# What You'll Need:
→ Lentil Sloppy Joe Base
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely diced
03 - 1 green bell pepper, finely diced
04 - 2 garlic cloves, minced
05 - 1.5 cups cooked brown or green lentils
06 - 1 cup canned crushed tomatoes
07 - 2 tablespoons tomato paste
08 - 1 tablespoon vegan Worcestershire sauce
09 - 1 tablespoon yellow mustard
10 - 2 tablespoons ketchup
11 - 1 tablespoon maple syrup
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon chili powder
14 - 0.5 teaspoon ground cumin
15 - Salt and black pepper to taste
→ Vegan Cheese Sauce
16 - 0.5 cup raw cashews, soaked in hot water for 20 minutes and drained
17 - 1 cup unsweetened plant-based milk
18 - 3 tablespoons nutritional yeast
19 - 1 tablespoon fresh lemon juice
20 - 1 teaspoon apple cider vinegar
21 - 0.5 teaspoon garlic powder
22 - 0.5 teaspoon onion powder
23 - 0.5 teaspoon turmeric
24 - 1 teaspoon salt
25 - 1 teaspoon cornstarch or arrowroot powder
→ Assembly
26 - 4 large slices sourdough bread
27 - Vegan butter or olive oil for toasting
28 - 1 small red onion, thinly sliced
29 - 1 dill pickle, thinly sliced
30 - Chopped fresh parsley or chives, optional
# Cooking Steps:
01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté for 4 to 5 minutes until softened. Add minced garlic and cook for 1 minute. Stir in cooked lentils, crushed tomatoes, tomato paste, vegan Worcestershire sauce, mustard, ketchup, maple syrup, smoked paprika, chili powder, cumin, salt, and pepper. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until thickened and flavors are fully integrated. Adjust seasonings as needed.
02 - In a blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, turmeric, salt, and cornstarch. Blend until completely smooth and creamy. Transfer mixture to a small saucepan and heat over medium heat, whisking constantly, until thickened and achieving a melty consistency, approximately 3 to 5 minutes. Add additional plant milk if sauce becomes too thick.
03 - Brush both sides of each sourdough slice generously with vegan butter or olive oil. Toast in a skillet over medium heat or under a broiler until golden and crispy on both sides.
04 - Place each toasted sourdough slice on a serving plate. Spoon a generous portion of the lentil sloppy joe mixture over each slice. Drizzle warm vegan cheese sauce over the mixture. Top with sliced red onion, pickle slices, and fresh herbs if desired. Serve immediately.
