Easy 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!

Course Dinner

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 249kcal

Author Stacey Eckert

Equipment

Medium Pot
Large Pan

Ingredients

1 cup dried green lentils (rinsed and drained)
1 cup dried red lentils (rinsed and drained)
½ cup water or vegetable broth (to saute)
1 medium red onion diced
2 medium red bell peppers diced (fresh or frozen)
4 garlic cloves minced
3 tbsp tomato paste
2 tbsp chili powder
1 tbsp smoked paprika
¼ tsp sea salt add more to taste
1 tsp vegan worcestershire sauce
2 tbsp maple syrup
2 tbsp balsamic vinegar
½ cup ketchup
1 cup water

Instructions

Cook the green lentils (rinsed and drained) according to package instructions. Halfway through, add the red lentils, stir to combine, and let both 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, 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 burger buns and enjoy!

Notes

Store leftovers in the fridge for 2-3 days or you can freeze it for 2-3 months.

Nutrition