This recipe is modified from this one at Simply Quinoa. We like the texture, but find the final product overly sweet, so I got creative and came up with some modifications.
A note: this recipe makes a TON. It makes six cup-plus servings. However, it freezes really well.
Ingredients:
The Process:
Put all the ingredients into a slow cooker. Stir to combine.
Cook on high for 2-3 hours or low for 4-6 hours.
Eat. Yes, it's that simple.
Pro Tips:
I like to shred the carrots, but if you want more texture/crunch, just chop them very small. If you like mushrooms, you might use those as the original recipe calls for. I'm just not really a fan.
Get your freezer space ready. No, seriously. Yes, I know I said that above. The original recipe claims to make six servings, but they must be serving giants of some kind. Two of us get multiple meals in a week while freezing half of it.
If you're not a fan of spicy things, you may want to go easy on the hot sauce. You can pretty easily mix more in if you need it. However, like my mom says, you can't take it out once it's in there.
This is delicious on bread of any kind. We've made mini sloppy joes on leftover slider rolls, stuffed it into hot dog rolls, eaten it open-faced on the heels of bread loaves. It's a great recipe for after a cookout if you, like us, always seem to have a lot of bread left over.
A note: this recipe makes a TON. It makes six cup-plus servings. However, it freezes really well.
Ingredients:
- 1 cup finely chopped carrots
- 1 cup shredded jackfruit
- 1/2 cup finely diced onion
- 2 garlic cloves, minced
- 1 1/2 cups brown or green lentils
- 1/2 cup quinoa (uncooked)
- 8 oz tomato sauce
- 1/2 cup ketchup
- 1 T maple syrup (or honey, or other sweetener)
- 2 T hot sauce of your choice
- 2 T mustard
- 1 T chili powder
- 1 tsp paprika
- 3-4 cups veggie broth
- salt and pepper to taste
The Process:
Put all the ingredients into a slow cooker. Stir to combine.
Cook on high for 2-3 hours or low for 4-6 hours.
Eat. Yes, it's that simple.
Pro Tips:
I like to shred the carrots, but if you want more texture/crunch, just chop them very small. If you like mushrooms, you might use those as the original recipe calls for. I'm just not really a fan.
Get your freezer space ready. No, seriously. Yes, I know I said that above. The original recipe claims to make six servings, but they must be serving giants of some kind. Two of us get multiple meals in a week while freezing half of it.
If you're not a fan of spicy things, you may want to go easy on the hot sauce. You can pretty easily mix more in if you need it. However, like my mom says, you can't take it out once it's in there.
This is delicious on bread of any kind. We've made mini sloppy joes on leftover slider rolls, stuffed it into hot dog rolls, eaten it open-faced on the heels of bread loaves. It's a great recipe for after a cookout if you, like us, always seem to have a lot of bread left over.
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