©2019 by Not Just Salads. Proudly created with Wix.com

Not Just Salads

Easy Vegan Recipes for the Busiest of People

Welcome to Not Just Salads! A Simple Vegan Food Blog Made for the everyday people. This blog will be filled with simple yet delicious recipes to keep your plate colorful, even on your busiest nights. I will also be sharing my favorite vegan food finds from all over the country in hopes to make it easier for you to find food during your travels. Let's Eat!



  • Payton Pinsky

BBQ Lentils | A Vegan Crockpot Recipe

Updated: Nov 21, 2019

I'll be honest with you, this recipe tastes way better than I was expecting. Lentils are a great source of natural protein and are very filling! This recipe is so simple to make in the crock-pot and it freezes well. Let's get cooking!

Ingredients: 16oz Bag of Lentils (brown or red)

16oz Can of Diced Tomatoes (drained)

1 Medium Bell Pepper

1 Large Onion

1 Tbs Minced Garlic

3-4 Cups Vegetable Broth

5 Tbs Bbq sauce of your choice

1 Tsp Olive Oil


Salt and Pepper

Nutritional Yeast (optional)

  1. Dice onion and bell pepper.

  2. Add Lentils to your crockpot then fill in with vegetable broth. You want your lentils completely covered with broth, which will be between 3-4 cups.

  3. Add in the rest of your vegetables, olive oil, paprika, and 3 table spoons of barbecue sauce. Cook on LOW for 5 hours, stirring occasionally.

  4. After 5 hours, add in last 2 table spoons of barbecue sauce, salt and pepper, and sprinkle the top with nutritional yeast (if using). Cook for another 30 minutes.

  5. Serve warm. Leftovers can be refrigerated for 5-7 days. Enjoy!