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Vegan Lentil Sloppy Joes

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 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Calories 249kcal


  • Medium Pot
  • Large Pan



  • 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!


  • Store leftover vegan sloppy joes in an airtight container in the fridge for 3-4 days or you can freeze it for 2-3 months. Then take the container out of the freezer and put it in the fridge to thaw for 24 hours. Then you can warm it up in the microwave or in a pot on the stove top. Add a little bit of water to thin the sauce if necessary.


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