Vegan Sloppy Joes
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
298 kcal
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Course
Main Course
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Cuisine
Vegan
Vegan Sloppy Joes
Description
This recipe for Vegan Sloppy Joes uses lentils as the base protein, cooked until tender but still holding texture. Two types of lentils are suggested: green lentils for a firmer bite and red lentils for a softer, quicker-cooking option. The lentils are simmered in water and/or vegetable broth and drained when cooked.
The cooked lentils are combined with a sautéed mixture of onion, garlic, and bell pepper, seasoned with a tomato sauce base enriched with coconut sugar for sweetness, and Worcestershire sauce for umami (vegan-friendly version suggested). Spices like chili powder, cumin, and a pinch of paprika add depth and mild heat. The final mixture simmers to meld flavors and thicken to a sloppy joe consistency.
The finished Vegan Sloppy Joes are served on hamburger buns, including gluten-free or whole-wheat varieties, for a satisfying plant-based sandwich. The combination offers a balance of savory, sweet, and mildly spicy flavors with contrasting textures from lentils and vegetables.
The recipe includes notes on ingredient sources and substitutions for Worcestershire sauce, as well as bun options to accommodate dietary preferences.
Ingredients
LENTILS
- 2 cups water (I used half water, half vegetable broth)
- 1 cup green lentils red lentils for quicker/more tender result or green lentils for more bite/texture, or red lentils, well rinsed
SLOPPY JOES
- 2 Tbsp olive oil or grape seed or avocado oil
- 1/2 medium onion plus more for serving, white or yellow, minced
- 2 cloves garlic 2 cloves yield ~1 Tbsp, minced
- 1/2 medium red bell pepper or green bell pepper, diced
- salt to taste, sea salt
- black pepper to taste, sea salt
- 1 (15-ounce) tomato sauce canned
- 1-2 Tbsp coconut sugar (plus more to taste // or sub brown sugar)
- 1-2 Tbsp Worcestershire sauce like this brand // ensure gluten-free for GF eaters, vegan-friendly
- 1-2 tsp chili powder (plus more to taste)
- 1 tsp cumin plus more to taste, ground
- 1 pinch paprika optional, smoked or regular
FOR SERVING optional
- hamburger buns gluten-free or whole wheat
Instructions
- If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
- If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
- In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
- Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
- Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
- Once the lentils are cooked, add them to the skillet as well, and stir to combine.
- Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally - about 5-10 minutes.
- Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
- Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 4-5 days, or in the freezer for 1 month. Reheat in the microwave, or on the stovetop, adding water or vegetable broth if the mixture has dried out.
Notes
- Trader Joe's tomato sauce is used here, which is seasoned with salt, pepper, garlic powder, and herbs for convenience.
- If vegan Worcestershire sauce is unavailable, a homemade recipe from Forks Over Knives can be used as a substitute.
- Recommended buns include Trader Joe's whole-wheat vegan hamburger buns or homemade gluten-free options for dietary needs.
- Nutrition information excludes the bun and is a rough estimate based on the lentil filling alone.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 298 | 15% |
| Carbohydrates | 44.6g | 15% |
| Protein | 14.4g | 29% |
| Fat | 8g | 12% |
| Saturated Fat | 1.1g | 6% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 614mg | 26% |
| Fiber | 17.1g | 68% |
| Sugar | 13.5g | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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