Grab a fork, napkin and those tangy toppings, we’re getting sloppy y’all! These reader favorite, vegetarian and vegan Lentil Sloppy Joes are tender, slightly spicy, a little sweet and oh SO crave-worthy. They’re made on the stovetop with pantry ingredients making them a go-to for weeknight easy.
A Tasty Discovery: Vegetarian Sloppy Joes
Flashback to the 1980’s when Manwich was a weeknight staple. Ma would whip up homemade sloppy Joes in no time and she always served them with tater tots or potato salad, like my Texas 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!
This Recipe Is
- bold and tangy
- weeknight friendly
- vegan and vegetarian
If you love homemade vegetarian sandwiches, you’re in for a treat!
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 of the ingredients that make this recipe pop!
- Dry French Lentils – also known as de puy lentils, find these in the bulk ssection for best value. They hold their shape well after cooking and have a chewy-firm texture.
- Pickle Juice – a flavor builder that adds a little tangy flavor and acidity.
- Smoked Paprika – offers a hint of spice and smoky flavor.
- Vegan Worcestershire – add saltiness, umami and a little spice. This ingredients is also made in a gluten free variety if needed.
- Prepared Yellow Mustard – adds richness, tangy flavor and a hint of acidity.
- Maple Syrup – this recipe isn’t sweet, howerver the maple adds just a bit of balance to the spicy and acidity and gives these lentil sloppy joes a BBQish edge.
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How to Make Veggie Sloppy Joes
step by step
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!
“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
Traci’s Tips
- If you’re a sourdough baker, Sloppy Joes are delicious shared with Homemade Sourdough Burger Buns.
- Spoon onto soft burger buns and top with a tangy condiment like pickled red onions, Pickled Jalapeños, or dill pickles, and plenty of mustard.
- Sides to Share: this sammie is so good with your favorite coleslaw, prepared tater tots, onion rings or 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 cup (215 grams) Dry French Lentils, *see note
- 4 cups (815 grams) Water
- 1 teaspoon Sea Salt, divided
- 1 tablespoon Vegetable Oil, I use coconut or olive
- 2 cups (245 grams) Yellow Onion, medium diced, about 1 medium onion
- 2 cups (230 grams) Green Bell Pepper, medium diced, about 1 large pepper
- 2 Large Cloves of Garlic, minced
- 2 1/2 tablespoons Chili Powder
- 1 1/2 teaspoons Smoky Paprika
- 3 tablespoons Tomato Paste
- 1 1/2 cups (426 grams) Tomato Sauce, or 1 can
- 1 tablespoons Pickle Juice, or other pickling brine like olive
- 2 teaspoons Vegan Worcestershire
- 3 tablespoons Yellow Mustard
- 2-3 tablespoons 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.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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I’ve now made these at least seven times in the past few months and they are perfect! Always a big hit at our church potlucks which are vegetarian.
For potluck I quadruple the recipe and it fills a large crockpot to the brim. Makes about 48 sloppy Jo’s on regular-sized hamburger buns. I do cut back on the tomato sauce by 1/4 to make them just a little less “sloppy”. Love these. Thank you for the recipe!
Hooray! Thank you for your note, star rating, and sharing your tips, Cathy! Super happy to hear y’all are enjoying the recipe!
Love this recipe. I have made this multiple times and it never disappoints. I have been using TruRoots green quick cooking lentils. Saves time and works fine! Brioche buns really take it over the top. Thank you! :)
Hooray, Shelly! Thank you for your note, tip about the quick cooking lentils and five star rating. Super happy to hear you’re enjoying the Sloppy Joes!
I’ve made a few lentil sloppy joe recipes and this one is by far the best! So flavorful, perfect texture. Definitely will be making again.
Hooray! Thank you for your note, Sonya and giving the recipe a go!
Traci’s recipes never disappoint! We had this tonight on Ezekiel bread and the left-overs and covering sweet potatoes tomorrow for lunch. Thanks for another great recipe :)
Hiii Delin! SO happy to read your note. Thank you for sharing! With sweet potatoes is one of my favorite ways to enjoy these lentils!
Can other kinds of lentils be used in this recipe?
Hi Karen! For this recipe you’ll want a lentil that keeps its shape after cooking, so you’ll want to stick to green or brown lentils (or French as indicated). Red or yellow tend to get a bit too soft for this application. I hope this helps and you enjoy the recipe!
This recipe is one of our regular favorites. I like to make it in the instant pot and you can customize toppings with whatever you have on hand. It’s great for a low effort meal and especially when it’s rainy out like it is tonight.
Hi Meg! Thank you for your note, Instant pot tip and giving the Sloppy Joes a go! SO happy to hear.
Growing up, I hated (meat) sloppy joes; however, this recipe was delicious! An easy 5 stars!
Hooray Amber! SO happy to hear you enjoyed the SJs! Thank you for your note and giving the recipe a go!
Perfect and delicious! My young kids love them!!
This is one of our favorites. When I was unable to find the French lentils (amazed at the difference) I used what lentils I had and a mixture of the veggie crumbles. Also turned out great. This freezes really well too. Thank you for the recipe.
Hi Lalita! Hooray! SO happy to hear. Isn’t it such a delight? The veggie crumbles sound like a delicious addition! Thank you for your note.
I love this recipe! I’ve made it so many, many times and it’s perfect! My husband loves it too and asks for it all the time.
I’m pregnant now and craving this delicious dish. While the idea of eating it give me great pleasure, the idea of actually cooking does not. Do you think I could throw all this in the slow cooker and cook it for like 8 hours on low? I just wonder if it will still be as delicious as it is cooked on the stove.
Hi Sarie! Thank you for your note and sharing your feedback! SO happy to hear you two are enjoying the sloppy Joes. For the slow cooker… it should work just fine, although I’ve not tried it. You’ll need to back off on the water because in the recipe, the lentils are drained. Because of this, I’d go with 2 1/2 – 3 Cups of water and just take a peak a few times to make sure the lentils don’t dry out. If the mixture seems dry, add a bit of water. I hope this helps. Please let us know how it goes!
I tried it in the slow cooker and it turned out just as amazing as the stovetop version. I think 2.5 cups of water might be a little too much. Towards the end I had to turn the cooker up to high and take the lid off to evaporate some of the water, but it still turned out delicious!
Hi Sarie! Thank you for your notes and sharing how the lentils turned out in the slow cooker! So happy to hear you’re enjoying the recipe!