27m$8.50BBQ Lentil Sloppy Joes with Cabbage Slaw
Saucy barbecue lentils are piled onto vegan wheat hamburger buns and topped with crunchy cabbage-carrot slaw. This plant-based lunch is dairy-free, egg-free, and made with common grocery-store ingredients.
- Energy
- 448 calories per serving
- Protein
- 19 g per serving
- Carbs
- 74.1 g per serving
- Fat
- 9.7 g per serving
- Sodium
- 1095 mg per serving
Shopping options
Olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Vegan mayonnaise
2 Tablespoon
Simple Truth® Plant Based Mayo Spread
7%
Yellow onion, diced
2.65 Ounce
Kroger® Yellow Onion 3 lb Bag
6%
Vegan barbecue sauce, honey-free
1 Cup
Kinder's Original BBQ Sauce 15.5 oz
65%
Green cabbage, finely shredded
3 Cup
Kroger® Angel Hair Coleslaw Shredded Cabbage
80%
Salt
0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Vegan wheat hamburger buns
4 Count
Kroger® 100% Whole Wheat Hamburger Buns
6%
Dijon mustard
1 Teaspoon
Kroger® Dijon Mustard
1%
Apple cider vinegar
2 Tablespoon
Kroger® 5% Apple Cider Vinegar
6%
Carrots, grated
1 Cup
Carrots
83%
Canned lentils, rinsed and drained
2 Can
Simple Truth Organic® Low Sodium Lentils
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common item not selected — staples start unchecked; select them above to include them.
Cook this recipe
- canned lentils-2 cans
- green cabbage-3 cups
- yellow onion-2.65 cups
- vegan honey-free barbecue sauce-1 cup
- carrots-1 cup
- apple cider vinegar-2 tablespoons
- vegan mayonnaise-2 tablespoons
- olive oil-1 tablespoon
- Dijon mustard-1 teaspoon
- salt-0.5 teaspoons
- vegan wheat hamburger buns-4 bun
Dice the onion, shred the cabbage, grate the carrots, and rinse and drain the lentils before starting.
Keep fingers clear of the knife edge and box grater surface while prepping the vegetables.
Heat olive oil in a large skillet over medium heat, add the onion, and cook for 3 to 4 minutes until softened and lightly translucent.
Use caution when adding onion to hot oil to avoid splatter.
Add the lentils and vegan barbecue sauce to the skillet, stir well, and simmer for 6 to 8 minutes until the mixture is hot, thick, and saucy.
Stir gently so the hot saucy lentils do not splatter.
In a mixing bowl, combine cabbage, carrots, apple cider vinegar, vegan mayonnaise, Dijon mustard, and salt; toss until the slaw is evenly coated and crisp-tender.
Split the vegan wheat hamburger buns and warm them in the skillet for 1 to 2 minutes until lightly toasted.
Use caution around the hot skillet when toasting the buns.
Spoon the barbecue lentils onto the bottom buns, top with cabbage-carrot slaw, add the top buns, and serve immediately.
How did it turn out?
Rating and review tools are unavailable right now.