These savory Vegan Lentil Sloppy Joes are made with whole food ingredients and perfectly seasoned. A delicious and easy plant based meal the entire family will love!
Vegan Lentil Sloppy Joes are a comforting and savory dish. They come together in a little over 30 minutes making them the perfect anytime meal. This is one of my favorite dinners to make and I do so on a weekly or biweekly basis!
There is just something about a Sloppy Joe that makes me think of childhood. It was a meal we wouldn’t have very often but when we did I loved it. My entire family did actually, usually we were all scrambling to get as much as we could before it was gone!
Now this healthier sloppy joe recipe uses lentils as a meat substitute. It is not an exact match for the traditional recipe but the flavor is all sloppy joe. I can tell you these will be loved by vegans and non vegans alike! They are: savory, hearty, perfectly spiced and mighty delicious!
You are going to love them!
- Lentils – Green lentils are my favorite and work well with this recipe.
- Vegetable Broth – Whatever brand you prefer works, I usually go with a low sodium option.
- Tomato Paste – If you don’t use this ingredient often I recommend buying the kind in the tube as it keeps in the fridge longer.
- Tomato Sauce – I look for low sodium options with this ingredient as well.
- Onion – Yellow are my favorite but white will work as well.
- Bell Pepper & Zucchini – These are mostly just to add some extra veg to this dish. You could also use something like squash and carrots.
- Garlic – Use fresh and mince it up fine or use a garlic press.
- Spices – If you want that classic sloppy joe flavor don’t skimp out on these. If you don’t have dried mustard Dijon would be a good replacement.
- Bun – I’ve had this on a soft bun or toasted. I have even eaten this with a piece of toast it is all good!
How To Make:
First, prepare your veggies. Dice onion, bell pepper, zucchini and mince garlic. In a large skillet over medium heat drizzle in olive oil.
Once your oil is hot add garlic and onion. Sauté until soft, tender and fragrant.
Add zucchini and bell pepper and cook an additional 2 minutes.
Add lentils, tomato sauce, tomato paste, water and vegetable broth and incorporate together. Now, add chili powder, cumin, mustard, coconut sugar, salt and pepper and stir until spices are well incorporated.
Lower heat and let simmer for 25-30 minutes, stirring occasionally, until the lentils are soft and most of the liquid has absorbed.
Serve on a toasted roll or bun.
YES! Simply add all of the ingredients to the Crockpot (AKA Crockpot) and stir until combined. Cover, and leave it to cook on low for 7-8 hours or high for 3-4 hours. You will know it’s ready when the lentils are nice and tender and have absorbed most of the liquid.
Absolutely, leftover sloppy lentil joe mix freezes really well. It’s something I actually like to have on hand in the freezer for a quick weeknight meal. You can reheat this on the stovetop or in the microwave. I recommend adding a little slash of water to help the process along.
You can store your leftover sloppy lentil joe filling in an airtight container in the refrigerator for 3-5 days.
Other Dinner Recipes:
- BBQ Jackfruit Sandwiches
- Black Bean Burgers with Chipotle Hummus
- Chickpea & Vegetable Curry
- White Bean & Mushroom Vegan Meatball Sub
If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!
Vegan Lentil Sloppy Joes
- 1 cup dry lentils
- 1 cup water
- 1 cup vegetable broth
- 2 tbsp. tomato paste
- 1-15 oz. can tomato sauce
- ½ yellow onion diced
- ½ bell pepper diced
- ½ zucchini diced
- 2 cloves garlic minced
- 2 tsp. chili powder
- ½ tsp. cumin
- ½ tsp. ground mustard
- 1 tbsp. coconut sugar
- 1-2 tbsp. olive oil
- salt & pepper to taste
- roll or bun of choice
- First, prepare your veggies. Dice onion, bell pepper, zucchini and mince garlic.
- In a large skillet over medium heat drizzle in olive oil.
- Once your oil is hot add garlic and onion. Sauté until soft, tender and fragrant.
- Add zucchini and bell pepper and cook an additional 2 minutes.
- Add lentils, tomato sauce, tomato paste, water and vegetable broth and incorporate together.
- Add chili powder, cumin, mustard, coconut sugar, salt and pepper and stir until incorporated.
- Lower heat and let simmer for 25-30 minutes, stirring occasionally, until the lentils are soft and most of the liquid has absorbed.
- Serve on a toasted roll or bun.
- You can substitute coconut sugar for brown sugar if you do not have any coconut sugar on hand.
- If you do not have any buns on hand I have enjoyed this dish with toasted sliced bread as well and it is just as tasty!