Vegan Lentil Sloppy Joes

Vegan Lentil Sloppy Joes

Tangy, saucy lentils simmer into a hearty filling for a quick weeknight sandwich.

Total 40 min Makes 4 servings Calories 365/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

Brown lentils simmer with onion, bell pepper, and a tangy tomato sauce until thick and scoopable. The mixture spoons neatly onto toasted buns for a plant-based take on the classic sandwich, ready in under an hour with no chopping skills required beyond a basic dice.

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup dried brown lentils, rinsed
  • 2 1/2 cups vegetable broth
  • 1 cup tomato sauce
  • 3 tablespoons tomato paste
  • 2 tablespoons brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 hamburger buns, toasted

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.

  2. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

  3. Stir in the lentils, vegetable broth, tomato sauce, and tomato paste. Bring to a boil, then reduce heat to low, cover, and simmer until the lentils are tender, about 25 minutes.

  4. Stir in the brown sugar, mustard, apple cider vinegar, smoked paprika, chili powder, salt, and black pepper. Simmer uncovered, stirring occasionally, until thickened to a sloppy joe consistency, about 5 minutes.

  5. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.

  6. Spoon the lentil mixture generously onto the toasted buns and serve immediately.

Rate this recipe

★ 3.8 (1)

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    Vegan Lentil Sloppy Joes

    Brown lentils simmer with onion, bell pepper, and a tangy tomato sauce until thick and scoopable. The mixture spoons neatly onto toasted buns for a plant-based take on the classic sandwich, ready in under an hour with no chopping skills required beyond a basic dice.

    40 min 4 servings 365 cal

    Ingredients

    • 1 tablespoon olive oil
    • 1 yellow onion, diced
    • 1 green bell pepper, diced
    • 2 cloves garlic, minced
    • 1 cup dried brown lentils, rinsed
    • 2 1/2 cups vegetable broth
    • 1 cup tomato sauce
    • 3 tablespoons tomato paste
    • 2 tablespoons brown sugar
    • 1 tablespoon yellow mustard
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon smoked paprika
    • 1 teaspoon chili powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 4 hamburger buns, toasted

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.

    2. 2

      Add the garlic and cook, stirring, until fragrant, about 30 seconds.

    3. 3

      Stir in the lentils, vegetable broth, tomato sauce, and tomato paste. Bring to a boil, then reduce heat to low, cover, and simmer until the lentils are tender, about 25 minutes.

    4. 4

      Stir in the brown sugar, mustard, apple cider vinegar, smoked paprika, chili powder, salt, and black pepper. Simmer uncovered, stirring occasionally, until thickened to a sloppy joe consistency, about 5 minutes.

    5. 5

      Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.

    6. 6

      Spoon the lentil mixture generously onto the toasted buns and serve immediately.