This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
When we committed to a vegan lifestyle, I worried that my kids would miss out on definitive childhood meals; luckily, these vegan sloppy joes ensure there is zero fomo in my house. I use hearty lentils, rich tomato sauce, and colorful peppers and cook them into a savory, slightly smoky, perfectly saucy weeknight dinner that only takes 35 minutes to make.
Traditional sloppy joes are known for their rich, saucy filling, and my vegan sloppy joes are no different. I use wholesome pantry ingredients to deliver all the same comfort. Lentils create a hearty texture, tomatoes add richness, and a blend of seasoning gives every bit plenty of classic flavor without any meat. Once you have mastered this recipe, expand your horizons and try pav bhaji, which is an indian spiced vegetarian sloppy joe.
I created these vegan sloppy joes during one of those busy seasons when I needed dinner that was nutritious, affordable, and approved by 3 growing boys. Lentils were already a staple in our pantry, so turning them into a sandwich filling felt like the perfect way to change up our weekly meals, instead of just using them in vegan bolognese. My kids took to them pretty quickly, but it was my husband who needed some convincing since he grew up eating the meat version. But it only took one bite to get him hooked.
There is so much to love about these vegan sloppy joes. Lentils create a filling texture that stands up really well to the rich tomato sauce; onions and peppers add natural sweetness; and smoked paprika brings a gentle smoky flavor that reminds me of the classic sandwich I grew up eating. And while the original will always have a special place in my heart, I just cannot deny that this version is far more nutritious. Every serving is packed with plant-based protein, fiber, and iron, which really pleases me as a health coach.
On busy nights, this recipe is life-saving, since I can let it simmer on the stove while I prepare the rest of dinner. First, I saute my onions and peppers, then add all my seasonings along with the lentils and broth and allow it to simmer until tender, and the liquid has reduced into a thick scoopable mixture. After that, I pile the lentils into my toasted buns and serve with all my favorite sides.
Whenever we host a cookout, I always make sure to have a tray of sloppy joes for the kids’ table. This gives us grown-ups freedom to indulge in other meals with ingredients most kids are not fond of. But I have come to realize that even with all the fancy food, it’s usually the grown-ups who are stealing bites or whole burger buns from their kids. For our most recent get-together, I skipped everything else and set up a build-your-own-buns station complete with every topping, condiment, and side you can imagine. Everyone was thrilled. I hope these vegan sloppy joes become just as popular at your table.
🥘 Ingredients
Every ingredient in my vegan sloppy joes recipe works together to create a rich, savory filling that is close to the classic version. This is what I use:
Yellow or sweet onion: I like using sweet onion for its mellow flavor, although yellow onion works just as well. It softens as it cooks and creates a flavorful base for the sauce.
Green or red bell pepper: Either color works here. I use red pepper when I want a little extra sweetness, and green pepper when I want a slightly earthier flavor.
Garlic: Fresh garlic adds a wonderful aroma and rounds out the tomato sauce.
Oil or vegetable broth: I use this to saute the vegetables.
Vegetable broth: The broth cooks the lentils while adding much more flavor than plain water.
Green or brown lentils: These are my favorite lentils for sloppy joes since they soften nicely while still holding their shape.
Tomato sauce: Plain tomato sauce creates the classic sloppy joe base.
Seasonings and flavorings: I use tamari or soy sauce, maple syrup, apple cider vinegar, chili powder, smoked paprika, and sea salt to create a smoky and flavorful sauce.
🔪 How To Make
This vegan sloppy joe recipe requires very little hands-on time, making it perfect for busy evenings. This is how I make it:
Saute the veggies: First, I saute the onion, bell pepper, and garlic with a drizzle of oil or vegetable broth until everything has softened and smells fragrant.
Add remaining ingredients: Once the vegetables are tender, I stir in the lentils, vegetable broth, tomato sauce, tamari, maple syrup, apple cider vinegar, chili powder, and smoked paprika until everything is well combined.
Cook until thickened: I bring the mixture to a gentle simmer and cook for about 20-30 minutes, stirring occasionally, until the lentils are tender and most of the liquid has reduced.
Serve: Then I pile the warm lentil mixture onto toasted burger buns or vegan dinner rolls, and finish with crunchy toppings like pickles or sliced tomatoes.
My #1 Secret Tip for this vegan sloppy joes recipe is to let the filling simmer until it is thick enough to mound on a spoon. The lentils continue absorbing the flavorful sauce as they cook, and reaching this consistency is how I create that quintessential texture that stays on the bun instead of running off with every bite.
Other Tips To Keep In Mind:
- Choose the right lentils: Green and brown lentils are the best choice because they soften while still holding their shape. I avoid using red lentils as they break down too much and create a texture that is closer to a puree.
- Toast the buns: I like to lightly toast the burger buns before assembling the sandwiches. It helps prevent them from becoming soggy once the filling is added.
- Taste before serving: Tomato sauces and vegetable broths vary in saltiness, so I always taste the filling during the last few minutes of cooking before deciding whether it needs more salt.
- Prep toppings first: I slice the pickles, shred the cabbage, and toast the buns while the lentils simmer so everything is ready to go as soon as the filling is done.
- Rinse lentils: I always rinse and drain my lentils thoroughly, making sure to remove any stones.
📖 Variations
This vegan sloppy joes recipe is incredibly versatile, and I like changing it up depending on what I have in the pantry or what my boys are craving that week. These are 3 of their favorite variations:
Hidden veggie version: I stir 1 cup of finely grated zucchini and 1/2 cup of grated carrots into the onions and pepper while they cook. They blend right into the sauce, making this one of my favorite ways to sneak extra vegetables into dinner. I like making this version if I am not adding extra sides.
Spicy sloppy joes: For a little heat, I add 1/4 – 1/2 teaspoon of cayenne pepper or a finely diced jalapeno with the vegetables. My husband likes adding a few slices of pickled jalapenos on top for extra spice.
BBQ style: I replace 1/4 cup of the tomato sauce with my vegan BBQ sauce. This gives the filling a slightly sweeter flavor. My boys love eating this with an apple cider vinegar coleslaw topping.
🍽 Serving Suggestions
To really get the most out of these vegan sloppy joes, I recommend serving them with traditional sides that complement the rich, savory sauce. You cannot go wrong with a creamy side like healthy potato salad or creamy vegan coleslaw. And if something simple is what you prefer, healthy baked French fries are always a great choice.
In addition to the creamy sides, my boys love theirs with slightly crunchy sides too. Usually they enjoy a Chick-fil-A kale salad, or a vegan broccoli salad. But recently we have also tried it with a side of Hawaiian macaroni salad. If I had to choose just one side to pair with vegan sloppy joes, I could not. They are all delicious.
🧊 Storing And ♨️ Reheating
Refrigeration: I let the filling cool completely before storing it in an airtight container in the fridge for up to 5 days.
Freezing: I portion the lentil filling into a freezer-safe container and keep it for up to 3 months.
Reheating: If the filling is frozen, I thaw it in the refrigerator overnight. I reheat the filling gently on the stovetop over medium-low heat or in the microwave, loosening with a splash of vegetable broth if necessary.
❓Recipe FAQs
Older, drier lentils can take longer to soften than freshly purchased ones. They may just need another 10-15 minutes of simmering. I keep the pan partially covered and add a touch more broth if necessary to prevent too much liquid from evaporating before the lentils have finished cooking.
I use my sauté function to cook the onions, bell pepper, and garlic first. Once the vegetables have softened, I stir in the lentils, broth, tomato sauce, tamari, maple syrup, apple cider vinegar, and seasonings. I lock the lid and move the valve to the sealing position, and cook on manual (high pressure) for 6-7 minutes. Then allow the pressure to release naturally for 10 minutes and perform a quick release for any remaining pressure.
Yes, although the texture will be a bit different. I use about 2 1/2 – 3 cups of canned lentils in place of dried lentils and reduce the vegetable broth to about 1/2 cup, just enough to help the sauce come together. Since the lentils are already cooked, the filling only needs to simmer for 10-15 minutes so the flavors have time to blend.
Love this plant based burger recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
Vegan Sloppy Joes
When we committed to a vegan lifestyle, I worried that my kids would miss out on definitive childhood meals; luckily, these vegan sloppy joes ensure there is zero fomo in my house. I use hearty lentils, rich tomato sauce, and colorful peppers and cook them into a savory, slightly smoky, perfectly saucy weeknight dinner that only takes 35 minutes to make.
Servings: 8
Calories: 130kcal
- My #1 Secret Tip for this vegan sloppy joes recipe is to let the filling simmer until it is thick enough to mound on a spoon. The lentils continue absorbing the flavorful sauce as they cook, and reaching this consistency is how I create that quintessential texture that stays on the bun instead of running off with every bite.
- Choose the right lentils: Green and brown lentils are the best choice because they soften while still holding their shape. I avoid using red lentils as they break down too much and create a texture that is closer to a puree.
- Toast the buns: I like to lightly toast the burger buns before assembling the sandwiches. It helps prevent them from becoming soggy once the filling is added.
- Taste before serving: Tomato sauces and vegetable broths vary in saltiness, so I always taste the filling during the last few minutes of cooking before deciding whether it needs more salt.
- Prep toppings first: I slice the pickles, shred the cabbage, and toast the buns while the lentils simmer so everything is ready to go as soon as the filling is done.
- Rinse lentils: I always rinse and drain my lentils thoroughly, making sure to remove any stones.
Calories: 130kcal | Carbohydrates: 24g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 241mg | Potassium: 477mg | Fiber: 9g | Sugar: 6g | Vitamin A: 941IU | Vitamin C: 31mg | Calcium: 42mg | Iron: 3mg