Vegan Sloppy Joes with Lentils
Simple, homemade vegan sloppy joes made with lentils and Beyond meat. This weeknight dinner classic is perfect on a cozy night in!
These vegan sloppy joes are a classic speedy sandwich that’s a childhood favourite of many. The filling is rich, satisfying and full of flavor.
It’s slow-simmered in a spicy homemade barbecue sauce for a more grown-up version. It’s hearty, messy and worth every savory bite at the end of a long day.
Pro Tip!
Toast the buns before filling them.
There’s nothing worse than a sloppy joe with bread that’s been utterly destroyed by the moisture of the filling.
To combat this, toast the insides of the buns to create a slightly liquid-repellent crust.
Ingredients You’ll Need
Filling:
- Beyond Meat Patty
- Cooked lentils – I used red lentils but brown or green ones can also work.
Barbecue Sauce:
- Onion
- Garlic
- Mustard powder
- Paprika
- Brown sugar
- Tomato paste
- Liquid aminos/soy sauce – This adds a great umami flavor to the ‘meat’, I put it in most things I make where there’s some sort of meat substitute involved.
- Liquid smoke (optional)
- Tomatoes
- Apple cider vinegar – A sweet vinegar is best here, so if you can’t get apple cider vinegar, try to find rice vinegar.
- Chipotle in adobo – Optional but highly recommended
- Salt and pepper to taste
To Serve:
- Hamburger buns (Try my Vegan Pretzel Buns recipe!)
- Pickles – Optional, but recommended.
How To Make Vegan Sloppy Joes with Lentils
(This is a quick step-by-step summary. Detailed measurements are in the recipe card at the end)
Toast the buns.
- Slice and toast the buns in the heated, dry skillet that will be used to cook the filling. Remove and set aside.
- Wipe out any breadcrumbs with a clean paper towel.
Make the sauce.
- Add the Beyond Meat to the hot pan with the onion and garlic. Cook until browned.
- Add the mustard powder, paprika and brown sugar.
- Stir in the remaining ingredients for the barbecue sauce then add the cooked lentils.
- Cover and simmer on low heat for 8 to 10 minutes.
- Taste and adjust seasoning as needed before removing from heat.
Assemble and eat!
- Add a generous helping of the sloppy joe sauce onto each burger bun.
- Add pickles then finish with the top buns.
- Enjoy!
Can this recipe be made in an Instant Pot or Slow Cooker?
Yes it can! The slow cooker is your friend in the kitchen. Whether it’s a true slow cooker, or an instant pot with the ‘slow cooker’ function, it will be perfect for this recipe.
Slow cooker or Crock pot
- Brown the Beyond Meat with the onions and garlic in a separate pan.
- Add to the slow cooker with all the remaining ingredients.
- Cook on low for 15 minutes.
- Set to “Keep Warm” until ready to serve.
Instant Pot
- Brown the Beyond Meat with the onions and garlic on the “Saute” setting.
- Add the remaining ingredients.
- Saute on low for 10 minutes.
Suggestions for Sides
- Potato chips
- Potato wedges
- Mac and cheese
- Pasta salad
- Potato salad
- Coleslaw
Other Ways To Serve The Filling
The filling would work really well as a simple stew. It could be served with steamed rice or pasta.
Storing Leftovers
The sauce will keep well in the fridge for 3 to 5 days or freezer for up to three months.
How To Reheat
Add the frozen sauce to a microwave-safe container. Add a few tablespoons of water.
Microwave on high for 3-minute intervals, stirring in between each. Continue to heat in the microwave until piping hot.
Alternatively, you can reheat on the stovetop in a pot.
More Vegan Sandwich Recipes
- Vegan Meatball Sub
- BBQ Vegan Pulled “Pork” Sandwich with Mushroom
- Spicy Vegan Buffalo Chicken Sandwich
- Vegan Tempeh Sandwich (BLT with Avocado)
- Vegan Philly Cheesesteak Sandwich
- Rice Burger
Vegan Sloppy Joes (Lentils and Beyond Meat)
Equipment
- Deep Skillet
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 8 oz (227 g) Beyond Meat Patty
- 1 ½ cups (226 g) cooked lentils, (I used red lentils)
BBQ Sauce
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tsp mustard powder
- 1 tsp paprika
- 2 tsp brown sugar
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 ml) liquid aminos or soy sauce
- ½ tsp liquid smoke, optional
- 12 oz (340 g) tomatoes
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 g) chipotle in adobo
- Salt and pepper, to taste
To Serve
- 6 hamburger buns, (Try my Vegan Pretzel Buns!)
- pickles, optional
Instructions
Toast the buns
- Slice and toast the buns in the heated, dry skillet.6 hamburger buns
- Remove and set aside.
- Wipe out any breadcrumbs with a clean paper towel.
Make the sauce
- Add the Beyond Meat to the pan with the onion and garlic. Cook until browned.8 oz (227 g) Beyond Meat Patty ,1 onion ,3 cloves garlic
- Add the mustard powder, paprika and brown sugar.2 tsp mustard powder ,1 tsp paprika ,2 tsp brown sugar
- Stir in the remaining ingredients for the barbecue sauce then add the cooked lentils.2 tbsp (30 g) tomato paste ,1 tbsp (15 ml) liquid aminos or soy sauce ,½ tsp liquid smoke ,12 oz (340 g) tomatoes ,1 tbsp (15 ml) apple cider vinegar ,2 tbsp (30 g) chipotle in adobo ,Salt and pepper ,1 ½ cups (226 g) cooked lentils
- Cover and simmer on low heat for 8 to 10 minutes.
- Taste and adjust seasoning as needed before removing from heat.
Assemble
- Add a generous helping of the sloppy joe sauce onto each burger bun.
- Add pickles then finish with the top buns.pickles
- Serve immediately.
Notes
- You can use all Beyond Meat or all lentils for this recipe.
- 1/2 cup (114g) dried red lentils makes about 1 1/2 cups (226g) cooked.
- How to make in an Instant Pot/Slow-cooker