Vegan Sloppy Joes

Vegan Sloppy Joes

Serves: 8 people
Prep Time: 10 minutes
Cooking Time: 25 minutes
Vegan Sloppy Joes


  • 2 cups brown or green lentils
  • 1 quart vegetable broth, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 green bell pepper (about ¾ cup diced)
  • 1 medium onion (about 1 cup diced)
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 1 cup plus 2 tablespoons organic ketchup, divided
  • 2 tablespoons plus 1 teaspoon vegan Worcestershire sauce, divided
  • 1 teaspoon each mustard powder, onion powder, and chili powder
  • Hot sauce, to taste
  • Pickled onions, to serve
  • Bread and butter pickles, to serve
  • 8 whole wheat buns


Print This Recipe

Vegan Sloppy Joes recipe is a plant-based dish that tastes absolutely delicious. It is a gluten-free and vegan main dish that can be served as dinner. A lot of people are moving towards the plant-based dish. They are moving towards it due to their amazing health benefits, which include: lower blood pressure (it contains potassium), lower cholesterol, better blood sugar, and amazing weight management.

The vegan sloppy Joes is a recipe that can never go wrong, as it is a fully plant-based dish. The recipe is actually for everyone and for mike, a friend who is still on the fence about veggies. It is cozy and a sweet dish, they are also greatly loved by kids. Sloppy Joes got the name from a cook named Joe, who added a lot of tomato sauce to the beef; in this case, the origin of the sloppy joes as we have it. In the case of the vegan sloppy joes, the green lentils will substitute for the beef, which makes the vegan sloppy joes easier to make than the mother sloppy joes.

The brown lentils can also be used as both the green and brown cook up beautifully. Vegan sloppy joes contain hot sauce (cooked up green lentils and other spices), pickled onions, wheat buns (can toast the muffins before serving or use it like that), and pickles. The basic things needed are to prepare the vegan sloppy joes are making the veggies, sauté (in oil), simmer (cook under heat), and to stir in ketchup then serve.

The vegan sloppy joes recipe requires ingredients like onions, pepper, and the clove garlic should be diced very small. Water should be added to get the right consistency. Also, the lentils should be cook separately then stir them into the already on the ground simmering base sauce. The recipe may not be a one-day food depending on you as it can be kept for 2-3 days, refrigerate and then reheat in a saucepan. It can be stored pretty well. Leftovers can be freeze for up to a month.

The ingredients needed include cups of green/brown lentils, vegetable broth, salt, green bell pepper, onion, clove garlic, oil, organic ketchup, mustard powder, onion powder, chili powder, vegan Worcestershire sauce, carrots and bread, and butter pickles (for serving), buns (for serving) and tomato sauce. To get the vegan sloppy joes done, cook the green lentils, rinse it well, add salt and water (depending on the size of the lentils). Simmer under low heat until lentils are tender. Drain lentils and set aside. Make sure the onions, garlic, carrot, and garlic are diced into small sizes.

Then, heat the olive oil in a large pan over medium heat. Add green pepper, vegetable broth, ketchup, mustard powder, onion powder, chili powder, and garlic. Sprinkle them with a pinch of salt and pepper. Add the prepared green lentils, spices, brown sugar, and water. Put a pinch of salt and sugar to adjust it to taste. Make the sandwich: Toast the buns and slice into two, add a cupful of the prepared sloppy joes and add pickles. There you have it, our delicious and mouthwatering vegan sloppy Joes.

Cook the Lentils:

  1. In a large saucepan, place the lentils with 3 cups of the vegetable broth, 2 cups water, and ½ teaspoon kosher salt. 
  2. Bring to a rapid simmer. Reduce the heat and simmer uncovered for about 20 to 25 minutes, until the lentils are tender but still hold their shape. Drain the excess liquid.

Make the sauce:

  1. Dice the onion, bell pepper and mince the garlic. In another large saucepan, heat the olive oil over medium high heat. Add the bell pepper and onion and cook 5 minutes until the onions are translucent.
  2. Add the garlic and cook for 1 minute. Add vegetable broth, 1 cup ketchup, Worcestershire sauce, mustard powder, onion powder, and chili powder. Simmer for 5 minutes until thickened. 

Lentils to the Sauce:

  1. When the lentils are done, add them to the sauce. Cook on low heat for about 5 minutes. Then remove the heat and stir in the remaining 2 tablespoons ketchup, 1 teaspoon Worcestershire sauce, and ½ teaspoon kosher salt. 
  2. Serve on a bun with pickled onions and pickles.