/2 green bell pepper, diced
Sea salt and black pepper to taste
1 15-ounce can tomato sauce*
1-2 Tbsp coconut sugar, plus more to taste
1-2 Tbsp vegan-friendly Worcestershire sauce
1-2 tsp chili powder, plus more to taste
1 tsp ground cumin, plus more to taste
optional: pinch smoked or regular paprika
optional
Gluten-free or whole-wheat hamburger buns*
Instructions
-To a small saucepan, add liquid (I used 2 cups vegetable broth) and rinsed lentils and heat over medium-high heat.
-Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside. I used the little liquid because my sauce was thick
-In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
-Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
-Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
-Once the lentils are cooked, add them to the skillet as well, and stir to combine.
-Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
-Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
-Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 3 days. Reheat in the microwave, or on the stovetop, adding water if the mixture has dried out.