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Home >> Articles >> Recipes
Sloppy Glows
INGREDIENTS
4 hamburger buns
1 red onion
2 TB olive oil
4 garlic cloves, minced
2 t chile powder
1.5t ground cumin
1 1/4 cups tomato sauce plus more if needed
2/3 cup (115g) roasted red peppers, drained and diced
1/3 cup (65g) oil packed sundried tomatoes, drained and chopped
1 (14 ounce/398 mL) can lentils, drained and rinsed or 1 1/2 cups cooked lentils
1.5 to 2 TB vegan Worcestershire sauce
1.5 to 2 TB unpacked brown sugar
1/2 to 3/4 t fine sea salt
ground black pepper
1/2 to 1 t apple cider vinegar
DIRECTIONS
1. Preheat oven to 400. Place buns split side up on a baking sheet, set aside.
2. Slice the red onion in half. Slice one half into very thin rounds, rinse, drain and set aside to top the burgers with. Finely chop the other half.
3. In a skillet or pot, heat oil over medium heat. And the finely chopped onion and garlic. Saute for 5 to 6 minutes until the onion has softened.
4. Stir in the hile powder and cumin and cook for 1 minute until fragrant.
5. Stir in the tomato sauce, roasted red peppers, sun-dried tomatoes, lentils, Worchestershire sauce, brown sugar, salt and pepper. Reduce heat to medium and gently simmer, uncovered, stirring occasionally,
for 5 to 8 minutes, until slightly thickened.
6. While the lentil mixture simmers, toast the buns in the oven for 6 to 10 minutes until lightly toasted.
7. Stir in the vinegar. Taste and add seasonings if desired. Reduce heat to low and cover until ready to serve.
8. Add a big scoop of the lentil mixture to the bottom of each bun and top with the sliced onions and the Cashew Sour Cream sauce if desired.
Cashew Sour Cream Sauce
Rich and tangy, this vegan sour cream is the perfect complement to My Favourite Vegan Chili or any Mexican entrée.
Be sure to soak the cashews (either overnight or using my quick-soak method) before you begin.
INGREDIENTS
1 1/2 cups (225 g) raw cashews, soaked
3/4 cup (180 mL) water
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
Scant 1/2 teaspoon fine sea salt
DIRECTIONS
1. Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time.
For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
2. Place the drained cashews in a high-speed blender.
3. Add the water, lemon, vinegar, and salt. Blend on high until super smooth.
You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
Transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills.
The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month.
I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.
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