BBQ Veggie Joes

*10 Ing. or Fewer *Gluten-Free–Optional *Vegetarian–Optional *Vegan–Optional
Makes 10 servings
Prep. Time: 30 minutes Cooking Time: 8–10 hours Ideal slow-cooker size: 3-qt.
Needed at Time of Preparation:
1 cup dried lentils, rinsed and sorted
2 cups of water
1½ cups chopped celery
1½ cups chopped carrots
1 cup chopped onions
¾ cup ketchup
2 Tbsp. dark brown sugar
2 Tbsp. Worcestershire sauce *choose a brand that is gluten-free, vegetarian, and/or vegan if you’re making this recipe gluten-free, vegetarian, and/or vegan.
Preparation Instructions:

  1. In a medium saucepan, combine lentils and water. Bring to a boil. Reduce heat. Cover and simmer 10 minutes. Let cool completely.
  2. Place lentils and all remaining ingredients into a gallon-sized freezer bag.
  3. Remove as much air as possible and seal bag.
  4. Label bag with the information below, then freeze.
    TIP: If 10 servings are just too much for you, either split the recipe between 2–3 freezer bags or make it all and freeze the leftovers into portions appropriate for your family.
    Information for Freezer Bag:
    Makes 10 servings
    Cooking Time: 8–10 hours Ideal slow-cooker size: 3-qt.
    Needed at Time of Cooking:
    2 Tbsp. cider vinegar
    10 sandwich rolls *replace with gluten-free buns if making this recipe gluten-free


  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cover. Cook on Low 8–10 hours, or until lentils are soft.
  4. Stir in vinegar just before serving.
  5. Spoon ½ cup of lentil mixture onto each sandwich roll to serve.

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