Grab a fork, napkin and those tangy toppings, we’re getting sloppy y’all! Freezer friendly vegetarian and vegan Lentil Sloppy Joes are tender, slightly spicy, a little sweet and oh SO crave-worthy. Serve these easy veggie sloppy joes up with your favorite tater tots, Crispy Oven Fries or Texas Potato Salad.
⭐️⭐️⭐️⭐️⭐️ Reader Review: “WOW! A HOMERUN!!! What an amazing use of lentils! Beyond impressed with this version of healthy sloppy Jo’s that have an absolutely yummy recipe!!! On my rotation for this winters recipes!! GREAT JOB!!!” ~ Bertha
A Tasty Discovery: Vegetarian Sloppy Joes
If you love homemade Vegetarian Sandwich Recipes, you are in for a treat!
Flashback to the 1980’s when Manwich was a weeknight staple. Ma would whip up sloppy Joes in no time flat and she always served them with tater tots or potato salad. They were one of my favorite things. At the time, vegetarian sloppy joes were unheard of in our household.
I didn’t even know what a lentil was back in the day, let alone be able recognize it if it appeared on my sloppy joe. Never would I thought one day I’d be singing the praises of these veggie sloppy joes!
About the Key Ingredients
Like my other Easy Vegetarian Dinner Recipes, this veggie sloppy joe recipe is all about pulling pantry staples together to make a delicious dinner! Here are a few ingredients that make this recipe pop!
- Dry French Lentils – also known as de puy lentils, purchase in the bulk section for best value. They hold their shape after cooking and have a nice firm texture.
- Pickle Juice – a flavor builder for a little tang.
- Smoked Paprika – offers a hint of spice and smoky flavor.
- Vegan Worcestershire – adds saltiness, umami and a little spice. This ingredient is also made in a gluten free variety if needed.
- Prepared Yellow Mustard – adds flavor and a tangy hit of acidity.
- Maple Syrup – this recipe isn’t sweet, however the maple adds just a bit to balance the spicy.
At a Glance: How to Make Veggie Sloppy Joes
These vegan sloppy Joes are super simple to make and can be meal prepped days in advance (they’re freezer friendly too)!
- First, put the lentils on to cook.
- Next, while the lentils are cooking, make the sauce.
- Last, when the lentils are done cooking, stir them into the sauce.
Spoon onto buns, like my Sourdough Burger Buns and top with tangy anything like pickled onions, Pickled Jalapeños, pickles, plenty of mustard and/or a big pile of cooling, creamy coleslaw.
A few glugs of Tabasco are a nice addition too.
It’s simple dinners like this that I like to keep in mind when I’m craving comfort food, yet need it quick. Vegetarian sloppy Joes deliver every time!
Traci’s Tips
- Pair this veggie sloppy joes recipe with your favorite coleslaw, Broccoli Slaw with Golden Raisins and Walnuts, tater tots, Crispy Oven Fries, onion rings and/or Texas Potato Salad for the full experience!
- Adding a few onion rings on top offers a little crunch too.
30-Minute Tangy Lentil Sloppy Joes
Ingredients
- 1 C (215g) Dry French Lentils *see note
- 4 C (815g) Water
- 1 tsp Sea Salt divided
- 1 Tbs Coconut or Olive Oil unrefined, virgin
- 2 C (245g) Yellow Onion diced (about 1 medium onion)
- 2 C (230g) Green Bell Pepper diced (about 1 large pepper)
- 2 Large Cloves of Garlic minced
- 2 1/2 Tbs Chili Powder
- 1 1/2 tsp Smoky Paprika
- 3 Tbs Tomato Paste
- 1 1/2 C (426g) Tomato Sauce (1 Can)
- 1 Tbs Pickle Juice or other pickling brine like olive
- 2 tsp Vegan Worcestershire
- 3 Tbs Yellow Mustard
- 2-3 Tbs Maple Syrup or more to taste
Serve with (Optional):
- Hamburger Buns
- Pickles, Tabasco, quick pickled onions, jalapeños, extra mustard, coleslaw.
Instructions
- In a small sauce pot, add the lentils, water and 1/8 tsp salt. Bring to a boil, then turn down to low. Cook for about 20-22 minutes, or until tender. Drain the lentils. Set aside.
- While the lentils are cooking, add the oil to a large saute pan and heat until shimmering. Add the onion and cook on low with 1/8 tsp salt for 20 minutes, stirring occasionally. Add the bell pepper during the last 7-8 minutes of cooking the onions and soften, stirring occasionally.
- To the onion/pepper mixture add the garlic, chili powder, paprika and 3/4 tsp salt continuing to cook on low. Stir to coat the veggies. Add the tomato paste, sauce, pickle juice, Worcestershire, mustard and maple syrup. Stir to incorporate. Add the cooked lentils and stir again cooking on low for 5-10 minutes to warm through and to thicken a bit. Serve with warmed buns and condiments.
- Store the sloppy joes in a lidded container for up to three days or freeze for up to two weeks.
Excellent!!! I toasted the buns and put dill pickles on my sandwich Husband always rates my meals and gives it a 10😎
Love hearing this Elaine! Thank you for your note and giving the recipe a go 🙌🏻
This was absolutely delicious. I wouldn’t change a thing. I made it for just my husband and I, and then made a “Shepherds” pie with leftovers. So good.
May I ask though, how much is considered a serving size?
Hi Sus! Thank you for your note and giving the sloppy joes a go! The “shepherds” pie with leftovers sounds so delicious. I don’t have a measurement per serving, but rather just divided the recipe by 6 for the estimated nutrition.
So good! I used soy sauce instead of Worcestershire because I didn’t have it. Thanks !
Hi Jill… a terrific sub for the W. sauce! Thank you for your note and giving the sloppy joes a go!