Vegan Sloppy Joes, delicious and easy to make. They’re ready in just 30 minutes and require simple ingredients, and they’re packed with lots of protein!
I’d wanted to try vegan Sloppy Joes for a long time and I finally did it a few weeks ago. All I can say is WOW! They may be the best sandwiches I’ve ever had, as they are nutritious, tasty, and SO good!
To veganize this traditional American dish, I used lentils instead of ground beef and the texture comes out really good and satisfying. This recipe is healthier and lighter than the original one too, but it’s equally filling.
Besides, you can customize it with your favorite ingredients and add the veggies and spices you want to. It’s a perfect meal to serve at a party or to have as a regular lunch or dinner!
Vegan Sloppy Joes, delicious, satiating, and super easy to prepare! They require simple and inexpensive ingredients, and to make them you only need 30 minutes!
How to make vegan Sloppy Joes – Step by step
- Heat the oil in a pan (photo 1) and add the veggies and the cayenne powder (photo 2). Cook over medium-high heat until golden brown (photo 3), stirring occasionally.
- Add all the remaining ingredients (photo 4), stir, and cook for about 10 minutes (photo 5).
- Serve the filling over the buns (photo 6).
Pro tips
- Feel free to use any veggies you have on hand.
- You could also make this recipe with other legumes, textured vegetable protein, or seitan instead of lentils.
- Add any spices or herbs you’d like.
- Although the buns are optional, they work amazingly well with the filling. You can also heat them in the oven, a pan, or a toaster.
- Use water instead of oil if you prefer a low-fat version of this recipe.
- If you don’t eat soy, feel free to use some salt to taste or coconut aminos instead of tamari or soy sauce.
- The tomato sauce can be replaced by tomato puree or even ketchup, but I think tomato sauce is the best choice.
- These Sloppy Joes will be less likely to fall apart if you cook the filling long enough to get a thick paste.
How long will these vegan Sloppy Joes keep?
You can keep the leftover filling in an airtight container in the fridge and it will last for 3-5 days. You could also store it with the buns, but they would probably get too soft.
Can I freeze these vegan Sloppy Joes?
Yes, but you can only freeze the filling! Just let it cool first, put it in an airtight container, and transfer it into the freezer. You can either freeze it in individual portions or all the batch at the same time. It will last for up to 3 months.
To defrost, just transfer it into the fridge until thaw and reheat it in the microwave or in a saucepan over medium heat.
How to serve vegan Sloppy Joes
This recipe is a very complete meal and it has lots of nutrients and vitamins because of the veggies and protein thanks to the lentils. However, I love to serve it with some red cabbage, carrot, fresh chili peppers, and avocado slices on top.
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Vegan Sloppy Joes
- Prep: 10 mins
- Cook: 20 mins
- Total: 30 mins
- 6 1x
- Main Dish
- American
- Vegan
Servings 6 1x
Vegan Sloppy Joes, delicious and easy to make. They’re ready in just 30 minutes and require simple ingredients, and they’re packed with lots of protein!
Ingredients
- 1–2 tbsp extra virgin olive oil
- 1/8 tsp cayenne powder (optional)
- 2 cloves of garlic, chopped
- 1/4 onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 15 oz canned or cooked lentils (400 g)
- 1 1/2 cup tomato sauce (250 g)
- 2 tbsp soy sauce or tamari
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp sweet paprika
- 1/8 tsp ground black pepper
- 6 whole-wheat hamburger buns (optional), gluten-free if needed
Instructions
- Heat the oil in a pan and add the veggies and the cayenne powder. Cook over medium-high heat until golden brown, stirring occasionally. Add more oil or a little bit of water if needed.
- Add all the remaining ingredients, stir, and cook for about 10 minutes or until the sauce thickens.
- Serve the filling over the buns and add your favorite veggies (I added some red cabbage, carrot, fresh chili peppers, and avocado slices).
- Keep the leftover filling in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months.
Notes
- Feel free to use any veggies you have on hand.
- You could also make this recipe with other legumes, textured vegetable protein, or seitan instead of lentils.
- Add any spices or herbs you’d like.
- Although the buns are optional, they work amazingly well with the filling. You can also heat them in the oven, a pan, or a toaster.
- Use water instead of oil if you prefer a low-fat version of this recipe.
- If you don’t eat soy, feel free to use some salt to taste or coconut aminos instead of tamari or soy sauce.
- The tomato sauce can be replaced by tomato puree or even ketchup, but I think tomato sauce is the best choice.
- These Sloppy Joes will be less likely to fall apart if you cook the filling long enough to get a thick paste.
- Recipe adapted from Laura in the Kitchen.
Nutrition
- Serving Size: 1/6 of the recipe (without the buns)
- Calories: 140
- Sugar: 7.5 g
- Sodium: 822 mg
- Fat: 2.9 g
- Saturated Fat: 0.4 g
- Carbohydrates: 22.7 g
- Fiber: 7.2 g
- Protein: 8.3 g
Update Notes: This post was originally published in February of 2017, but was republished with new photos, step by step instructions, and tips in September of 2020.
I’m making this for the second time. I love it. I dont use a bun or the oil or sugar and it still tastes amazing. I have it as a side with a giant salad. Such a good combo and the taste is too good
Hi Laurel! I’m so glad you liked it 🙂
Easy, tasty. Perfect!
★★★★★
Thanks Glorya! So glad you liked it 🙂
Hi! This looks amazing! What colour of lentils did you use for this recipe? I can’t wait to try it
Hi Angela! I have used canned brown lentils, but dry brown lentils are also great 🙂
I’ve been on your page as if I’m on Amazon. I’m too excited about all of these recipes. Just made your rice and beans recipe last night and tonight I made this and absolutely amazing! You sure know how to whip it in the kitchen lol! Thank you!
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Hi Shaelyn! Thanks for your kind words 🙂 You made my day!
This recipe is tasty, but the calorie count is WAY off. 400 g of lentil is about 450 calories. A TBSP of oil is 120, a TBSP of sugar is 50, everything else is negligible (peppers, tomato sauce) and spices are zero. No way that 1/6 of the total recipe is over 300 calories. Just posting so my fellow calorie counters are aware! Thanks for the yummy vegan recipe.
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Hi Rachel! Thanks a lot, it was a mistake. I’ve used this web this time: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Can I make ahead of time and freeze for later when my niece visits?
Hi Sandy! I’ve never tried it myself, but I think it should work 🙂
I made this recipe for a family get together. It was fantastic. Even those who tried it and do not eat a vegan or vegetarian diet really liked it. Note: I used lentils I cooked rather than canned. I’m not fond of the “canned” taste.)
Hi Kathy! So glad to hear that 😀
Do you know about how many cups are in a can of lentils (if I want to cook my own from dry)?
Hi Hayley! I know a 15-ounce can of legumes usually contains about 3 and 1/2 cups of legumes once it’s drained, but I don’t know the equivalence with dry legumes, sorry!
I don’t have canned. How would you make this with dried lentils? This recipe looks amazing and I’d like to make it, but how would I substitute the dried beans for canned?
Hi Kelly! Just cook the lentils according to package directions 🙂
Can you cook ahead and warm up right before serving?
Hi Melba! Just, you can cook the filling in advance 🙂
Delicious! Made for my daughter and it’s a new favorite of hers. I did cook much longer than 10 minutes so it was thick. She is also gluten free so I served on gluten free tortillas but it can also be scooped up with some corn chips. I tried this and I thought it was very yummy and I’m not a vegetarian.
Hi Corinne! So glad you liked it 🙂 It’s a good idea to serve this with gf tortillas, I’ll try it!
These were amazing. This is the first specifically vegan recipe we’ve tried and it really was a wonderful positive experience. We will add it to our go to list. Thank you so much for sharing. Loved it.
★★★★★
Hi Stormie! Thanks a lot 🙂 So glad you liked it!
Loved it and so did my my family! Next time we are making a double batch so we can have left overs. Thank you!
Hi Penny! So glad you liked it 😀 Have a nice day!
Thanks so much for posting this recipe! It sounds perfect
What type of lentils do you use. I’m only familiar with French lentils being firm enough to retain texture. Every other type I’ve had turn to mush when cooked and I’ve never seen canned lentils before.
Hi Marie! I used canned brown lentils, but dry brown lentils are also great 🙂
I just made this for my kids and it was a hit! I have tried to make vegan sloppy joes before with fake meat and my kids hated them…so they were a bit hesitant to try again but they really loved it! Although mine doesn’t look nearly as pretty as yours! 😉 Thanks!
Hi Jennifer! I’m so glad you liked it 😀 Have a nice day!
I must say I was skeptical when I found this recipe, but the first bite charmed me! Awesome taste, better and healthier than it would taste with meat! Thanks for all your fantastic recipes guys! 😀
★★★★★
Hi Fred! You’re so welcome 😀 I’m so glad you liked it!
Looks good. Experimenting with vegan recipes. Will post how this turns out.
Hi Jen! Thanks a lot 😀 Hope you enjoy it!
If we’re using canned lentils, should they be drained before weighing?
Hi Dairy! Yes, they should 🙂
this looks simply amazing, can’t wait to try it! unfortuntely i have to stick to my gluten free diet but this is great, because i can just use gluten free burger buns instead the wholemeal ones, without having to rework the recipe. thanks so much for sharing it! if you ever need more inspiration, i’d love you to stop by eatwholegreens.com for some vegan awesomeness! see you there 🙂
cheers, stäf | http://www.eatwholegreens.com
Hi Stefanie! Thanks a lot 😀 Have a beautiful day!
Willing to try this one!
Where do you find this type of whole wheat hamburger buns or the whole grain bagels you posted recently?
Thank you so much for sharing your amazing recipes and knowledge, you are so generous guys!!
Best , Bea
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Hi Bea! I live in Spain, so I buy the bread at a local store in my area. You’re so welcome 🙂 Have a nice day!
Oh my word, I will so be making this very soon. It’s easy to tell this will be a winner & those chili peppers bring it all together!
I will write a review once I make it ?
Hi Kristina! Thanks a lot. I really hope you enjoy it 😉
I am so excited to try this out! We’ve got just about all the ingredients, so this is going on the list for later this week! :d Yum!
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Hi Ashleen! I hope you like it!!!