When I saw a recipe for “Snobby Joes” in Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero, I rolled my eyes.  I don’t like Sloppy Joes, and I don’t like imitation anything.  But then I read the clever intro about Snobby Joes feeling superior for not eating meat, and when I saw they were based on lentils, they got me.  The best part is that I actually like them far more than any meat version I’ve tried.

But I’m a little  embarrassed to be talking to you about Sloppy Joes.  And I’ll be honest: if I hadn’t just come back from vacation, I probably would have waited to find a more impressive recipe to post.  But I think you are getting the good end of the deal.  This recipe hits the spot and comes together fast for a weeknight meal.

I did change up the spices a little here.  I didn’t mean to, but the first time I tried this I was out of chile powder, and used a mole-inspired spice blend with ancho.  The results were delicious.  The traditional flavor of Sloppy Joes came through, but the cocoa powder added some depth and the spices gave it some intrigue.

vegan Sloppy Joes (a.k.a. Snobby Joes)
adapted from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero

2 cups dried lentils
2 tablespoons olive oil
1 large yellow onion, diced
2 green peppers, diced
4 cloves garlic, minced
3 tablespoons ancho chile powder
1 tablespoon dark brown sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons  cocoa powder
1 teaspoon ground cumin
1 tablespoon dried oregano (preferably Mexican)
2 teaspoons salt
15-16 oz. can tomato sauce
6 oz. can tomato paste
2 tablespoons maple syrup
2 tablespoons prepared mustard
8-12 rolls, to serve

In a medium-large pot, cover the lentils with approximately 8 cups of water.  Bring to a boil, reduce to a simmer and cook until lentils are just soft, about 20 minutes.  Drain, and return to the pot.

In the meantime, heat the oil in a frying pan and add the onion and green pepper.  Cook over medium heat until softened, about 7 minutes.  Add the garlic and cook one minute more.

Add the vegetables to the lentils and stir in the spices, sugar, cocoa powder, tomato sauce and tomato paste.  Cook over low heat for about 10 minutes, until the mixture starts to meld.  Stir in the maple syrup and mustard, cover and let rest off the heat for 10 minutes more.

Serve on toasted rolls.