These easy vegan sloppy joes are a classic speedy sandwich that’s a childhood favorite. It has a satisfying filling that’s full of flavor.

Vegan sloppy joe sandwich on a plate with pickles and potato chips.

Loaded with protein-packed lentils and TVP crumbles, vegan sloppy joe sandwiches are perfect for lunch or a weeknight dinner.

It’s slow-simmered in a spicy homemade barbecue sauce for a more grown-up version but is easy to adapt. It’s hearty, messy and worth every savory bite.

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Why You’ll Love These Vegan Sloppy Joes

Familiar fun food: Sloppy Joes are a classic American comfort food many of us grew up eating. This vegan version brings back feelings of nostalgia and comfort while being a fun and tasty twist on the original.
Crowd-pleaser: Whether at a potluck, game day party, or family dinner, this recipe is an excellent option for feeding a crowd.
Easy and convenient: Quick to make with simple ingredients, which can be great for busy weeknights.

Key Ingredient Notes

TVP: These are dried meatless crumbles that are made from soybeans. They are high in protein and easy to flavor. I recommend rehydrating them in broth instead of water for the best flavor.
1 cup (80g) of dried TVP soaked in 1 cup of broth makes about 2 cups (120g) of rehydrated TVP.
You can use other meatless grounds such as Beyond Meat or Impossible. But they will require cooking or browning in a pan before adding the remaining ingredients.
Lentils: I used red lentils in this recipe, but brown or green ones will also work. ½ cup (100g) of dried red lentils make about 1½ cups (226g) of cooked.
I recommend soaking brown or green lentils overnight and rinsing them the next day to save time on cooking. Red lentils do not require soaking.
Barbecue Sauce: The recipe includes ingredients to make the sauce from scratch. This offers the best flavor, and the spices can be adjusted to your liking. You can also use your favorite store-bought barbecue sauce if desired.
Hamburger buns: Check the labels carefully to ensure they are vegan. Plain or sesame seed buns are classic, but you try these vegan pretzel buns for a different flavor.

How To Make Vegan Sloppy Joes

Heat the oil in a pan and brown the onions and garlic over medium heat.

Add the rehydrated TVP and lentils and stir to combine.

Ingredients for meatless sloppy joe sauce in pan.

Add the mustard powder, smoked paprika, brown sugar, soy sauce, tomato paste, crushed tomatoes, cayenne or hot sauce and vinegar. Stir in the vegetable broth and season to taste. Cover and simmer on medium-low heat for 20 minutes.

Taste the sauce and adjust the seasoning, if needed, before removing the pan from the heat.
Toast the insides of the buns in a dry skillet or toaster oven to prevent them from quickly getting soggy.
Assemble the sandwiches with a generous serving of sauce and pickles. Serve with potato chips.

Storage and Reheating

The filling can be stored separately in airtight containers in the refrigerator for up to 3 to 5 days. Ensure the filling is entirely cooled before storing.

Freeze the filling in a freezer-safe container for 2 to 3 months.

I do not recommend storing the assembled sandwiches as this can make the buns soggy.

To reheat, microwave on high for 3-minute intervals, stirring between each. Continue to heat until piping hot.

Alternatively, you can reheat it on the stovetop in a pot with a splash of water or broth.