vegan sloppy joes

Hearty, flavorful Vegan Sloppy Joes made with fresh, simple ingredients, naturally sweetened, and they require just 30 minutes! Savory, smoky, perfectly sweet - a delicious plant-based meal!

Vegan Sloppy Joes

water

Tbsp olive or grape seed oil

garlic, minced ((2 cloves yield ~1 Tbsp))

Sea salt and black pepper ((to taste))

tomato sauce*

coconut sugar ((plus more to taste))

Worcestershire sauce*

chili powder ((plus more to taste))

tsp ground cumin ((plus more to taste))

paprika ((optional))

Gluten-free hamburger buns*

If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.

If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.

In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.

Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.

Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.

Once the lentils are cooked, add them to the skillet as well, and stir to combine.

Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally - about 5-10 minutes.

Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.

Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 4-5 days, or in the freezer for 1 month. Reheat in the microwave, or on the stovetop, adding water or vegetable broth if the mixture has dried out.

https://www.youtube.com/watch?v=Bta_gtw7PMg

Hearty, flavorful Vegan Sloppy Joes made with fresh, simple ingredients, naturally sweetened, and they require just 30 minutes! Savory, smoky, perfectly sweet - a delicious plant-based meal!

Full Recipe: https://minimalistbaker.com/vegan-sloppy-joes/

You may think of Sloppy Joes as an American classic (and that may be true), but the origin story isn’t crystal clear! One theory is that the dish was created in the 1930s by a Sioux City, Iowa chef named Joe. But another popular story is that it may have actually originated in Havana, Cuba. It’s thought that a bar owner named José García created it as a handheld modification of a Cuban dish called ropa vieja. The concept may have then been introduced by Ernest Hemmingway to a bar in Florida.
 
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Vegan Sloppy Joes | Minimalist Baker Recipes

I've made Vegan Sloppy Joes from a lot of different things, cauliflower, beans, even soy curls. But THIS time I'm using something entirely different, and it is SO easy it's ridiculous!

onion

poblano pepper

garlic

chili powder

cumin

paprika

tsp black pepper

tomato sauce

vegetable broth

maple syrup

soy sauce

yellow mustard

vegan worcestershire sauce

red bulgur

sandwich bread

Dice the onion &amp; pepper and add to a saute pan 

Add a tablespoon of water or broth to prevent sticking

When the veggies have softened, add the chili powder, cumin, pepper, and paprika

After a minute or two, stir in all the wet ingredients and mix well

Let simmer over low heat for 30 min or until liquid has been absorbed

This vegan Sloppy Joes recipe has a tangy lentil filling that's full of flavor and nutrients! It's a plant based dinner everyone will love.

Vegan Sloppy Joes (That Everyone Loves!)

brown or green lentils

kosher salt, divided

green bell pepper (about 3/4 cup diced)

onion (about 1 cup diced)

olive oil

mustard powder, onion powder, and chili powder

sauce,

onions,

Bread and butter pickles,

whole wheat buns

Cook the lentils

In a large saucepan, place the lentils with 3 cups of the vegetable broth, 2 cups water, and 1/2 teaspoon kosher salt. 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 (start tasting at 15 minutes; the exact timing depends on the heat level and your pan size). Drain the excess liquid.

Meanwhile, make the sauce

Once you&#8217;ve started the lentils, dice the bell pepper. Dice the onion. 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. 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.

Add the lentils to the sauce

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 1/2 teaspoon kosher salt. 

Serve

Serve on a bun with pickled onions and pickles. (If desired, toast the buns prior to serving.) Make ahead: Leftovers save well for 3 to 4 days. Make in advance, refrigerate and then reheat in a saucepan. Add an extra squeeze of ketchup if it seems dry.

Yum! Newly-converted vegetarian(ish) here, and these are delish! Would it work to freeze leftovers?

This recipe turned out pretty good. I followed it to a tee besides not having vegetable broth I seasoning my water with a Goya ham packet. Then I halved everything cause it’s only myself and my hubby….the finished product was a bit soupy so I just simmered to get some of the access liquid off. It kinda worked. I did add a 1/2Tbls of brown suger cause it’s pretty much a BBQ base. It def need a little more flavor added but it may be due to me halving the recipe.
All in all thanks for creating a good meatless meal to try.

Hearty and nourishing Instant Pot lentil sloppy joes are flavourful, filling, and delicious!

Instant Pot Lentil Sloppy Joes (with stove top instructions)

red bell pepper (diced)

vegetable broth (*see notes)

red lentils

tomato paste

Tamari (or soy sauce if not avoiding gluten)

smoked paprika

tomato sauce (or tomato puree *see notes)

vegan burger buns (or other buns of choice)

coleslaw

pickles onions

Select sauté on your Instant Pot, and add the onions and peppers with a tablespoon or two of water and sauté for 2-3 minutes until softened. Then add all remaining ingredients, close the lid and turn the valve to the sealing position. Set to high pressure for 6 minutes. (It will take 10-15 minutes to build pressure before counting down.) When the timer is complete, quick release the steam valve.

Serve with buns and toppings or enjoy as a soup.

Instant Pot Directions

In a large sauce pan over medium heat, add the onions and peppers with a tablespoon or two of water and sauté for 2-3 minutes until softened

Add all the remaining ingredients to the pot and bring to a boil over high heat. Once boiling, lower the heat to medium low and let simmer for 25-30 minutes, or until lentils are cooked and the liquids are mostly absorbed.

Stove Top Directions

https://content.jwplatform.com/videos/5aLT8fJk.mp4

Hearty and nourishing lentil sloppy joes are flavourful, filling, and delicious. This wholesome dish is so simple to prepare, and comes together quickly in your hands off Instant Pot, or make it on the stovetop. Healthy ingredients have never tasted this good!

Instant Pot Lentil Sloppy Joes

If you’re looking for a fun, hearty, and meatless recipe for dinner tonight, you’ve landed on the right page. We LOVE these Vegan Sloppy Joes served on a big fluffy roll with oven-baked potato wedges or BBQ chips. The mix is easy to make with a TVP base as our meat alternative and no lentils! And the spicy / sweet sloppy joe sauce will have everyone clamoring for seconds.

tomatoes

ketchup

Worcestershire sauce

Tbsp Gravy Master

Tbsp chili powder

garlic powder

cayenne pepper

salt

vegetable oil

small diced white or yellow onion

green pepper

Textured Vegetable Protein

jalapeno peppers, finely minced

garlic,

Hamburger rolls

MAKE THE BLENDED TOMATO MIX: Add all the...

MAKE THE BLENDED TOMATO MIX: Add all the mix ingredients to a small blender or food processor. Blend until smooth and set aside.

SAUTE THE VEGGIES: In a large saute pan...

SAUTE THE VEGGIES: In a large saute pan or pot, heat the oil on medium high heat and saute the onions and green pepper together in the oil for 3-5 minutes. They should be soft and fragrant, but not charred or dry. Add TVP, jalapeno, and garlic. Sautee another 2-3 minutes, stirring often to combine well.

SIMMER IT: Add the blended tomato mixture and...

SIMMER IT: Add the blended tomato mixture and 3 cups of hot water to the TVP. Stir well. Then, turn the heat to medium-low and allow the mixture to simmer for about 15-20 minutes uncovered, stirring often to avoid burning. You can add more water if needed, but be sure not to let it get too “soupy”. You want a nice thick crumbly texture.

SERVE/STORE: Serve on a big roll with a...

SERVE/STORE: Serve on a big roll with a side of potato wedges or BBQ potato chips! Store leftover Sloppy Joe mix in an air-tight container in the fridge for 5-7 days or the freezer for up to 8 weeks. 

Mouthwatering, delicious vegan sloppy joes are the perfect addition to your vegan sandwich collection! Look no further to satisfy your craving for comfort food, with a healthy, vegan twist.  

Perfect Vegan Sloppy Joes

green bell pepper (diced)

jalapeño (finely chopped)

garlic (minced)

scallions

oz tempeh (crumbled)

marinara sauce

apple cider vinegar

tsp mustard

tsp smoked paprika

salt (or

hamburger buns (toasted)

jalapeño (sliced, optional)

lettuce leaves

Heat olive oil a large skillet or frying pan over medium-high heat. Add diced onion and bell pepper and sautée for one or two minutes, then add jalapeño, garlic and scallions. Cook for 1 more minute.

Add crumbled tempeh, water, marinara sauce, apple cider vinegar, maple syrup, mustard, smoked paprika and garlic powder. Let cook for 10 more minutes or until water is mostly adsorbed, stirring occasionally. Season with salt and pepper to taste.

Serve the sloppy joes filling over toasted hamburger buns with lettuce, sliced onions and jalapeño for extra spiciness.

Great recipe. Love the sight nuttiness from the tempeh.

These were great and filling. A great use of Tempeh. I added extra mustard to mine. I would recommend!

Can't believe this sloppy joes is vegan. Looks so good. So delicious. I never tried vegan version so now I definitely must give it a go. Thanks for sharing this wonderful recipe.

These sloppy joes look absolutely delicious. I never would have realized they were vegan just by looking at the photos. I'll definitely have to give these a try.

What a wonderful recipe to have on hand for visitors who are vegan, or just watching their meat consumption.

I haven't had sloppy joes in years! These look so hearty and flavourful! I bet you can't even tell they are vegan! I have never tried tempeh but this seems like a great recipe to try it out in!

I feel like it's hard to find really good vegan recipes, but these were awesome. A lot of good flavors and you don't miss the meat. Thanks for sharing!

Looks so perfect in their vegan avatar! Loving the combination of spices and drooling over your scrumptious clicks. ;)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1564934125/bujnptsedku7vlb9kfqi.mp4

Mouthwatering, delicious vegan sloppy joes are the perfect addition to your vegan sandwich collection! Look no further to satisfy your craving for comfort food, with a healthy, vegan twist.

Vegan sloppy joes are so satisfying and easy to make! With TVP or soy curls, these veg sloppy joes have a chewy and meaty texture, plus all of the savory, sweet, and tangy flavor of the classic American sandwich.Yield: makes enough for 3 or 4 sandwiches

dry soy curls or TVP (see Note 1)

Tablespoon tamari (for GF) or soy sauce

Tablespoon olive oil,

onion,

paprika,

black pepper

mustard

balsamic or apple cider vinegar

hamburger buns

red onion

hamburger dills

cheese

Soak

Place the dry soy curls (or TVP) in a bowl and add ¾ cup water plus a tablespoon of soy sauce. Stir well and set aside to soak. If using larger pieces of soy curls (not the small, broken bits), after they&#39;re hydrated, either pulse them in a food processor or transfer to a cutting board and chop them up by hand.

Saute

Preheat a large skillet over medium heat and add the oil, if using. Saute the onion and bell pepper for 5 minutes. For oil-free, add a splash of water to help soften the veggies. Add the tomato paste and stir to mix it in.

Add the chili powder, cumin, smoked paprika, and black pepper. Stirring frequently, cook for about 1 minute. Add the ketchup, mustard, and vinegar, and stir again.

Simmer

Pour the hydrated TVP/chopped soy curls into the skillet and stir well. Cook for 1 to 2 minutes or until just getting hot. Add ½ cup water, and increase the heat to bring to a simmer. If it starts to look too dry, add up to ¼ cup more water. Stirring occasionally, cook for about 5 minutes or until sticky and hot.

Taste for seasoning, and add a few dashes of hot sauce if desired. Serve hot on toasted buns with your favorite toppings. Sloppy joe mix is also delicious on salads, tacos, grains, pasta, and potatoes.

This recipe is a winner! The taste was more like a BBQ pulled chicken/pork sandwich. I loved the texture of the soy curls.
The only negative for me was it was a little sweet for my taste but I’m sure that has to do with the brand of ketchup you use (I used Walmart’s organic ketchup.) I may use half tomato sauce/half ketchup and add a  sweetener if needed. 
I doubled the recipe and am looking forward to dinner tomorrow and will add the recipe to my monthly rotation, thanks Lori!

Thank you for a sloppy joe recipe without lentils!! I love lentils but they give me gas/bloat. I’m making this for dinner tonight and will post a comment after, thanks Lori!

Burger Buns

Vegan Meat* ((like Impossible or Beyond))

Diced Onion

Jalapeño ((diced))

Garlic ((minced))

Tbsp Tomato Paste

Tomato Sauce

Ketchup

Tbsp Vegan Worcestershire ((or Steak Sauce))

Tbsp Yellow Mustard

Tbsp Chili Powder

Tbsp Smoked Paprika

Tbsp Nutritional Yeast

Tbsp Hot Sauce ((optional for some heat))

Tbsp Diced Chipotle in Adobo ((optional for more heat))

Water ((to thin the sauce))

Salt & Pepper

To make the Sloppy Sauce, simply combine everything in a bowl and set aside.

Over medium heat in a bit of oil, cook your diced onion and jalapeño for about 5 - 6 minutes until softened.

Add in your vegan meat, and crumble it. Cook for 3-4 minutes without stirring, then stir and cook for another 3-4 minutes.

Once your meat is well browned and cooked to your liking, add in your garlic, cook that for a minute.

Pour over the Sloppy Sauce and stir to combine. Taste for seasoning. If it feels too thick, you can thin it out with some water.

Toast your burger buns, slop on as much of the Sloppy Joe mixture that you like and dig in!

ENJOY!

Made the tvp version!! It was really good! The only point down point I have is that wasn’t sure if you follow the beef tvp recipe completely AND add the sloppy marinade so I kinda improvise and mixed both recipe. I didn’t wanna put too much water in the mix. I’m curious to know how you do? I haven’t add sloppy joe since I was a kid and I absolutely loved it.

The only thing I changed was adding a smidge of liquid smoke because I used chipotle powder instead of chipotle from a can and a little bit of cumin (maybe a 1/2 teaspoon-I don’t measure). I used Abbot’s Butcher grounds and added some sautéed chopped button mushrooms cause the Abbot’s grounds are made of mushrooms so I thought that would compliment. I ate 2, my husband ate 3. So that’s a WIN!

These easy Vegan Sloppy Joes put a plant-based spin on a childhood classic! Ready in less than 30 minutes, both kids and adults can’t get enough of this meaty and comforting weeknight dinner.

beef

onion (diced small)

lentils

salt,

buns

In  a large nonstick skillet over medium-high heat, add the vegan beef and cook until brown, using a wooden spoon to break it up into small chunks.

Add the diced onion and cook, stirring constantly, for 5 minutes, until the onion is translucent. Now add the garlic and cook for 1 more minute.

Add the lentils, chili powder, smoked paprika, tomato sauce, ketchup, mustard, Worcestershire sauce and maple syrup. Stir everything together well to combine. Cook for 5 minutes, stirring frequently. Lower the heat if it&#39;s boiling too much.

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