Vegan Coney Chili Sauce

Ingredients
Vegan Coney Sauce
1 large white onion chopped
3 cloves garlic minced
2 ½ cups cooked brown lentils I used Trader Joe’s steamed brown lentils or 11 ounces meat alternative crumbles.
16 ounces Muir Glen Tomato Sauce
2 Tablespoons yellow mustard
3 Tablespoons chili powder
1 Tablespoon apple cider vinegar
1 teaspoon cumin
½ teaspoon cayenne pepper
1 teaspoon vegan Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon crushed red chili flakes
Instructions
Lentils Preparation Options
To cook the dry lentils in the same pan as the coney sauce, saute the onion and garlic; add the lentils and 4 cups of water. Bring to a boil, cover and reduce heat to simmer for 17-20 minutes. Then, follwo the below directions.
To cook dry lentils, separately, in a medium saucepan, combine the lentils and 4 cups of water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes or until tender but not mushy. Drain any excess water, let cool.
Or use steamed or canned lentils (drained)
Making the Coney Sauce
Place the garlic and onion in a medium-sized skillet, and cook on medium until translucent.
Add the cooked lentils (or see lentil preparation options above), or use the aternative meat and brown in the pan.
Add the remaining ingredients and cook until combined.
Keep on heat on low until ready to serve, simmering the sauce. or cThe sauce will thciken as it cooks.
Notes
We used this one batch of sauce for chili carrot dogs and chili fries on another day. I wished I had doubled the batch! That’s how good it is.
For chili fries, bake or air-fry your potatoes without oil. For this particular recipe, I used potato coins, cooked in a 425-degree oven for 45 minutes on a silicone mat. No oil is needed. Top with chili sauce, onions, and YUM!