These vegan sloppy joes are incredibly comforting, hearty, and full of rich, smoky flavour, served with chewy oyster mushrooms. They are perfect to bring along to a summer BBQ and easy to make in just 35 minutes. Gluten-free and oil-free.
Cook the lentils according to instructions on packaging. This usually takes around 20 minutes.
Meanwhile, prepare the mushrooms by cooking them for around 5 minutes, until golden and soft.
Add the garlic and the onion to a non-stick frying pan with a few tbsp water and sauté for around 3 minutes, until fragrant.
Add the cooked lentils, canned tomatoes, sugar, liquid smoke, tamari, paprika and cumin. Simmer, stirring frequently, on a low-medium heat, for around 15 minutes.
Season to taste with salt and pepper, then stir in the soy yoghurt. Serve immediately in the burger buns with the mushrooms.
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