Stampede Barbecue Lentil Sandwich and a Yeeha!

Late night partying, men in cowboy hats, and the smell of manure is in the air. [I swear when you grow up surrounded by the stuff, it doesn't bother you at all].

Although we don’t join the Calgary Stampede festivities anymore, it’s hard not to miss out on the action from afar.

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The Calgary Stampede is an annual rodeo, festival and expedition held every July in Calgary, Alberta, Canada. The ten day event also referred to as “The Greatest Outdoor Show on Earth”, attracts over one million visitors per year and features the world’s largest rodeo, parade, midway, stage shows, concerts, agricultural competitions, chuckwagon racing and First Nations exhibitions.

Basically, the alcohol flows freely, the entertainment is amazing, and there’s plenty of delicious food to feast on for days and days, and days.

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The most popular of them all is barbecue sauce.

Oh, and pancakes. Can’t forget the endless supply of pancakes and maple syrup.

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Since I suck at making pancakes, I decided to share another favorite stampede recipe with you.

A vegan version of pulled pork sandwiches with loads of barbecue sauce, of course!

I tried to make homemade gluten free buns to go along with the recipe, but as you can see they turned out rather hard and tasted more like pastry than anything.

Instead I settled for udi’s gluten free bread hoping my barbecue lentil recipe was enough to steal the show.

Stampede Barbecue Lentil Sandwich

Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

A vegan approach to the classic pulled pork sandwich. Save time and money by cooking the lentils in your slow cooker!

Yield: 4 cups of barbecue lentils

Ingredients

Quick and Easy Smoky Barbecue Sauce

  • 28-oz canned crushed tomatoes
  • 6oz can tomato paste
  • 1/2 cup blackstrap molasses
  • 1/4 cup white vinegar
  • 1 medium-sized sweet onion, quartered
  • 2 tablespoon apple cider vinegar
  • 3 garlic cloves
  • 1 tablespoon coconut sugar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon Himalayan rock salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon to 1/2 teaspoon liquid smoke
  • 1/8 teaspoon cayenne

Lentils

  • 4 cups cooked green lentils – check out Laurel’s method for cooking beans in a slow cooker

Directions

  1. Place all sauce ingredients in a food processor or blender and blend until smooth. Place in a medium-sized saucepan.
  2. Cover and bring to a boil on medium heat.
  3. Reduce heat to low and simmer covered for 30 minutes.
  4. Remove from heat and stir in cooked lentils. Serve over top bread or buns smothered in apple butter, or try as a burger topping.

Although I love me some pulled pork sandwiches, I can’t get over how sweet the barbecue sauce is! Also, did you know that your body can take up to 15 hours to digest pork?

So as a compromise during the 10 days of Stampede, I opt for the cleaner lentil version of pulled pork and indulge in gluten-free bison burgers, fresh lemonade, and chicken drumsticks the size of my face.

It’s all about give and take, right?

Yeeha to that!

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