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A sloppy joe on a plate. The sloppy joe filling is made from lentils and topped with a cabbage slaw.

Vegan Sloppy Joes

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  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 6
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan

Description

Sweet, tangy and smoky you’ll love this easy vegan sloppy joes, especially served with the creamy cabbage slaw!


Ingredients

For the Lentils

  • 1 cup lentils (210 g dry) 
  • 3 cups water
  • salt
  • 1 bay leaf, optional

For the Sloppy Joe Sauce

  • 1 tbsp oil
  • 1 onion, diced (160 g, 1 ½ cups)
  • 1 red pepper, diced (170 g, 1 ½ cups) 
  • 3 cloves garlic, minced or grated
  • 2 tbsp chili powder
  • 1 ½ tsp smoked paprika
  • 2 tbsp tomato paste (40 g)
  • 1 ½ cups tomato sauce or passata
  • 1 tbsp grainy dijon mustard
  • 2 tbsp maple syrup or coconut sugar 
  • 12 tbsp vegan Worcestershire sauce
  • 1/4 cup broth or water
  • salt and pepper

For the Creamy Slaw

  • 4 cups shredded cabbage or coleslaw cabbage mix (about 215 g
  • 6 green onions, thinly sliced
  • 2 tbsp vegan mayo (30 g)
  • 1 tbsp apple cider vinegar
  • 1 tsp grainy dijon mustard
  • salt and pepper

Instructions

  1. Cook Lentils: In a medium pot, add lentils, water, salt and bay leaf, if using. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook lentils for 16-20 min, until tender, but not mushy. Drain lentils, then set aside.
  2. Prepare: Once the lentils are started, chop the onion, garlic and bell pepper. You can gather the rest of the ingredients after you start the sauce. If you’re not using coleslaw mix to prepare the slaw, slice the cabbage after you add the lentils to the sauce.
  3. Cook Sloppy Joe Sauce: Meanwhile, in a large pan, heat 1 tbsp oil over medium heat. When the pan is hot, add onions and peppers. Season with salt and pepper. Cook for 6-8 min, stirring occasionally, until tender.
  4. Add garlic, chili powder, smoked paprika and tomato paste. Cook for 1-2 min, stirring often, until fragrant and toasted.
  5. Add tomato sauce, dijon mustard, maple syrup or sugar, 1 tbsp Worcestershire sauce and 1/4 cup broth (or water). Stir to combine.
  6. Add cooked lentils. Season with salt. Bring to a simmer. Once simmering, reduce heat to medium-low. Cook for 6-8 min, stirring often, until sauce reduces and thickens. Season to taste with salt and pepper. Add more Worcestershire sauce, if desired.
  7. Make Slaw: While sloppy joe mixture cooks, make the slaw. In a large bowl, combine cabbage, green onions, mayo, vinegar and dijon. Season with salt and pepper, then toss to combine.
  8. Toast Buns: Slice and toast buns in the oven at 350 F or watching closely on broil until they’re lightly toasted and golden brown.
  9. Serve: Spoon lentil sloppy joe mixture over toasted buns. Top with slaw and any other desired toppings like hot sauce and sliced onion. Close with top buns and serve. Serve any remaining slaw alongside.

Notes

The leftover lentil mixture can be stored in the fridge for up to 4 days or freezer for 2 months.

Nutrition facts are for the lentil sloppy joe mixture only and includes 1/2 tsp added salt. 


Nutrition

  • Serving Size: 1
  • Calories: 188
  • Sugar: 9 g
  • Sodium: 300 mg
  • Fat: 3 g
  • Carbohydrates: 32 g
  • Fiber: 5 g
  • Protein: 9 g