Tonight’s recipe was developed specifically for a vegan community book project. I wrote an article about being vegan and living with food allergies and provided her with this recipe to share. I haven’t heard from her in a while so I’m not sure where she is at in the process of publishing this book. I just couldn’t wait any longer to share this one with you.
This recipe represents everything I want my future cookbook to possess. It’s made with whole food ingredients and is free of all major allergens. I want to prove that it is possible to meet nutritional needs while being vegan and living with additional involuntary diet restrictions. I also want to show how delicious it can be by providing numerous ways to prepare a limited number of safe ingredients. My main goal is to motivate and encourage others in similar situations. There’s no need to give up your life of compassion when obstacles are thrown your way.
An appropriate statement given the new obstacle that was just put in my way this week. It seems tiny tummy now has a food allergy. One that is different from her sister’s since we do not consume soy or nuts anymore. I was told that I need to do another elimination diet to find out what she could be allergic to. First on the list to ditch is gluten. I’m on day 2 of having no gluten and all I can say is I’m hungry! This happened in the middle of the week so I wasn’t prepared for the change and I basically have nothing to snack on in this house. Hopefully, we can properly stock up this weekend.
With that said, things are going to be in an adjustment period for a little bit as we figure all this out. We may end up just taking tiny tummy in to get an allergy test so I’m not going crazy trying to pinpoint the allergy myself. I know I don’t want a repeat of being surprised with an allergy like we were with little tummy and nuts. I don’t need that kind of panic and stress in my life. No one does. I will keep everyone informed once things become more clear.
For now, please enjoy this lovely allergen-free recipe. I set out to recreate the familiar flavor and texture of the sloppy joe we grew up with by packing in as much nutrition as would fit in the pan. I think I fairly succeeded.
Red Lentil Sloppy Jane Wraps
vegan, soy-free, nut-free, gluten-free, oil-free
Makes 10 to 12 wraps
Prep time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
- 1 ¼ cup dry red lentils, rinsed
- 2 cups low-sodium vegetable broth OR 2 cups water + 1 bouillon cube
- 1 ½ cups small diced cremini mushrooms (about 4 oz)
- 1 cup small diced red bell pepper
- 1 cup small diced peeled russet potato
- ½ cup small diced peeled zucchini
- 15 oz. can no salt added tomato sauce
- ¼ cup coconut aminos
- 2 tablespoons Blackstrap molasses
- 1 tablespoon yellow mustard
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- Salt and pepper, to taste
- Optional add-ins: a drizzle of maple syrup OR hot sauce, such as Cholula
- (12) 8-inch tortillas, flour OR gluten-free
- Toppings of choice
- In a small saucepan combine the lentils and broth. Bring to a boil. Cover, reduce heat to low and simmer for 15 to 18 minutes or until water is absorbed. Remove from heat and set aside.
- While lentils are cooking sauté veggies in a large non-stick skillet with ¼ cup water. Cover and cook on medium-low for 10 to 15 minutes or until all veggies are softened. Stir as needed.
- Add in remaining ingredients, except the lentils, and mix well. Simmer for 10 minutes.
- Stir in the cooked lentils until well combined and heat through.
- Serve on warm tortillas with your desired fixings. Roll ‘em up and enjoy!