Best Slow Cooker Vegan Sloppy Joes With Lentils Recipes

SLOW COOKER LENTIL SLOPPY JOES

Slow Cooker Lentil Sloppy Joes image

This plant-based version of the all-American classic, these lentil sloppy joes have all the same flavor without any of the meat!

Provided by Alyssa

Categories Soup

Time 3h5m

Number Of Ingredients 15

Ingredients

1 cup finely chopped carrots
1 cup finely chopped mushrooms
1 cup finely chopped onions
2 garlic cloves (minced)
1 1/2 cups brown lentils
1/2 cup quinoa
1 8oz can tomato sauce
1/2 cup organic ketchup (I used agave sweetened)
2 tablespoons maple syrup
2 tablespoons hot sauce
2 tablespoons mustard
1 tablespoon chili powder
1 teaspoon paprika
Pinch of salt & pepper
3 - 4 cups vegetable broth

Steps:

Add everything into the slow cooker, starting with 3 cups of broth. Stir to combine, cover and set to high. Cook on high for 2 - 3 hours (or low for 4 - 6). Check and add more liquid as needed.
Serve warm with a bun, biscuit or in a spaghetti squash!

Nutrition Facts : ServingSize 1 serving (no bun), Calories 318 kcal, Carbohydrate 60 g, Protein 17 g, Fat 2 g, SaturatedFat 1 g, Sodium 1690 mg, Fiber 18 g, Sugar 16 g, UnsaturatedFat 2 g

VEGAN LENTIL SLOPPY JOES

Vegan Lentil Sloppy Joes image

Vegetarian-friendly recipe for lentil Sloppy Joes, great for piling on buns.

Provided by Laura Shansey

Categories 100+ Everyday Cooking Recipes Vegan Main Dishes

Time 55m

Yield 6

Number Of Ingredients 17

Ingredients

1 large sweet onion, roughly chopped
1 medium green bell pepper, roughly chopped
1 medium red bell pepper, roughly chopped
1 tablespoon olive oil
1 medium carrot, shredded
1 small zucchini, shredded
2 cups reduced-sodium vegetable broth
1 cup dry red lentils, rinsed and drained
2 (14.5 ounce) cans diced tomatoes
1 tablespoon chili powder
1 tablespoon prepared yellow mustard
1 tablespoon cider vinegar
1 tablespoon maple syrup
1 tablespoon tomato paste
2 teaspoons vegan Worcestershire sauce
salt and ground black pepper to taste
6 large hamburger buns, split

Steps:

Combine onion and both bell peppers in the bowl of a food processor; pulse until blended into a uniform size but not liquid.
Heat olive oil in a large pot over medium-high heat. Add onion-bell pepper mixture, carrot, and zucchini. Cook and stir until soft and heated through, 6 to 8 minutes.
Add broth and lentils; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until lentils are tender, about 15 minutes.
Stir in tomatoes, chili powder, mustard, vinegar, maple syrup, tomato paste, Worcestershire sauce, salt, and pepper; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Serve on buns.

Nutrition Facts : Calories 449.2 calories, Carbohydrate 76.3 g, Fat 7.7 g, Fiber 10.2 g, Protein 17.9 g, SaturatedFat 1.4 g, Sodium 847.4 mg, Sugar 10.1 g

SLOW COOKER VEGAN SLOPPY JOES

Slow Cooker Vegan Sloppy Joes image

These hearty Slow Cooker Vegan Sloppy Joes are perfect for a meatless meal your whole family will enjoy! Lentils are slowly simmered with stock, tomatoes, and spices to create a Vegetarian Sloppy Joe that is even a winner with die-hard meat-eaters.

Provided by Kristen Chidsey

Categories Main Course

Time 4h5m

Number Of Ingredients 13

Ingredients

1 cup dried lentils (green or brown)
2 cups vegetable broth
1 8 ounce can tomato sauce
1 6 ounce can tomato paste
1 small onion (diced)
1 small red pepper (diced)
1 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon soy sauce
1 tablespoon minced garlic
2 tablespoons maple syrup
1 tablespoon red wine vinegar
Buns for serving

Steps:

Stir all ingredients in a slow cooker.
Set to cook on high for 4 hours or on low for 8 hours.
Stir and serve on buns or as desired.

Nutrition Facts : Calories 139 kcal, Carbohydrate 26 g, Protein 8 g, Sodium 721 mg, Fiber 9 g, Sugar 9 g, ServingSize 1 serving

SLOW COOKER VEGAN LENTIL SLOPPY JOES

Slow Cooker Vegan Lentil Sloppy Joes image

These easy slow cooker vegan sloppy joes are a great meal prep dinner idea! Takes minutes to prep and ready in a few hours! Flavorful, kid-friendly, and great for a crowd.

Provided by LarishaBernard

Categories Main Course

Time 3h10m

Number Of Ingredients 16

Ingredients

1 cup dried lentils ((green or brown))
1 sweet onion, (diced)
4 cloves garlic, (minced)
1 red bell pepper, (diced (other colors work too))
2 1/2 tsp garlic powder
1 1/2 tsp chili powder
1 1/2 tsp smoked paprika
1 15oz can diced fire-roasted tomatoes ((NOT drained))
2 tbsp soy sauce ((can use coconut aminos or no soy soy sauce))
2 tsp liquid smoke
2 1/4 cups vegetable stock
1 1/2 cups ketchup
1/4 cup brown sugar ((can sub coconut sugar))
4 tsp yellow mustard
1-2 tbsp sriracha, (optional only if you want it spicy)
8 hamburger buns

Steps:

Into a slow cooker add everything from the lentils to the vegetable stock. Stir very well together.
Turn on slow cooker. Cook on low for 6 hours or high for 3. Do not overcook. Most all of the liquid should be evaporated, if not all to continue cooking a bit longer.
Remove lid and add in the ketchup, mustard, and brown sugar. If wanting it spicy, add the sriracha.
Stir together and serve on buns.

Nutrition Facts : ServingSize 0.5 cup, Calories 314 kcal, Carbohydrate 61 g, Protein 12 g, Fat 2 g, SaturatedFat 1 g, Sodium 1228 mg, Fiber 10 g, Sugar 23 g, UnsaturatedFat 2 g

SLOW COOKER BBQ CHICKPEA SLOPPY JOES

Slow Cooker BBQ Chickpea Sloppy Joes image

Tangy, hearty, and easy! Chickpeas and red lentils cook up thick and rich in a tomato-BBQ base.

Provided by Kare for Kitchen Treaty

Time 8h10m

Number Of Ingredients 18

Ingredients

2 15-ounce cans chickpeas, drained
1/2 cup uncooked split red lentils (rinsed)
1 small onion (diced (about 1 cup))
3 medium cloves garlic (diced (about 1 tablespoon))
1 15-ounce can tomato sauce
1/2 cup water
1/4 cup apple cider vinegar
1/4 cup dark brown sugar
3 tablespoons vegan Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon red crushed pepper flakes
1 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
4 hamburger buns*
2 teaspoons olive oil
Sliced red onion
Dill pickles or sweet pickles
3-quart or larger slow cooker

Steps:

Add all ingredients to the slow cooker. Cook on low for 8 hours or on high 5-6 hours, until the lentils are cooked through and the mixture thickens. Open the slow cooker and, using a potato masher, mash about 1/3 of the filling. Give it a good stir, replace the lid, and let it cook for another 30 minutes or so until thickened.
Meanwhile, toast the buns. Brush insides with olive oil and place cut-side-up under the broiler in your oven. Broil 30 - 60 seconds until golden.
Place buns on plate and spoon filling over the top. Add toppings if desired. Serve.
Leftover filling keeps well in an airtight container in the refrigerator for 2-3 days.