Vegan Sloppy Joes — Tangy on the taste buds and hearty in the belly. These scrumptious sandwiches satisfy the healthiest of appetites with generous amounts of protein and an abundance of rich flavor!
Vegan Sloppy Joes
Summer Eats
It’s summertime here in the DC area, and along with the cruel heat and humidity come days seeking relief by the pool, lake or beach. But that doesn’t mean that bellies aren’t lookin’ to be filled!
You can’t lose with these completely plant-based gluten-free sloppy joes. There are no added sugars or sweeteners in this dish, and only one teaspoon of oil, so you can enjoy them to your heart’s content. And with all of the texture and taste of traditional joes, they will pair up perfectly with anything from a fresh-squeezed glass of lemonade to a tasty little sauvignon blanc.
Rinsed Lentils
Vegan Sloppy Joes
Lentils make a super base for Sloppy Joes. They are quite filling and have a nice dense texture making them an excellent substitute in recipes traditionally containing meat. Not only are they packed with plant-based protein and low in calories and fat but they are filled with many other nutrients like potassium, magnesium and iron.
A plentiful amount of soluble fiber helps trap glucose from carbohydrates thereby slowing its digestion. Because of this, lentils are believed to have a very low impact on blood sugar compared to other grains and carbohydrates and even thought to help stabilize blood sugar overall.
Diced Vegetables
Making it Sweet Without Sweetener
I think we (the plant-based/vegan community) are getting better at making sweets which don’t always require adding the sweet. But probably not as much in the savory dish department.
I had two goals in mind when I created this recipe. First, I wanted to (let’s say the Nutritionicity mantra!) recreate a traditional recipe making it nutritious and delicious while tasting just like the original version. And second, I wanted to give it that classic Sloppy Joe tangy/sweet flavor without the addition of sugars/sweeteners.
Sautéed Vegetables
So here’s how I did it! In the sweet recipes we use things like dates, bananas, or applesauce–fruit with natural sugar content to bring the sweetness to the party. How do you do that in a savory dish? Well, veggies of course!
I added carrots, and instead of using the traditional green bell pepper, I use a red bell pepper which is also known for its sweetness. When cooked, both of these veggies become mild in flavor but offer up quite a sweet taste. Adding more nutrients and whole food based sugar without disrupting the traditional blend of flavors in the dish. Perfect!
Vegan Sloppy Joes – Ready to Eat
Benefits and Options of Lentil Sloppy Joes
I am really happy–thrilled actually–with the outcome of this recipe. This dish is very inexpensive, satisfying and easy to make. The recipe prepared as in the recipe card makes it kid-friendly, as well.
That said, I know I will be trying a kicked-up version in the future. Hello, chili flakes! Sloppy Joes are great served on a nice gluten-free roll or baguette, but I think the mixture would be awesome served over pasta as well. Tonight I am going to try making a wrap with some nice large leaves of romaine lettuce. Never hurts to throw some leafy greens in there too!
Vegan Sloppy Joes
If you are looking for other hearty main dishes, check out my Baked Vegan Eggplant Arrabiata, Vegan Zucchini Lasagna, Mexican Vegan Meatloaf, or my Chickpea Marinara over Zoodles! Enjoy!
Vegan Sloppy Joes -- Tangy on the tastebuds and hearty in the belly. These scrumptious sandwiches satisfy the healthiest of appetites with generous amounts of protein and an abundance of rich flavor!
Ingredients
- 1 cup dried lentils (rinsed in cold water)
- 2 cups vegetable broth
- 1 cup red bell pepper diced (about 3/4 large pepper)
- 1/2 cup onion diced (about 1/2 large onion)
- 1 cup grated carrot
- 1 teaspoon high temperature oil for sauteeing (I used avocado, or also acceptable olive oil or refined coconut oil)
- 1 plus 1/2 teaspoon paprika
- 1 plus 1/8 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 to 3/4 teaspoon sea salt finely ground (more or less to taste)
- dash black pepper
- 1 and 1/2 cup tomato sauce (almost all of a 15 ounce can)
- 1 tablespoon plus 2 teaspoons mustard (note: NOT mustard powder)
- 1 tablespoon apple cider vinegar
Instructions
- 1) Place rinsed lentils and broth in saucepan. Bring to a gentle simmer and cover with tilted lid for about 20 minutes. Most liquid should be absorbed and lentils are soft.
- 2) While lentils cook, dice pepper and onion and grate carrot.
- 3) Warm oil in skillet. Saute pepper, onion and carrot for about seven to eight minutes until onion is translucent.
- 4) Add seasonings (paprika, garlic powder, chili powder, sea salt and pepper) to vegetables, mix well, and cook for an additional minute or two to release flavors.
- 5) Stir tomato sauce into vegetable mixture. Then stir in mustard and apple cider vinegar. Continue stirring over heat until sauce is warm. Add lentils and gently fold into sauce with a wooden spoon or spatula. Remove from heat. Store leftovers in sealed container in the refrigerator. Will keep for several days.
- Serve on gluten-free buns or baguette. Alternatively, may be served over pasta or used as filling for a wrap!
- Reheat leftovers in a skillet on stovetop. If mixture is not wet enough, add an appropriate amount of tomato sauce of vegetable broth.
Notes
Some prep can be completed during cook time therefore total time for finished dish is about 30 minutes.
As is this recipe is extremely kid friendly.
I like this recipe. The next time I plan to serve this with a slice of lettuce on the bun and a slice of cheese.
Thanks for sharing!! That’s a great idea! 🙂
Sorry I not a experienced cook. Just need to know
1 what teaspoon or tablespoon plus 1/2 teaspoon paprika
1 what teaspoon or tablespoon plus 1/8 teaspoon garlic powder
HI Pam, no worries at all. Generally when it is not specified they are the same. So the paprika and the garlic are both one teaspoon plus 1/2 teaspoon and one teaspoon plus 1/8 teaspoon respectively. Further down the list you’ll notice the mustard is not the same measuring spoon so it’s specified one tablespoon plus two teaspoons. I hope this helps. 🙂
This is the first time I used lentils and I love it. Even my mom loves it
Hi Wendy, I’m so happy to hear that you and your mom enjoyed the Sloppy Joe recipe! 🙂
This was amazing. I didnt use oil, I just dry fry everything to save on calories. I added a pack of veggie ground round (veg faux ground beef), a can of fire roasted tomatoes and a grated zucchini! But the flavours in this dish are outstanding. I’ve made a few versions of lentil sloppy joes and this is now my favorite. Thanks.
Hi Jessica, I’m so glad you liked the Sloppy Joes! You’re additions sound delicious–thanks for sharing!! 🙂