Vegan Sloppy Joes
When we committed to a vegan lifestyle, I worried that my kids would miss out on definitive childhood meals; luckily, these vegan sloppy joes ensure there is zero fomo in my house. I use hearty lentils, rich tomato sauce, and colorful peppers and cook them into a savory, slightly smoky, perfectly saucy weeknight dinner that only takes 35 minutes to make.
Servings: 8
Calories: 130kcal
Equipment
- pressure cooker (optional)
- slow cooker (optional)
Ingredients
- 1 cup chopped yellow or sweet onion
- 1 cup chopped green or red pepper , or a combo of both
- 2 garlic cloves , finely chopped
- Drizzle of oil or broth to sauté
- 2 cups broth (see note)
- 1 cup dried green or brown lentils
- 15 ounces tomato sauce (see note)
- 1 tablespoon Tamari/soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- 1 ½ teaspoons chili powder
- 1 teaspoon smoked paprika
- Sea salt , if needed (see note)
Instructions
- Sauté onion, pepper and garlic with drizzle of oil or broth until softened.
- Add lentils and cook a few minutes. Add the rest of the ingredients.
- Cook for about 20-30 minutes, depending on texture preference.
- Serve with toppings of choice!
Notes
- My #1 Secret Tip for this vegan sloppy joes recipe is to let the filling simmer until it is thick enough to mound on a spoon. The lentils continue absorbing the flavorful sauce as they cook, and reaching this consistency is how I create that quintessential texture that stays on the bun instead of running off with every bite.
- Choose the right lentils: Green and brown lentils are the best choice because they soften while still holding their shape. I avoid using red lentils as they break down too much and create a texture that is closer to a puree.
- Toast the buns: I like to lightly toast the burger buns before assembling the sandwiches. It helps prevent them from becoming soggy once the filling is added.
- Taste before serving: Tomato sauces and vegetable broths vary in saltiness, so I always taste the filling during the last few minutes of cooking before deciding whether it needs more salt.
- Prep toppings first: I slice the pickles, shred the cabbage, and toast the buns while the lentils simmer so everything is ready to go as soon as the filling is done.
- Rinse lentils: I always rinse and drain my lentils thoroughly, making sure to remove any stones.
Nutrition
Calories: 130kcal | Carbohydrates: 24g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 241mg | Potassium: 477mg | Fiber: 9g | Sugar: 6g | Vitamin A: 941IU | Vitamin C: 31mg | Calcium: 42mg | Iron: 3mg