I have a cousin who's vegan, so am always looking for recipes for her to try. My friend, Fanica, sent me this recipe that she makes for her brother. I gave both of our preferences for BBQ sauce (but check the labels to see if they're vegan) **
This one has all the flavors of "pulled pork", but uses brown lentils instead. It does use a bottle of BBQ sauce (and you may want to serve it on rolls), so you'd need to check the labels on the sauce and rolls to see if it's vegan ** |
1 pound brown lentils, dry
6 cups water
1 TB garlic, minced
1 TB ginger root, minced (or 1-2 tsp ground ginger)
2 whole onions, chopped and sautéed
2 whole red bell peppers, chopped and sautéed
3 bottles Barbeque Sauce (18 oz.)
Saute onions and red bell papers in a small amount of oil, in frying pan, until slightly soft.
Place lentils in slow cooker with water. Cook on HIGH for 3 hours (or on low if you will be gone during the day). Once lentils are soft, add in sauce, garlic and sautéed green pepper and onion. Cook on HIGH for 1 hour. Makes 10 servings.
Serve as-is, or on vegan buns.
This is for the 5 to 6 quart slow cooker. Leftovers can be frozen.
** F’s NOTE: I use Open Pit Sweet Spiced Rum Barbeque Sauce. ~ However, I like Stubb’s Mesquite Bourbon BBQ sauce. ~ You may want to check labels of BBQ sauce to be sure they are vegan.