Copycat Vegan Sloppy Joes

1. 1

   Preheat oven to 200 degrees C. Slice the peppers in half and remove the core and seeds. Slice in to ribbons, drizzle with a little oil and place on a roasting tray. Roast for 25 minutes or until soft. Remove from the oven and set aside.

2. 2

   Meanwhile, pour boiling water over the dried porcini mushrooms in a bowl and set aside for 10 minutes.

3. 3

   In a small pan, heat the oil and add the garlic. Cook for thirty seconds before adding the bay leaves, paprika and oregano. Cook for another thirty seconds.

4. 4

   Add the chopped mushrooms and stir to coat. Cook the mushrooms for 2 minutes until they are beginning to soften.

5. 5

   Add the chopped tomatoes and strain the mushroom liquid from the porcini mushrooms in to the pot. Add the soy sauce.

6. 6

   Chop the now hydrated porcini mushrooms and add them to the pot too.

7. 7

   Add the lentils and stir through.

8. 8

   Cook the mixture for around 20 minutes or until the liquid has cooked down and the mixture resembles a beef ragu.

9. 9

   Take it off the heat and stir in the chopped spinach leaves.

10. 10

    To assemble the sloppy joes, lightly toast the burger buns on a griddle. Lay a few pepper ribbons on the bun base and top with a good few spoonfuls of the ragu. Top with the bun top and serve.

* Per serving · 4 servings · Values may vary.