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Home » Recipes » beans

Vegan Sloppy Joes

by Kathy Patalsky · updated: Aug 30, 2024 · published: Aug 8, 2020 · About 5 minutes to read this article. Leave a Comment

Vegan Sloppy Joes

A favorite since childhood for many people, Sloppy Joes are a fun sort of comfort food meal for kids of all ages. And these Vegan Sloppy Joes made using lentils and a rich tomato base are such an easy treat.

Big on flavor. Super easy. Packed with protein. One skillet meal. Sound good?

Bonus points for the fact that they are super simple to make, can be whipped up in twenty minutes, taste amazing and are packed with nutrients like protein and fiber and antioxidants. Looking for some speedy, plant-based dinnertime inspiration? Here you go!...

Vegan Sloppy Joes

Easy Vegan Dinner

The trick to this recipe being absolutely amazing is that it is so simple. I really tried to keep ingredients to a minimum. You can easily have most of these ingredients in your pantry - like canned lentils and tomato puree - or canned tomatoes - and spices to boost the flavor. Have some burger buns stored in your freezer and try to have some leafy greens on hand. Or you could even use frozen spinach for true plan-ahead meal prep.

Start to finish, this recipe only takes about twenty minutes. Easy as Sloppy Joes!

Vegan Sloppy Joe Filling in skillet
Vegan Sloppy Joes
Vegan Sloppy Joes in hand

Main Ingredients

Lentils - The lentils are the heart of this dish. They make a perfect meat substitute for Vegan Sloppy Joes. IF you don't want to use lentils, some other options include TVP, vegan "beefy" crumbles or even crumbled tempeh or tofu. All possible for the plant protein portion of this dish.

Tomato Puree - I actually made my own puree by blending a can of san marzano tomatoes. You can either use a pre-blended puree or DIY your own with any can of tomatoes you can on hand. If you are in a real bind, tomato paste and water or veggie broth could sub -- though I don't have an exact ration of those for you.

Sweet - Vegan Sloppy Joes should have a light sweetness to them. This makes them feel more like the kid-approved dish from childhood. I like to use coconut sugar for it's brown sugar, caramelized flavor. You can use anywhere from 1-4 tablespoon of coconut sugar. The more sugar, the sweeter your filling will be. I personally like using 3-4 tablespoon for that sweet kick.

Greens - Yup, I had to add some veggies to this dish to make it feel like a full one-skillet meal. I added about 1 ½ cups of chopped leafy greens. Spinach, kale or chard works great. Bok choy is another green I've been loving lately.

Spices - You can really play around with your own Vegan Sloppy Joes spice blend, but I personally like some onion powder and chili powder. Black pepper as well. But anything from cayenne to smoky paprika and even chipotle powder or cumin would be fun to experiment with.

Vegan Sloppy Joes

Burger Buns

You can keep some burger buns in the freezer for when you want to whip up this meal. I used these buns, but honestly I am aching to DIY my own soon. Baking project on the horizon. I like something soft, yet nicely toasted on the outside.

To toast frozen buns, simply toss them in a 400 degree oven for about 7-10 minutes, depending on how large/thick they are.

vegan sloppy joes on buns with pickles

Vegan Sloppy Joes

These easy, cozy Vegan Sloppy Joes are made using lentils, spices and a tomato puree base. This simple meal is delicious and healthy for kids of all ages! Serves 2-3.
5 from 3 votes
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Prep: 10 minutes mins
Cook: 10 minutes mins
Total: 20 minutes mins
Servings: 2 burgers

Ingredients

Sloppy Joe Filling

  • 2 teaspoon olive oil, extra virgin
  • 3-4 cloves garlic, minced
  • 1 ½ cups tomato puree
  • ¼ cup coconut sugar
  • 1-3 teaspoon chili powder
  • 1 tablespoon onion powder
  • 1-2 teaspoon apple cider vinegar, optional
  • 1 ½ cups lentils, drained and rinsed
  • 11/2 cup spinach, chopped
  • 1 teaspoon salt
  • black pepper to taste, to taste

To Serve

  • 2 burger buns
  • 2 teaspoon vegan mayo
  • pickles, sliced

Instructions

  • Toast buns for 5-10 minutes in a 400 degree oven. Until tops are toasty and browned. This can happen while you are preparing the filling. When buns are ready, turn off oven heat and allow them to stay warmed.
  • Start by warming a skillet over medium-high. Add the oil and garlic. Saute garlic for a minute to brown.
  • Add in the tomato puree, spices, coconut sugar, optional vinegar. Turn heat to medium and allow the puree to cook down a bit - 2-3 minutes, stir every so often.
  • Add in the lentils and stir to combines. Keep stirring as the mixture thickens and cook down. Another 2-4 minutes.
  • Add in the greens and salt and pepper. Stir to wilt greens.
  • When mixture is nice and thick - scoopable - turn off heat.
  • Add vegan mayo and pickles to your toasted buns. Scoop on the sloppy joe filling. Serve warm!

Equipment

  • skillet
recipe author: Kathy Patalsky

Notes

  • apple cider vinegar is optional - it adds an extra tanginess to the filling
  • you can sub spinach for any greens, kale, collards, etc
  • you may reduce the coconut sugar if you want a more savory and less sweet flavor - 1 tablespoon is minimum though because you want a tiny hint of sweetness -- if making for kids, the full ¼ cup coconut sugar might be most appealing!

nutrition estimate | per serving

Calories: 506kcal | Carbohydrates: 94g | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Sodium: 1566mg | Potassium: 1978mg | Fiber: 19g | Sugar: 29g | Vitamin A: 8738IU | Vitamin C: 49mg | Calcium: 241mg | Iron: 12mg
Main Course
American
dinner, lentils
Did you make this?Snap a pic + tag me! @KathyPatalsky

Another Sloppy Joe recipe I love: summer corn sloppy joes.

Or browse my other entree recipes for vegan dinner recipes!

Vegan Sloppy Joes

More beans

  • Spicy Stovetop Beans
  • Easy Mushroom Burrito Bowl
  • Tempeh Sloppy Joes
  • Vegan Chickpea Salad Sandwich

About Kathy Patalsky

Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

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