In a large pot, cook the lentils in boiling water for 10 minutes.
Remove the leaves and core from the cauliflower and finely chop it so that it resembles cooked ground beef. We find that a sharp chef’s knife is the perfect tool for this. A food processor leaves large pieces of the cauliflower and grinds some of it into an almost flour like consistency. Add the chopped cauliflower to the lentils and boil for 5 minutes.
Drain the lentils and cauliflower in a colander.
While the lentils and cauliflower are boiling, dice the onion and red bell pepper.
In a large skillet, heat the olive oil or vegetable broth on medium-high heat and add the onion, bell pepper, cauliflower and lentils when the oil/broth is hot
Test the oil by adding a small amount of cauliflower to the pan. If it sizzles, it’s ready. If you’re using broth, wait for it to start boiling.
Stir to combine the ingredients and add the 2 teaspoons of Italian seasoning, 2 teaspoons of chili powder, 1 teaspoon of smoked paprika, ½ teaspoon of celery salt, ½ teaspoon of garlic powder, and salt and pepper to taste, stir to fully combine.
Cook for approximately 5 to 7 minutes, or until the onion and bell pepper soften, then add the minced garlic and cook for 2 more minutes.
STEP THREE
Add the 26 ounces of strained tomatoes, 2 tablespoons of tomato paste, 1 tablespoon of maple syrup, and 2 tablespoons of vegan Worcestershire sauce and stir to fully combine with the vegetables and bring to a boil.
Reduce the heat to simmer and cook for approximately 10 to 15 minutes, or until the sauce thickens.
Taste the sauce and add more seasoning or syrup if needed. Make it your own.
Pile it on a bun and enjoy!