These Vegan Sloppy Joes are a quick, easy, and tasty vegetarian dinner for the whole family. Made with green lentils, veggies, and a tangy tomato sauce, these Lentil Sloppy Joes are packed with plant-based protein. Ready in just 30 minutes (or less if the lentils are already cooked), you'll have dinner on the table in no time.
I'm always trying to increase my arsenal of quick vegetarian recipes. Don't get me wrong, I love homemade Black Bean Burgers when I have the time to make them. But for a quick and easy weeknight dinner? You can't beat these Vegan Sloppy Joes.
From our easy Red Lentil Stew to our Lentil Loaf with green lentils, one of my favorite superfoods has got to be lentils! They're quick-cooking, there's no need for soaking, and there's no end to what you can do with them. Be sure to check out my favorite Lentil Soup recipe, or this cozy Carrot Ginger Soup with red lentils.
As a nutritionist, I love that these Lentil Sloppy Joes are packed with plant-based protein and there's veggies hidden in there to make a satisfying and nourishing meal. As a mom, I love that they come together in just under 30 minutes, or even faster if you've cooked the lentils in advance (Batch Cooking For Beginners, anyone?).
Featured comment
Love, love, love this! I made my lentils in the instant pot and then pre made this for a no brainer weekday dinner. I loved everything about it. The flavor, the texture, the quick and easiness of it. It will definitely be part of the dinner rotation. Thanks for such a great recipe! The pickled onions were the bomb. I’ve been eating them with everything! ⭐️⭐️⭐️⭐️⭐️
~ Chris
The main takeaway is this: we've got a fast, simple, and delicious recipe with green lentils. An easy weeknight dinner that's comprised almost entirely of pantry staples. You can't argue with that, now can you? So let's make some Lentil Sloppy Joes!
Ingredients
Alrighty then, head to the pantry and get down to business. You'll find specific quantities in the printable recipe card at the end of this post, but for now here's a quick overview of what you need to make Lentil Sloppy Joes:
- Lentils --> I used small green lentils, but really any sturdy lentil (beluga, brown, etc) will do just fine.
- Onions --> Forming our flavour base.
- Carrots --> Cause I can't not with vegetables.
- Celery --> See above.
- Garlic --> Bringing some flave.
- Crushed tomatoes --> One whole can.
- Tomato paste --> I use the stuff in a squeeze tube cause it lasts forever.
- Maple syrup --> A little balancing sweetness.
- Apple cider vinegar --> Bringing the tang.
- Ground cumin --> Smoky flavour.
- Smoked paprika --> Even smokier!
- Chili powder --> For a touch of heat.
- Soy sauce --> For that umami touch.
How to make Vegan Sloppy Joes
Once again, you'll find detailed instructions in the recipe card at the end of this post. But let's walk through it step by step together!
Step 1: Cook your lentils if they're not already cooked. I like to rinse the lentils well, then cover with cold water so there's a good inch of water over the lentils. Bring to a boil, then reduce the heat to a simmer and set the lid on the pot slightly ajar.
They'll simmer for about 20 minutes, but start checking them at around the 15 minutes mark. You want them to be cooked, but still firm - kind of like al dente when making pasta. Drain the lentils and set aside.
Step 2: (pictured above) Heat the oil in a large heavy-bottomed pan over medium-high heat. Add the onion, and sauté for a couple of minutes until it's just becoming translucent. Add the carrot, celery, and garlic, and sauté, stirring frequently, until the vegetables have just softened.
Step 3: (pictured above) Add the cumin, smoked paprika, and chili powder to the pan.
Step 4: (pictured above) Stir the spices through and sauté for 1-2 minutes more.
Step 5: (pictured above) Add the crushed tomatoes, tomato paste, maple syrup, apple cider vinegar, and soy sauce to the pan.
Step 6: (pictured above) Stir the wet ingredients through and allow the mixture to simmer for about 5 minutes, stirring frequently.
Step 7: (pictured above) Add the drained lentils to the pan, and stir through.
Step 8: Allow the mixture to simmer for another 2-3 minutes with the lentils added.
Step 9: Serve!
I serve my Vegan Sloppy Joes on toasted whole wheat hamburger buns. I usually just go for store-bought buns, but if you've got extra time on your hands and you're feeling fancy you can make your own.
Top 'em with Spicy Pickled Onions for a pop of colour and tang, and a selection of condiments of your choice. Make a batch of Crispy Potato Wedges and a Kale Caesar Salad to go with.
Dinner. Is. Done.
Pro Tips + Recipe Notes
Make ahead: There are few things I love more than having dinner already prepped. Good news - you can make the lentil sloppy joes mixture and keep it in an airtight container in the fridge for around 3 days.
To freeze your vegan sloppy joe mixture just portion it into a freezer-proof container, label it, and pop it in the freezer for up to three months.
Reheating vegan sloppy Joes: Simply reheat the filling in the microwave, or in a pan with a splash of water or broth added when you're ready to serve.
Mix up your legumes: I don't recommend red lentils as they don't hold their shape well, but another green or brown lentil would be just fine. Alternatively, if you'd rather use beans you could use small or medium-sized beans like mung beans, black beans, navy beans, or black-eyed peas.
Whatever you decide to use, you'll want to aim for about 3 cups of cooked (or canned, rinsed well) beans.
Quick Vegan Sloppy Joes with Green Lentils
Ingredients
- 1 cup green lentils such as du Puy
- 2 tablespoon extra virgin olive oil
- 1 medium yellow onion diced
- 1 medium carrot diced
- 1 large celery stalk diced
- 3 cloves garlic crushed
- 1 teaspoon ground cumin
- 1 tsp smoked paprika
- 2 teaspoon chili powder
- 14 oz can crushed tomatoes use finely crushed tomatoes
- 2 tablespoon tomato paste
- 2 tablespoon maple syrup or brown sugar
- 1 tablespoon apple cider vinegar
- 1 Tbsp soy sauce
Instructions
- Cook your lentils if they're not already cooked. I like to rinse the lentils well, then cover with cold water so there's a good inch of water over the lentils. Bring to a boil, then reduce the heat to a simmer and set the lid on the pot slightly ajar.1 cup green lentils
- They'll simmer for about 20 minutes, but start checking them at around the15 minutes mark. You want them to be cooked, but still firm - kind of like al dente when making pasta. Drain the lentils and set aside.
- Heat the oil in a large heavy-bottomed pan over medium-high heat. Add the onion, and sauté for a couple of minutes until it's just becoming translucent.2 tablespoon extra virgin olive oil, 1 medium yellow onion
- Add the carrot, celery, and garlic, and sauté, stirring frequently, until the vegetables have just softened.1 medium carrot, 1 large celery stalk, 3 cloves garlic
- Add the cumin, smoked paprika, and chili powder to the pan. Stir the spices through and sauté for 1-2minutes more.1 teaspoon ground cumin, 1 teaspoon smoked paprika, 2 teaspoon chili powder
- Add the crushed tomatoes, tomato paste, maple syrup, apple cider vinegar, and soy sauce to the pan.14 oz can crushed tomatoes, 2 tablespoon tomato paste, 2 tablespoon maple syrup, 1 tablespoon apple cider vinegar, 1 tablespoon soy sauce
- Stir the wet ingredients through and allow the mixture to simmer for about 5minutes, stirring frequently.
- Add the drained lentils to the pan, and stir through. Allow the mixture to simmer for another 2-3 minutes with the lentils added.
- Serve!
Notes
- Nutrition values are an estimate only and are calculated without the bun.
- Make ahead: There are few things I love more than having dinner already prepped. Good news - you can make the lentil sloppy joes mixture and keep it in an airtight container in the fridge for around 3 days. To freeze your vegan sloppy joe mixture just portion it into a freezer-proof container, label it, and pop it in the freezer for up to three months.
- Reheating vegan sloppy Joes: Simply reheat the filling in the microwave, or in a pan with a splash of water or broth added when you're ready to serve.
- Mix up your legumes: I don't recommend red lentils as they don't hold their shape well, but another green or brown lentil would be just fine. Alternatively, if you'd rather use beans you could use small or medium-sized beans like mung beans, black beans, navy beans, or black-eyed peas. Whatever you decide to use, you'll want to aim for about 3 cups of cooked (or canned, rinsed well) beans.
Janie Allgor says
Everyone enjoyed this. I did double the tomato paste and added a tablespoon of Worcestershire sauce and a tablespoon of mustard. Will make again
Katie Trant says
Yay, I'm so happy to hear this Janie.
Tracie says
I made this tonight and it was absolutely delicious! Thank you for sharing your recipe. I will be making this again!
Katie Trant says
Yay! So happy to hear you enjoyed this so much, Tracie!
Chris_the girl says
Love, love, love this! I made my lentils in the instant pot and then pre made this for a no brainer weekday dinner. I loved everything about it. The flavor, the texture, the quick and easiness of it. It will definitely be part of the dinner rotation. Thanks for such a great recipe! The pickled onions were the bomb. I’ve been eating them with everything!
David says
Delicious! Wasn’t sure about smoked paprika but was a nice surprise! We had this over baked potato wedges. Thank you for sharing your recipe.
Patti says
I love a bunch of your recipes but this one was not my fav. The pickled onions were great but I felt like I was just eating lentils on a bun. Didn't really resemble sloppy joes to me. The lentils were good, but yeah, it felt like I just made lentils and then put them on a sandwich. Not sure if that makes sense. But I love many of your other recipes!
Katie Trant says
Haha, your comment made me laugh, Patti! I mean, ultimately it IS lentils on a bun. To be fair, I haven't eaten a real sloppy joe in well over 25 years, so my perception may be skewed. Perhaps it should be renamed "tasty vegan lentils on a bun" or something like that instead.
MACLEAN NASH says
This is one of my favourite recipes!
Your VSJ pack a ton of flavourful, are delicious, and come together quickly!
This is a perfect meal for a crowd!
I like to add cayenne too and have paired with sweet potato fries, kale chips and I would say quick pickled onions are a must!