Vegan Sloppy Joes

Step 1 -In a large saucepan over medium-high heat, add the lentils, 3 cups of the vegetable broth, the water, and 1/2 teaspoon of the kosher salt, stirring to combine.

Step 2 -Bring the mixture to a rapid simmer, then reduce the heat to low and simmer, uncovered, until the lentils are tender but still hold their shape, about 20-25 minutes. Start tasting for doneness at about 15 minutes.

Step 3 -Transfer the lentils from the stovetop and drain them.

Step 4 -In another large saucepan over medium-high heat, add the olive oil.

Step 5 -Add the green bell pepper and the onion, stirring to combine, and cook until the onions are translucent, about 5 minutes.

Step 6 -Add the garlic to the green bell pepper mixture, stir to combine, and cook until fragrant, about 1 minute.

Step 7 -Add the remaining vegetable broth, 1 cup of the ketchup, 2 tablespoons of the Worcestershire sauce, the mustard powder, the onion powder, and the chili powder, stirring to combine. Let it simmer until thickened, about 5 minutes.

Step 8 -With the sauce mixture on low heat, add the cooked lentils and cook until heated through, about 5 minutes.

Step 9 -Transfer the saucepan from the stovetop to a wire rack to cool.

Step 10 -Off the heat, add the remaining ketchup, the remaining Worcestershire sauce, and the remaining kosher salt and stir to combine.

Step 11 -Scoop the lentil mixture onto the buns and top them with the hot sauce, the pickled onions, and the bread and butter pickles.

Step 12 -Serve.