The Best Vegan Lentil Sloppy Joes
Lentil Sloppy Joes- packed with protein and flavor, these vegan lentil sloppy joes make the best comfort food. Comes together easy in just one skillet! (gluten-free)
One meal that I definitely missed after going vegetarian was sloppy joes. I probably wouldn’t touch the kind I used to eat with a 10-foot pole now, but this lentil sloppy joe recipe has easily replaced them in my mind as the best kind of comfort food.
They are nutrient-rich, satiating and packed with flavor. I especially love them on a sprouted bun with crunchy dill pickle slices. The smoky, umami-rich lentils paired with the tangy pickles is a thing of beauty. It’s one of those recipes where you can’t wait to eat the leftovers for lunch the next day…and the day after.
The Best Vegan Lentil Sloppy Joe Ingredients
- Extra Virgin Olive Oil- We’re using just 1 tablespoon of oil to sauté the vegetables but you could omit this and use water or vegetable broth to make the recipe oil-free.
- Onion, Celery and Carrot- This trio creates the flavor base for the sloppy joes. I tend to go for yellow onions here but sweet or red onions will work as well. You could also use green bell pepper in place of celery if you’re not a celery fan.
- Garlic- Fresh garlic rounds out the flavor so I don’t recommend skipping it, although you could use 1 teaspoon of garlic powder in a pinch.
- Chili Powder- A mild chili powder adds a good amount of savory depth. We’ll cook it with the vegetables first to help toast the spices and bring out their flavor.
- Mustard Powder- If you don’t have mustard powder, 1 tablespoon of yellow or dijon mustard will work in its place.
- Smoked Paprika- Just a little smoked paprika gives the lentils a hint of smokiness.
- Crushed Tomatoes- Fire roasted tomatoes incorporate even more flavor but regular tomatoes are good too.
- Ketchup- For even more tomato flavor, we’re adding ketchup to the base. If you don’t have ketchup, tomato paste makes a good substitute.
- Apple Cider Vinegar- A splash of ACV gives the sauce a slight tang.
- Vegan Worcestershire- While not *totally necessary*, I really love the way Worcestershire rounds out the flavor of these sloppy joes. It’s a must for meaty plant-based recipes.
- Pure Maple Syrup- A few teaspoons of pure maple syrup give a subtle sweetness that sloppy joes are known for. Feel free to sub coconut sugar, brown sugar, or agave/honey.
- Vegetable Broth- Vegetable broth gives the base some liquid to help everything cook down and infuse the base with even more flavor.
- Green Lentils- Green lentils are ideal for holding their shape when cooked so I recommend sticking with that variety for best results. I like to use canned lentils to help save time (just drain them prior to using in the recipe) but you can cook them yourself if you prefer. 1 cup dry lentils will yield what you need for the recipe.
How to Make The Best Vegan Lentil Sloppy Joes
- Sauté the onion, carrot, celery and garlic. Add the spices.
- Stir in the crushed tomatoes, tomato paste, ketchup, vinegar, Worcestershire, maple syrup and vegetable broth. Simmer until thickened.
- Add cooked lentils and stir until evenly combined. Cook until heated through.
- Serve warm on a toasted bun (with pickles, if desired) and enjoy!
Vegan Lentil Sloppy Joes
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, finely chopped, about 1 cup
- 2 medium-size carrots, peeled and finely chopped, about ¾ cup
- 3 celery ribs, finely chopped, about ¾ cup
- 3 garlic coves, minced, about 1 tablespoon
- 2 tablespoons chili powder
- 1 teaspoon mustard powder, or 1 tablespoon yellow/dijon mustard
- ½ teaspoon smoked paprika
- 1 15-ounce can crushed tomatoes, with their juices
- ¼ cup ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegan Worcestershire
- 2 teaspoons pure maple syrup
- ½ cup vegetable broth
- 2½ cups cooked green lentils, about 2 (15-ounce cans) or 1 cup dry
Instructions
- In a large pot, warm the olive oil over medium heat. Add the onion then cook for a few minutes, until translucent.
- To the pot, add the carrot and celery. Cook for about 5-7 minutes. Add the minced garlic, chili powder, smoked paprika and mustard powder. Stir together and continue to cook for another 5 minutes.
- Next, add the crushed tomatoes, ketchup, apple cider vinegar, vegan Worcestershire, maple syrup and vegetable broth. Bring to a low boil then reduce to a simmer and cook for about 10 minutes, until sauce has thickened.
- Lastly, add the cooked lentils and stir until evenly combined. Add salt and pepper, to taste.
- Serve warm over toasted buns with pickles (optional), and enjoy!
I’ve actually never had a real Sloppy Joe, but I’m in LOVE with the lentil version (Snobby Joes ;) ). It’s been a while since I’ve made them, so I’m definitely keeping your recipe in mind for when the craving strikes.
Any post that starts with an ode to pickles is a win in my book. Seriously I have a weird obsession with pickles! And I’ve never eaten a sloppy Joe…Can you believe that? They kind of freaked me out but this recipe looks amazing!
I had sloppy joes all the time as a kid, so I love coming up with and trying new updated versions. Really really love the use of lentils. And I’m also intrigued with the addition of pickles, I’m a pickle person so I imagine I’d love it!
Wow, lentil sloppy joes, I have to say that I have never heard of that before, but it looks and sounds amazing girl. I don’t every pregnat woman craves pickles. I totally didn’t. I think it’s an old wise tail ;) Your photos of these sloppy joes are gorgeous BTW. I love how you styled everything! Have a great night girl! Brrrr… it got cold today and I’m still trying to warm up. :) xoxo, Jackie
Oh my gosh, it has been so cold! Makes me want to stay inside in my sweatpants and not leave. Hope you’re having a good week Jackie! :)
I must admit….regular sloppy joes totally creep me out! These beauties, however, are right up my alley! YUM.
Pingback: Lunedì 9 Dicembre 2013 | Mamma Felice
Pingback: Weekly Meal & Workout Plan: December 15-22 ‹ The Little Honey Bee
Pingback: +60 Comfort Food Healthy Makeovers | honey & figs
Pingback: 15 of the Best Lentil Burgers Vegan Recipes
Pingback: Monday Meal Planning | Lenore: Trapped in a House.
Pingback: ballers blog
These are really good – I’ve made them as is with the exception of using brown sugar instead of syrup. I’ve also made variations such as skipping carrots and peppers (bf doesn’t like peppers and I can be lazy). Tonight I realized I was out of paste so they are gonna be really sloppy. I added some extra sugar and spices but otherwise made as is. This is a great recipe that my boyfriend, sister and mom all loved so thanks! I serve on toasted and vegan buttered gluten free bread:-)
Thanks for the comment, Ann! I’m so happy you and your family enjoy them. They’re a favorite of mine too! :)
These look delicious – I can’t wait to make them!! I have to know – what is served on the side in the picture? Whatever that is looks yummy!
They’re sweet potato puffs! Kind of like tater tots but made with sweet potatoes. They’re so addicting! :)
Here’s a link to the brand that makes them: https://www.alexiafoods.com/products/sweet-potato-fries/sweet-potato-puffs
I want to make these soon. What kind of buns are pictured above? I am looking for vegan /gluten free buns. Any suggestions?
Those are sprouted wheat buns from Alvarado Street Bakery. They are vegan but not GF. I wish I knew of a good gluten-free bun but I have yet to find one that has a decent ingredient list. They are all full of starches and gums. I will keep my eye out and let you know if I find one though!
Thanks so much you are so nice to reply so promptly!
Can you freeze it for later? I’m alone.
I haven’t tried it but it seems like it would freeze well! You could also try halving the recipe!
Thank you, looking forward to trying it, looks delish!