VEGAN SLOPPY JOE

Ingredients

• 240 ml Lentils, boiled, MRSJP
• 20 g White onion
• 1/4 pcs Green bell pepper, diced
• 120 ml Mushroom, chopped
• 1/2 pcs Carrot, cut into matchsticks
• 1/4 tsp Garlic powder
• 2 1/4 tsp Mustard
• 1 tbsp Maple syrup
• 120 ml Tomatoes, can, crushed
• 1 pinch Sea salt
• 1/2 pinch Black pepper, ground
• 2 pcs Portobello mushrooms
• 120 ml Baby spinach

Method

1. Combine the lentils, onion, green pepper, mushrooms, carrots, garlic powder, yellow mustard, maple syrup, crushed tomatoes, sea salt and black pepper in the slow cooker. Use a spatula to mix well. Cover and cook on high for 4 hours or on low for 6 hours. If you don't have a slow cooker or the time, these can also be cooked on the stove top. The flavour will just not be as infused. But still good!
2. About 20 minutes before you are ready to eat, preheat your oven to 400 and line a baking sheet with parchment paper. Place your portobello mushroom caps on a baking sheet and bake for 10 minutes.
3. Place a portobello mushroom cap on a plate and top with a few large spoonfuls of the sloppy joe mix. Top with baby spinach and set another mushroom cap on top.
4. Enjoy!