Category,
Yields8 Servings

 1 pack of Fry’s Pea Protein Grounds
 1 14.5 oz. can petite diced tomatoes
 1 14.5 oz. canned lentils, drained
 1 tsp olive oil
 1 onion, diced extra small
 1 small jalapeño, diced extra small
 1 tsp garlic, minced
 2 Tbsp tomato paste
 1 Tbsp brown sugar
 ½ cup grape tomatoes, halved
 1 Tbsp balsamic vinegar
 2⁄3 cup water
 2 tsp ground cumin
 2 tsp smoked paprika
 1 tsp dried Italian herbs or thyme
 Salt and pepper, to taste
 8 Hamburger buns, sliced in half
Optional Garnishes:
 Pickle chips
 Red onion, diced small
 Cilantro, chopped
 Pea shoots or other sprouts

Method

1

Preheat Dutch oven or medium-sized pan over medium-low heat, for 3 minutes.

2

Add the oil, onion and jalapeño, stirring sporadically for 3-5 minutes until lightly caramelized and tender. Stir in the garlic for one minute, then add the Fry’s Pea Protein Grounds, cooking for 5 minutes until hot and steamy.

3

Next add the tomato paste and brown sugar, stirring until sugar completely dissolves into a tomato sauce. At this point, add both canned and fresh tomatoes, balsamic, water and spices, then simmer for 15 minutes until thickened. Finally, stir in the lentils, until heated through and season with salt and pepper before serving.

Serving Ideas:
4

To assemble, place some pickles on the bottom of each burger bun, with a hearty helping of Sloppy Joe mixture on top. Garnish with diced onion, fresh herbs like cilantro and your favorite sprouts.
Tip: This Sloppy Joe filling also works great in wraps or with nachos. Just add more jalapeños if you want to give it an extra kick!

Ingredients

 1 pack of Fry’s Pea Protein Grounds
 1 14.5 oz. can petite diced tomatoes
 1 14.5 oz. canned lentils, drained
 1 tsp olive oil
 1 onion, diced extra small
 1 small jalapeño, diced extra small
 1 tsp garlic, minced
 2 Tbsp tomato paste
 1 Tbsp brown sugar
 ½ cup grape tomatoes, halved
 1 Tbsp balsamic vinegar
 2⁄3 cup water
 2 tsp ground cumin
 2 tsp smoked paprika
 1 tsp dried Italian herbs or thyme
 Salt and pepper, to taste
 8 Hamburger buns, sliced in half
Optional Garnishes:
 Pickle chips
 Red onion, diced small
 Cilantro, chopped
 Pea shoots or other sprouts

Directions

1

Preheat Dutch oven or medium-sized pan over medium-low heat, for 3 minutes.

2

Add the oil, onion and jalapeño, stirring sporadically for 3-5 minutes until lightly caramelized and tender. Stir in the garlic for one minute, then add the Fry’s Pea Protein Grounds, cooking for 5 minutes until hot and steamy.

3

Next add the tomato paste and brown sugar, stirring until sugar completely dissolves into a tomato sauce. At this point, add both canned and fresh tomatoes, balsamic, water and spices, then simmer for 15 minutes until thickened. Finally, stir in the lentils, until heated through and season with salt and pepper before serving.

Serving Ideas:
4

To assemble, place some pickles on the bottom of each burger bun, with a hearty helping of Sloppy Joe mixture on top. Garnish with diced onion, fresh herbs like cilantro and your favorite sprouts.
Tip: This Sloppy Joe filling also works great in wraps or with nachos. Just add more jalapeños if you want to give it an extra kick!

Fry’s Plant-Protein Sloppy Joe’s

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