Vegan Sloppy Joes
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.
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. It goes great with a side of Roasted Potato Salad!
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Why You’ll Love This Recipe
- 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.
- 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.
Sides for Sloppy Joes
- Potato chips
- Potato wedges
- Vegan mac and cheese
- Vegan Macaroni Salad
- Vegan Southern Potato salad
- Coleslaw
More Sandwich Recipes
- Vegan Meatball Sub
- Vegan Pulled Pork Sandwich
- Vegan Buffalo Chicken Sandwich
- Vegan Tempeh Sandwich
- Vegan Philly Cheesesteak
- Vegan Rice Burger
Vegan Sloppy Joes
Servings: 6 sandwiches
Calories: 295kcal
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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.
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 1 cup (80 g) TVP, rehydrated in 1 cup vegetable broth
- ½ cup (100 g) red lentils, or presoaked green or brown lentils
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons mustard powder
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 15 oz (425 g) crushed tomatoes
- ground cayenne, or hot sauce to taste
- 1 tablespoon apple cider vinegar
- ½ cup vegetable broth, (I used Better than Bouillon no Beef Broth)
- salt and pepper, to taste
- 6 hamburger buns, (Try my Vegan Pretzel Buns!)
- pickles, to serve
- potato chips, to serve
Instructions
- Heat the oil in a pan over medium heat. Add the onions and garlic and cook until browned.1 tablespoon extra virgin olive oil ,1 medium onion ,3 cloves garlic
- Add the rehydrated TVP and lentils and stir to combine.1 cup (80 g) TVP ,½ cup (100 g) red lentils
- 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 with salt and pepper. Cover and simmer on medium-low heat for 20 minutes.2 teaspoons mustard powder ,1 teaspoon smoked paprika ,1 tablespoon brown sugar ,2 tablespoons tomato paste ,1 tablespoon soy sauce ,15 oz (425 g) crushed tomatoes ,ground cayenne ,1 tablespoon apple cider vinegar ,½ cup vegetable broth ,salt and pepper
- 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.6 hamburger buns
- Assemble the sandwiches with a generous helping of sauce and pickles. Serve with potato chips.pickles ,potato chips
Notes
- You can use all lentils or all TVP for this recipe. Adjust the spices and liquids as needed.
- 1 cup (80g) of dried TVP soaked in 1 cup of broth makes about 2 cups (120g) of rehydrated TVP.
- ½ cup (100g) of dried red lentils make about 1½ cups (226g) of cooked.
- You can use vegan grounds such as Beyond Meat or Impossible as a substitute. Cook them in the skillet with the onions and garlic before adding the remaining ingredients.
- Use 1½ to 2 cups of store-bought barbecue sauce as a substitute for the homemade sauce ingredients (listed from mustard powder to vegetable broth).
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Nutrition
Serving: 1sandwich | Calories: 295kcal | Carbohydrates: 46g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 598mg | Potassium: 514mg | Fiber: 10g | Sugar: 12g | Vitamin A: 447IU | Vitamin C: 11mg | Calcium: 158mg | Iron: 6mg
Just found your website and look forward making many of your delicious recipes. Keep creating awesome recipes!