Sloppy Joes are the tangy sandwich that the whole family will love. Protein-packed lentils are the perfect substitute for ground beef if you are looking for a healthier alternative to traditional Sloppy joes. These Tangy Vegan Sloppy Joes with Lentils are great for an easy weeknight dinner.
Sloppy Joes Ingredients
It doesn't take a lot of ingredients to make this classic sandwich.
- Green lentils - You can also use brown lentils in this recipe. Definitely use dried lentils instead of canned lentils.
- Onion - I use regular yellow onion but red or white would also work.
- Red bell pepper
- Green bell pepper
- Vegetable broth
- Tomato paste - I prefer using tomato paste to tomato sauce for more flavor.
- Apple cider vinegar
- Molasses
- Vegan Worcestershire sauce - Regular Worcestershire sauce contains anchovies and is not vegan.
- Seasonings: Smoked paprika, garlic powder, ground cumin, ground coriander, salt. black pepper, bay leaf
Brown Lentils VS. Green Lentils
You can use either green or brown lentils in this recipe. But what are the differences between the two?
Aside from the color differences, brown lentils have a mild, earthy flavor while green lentils have a slightly stronger taste. Brown lentils cook a little faster than green but they both retain their shape when cooked with green lentils being a little firmer. Nutritionally, they are both extremely similar (and healthy!).
Making the Vegan Sloppy Joes
First, rinse your lentils. Then prepare the lentils by combining with 3 cups of water and the bay leaf in a medium saucepan. Cook for 25 minutes, remove the bay leaf and set aside.
While your lentils are cooking, prepare your onion, red pepper and green pepper by dicing them.
Then, spray a large skillet with non-stick oil spray and heat over medium heat. You can also add about one tablespoon of olive oil if you aren't limiting your oil intake but I leave that out. Add the diced onion and the red and green peppers. Cook for about 5 minutes.
Once the veggies are cooked, add the vegetable broth, tomato paste, apple cider vinegar, molasses, Worcestershire sauce, smoked paprika, cumin, coriander, salt and pepper to the cooked veggies. Stir to combine.
Add the cooked lentils and stir until well mixed. Cover and simmer for 15 minutes, stirring occasionally. If the sloppy Joe mixture gets dry, you can add a little more broth or water.
Spoon the sloppy Joes onto toasted buns or rolls. Top with some vegan coleslaw! Need a delicious recipe? Check out Easy Vegan Coleslaw.
Storage/Freezing
Store these sloppy Joes in an airtight container in the fridge for up to 4-5 days. You may want to add a little liquid when reheating. To freeze, store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge when you're ready to use them.
FAQ
How can I spice up these sloppy Joes?
Add some diced jalapenos to the veggies for a kick. Or you can add a splash of hot sauce on your sandwich.
What can I do with leftover sloppy Joes?
The leftover sloppy Joe mixture is delicious on top of a baked potato (either regular or sweet potato). It is also a great topper for vegan nachos or fries.
Can I make these vegan sloppy Joes in a slow cooker?
Sure! Just add all ingredients to the slow cooker, stir well and cook 4 hours on high or 6 hours on low.
What's the best roll to serve these on?
Traditionally, sloppy Joes are served on hamburger buns. But I love them on ciabatta rolls!
Summary
This recipe is the perfect vegan version of classic sloppy Joes. Made with healthy lentils, this plant-based take is full of protein, fiber and flavor. Sloppy Joes are a delicious sandwich that everyone loves!
Looking for more vegan recipes that are perfect for busy weeknights? Check out:
- Easy Vegan Pasta Salad Without Mayo
- Easy Tofu Coconut Curry With Vegetables
- Easy Vegan Mexican Casserole With Rice
Tangy Vegan Sloppy Joes With Lentils
Ingredients
- 1 cup green lentils
- 3 cups water
- 1 bay leaf
- ½ onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ cup vegetable broth
- ¼ cup tomato paste
- 2 tablespoon apple cider vinegar
- 2 tablespoon molasses
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- First, rinse your lentils and prepare them by combining with 3 cups of water and the bay leaf in a medium saucepan. Cook for 25 minutes, remove the bay leaf and set aside.
- Meanwhile, spray a large skillet with non-stick oil spray and heat over medium heat. Add the diced onions and the red and green peppers. Cook for 5 minutes.
- Add the vegetable broth, tomato paste, apple cider vinegar, molasses, Worcestershire sauce, smoked paprika, cumin, coriander, salt and pepper to the cooked veggies. Stir to combine.
- Add the cooked lentils and stir until well mixed. Cover and simmer for 15 minutes, stirring occasionally. If it gets dry, you can add a little more broth or water.
- Serve on toasted buns and enjoy!
Notes
- You can use either brown or green lentils.
- For even more flavor, cook the lentils in vegetable broth or a mixture of broth and water. You may want to reduce the amount of salt if you add broth.
Joan says
I made these for dinner tonight and everyone liked them. I really liked how they weren’t too sweet or saucy. Thank you for the recipe.
Jen Cardenas says
Thanks Joan. So glad you liked them.