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Home » Entree » Vegan Lentil Sloppy Joes (Ready in 30-Minutes!)

Vegan Lentil Sloppy Joes (Ready in 30-Minutes!)

By Stacey Homemaker on June 16, 2020, Updated September 27, 2020 45 Comments

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These vegan lentil sloppy joes have the most delicious tangy sauce and meaty lentil filling! This easy to make and freezer-friendly meal is perfect for Meatless Monday and it's ready in 30 minutes! 

A vegan lentil sloppy joe sandwich on a piece of parchment paper on a light background.

You're going to love these vegan sloppy joes! The filling is so easy to make and it has the most delicious tangy tomato-based sauce. The lentil filling tastes very meat-like because it contains two types of lentils. The french lentils hold their shape while the red lentils break down and it creates a thick and chunky texture.

This 30-minute family-friendly and kid-approved vegan sloppy joe recipe is great for a quick Meatless Monday dinner or you can freeze it for a future meal. 

How to Make Vegan Sloppy Joes

Begin by cooking the green lentils in a medium pot. The green lentils take about 20-25 minutes to cook, so at the halfway point, add the red lentils to the same pot (the red lentils take 10-12 minutes to cook) and let the lentils finish cooking together in the same pot. When the lentils are done cooking, drain any excess water out. 

A silver pot filled with cooked red and green lentils next to a plant on a gray background.

While the lentils are cooking, saute the diced onions and bell peppers in a large pan until they are translucent (Photo 1). Add the minced garlic, tomato paste, and all of the dry seasonings. Let it cook for 1-2 minutes or until fragrant (Photos 2 & 3). You might need to add a splash of water to the pan if it gets too dry.

A photo collage showing how to make vegan sloppy joes.

Add the vegan Worcestershire, maple syrup, balsamic vinegar, ketchup, and water to the pan. Stir a few times and let it cook for 2-3 minutes (Photo 4). 

Add the cooked green and red lentils to the pan and stir them into the vegan sloppy joe sauce (Photo 5). Let the filling cook over medium-low heat for 15 minutes (Photo 6). Taste it and add any additional seasonings to your taste. 

A large pan filled with vegan lentil sloppy Joe filling being stirred by a wooden spoon.

What Goes With Vegan Sloppy Joes?

I usually serve chickpea puffs or fresh fruit with a big salad as a side dish to these sloppy joes but you could also serve:

  • Asian Ginger Coleslaw
  • Avocado Arugula Tomato Salad
  • Creamy Vegan Broccoli Salad
  • Lemon Tahini Courgette Salad

How Long Does It Last In The Refrigerator?

Store the vegan lentil sloppy joe filling in an airtight container in the fridge and it should stay fresh for 3-5 days. Learn more about how to store cooked lentils, here. 

Can I Freeze It?

Yes, you can freeze the leftover lentil sloppy joe filling. It freezes really perfectly. This is one of those recipes that I like to make and then freeze half for dinner another night. When you reheat it, add a little bit of water or vegetable broth to help loosen up the sauce a bit if it seems dry. 

Vegan Sloppy Joes Slow Cooker Instructions

To make the sloppy joes in the slow cooker, add all of the ingredients (except the burger buns) to a large slow cooker. You'll need to put an additional 6 cups of water or vegetable broth into the slow cooker for the dried lentils to absorb while they cook. Stir to combine the mixture together, cover it, and set it to cook on high for 4 hours or on low for 8 hours. 

Substitutions & FAQ

  • Lentil Variations: I use both green and red lentils to make these plant-based sloppy joes. The green lentils hold their shape but the red lentils tend to break down and make the filling extra thick and chunky. However, if you don't have red lentils you could omit them completely and use all green, french, or brown lentils instead. 
  • Can I Use Canned Lentils? Yes, you can use canned lentils. One cup of dried lentils = 2 ½ cups cooked lentils. One 15 oz can contains about 2 cups of cooked lentils. So, you'll need 2 ½ cans of cooked lentils for this recipe. 
  • Lentils Substitutions: You can use chickpeas, shredded canned jackfruit, crumbled tempeh, Beyond Meat crumbles, or roughly chopped cauliflower instead of lentils. 
  • Maple Syrup Substitution: If you need a low-glycemic sweetener, date syrup can be used instead of maple syrup 1:1. If you're sugar-free, you can omit the sweetener completely. It's only added to balance the acidity of the tomatoes. 
  • Homemade Ketchup Recipe: If you don't have ketchup, you can make your own by combining 3-4 tbsp of tomato paste + ½ cup water + 1 tbsp white wine vinegar + 1 tbsp maple syrup in a small bowl to make ketchup. 
  • Gluten-Free: You can make this recipe gluten-free by using gluten-free burger buns.
  • Where Can I Buy Vegan Worcestershire? I've tried multiple brands but this vegan Worcestershire is my favorite. It's smokey and tangy and it adds a lot of flavor to the vegan lentil sloppy joe filling.

Success Tips

  • Cook the green lentils according to package instructions (about 20-25 minutes) and then add the red lentils to the same pot halfway through so you can cook both lentils in one pot. This way you'll have one less pot to clean!
  • You can use fresh or frozen bell peppers, both are delicious in this recipe. I often use organic frozen bell peppers to save time and they're usually cheaper too.
  • Make sure to read the Worcestershire sauce label or check for the vegan symbol before you buy it, not all Worcestershire sauces are vegan. 
  • Store leftover vegan lentil sloppy joes in an airtight container for 3-5 days or freeze it for a future meal.

A vegan lentil sloppy Joe sandwich on a white plate with a side of puffs and blueberries.

More Vegan Lentil Recipes You'll Love! 

The BEST Lentil Quinoa Meatballs

49 Super Tasty Lentil Recipes for Lentil Lovers!

Lentil Stuffed Red Cabbage Rolls

Easy Curried Lentils 

Vegan Lentil Sloppy Joes

Vegan Sloppy Joes

These vegan sloppy joes have the most delicious tangy sauce and meaty lentil filling! This easy to make and freezer-friendly meal is perfect for Meatless Monday and it's kid-approved!
4.84 from 31 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 249kcal
Author: Stacey Eckert

Equipment

  • Medium Pot
  • Large Pan

Ingredients

  • 1 cup uncooked green lentils (rinsed and drained)
  • 1 cup uncooked red lentils (rinsed and drained)
  • 3-4 tbsp low-sodium vegetable broth
  • 1 medium red onion diced
  • 2 medium red bell peppers diced
  • 4 garlic cloves minced
  • 3 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • ¼ tsp sea salt
  • 1 tsp vegan worcestershire sauce
  • 2 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • ½ cup ketchup
  • 1 cup water
  • 8 burger buns

Instructions

  • Cook the green lentils (rinsed and drained) according to package instructions. Halfway through, add the red lentils, stir to combine, and let both lentils finish cooking together in the same pot. 
  • (Do this step while the lentils are cooking.) In a large pan, saute the diced onion and bell peppers in vegetable broth over medium heat until the onions are soft and translucent. 
  • Add the minced garlic, chili powder, smoked paprika, tomato paste, and salt. Stir to combine and let the mixture cook for 2-3 minutes or until fragrant. You might need to add a splash of water if the mixture gets to dry and it's sticking to the pan. 
  • Add the maple syrup, vegan Worcestershire, balsamic vinegar, ketchup, and water. Stir to combine and let it cook for 2-3 minutes so the flavors begin to meld together. 
  • Add the cooked lentils to the pan, stir everything together, and reduce the heat to medium-low and let it cook for 15 minutes. Spoon the filling into vegan burger buns and enjoy!

Notes

  • Cook the green lentils according to package instructions (about 20 minutes) and then add the red lentils to the same pot halfway through so you can cook both lentils in one pot. This way you'll have one less pot to clean!
  • You can use fresh or frozen bell peppers, both are delicious in this recipe. I often use organic frozen bell peppers to save time and they're usually cheaper too.
  • Make sure to read the Worcestershire sauce label or check for the vegan symbol before you buy it, not all Worcestershire sauces are vegan. 
  • Store leftover vegan lentil sloppy joes in an airtight container for 3-5 days or freeze it for a future meal.

Nutrition

Serving: 1cup | Calories: 249kcal | Carbohydrates: 44g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Sodium: 307mg | Potassium: 745mg | Fiber: 16g | Sugar: 12g | Vitamin A: 2140IU | Vitamin C: 44.3mg | Calcium: 57mg | Iron: 4.6mg
Tried this recipe?Please rate it and leave a comment below if you have any feedback! If you post a picture on Instagram, please tag @Stacey_Homemaker and use the hashtag #StaceyHomemaker so I can see your delicious creation!

*This post was originally published on 4/23/17 but I updated it with new pictures and better recipe instructions on 6/16/20. 

« Roasted Butternut Squash Pita Wrap
Vegan Scalloped Potatoes Florentine »

Reader Interactions

Comments

  1. Abbey

    November 11, 2021 at 3:46 pm

    Pretty good! It's a little sweet but still satisfying! Next time I might try less ketchup and maple syrup then add a little smokey flavor of BBQ sauce in there.

    Reply
  2. Manasi

    December 02, 2020 at 9:57 am

    Hi. The recipe looks delicious and I really want to try it. But I am an Indian and don't have access to Wortcestershire. What can I use instead of it? Otherwise, can you please share it's recipe? Thanks in advance.

    Reply
    • Stacey Homemaker

      December 02, 2020 at 10:03 pm

      Hi Manasi! No problem, you can just omit it. I hope you enjoy the recipe!

      Reply
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