Quick & Easy Vegan Sloppy Joes

Ingredient notes and substitutions

Lentils ~ These are the “meat” of our Vegan Sloppy Joes. They’re hearty and filling and the perfect size and texture to stand in for the ground beef found in traditional sloppy joe recipes.

Lentils are low in fat and calories, and high in fiber, protein, potassium, iron, and folate. [source]

This recipe calls for cooked lentils which you can buy canned or sometimes packaged in the produce section (Trader Joe’s carries steamed lentils in a box among the veggies in the refrigerated section).

I like to cook big batches of lentils at once and then freeze them in freezer safe bags in about 2 to 3 cup portions. They’ll keep in the freezer for about 6 months.

If you don’t have pre-cooked or leftover lentils on hand, you can easily make them from scratch. See this post All About Lentils for cooking methods and times.

Vegetables ~ As with most savory recipes, I start with onion and garlic for lots of flavor.

Green bell peppers are traditional in sloppy joe recipes so I’m using them in this version, too. If you prefer, you can use red, orange or yellow sweet bell peppers instead.

Carrots bring a natural sweetness to the dish and lend a great texture, as well. In addition, they are super healthy and I almost never pass up an opportunity to sneak in some extra nutrients!

They are high in beta carotene, which our bodies convert to vitamin A. They also contain plenty of fiber, potassium, vitamin K, and antioxidants. [source]

Tomatoes make the sauce! I like using canned tomato sauce because it generally already has some seasoning in it and it tends to be a bit sweeter than tomato purée.

Having said that, you can certainly use tomato purée or crushed tomatoes, if you prefer.

I would not recommend using jarred pasta sauce, like marinara. Those sauces are typically seasoned with basil, which isn’t quite the flavor we are going for here.

Spices and seasonings ~ Worcestershire sauce is what give these Sloppy Lentil Joes that tangy savory flavor. There are a few vegan brands available, like The Wizard’s (my favorite!) or Annie’s.

If you can’t find it, you can use equal amounts of balsamic vinegar and molasses (regular, not blackstrap!) for a similar flavor profile.

Liquid smoke brings such a great savory, smoky flavor that helps develop the classic taste of these sandwiches. Smoked paprika will work in a pinch.

I like to add a bit of ketchup and mustard for a sweet tang that helps liven up the sauce. You can use tomato paste instead of ketchup, just be sure to taste the sauce after simmering and adjust for sweetness, if necessary.

Sweetener ~ Traditional Sloppy Joes are the perfect balance of smoky, tangy, and sweet.

We already have some sweetness coming from the tomatoes, ketchup and carrots. I find a little brown sugar helps round out the flavors.

If you prefer not to use added sweeteners, you can leave it out. Or try substituting with coconut sugar or a drizzle of pure maple syrup – both of which are touted as healthier options than regular sugar.

Sauté the onion, green pepper, carrots and garlic over medium heat until softened (1).

Add the tomato sauce, ketchup, brown sugar, vegan Worcestershire sauce, liquid smoke, mustard and oregano and mix well (2). Bring to a boil, then decrease the heat and let the sauce simmer gently for about 20 minutes.

Add the cooked lentils (3) and salt and pepper and simmer another 10 minutes until the lentils are warmed through and the sauce is thick (4). Taste and adjust seasonings, if necessary.

Serving suggestions

We love these messy sandwiches on burger buns with lots of dill pickles. You can also top them with tomato slices, raw onion slices, pickled red onions, or a slice of vegan cheese (we love Field Roast Chao or Violife varieties).

You can serve them up with any of your favorite sides that you’d serve with burgers. Here are a few of our faves:

Storage and freezing

Fridge: If you find yourself with leftovers, store the lentil mixture in an airtight container in the fridge for 3 to 4 days.

Freezer: You can also freeze it in a freezer-safe bag for about 6 months. To reheat, thaw in the fridge overnight and then pop it in the microwave for a minute or two or heat gently in a pot on the stove.

~ Use leftover lentils or store-bought cooked lentils to make this recipe super quick and easy!

~ Try to chop the carrots and peppers about the same size as the cooked lentils for a mixture that holds together well.

~ Use vegetable broth or water to sauté the vegetables to keep this recipe oil-free.

~ Let the sauce simmer until nice and thick.

~ If the sauce is too thin try mashing some of the lentils, then stir the mixture well to distribute the mashed lentils throughout. You can also add a cornstarch slurry made by whisking 1 tablespoon of cornstarch with 3 tablespoons of water. Be sure to whisk the cornstarch/water mixture until smooth before adding it to the sloppy joe sauce. Once added, bring the sauce to a boil, then decrease the heat and simmer gently until thickened.

~ If the sauce gets too thick, add a little more tomato sauce or a few splashes of vegetable broth.

~ Always taste and adjust seasonings to your preferred taste before serving!

~ Use gluten free buns to keep this recipe gluten free.

~ Toast the buns before adding the Sloppy Joes mixture. This will help prevent the buns from getting mushy from the saucy filling.

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