Ancho Pulled Plant Sandwiches
- 2 cups lentils green french - organic preferably
- 2 cups water
- 1 tablespoons balsamic reduced if possible
- 1 carrots shredded bag
- 2 tablespoons oil olive or grapeseed
- ½ onion medium yellow or white, minced
- 2 tablespoon sugar coconut or organic cane
- 1 ½ tablespoon paprika sweet
- 1 tablespoon garlic powder
- 1 teaspoon salt smoked hickory or kosher
- ¾ cup vegan sauce vegan, gluten free
- 2 Tbsp vegetable broth and extra for deglazing the pan if needed
- ½ cup vegan mayo
- 1 Tbsp juice of canned ancho chiles or siracha
- 1.5 Tbsp fresh lime juice
- Salt and Pepper to taste
- Rinse the lentils clean.
- Add to a medium pan and 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.
- When the lentils are almost finished cooking, heat a large skillet over medium heat. Once hot, add oil and onion and season with reduced balsamic a pinch each salt and pepper (amount as original recipe is written // adjust if altering batch size). Stir to combine, and sauté for 4-5 minutes, stirring frequently, or until the onions are tender and slightly browned.
- Add cooked lentils, carrots, coconut sugar, paprika, garlic powder, salt, pepper and BBQ sauce (see photo). Stir to combine.
- Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally - about 5-10 minutes. Deglaze the pan with vegetable broth if needed.
- Taste and adjust flavor as needed, adding more paprika for smokiness, salt for saltiness, coconut sugar for sweetness, or BBQ sauce for depth of flavor.
- Optional: Scoop half of the mixture into a food processor and (using the "s" shaped blade) mix/pulse to mash some of the lentils and carrots together. This creates a more cohesive texture, which I prefer.
- Serve the mixture on toasted buns of choice with toppings of choice. I went with shredded red cabbage, carrots, and sliced green onions. Serve with extra BBQ sauce for more flavor.
- Best when fresh, though lentil mixture will keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop until warmed through, adding water if the mixture has dried out.
- Generously mist the buns with any kind of oil or vegan butter and sprinkle garlic powder on them then broil for 2 minutes or until slightly golden. You can do this the night before. If you like things salty, sprinkle with salt.