Did your parents ever make you sloppy joes growing up?
If so, welcome to the club.
If not, I’m sorry, you poor neglected soul. (Just kidding, but also kind of not kidding).
Sloppy joes are so delicious! And I haven’t had them since my mom made them for me back in high school. My sister and I would return home from sports practice absolutely famished and we’d eat two open-faced sloppy joes with a side of mac ‘n’ cheese.
Oh, how my diet has changed since then! But my craving for this sweet, savory, smoky sandwich has not. Let’s do this!
Origins of 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.
We’re not sure who deserves the credit for Sloppy Joes, but we do know we love them! The following is our plant-based take on the concept.
Vegan Sloppy Joes
This recipe comes together in roughly 30 minutes, including cooking your lentils! It’s so simple and quick that it’s sure to become a weeknight staple in your home.
The ingredients are also simple. In fact, the only thing not already in my pantry was Worcestershire sauce (I include a vegan-friendly brand recommendation below, as well as a recipe idea if you can’t find any at the store).
Easy recipes that you can make with everyday pantry items – that’s SO my thing.
I think you guys are going to LOVE these sandwiches. They’re:
Smoky
Savory
Slightly spicy
Super hearty
Naturally sweetened
Fiber- + protein-rich
Quick
& Delicious
These would make the perfect meal to throw together when you need something quick and hearty to feed a crowd. One batch should generously serve four. And if you’re a solo diner, this recipe is great to have around during the week to reheat for lunches or easy, healthy dinners.
If you try this recipe, let us know! Leave a comment, be sure to rate it, and don’t forget to tag a picture @minimalistbaker on Instagram! Your photos always make our day. Cheers, friends!
Vegan Sloppy Joes
Ingredients
LENTILS
- 2 cups water (I used half water, half vegetable broth)
- 1 cup green or red lentils, well rinsed (red lentils for quicker/more tender result or green lentils for more bite/texture)
SLOPPY JOES
- 2 Tbsp olive, grape seed, or avocado oil
- 1/2 medium white or yellow onion, minced (plus more for serving)
- 2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
- 1/2 medium red or green bell pepper, diced
- Sea salt and black pepper (to taste)
- 1 (15-ounce) can tomato sauce*
- 1-2 Tbsp coconut sugar (plus more to taste // or sub brown sugar)
- 1-2 Tbsp vegan-friendly Worcestershire sauce* (like this brand // ensure gluten-free for GF eaters)
- 1-2 tsp chili powder (plus more to taste)
- 1 tsp ground cumin (plus more to taste)
- 1 pinch smoked or regular paprika (optional)
FOR SERVING optional
- Gluten-free or whole-wheat hamburger buns*
Instructions
- 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.
Video
Notes
*If you can’t locate vegan Worcestershire sauce at the store, try this recipe from Forks Over Knives.
*My go-to whole-wheat vegan hamburger buns are from Trader Joe’s. For gluten-free, try our Homemade Vegan Gluten-Free Hamburger Buns or if you do/can eat eggs, Udi’s Gluten Free Hamburger Buns are another option.
*Nutrition information is a rough estimate calculated without a bun.
Lacey says
Made this tonight for dinner. It was very easy to put together and tasted delicious! I didn’t stick to strict vegan ingredients and used non-vegan Worcestershire sauce and regular sugar. After 18 minutes of simmering the lentils, they still had a bite to them. Definitely better than turning mushy. I would make this again.
ruth Goget says
I have made this recipe 4 times , its a winner. I have tried spun a few variations on this recipe but my favorite included additions of chopped mushrooms, chopped carrots , crumbled tempeh and some liquid smoke. Such a great recipe everyone who has eaten it loves it , and Iam the only vegetarian in the family !
Thanks for this super post.
William Gustafson says
Secret ingredient: Apple Cider Vinegar
Ava says
This recipe is SO delicious, hearty, and filling! This blog has helped me tremendously with transitioning to a more plant-based, vegan lifestyle. With this recipe, the only thing is my lentils take a lot longer to cook than 18 minutes, but so worth the wait! I like them to be pretty soft. Anyway, SUPER delicious and a part of my regular rotation :) Thanks for the great recipe!
Jane says
Just made this for dinner and eating it right now. It tastes great and was super easy to make. It’s very flavorful and I don’t think I’ll have any leftovers, it’s so good. I made a couple substations based on what I had/didn’t have at my house such as using liquid aminos instead of worshester sauce, red lentils instead of green, and left the green pepper. It tastes great, I’m sure even meat eaters will enjoy it!
Ben Hay says
Just made this for the family and it was a big hit! Delicious! Thanks for our new favorite recipe!
Meh says
I had to give this 3 stars because it definitely did not take only 30 minutes. The lentils alone took an hour to cook on a simmer (and they actually were still a little undercooked). Also the pictures of the completed sloppy Joes look like they were made with red lentils…? I have to say the combo of green lentils and tomato sauce doesn’t make an appetizing color. I might try it again with a different color lentil but I don’t think I’d serve it to others. The taste was okay but not as good as I was expecting from other reviews. People should know this recipe will take much longer than 30 minutes unless you like lentils very hard ….
Emily says
INCREDIBLE! We ate these open-faced with sliced onion and avocado on top :). This will be a new weeknight staple for us!
Diana T says
This turned out soooooo good! I used maple syrup instead of the coconut. Hearty and delicious!
Autumn Anderson says
This was absolutely delicious. I didn’t have tomato sauce, so I used a can of diced tomatoes and a little bit of all-natural ketchup to suit my taste. I also eliminated the Worcestershire, and it was totally fine. Can’t wait to eat this for lunch all week!
Sheri says
I made this last night and it was excellent. I added two teaspoons of barbecue sauce to the recipe and left out the worsteshire because I didn’t have any on hand. Excellent the second day as well :-)
Dee says
So yummy and easy to make – true Minimalist Baker form! :) I tossed it on top of some quinoa instead of buns and it’s delish! Personally, I would not add any coconut sugar at all and will make it without it the next time I prep this because there will for sure be a next time! :)
David says
These are incredible! So, so tasty. The recipe would also be perfect with pasta, or in a shepherd’s pie. I used Henderson’s relish instead of Worcestershire sauce.
Taylor says
Soooo friggin good. I made it for dinner. It falls out of the bun really easily though but even just by itself it tasted great :)
Abby says
Delicious!! I doubled his recipe and we still ate it all in one night! It definitely crave worthy if you’ve tried it once. Thanks for the recipe!
Jo says
I made these lentil sloppy joes for the first time last night and can’t wait to eat them again for lunch. Thanks for the recipe!
Yay!
Cora says
I’ve made these 3 times and they come out great!! It’s so easy to half or even quarter the recipe the get the amount that you desire. Instead of putting it on burger buns, I put about one serving in a tortilla to eat it like a burrito, such a delicious and filling dish. Thank you!
JennO says
I found this recipe on Pinterest. When I saw it was a Minimalist Baker original I knew I had to try it. As usual, it did not disappoint. In fact, it was absolutely delicious. I followed the recipe exactly…right down to toasting the buns. Then served with chips and a dill pickle as it should be!? Just wanted to thank you for sharing.
Camille says
I made this last night, I’ve never had it before (from Denmark, hello.) so i didn’t know how it was supposed to taste. But it was just the kind of heavy, hearty, filling meal I was craving and needing. I used regular sugar though. My boyfriend approved of it too and we were both so full after.
What can I use my spare cooked lentils for tonight?
Azure says
I loooooooved it! I used yellow lentils, which turned out a bit crunchy. I might soak them before using them in this dish again. Just to be clear, I AM making this dish again. It was awesome. Even my 5-year-old, who peremptorily states that she dislikes every food I put on her plate, said she likes it! I used No Chicken Better Than Bouillon to season the lentils. We couldn’t stop eating it. We put some pickled chilis on top. I can definitely see putting this on top of rice, quinoa, or baked sweet potatoes.
Lori says
Made these last night for dinner, had them again for lunch. Oh my gosh these are so good.
Noor says
Made this for lunch/dinner. My husband and I ate the whole thing, no leftovers! So good!
Christina says
These are awesome! I already had a crockpot lentil sloppy joe recipe but this one tastes better and is a more simple to make recipe. My husband love them as well.
Barb says
I just finished making this super easy recipe for lunch. I had to stop myself from dishing up a second helping it was so delicious. The only modification I made was to throw in a handful of grated carrots just because I had some to use up. I did add the optional smoked paprika because it’s one of my favorite spices. I served this on a TJ’s whole wheat bun with a few quick pickled red onions leftover from making your red lentil curry the other night. I haven’t had a Sloppy Joe in 10+ years so was happy to find this has that same rich, smoky with a little zip flavor (actually better than what I remember!). I would easily serve this to my meat-eating family and friends too. Thanks, Dana!
Maggie says
This was such a delicious and fast recipe! I will probably have to use this sauce on pretty much everything for tailgating season. I used an entire red bell pepper instead of half a green one because I had one sitting in the fridge and didn’t know what I would do with the rest of it. Turned out great! Thanks!
Jessica says
Can I use red lentils ?
I prefer green lentils for their consistency and texture but I think red lentils could work! In my experience, red lentils tend to cook down and get a bit mushy but for this dish, that might be okay!
Cat says
I hate Sloppy Joes…but this is intriguing…and also what Im making tonight!! Im sure, like many other recipes, the vegan one will taste better than the actual one.
Jill says
These vegan sloppy joes are sooo scrumptious. I am trying to move toward more of a plant-based diet and consume less meat, and will definitely be making this again! For some reason, though, my green lentils took longer to cook and I had to add more water, too.
Ashley says
I absolutely loved this- I think it’s our new go-to sloppy joe recipe. Thanks for sharing!
Paula says
I just made this recipe and it’s absolutely delicious!!! Super easy to make and even my mom liked it even though she’s one of the pickiest eaters I know especially when it comes to vegan meals
Will definitely make these again!!
Sarah says
This looks great, I’m wondering if it’s possible to sub canned lentils instead? Doesn’t sound as good of course, but I have a can I need to use so I thought I’d ask :)
Tiffany says
This recipe is fantastic. It’s really easy to make and tastes so delicious. We made it two times in the same week when we first tried it.
P.S. In Step 4, it should say “Sauté”. :)
Carolyn says
These are easy and tasty, thank you! I didn’t change a think, perfect the way they are.
Christina says
The only sloppy joes I ever ate at all were in the public school system (cringe, yuck, guacala)… But this was delish… I tweaked it because as I went to the pantry to get my tomato sauce, I realized there was none… Since this has sugar in the ingredients, I just added some ketchup instead, just enough to slightly sweeten it… My kid who usually has to be forced to eat lentils, even had a second helping :)
Thanks!
Andrea says
I should comment more, I have probably made most of your recipes and they are all wonderful! This one definitely didn’t disappoint and I love that it was loaded with lentils/protein! I used the Ezekiel buns and it turned out delicious. I’m so glad I found my go to recipe place :) Thanks for all your hard work.
Katie says
Absolutely delicious! Especially on its own!
I cooked my lentils to where they soaked up all the liquid, so I had nothing to drain. (just to point out)
I’m very happy to have another delicious lentil-based recipe.
Thanks Dana!
Greta says
I am planning to make these tonight, but I need a substitute for the coconut sugar. Turbinado sugar? Maple syrup? Thanks!
Sarah says
I am making this for a friend who is a vegan. I am not and lentils and I do not get along. So I followed the recipe. I cooked my lentils and when the water was gone tested 1. It was soft not mushy. OK I thought they were ready. I added them to the sauce and noticed they felt rather hard. I tried another 1 and it was firm…UGH. I have now added 1 1/2 cups of water to the sauce to try and get them to soften more. I have been cooking them in the sauce for over 20 minutes and they still feel too firm when stirring. Will they ever soften?
I looked cooking green lentils and it said to cook 1 cup of lentils 20-30 minutes in 3 cups of water. That is a big difference then your directions. Will the lentils continue to cook in the sauce or do I need to throw this batch out and start over????
YiggyTT says
Me too! I’ve made this recipe twice and both times the lentils were way too firm. I might try one more time and just the lentils for 20-30 minutes separately and then add them to the sauce. I don’t know why other people aren’t mentioning how firm the lentils are.
Hi, is it possible your lentils are old? That could cause them to not soften as easily.
Kristina says
Just finished cooking AND eating this and…it turned out GREAT! My boyfriend loved it too =D
Very tasty, surprisingly filling, and super nutritious. Not to mention, insanely easy to make.
As a new vegan, I’m still learning about all the great things you can open yourself to when on a plant based diet. And this dish really added to the adventure.
Thanks Dana! Can’t wait to try more of your recipes. =D
~~ Kristina
PS – I didn’t have coconut sugar so I used maple syrup instead (since I saw you use it as a sub in other recipes) and it was delish ;)
Katie says
Just wondering if you could use red lentils, that all I have in the cupboard right now.
They will be more mushy/tender, but that should work!
Elaine says
I have been craving sloppy joes for weeks. When my daughter was little, I used to use bulghur or those “meat” replaces, but I’m trying to move away from that. I was wracking my brain to find a replacement, and came across your site. Of course, lentils! Why didn’t I think of that? Trying this tonight!
Laura says
I made these in my slow cooker and they turned out great! I pretty much followed the recipe as written, but threw in just a bit of quinoa for texture/nutrition, and a bit apple cider vinegar and ketchup for more of a sweet-and-sour flavor. I served it on hamburger buns and put sliced cheese, ketchup, mustard, and nacho cheese sauce on the table as condiments. Everyone loved them!
Brie says
Just wondering, did you just throw everything into the slow cooker? Or did you cook the onions before? Also, how long? Thank you!
Ms_rach says
Yum that was delicious! Boyfriend approved too! Used a pack of cooked lentils from Trader Joe’s in a pinch.
Gabi Burgos says
I usually have to ALWAYS add double the spices and additional ingredients to every recipe I make… but THIS recipe was absolutely perfect and so so so flavorful on its own! I’m in love!! Thank you! Making veganism simple and fun!!
Lovely! Thanks for sharing!
Sarah says
so easy and delicious. I left the worcestershire sauce out and added a bit hummus and some salad – thank you for the recipe!
Nathalie says
These were amazing! Wonderful flavour :)
Thank you!
Hazel Miller says
My teenage daughter has recently become a vegetarian and we struggle to find yummy things to eat. WOW! This was a giant success. Delicious and easy to make with things in our pantry. Thank you!!!
So great! Try this one next. Good luck, Hazel!
Sarah says
This recipe is so good, even my non-veggie boyfriend loved it! I made them yesterday and they were a hit. I packed some for lunch today and it was just as good! This will be on the regular rotation.
Melissa says
Holy yum! I’m a recent vegetarian convert who managed to convince the rest of my family. Made this tonight and it was a huge hit, even with my 8 and 6 year old boys! This recipe is definitely a keeper! Thanks so much!
Msullivan says
Wow!!! This recipe, made with the link to the homemeade worcheshire sauce, came together so easily. I had all the ingredients at home already. This was approved by all three children 7, 10 and 13 two of whom had no idea there is no hamburger in it!!!
Nadja says
I had the same question as Rhiannon, do you think this would freeze ok? I’d love to double the recipe for my two-person household and have it around for a few meals.
Paula Schneider says
I made this recipe last week and it is WONDERFUL!!!! It’s a keeper for me!
millaogliasmor says
Ok, so I have been on a vegan eating program for about a month. I may or may not stay a vegan BUT if I do, recipes like this are the reason. OMG, it was so good! I could have eaten all 4 servings–but I stopped with 1 3/4.
Jessica says
LOVED this! Everyone in the house devoured it, even the 2 and 4 year old boys! This will absolutely be in our rotation! Thank you for yet another awesome meal!
Rachel says
5 stars for taste and for being so easy to make!! We had these for supper, winner, can’t wait to make again! ???
Hannah says
Thank you for sharing this recipe. Made these last night for me and my husband and we both loved them. The leftovers are in the fridge for him to have for his lunch today whilst I’m at work! very tasty and also cheap and easy to make! will definitely make again xxx
Michelle R. says
These are amazing. You always impress me. I whipped these up with my husband, and we were both in shock at how delicious the flavors are, yet so simple. One minor recipe change we made: 2 tsp of smoked maple syrup replaced the worchester sauce and coconut sugar. We didn’t have the sauce.
Seriously, Dana. You’re a wizard in the kitchen. xoxo
Rhiannon says
Dana, do you think this would freeze ok? Have you tried it?
It was a huge hit and I would love to have some pre-made to just thaw and reheat for dinner.
maggied says
Super good and super easy. Truly “minimalist”
I Kerwin says
My son became vegan and so my life of vegan cooking began. He loves this website. This recipe was excellent. I like to try two recipes at once. I did one from the food network (replacing the meat with lentils) and yours got the thumbs up. I did use both green and red (cooking green for 10 minutes before throwing in the red) He likes things spicy so I did add some chili flakes. Excellent recipe will definitely be using this one again.
Kelly says
I made this recipe the other night and it was sooo good! It made quite a few so I had some leftovers for a few days. Definitely going to make again! I left out the Worcestershire and was just as good.
JM says
Delicious but simple and quick! Used red lentils instead of green but turned about perfectly.
Shawn Keahey says
did you cook the red lentils for the same amount of time as the green lentils? I’m running out of green lentils but I have an abundance of red so it looks like i’ll be making these with the red lentils for a while!
baconrainbow says
This was a fantastic recipe. I made my own vegan, gluten free Worcestershire sauce and doctored up the mix, until I got the right taste. Will definitely make again.
Erika says
Just saw this on IG and cannot wait to make it, thanks for sharing!
Alice says
Just made these – one of the best vegan recipes I have in my arsenal. I didn’t eat beef sloppy joes much before going vegan, but these still brought me back to the few times I did! I added caramelized onions as a topper and could not be happier with the results. Hot, sweet, filling.
Hannah says
Soooooo I made these for dinner totally intending to have leftovers for lunch tomorrow…definitely didn’t happen. These were SO good and easy! Thanks for another winner, Dana!
Amberley says
Wow, these were amazing! As your recipes usually are :) I got home tired and huuungry ready for some yummy food today and found I was out of chickpeas *gasp* for a good ol’ buddha bowl, so I decided to do some digging. Do you ever do that? “Oh, I’m starving, I should probably get creative and try a new recipe!” instead of just do something quick… like a sane person. Despite the fact I had to follow the link (the horror) and make my own vegan Worcestershire sauce, this still came together in plenty of time to get me well fed for dinner, and now I have delicious left overs for the rest of the week! I used Trader Joe’s Recipe #99 Marinara sauce and it worked great. Added some extra smoked paprika and chili powder because I like things spicy. I also served the whole thing over a blend of brown rice and quinoa I had left over – yum!! Totally adding this to my go-to dinners list (Yes, there’s an official list!).
Thanks again!!
Jen says
These were fantastic! Made the worcestire sauce recipe you recommended and it worked like a charm! the only addition I made to the lentils was a pinch of cinnamon, which went really nicely. Served with crusty dark multigrain seeded rolls and kale salad….my 7 year old loved them too!
Nice! Thanks for sharing, Jen!
Danielle says
These are so good. Such an easy recipe to throw together and like you, I had everything on hand. These might replace my normal “go to” of the Mediterranean baked chickpeas & sweet potatoes that I often make when I need something healthy & quick.
I’m glad I had enough forethought to double this recipe – I can’t wait for lunch.
Danielle
Yay! Thanks Danielle!
Julia says
We made a double batch this weekend and our kids loved it! My daughter (7) said sloppy joes are her favorite meal now. She’s never had them before but has been a bean/lentil-loving vegan all her life. Thanks for the great recipe!
Yay!!
Ellen Lederman says
I was going to make BBQ jackfruit for lunch but discovered I didn’t have a can of jackfruit. Wanted something to go with sweet potato fries and sauteed collards—and to use up some old black lentils I had. So this recipe to the rescue. Love it! Added extra smoked paprika. Delish and easy. I love how I can still eat delicious stuff (years ago I thought delicious was Manwich with ground beef—how far I’ve come) in a cruelty-free and healthy way. Thanks, Dana.
Stephanie says
These were a delicious and easy way to use things that I already have in my kitchen, though I made mine non-vegan just due to having some leftovers I needed to use. I had ½ a sandwich and was stuffed and I’m a big eater. I definitely found that I had to tweak the seasoning in the recipe as I found the original recipe a bit bland. I also subbed red lentils and yellow/orange peppers since that was what I had and it worked wonderfully. I am always impressed when I can make a full meal in less than 30 minutes…and there wasn’t much to clean up afterwards.
Thank you for another great idea. Sorry I forgot to take a picture to share on Instagram…maybe with the leftovers.
I usually start modest with my spices and suggest “seasoning to taste” since I like things heavily salted and spiced and don’t want to scare anyone! Glad you found a good balance. Thanks for sharing!
Brenda says
While I was still lying in bed this morning, I started scrolling through instagram… as soon as I saw this I knew I would be making it for dinner tonight. Just days ago, I told my mom that I felt like I was in a bit of a cooking rut – I cook often and many different cuisines, but hadn’t found a new vegetarian dinner that I was excited to make in a while. These were perfect. I don’t think I have had a sloppy joe in at least a decade. These were hearty and savory and the perfect amount of sweet. Thank you for another great recipe!
So great! Thanks, Brenda!
Kati says
Yum! That looks so, so good! Have to get some lentils after church. And no, I never had them before – how did I survive? Thanks for the inspiration!
xxx Kati
Juliana says
Just made this for dinner, and loved it!! Added some crushed red pepper to make it a little spicier, and chopped carrots to the veggies, too. I’ve missed sloppy joes, thanks for this delicious recipe!
So kind, thanks Juliana!
Faith VanderMolen says
I’m absolutely drooling over this recipe. I was definitely a part of the sloppy joe club growing up. #noshame
Renia Carsillo (@ReniaEats) says
Growing up vegetarian, I didn’t know sloppy joes traditionally have meat in them until college. I’ve never tried them with lentils though, this recipe looks delish!
KJ | Omnomherbivore says
I’ve had such a hankering for Sloppy Joes for the last 2 weeks! Definitely going to make these!! :D
Kelly says
Our daughter is vegan, so next time she visits, i will be making this wonderful recipe. Looks and sound amazing.
Sarah says
The recipes on this blog are excellent to make for the whole family. My mom became a vegetarian last year and I’m a total omnivore. I totally trust this blog for recipes that are delicious for both non meat eaters and meat eaters a like. For example, I LOVE her General Tso’s with Tofu. Not kidding! It’s delicious! P
Jane Wilder-O'Connor says
Love lentils and sloppy joes so was very pleased to find your recipe. I made it last night served over the last two pieces of homemade multigrain bread. We really liked the flavor, but my version came out a little too dry and tidy. I will probably halve the lentils next time. And there will be many next times! I served your one bowl chocolate cake for desert. Yum! Thank you for your excellent work!
Thanks Jane!
Courtney says
I love lentils and I’ve been looking for a good recipe with a meat substitute that isn’t tofu! These look so yummy! Totally will be trying them!
Haim says
Great vegan recipe idea.
Tori//Gringalicious says
Could these be true? OMG they ARE real!!!!!! I am so happy right now and I think you saved my Friday
Fiona says
Do you think I’d be able to substitute in canned diced tomatoes for the tomato sauce, or would that make it too watery? I have 3 cans I’ve been needing to use up. Recipe looks great!
Annemie says
I used a can of diced tomatoes and just added some extra herbs – worked just fine! I worried it was going to be too watery at first, but when you add in the lentils it thickens up quite considerably!
Olivia says
Never had a Sloppy Joe before since I live in New Zealand, but have always wondered what they were like after hearing about them in countless American movies etc!
I was wondering if you knew what quantity of pre-cooked lentils I would need for this recipe? I’m just not sure how much is made from 1 cup of dried lentils! :-)
I think about 2 cups :D
Cailey says
I just made your Red Lentil Chili for dinner and it was amazing…these sloppy joes are definitely next on my list! I also just want to say I absolutely love all your recipes and if I could Pin each one to Pinterest I totally would :)
Lauren says
I went crazy when I saw these at work today so I came home and made them. THEY’RE FABULOUS! Nice work Dana!
Cassie says
Now I feel kind of excluded from the club…. :( could I possibly substitute lentils for any other beans, say, mashed chickpeas or mashed white beans? I LOVE lentils but I currently don’t have them in the fridge!
Jess says
I use chickpeas and crumbled, browned, well seasoned tofu. So yum!
Emilie @ Emilie Eats says
Already obsessed with these! I have a barbecue lentil recipe also on my blog, but I stuffed them in sweet potatoes – talk about serious YUM! But there’s nothing like a sloppy joe on a good, carby bun. The boyf would love these! I’ve got him on Team Lentil. ;)
Marieke, The Vegan Food Critic says
Yes, yes, yes! I’ve actually never eaten a ‘real’ sloppy joe, but from all the vegan versions I’ve seen, this one definitely looks the most ‘I want to grab this food out of the screen and eat it now’. :P
Mavis says
I’ve been making lentil sloppy joe’s for about 20 years. Will definitely give your version a try.
Kris says
What is your version…
Debra says
I make a similar sloppy, but I call them Sloppy Lennys – because of the Lentils! : ) I also throw a little pre-cooked quinoa in when I have it on hand. It really lends to the texture and adds more protein! I can’t wait to try this recipe. Thanks!
Brandie says
How much quinoa do you use?
Debra says
Hi Brandie! That’s a good question. Seeing that I’ve never actually measured, my guess would be a half cup to three quarters of a cup of cooked Quinoa. It should be just enough to lend texture and that crumbly mouth feel of a meat-based sloppy. If you add too much the mixture will be too dense and maybe dry. Best wishes and happy eating!
Masha | Cardio with Carrots says
Never was a fan of sloppy joes…..I think its a cultural difference…they just never made sense. As a vegan though……I respect that amazingness!!!! For sure trying this out.
Natalie | Feasting on Fruit says
I’m one of those poor neglected souls who’s never known the messy saucy experience that is a sloppy joe. But whoa do these look good, I need to remedy that!
Celeste | The Whole Serving says
These look so delicious. Since becoming a vegetarian I’ve had to come up with creative ways to eat the foods from my childhood as well. I actually have a recipe similar to this one, but I add lentils but I add in farro for that extra meaty bite.
You’re making me hungry.
Maggie - Kitchen Cleaning Pro says
This looks so awesome! Can’t wait to try it. I love the lentils + cumin combo, one of my favourites! I tend to always make a mess when there’s tomato souse involved, but these Sloppy Joes are worth a sloppy kitchen :) Thanks for sharing.
Mary Garvin says
These are yummy! We served them over baked white and sweet potatoes. I sprout my lentils first so they have little tails.
I think we have similar tastes because I like so many of your recipes!
Shalom
Yay! Thanks for sharing, Mary! xo
Ellie | Hungry by Nature says
I just love when I come across recipes and I already have all the ingredients in my pantry! Seriously the best!
Vivian | stayaliveandcooking says
I’ve never had sloppy joes, vegan or not… Poor poor me. Sounds like I’m going to have to give this a try!
Vegangal28 says
I make this with the vegan smart ground from Whole Foods.. tastes amazing says my meat eater hubby
Debbie says
Dinner tonight! I teach a class at the gym this evening. I can make this in the afternoon and reheat it for a quick dinner. Huzzah!
I’ll come back and rate the recipe after I make it.
Debbie says
Back for my follow up. This recipe was very easy and quick to make. It was also delicious. While my husband and I aren’t necessarily vegan, we do prefer plant based meals over animal based ones. We both enjoyed this. My husband, the beanpole, can magically pack away lots of food. 2 sandwiches on hearty rolls is a meal for him, and I eat one. This recipe made 2 full meals for both of us, plus a snack for him on the 3rd day. I can see this being an easy summer meal when others might opt for hot dogs.
We ate this with sweet potato fries (packaged frozen and baked) and broccoli slaw. (I mix bagged broccoli slaw, sliced almonds, and sesame ginger vinaigrette dressing.)
Laura says
Thanks for the meal pairing ideas!
Valerie Curtis says
That sounds awesome! Question though: how do you make a Ginger Vinaigrette? All the recipes I’ve found use oil.
Debbie says
I use Newman’s Sesame Ginger Vinaigrette. Any vinaigrette recipe would use oil. It’s equally as important as the vinegar in a vinaigrette, and there’s no reason to leave it out. For a sesame ginger one I would expect to see toasted sesame oil and possibly another kind of oil.
Cathy says
Forks over knives has some oil free recipes. I loved the meal suggestions but would leave oil out.
Marcy says
My Trader Joes only had marinara sauses, non of witch were not full of crap. What was the name of the the one you used? Ill see if i can find something to work elsewhere.
Aleksandra says
I cannot believe there are buns I can actually eat, being gluten-free and corn-less :)
Jason Jones says
These were honestly exactly what I needed! Unfortunately I’m allegic to lentils, so I substituted them with 1lb of 93/7 lean ground beef. The beef added a really interesting texture and I didn’t completely drain the fat which enhanced the flavor of the sauce. They were a huge hit! Even see my sanctimonious vegan friends agreed the beef version smelled better.
Whoop! Thanks for sharing, Jason!
Cheese and Chinese says
yaaaas!! it’s been ages since i’ve had a sloppy joe, this sounds terrific!