Best Vegan Sloppy Joes Recipes

VEGAN LENTIL SLOPPY JOES

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.

VEGAN SLOPPY JOES

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add meatless grounds and break up the clumps with a spoon until crumbly. Cook until browned and heated through, about 5 minutes.
• Reduce heat to low. Add ketchup, brown sugar, apple cider vinegar, ground mustard, dill, and pepper. Mix well, cover, and let simmer until heated through, 3 to 4 minutes. Adjust seasonings if necessary.
• Serve on hamburger buns.

SPICY VEGAN SLOPPY JOES

Steps:

• Pulse the mushrooms in batches in a food processor until finely chopped. Set aside.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1 tablespoon beer and 1/4 teaspoon salt and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. Add the walnuts and peppers and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes. Add the mushrooms, 3/4 teaspoon black pepper and chipotle powder and cook, stirring frequently, until the mushrooms are just cooked through, about 5 minutes.
• Add the remaining beer, the ketchup, tomato paste and 1/8 teaspoon salt and cook while stirring until the sauce is the consistency that you like, about 2 minutes.
• Spoon the mixture onto each bun. Serve with toppings if desired.

TVP VEGAN SLOPPY JOES

Steps:

• Saute onion and green pepper in oil.
• Add remaining ingredients and simmer together for 20 minutes.

SPICY LENTIL VEGAN SLOPPY JOES

Steps:

• In a large skillet or pot, heat olive oil over medium-low heat. Add minced onions, pepper, and garlic. Cook until onions and peppers are soft and fragrant, 6-8 minutes. Stir in remaining ingredients. Bring to a boil, reduce to a simmer, and let cook until lentils are tender but not breaking down, 25-30 minutes. Taste and adjust seasonings while cooking.
• Serve on a bun or toasted bread.

SLOW COOKER VEGAN SLOPPY JOES WITH LENTILS

Steps:

• Combine 2 cups water, lentils, tomato sauce, diced tomatoes, carrots, bell pepper, onion, garlic, chili powder, Worcestershire sauce, vinegar, cumin, mustard, liquid smoke, onion powder, paprika, cayenne, salt, and pepper in a slow cooker.
• Stir to combine and cook on High until lentils are tender, about 4 hours, adding more water if necessary during the last hour. Serve immediately on buns or keep in the slow cooker on warm until ready to serve.

RAINA'S VEGAN LENTIL SLOPPY JOES

Steps:

• Heat oil in a skillet over medium heat; add onion and saute for 2 minutes. Add celery; cook and stir for 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Stir in thyme, oregano, parsley, chili powder, paprika, and pepper until vegetables are evenly coated.
• Stir in lentils until evenly coated. Add water, tomatoes, and tomato paste; mix well. Stir in yellow and brown mustards, Worcestershire sauce, chile paste, and maple syrup. Cover and simmer over low heat until lentils are tender, 35 to 45 minutes.
• Serve each sandwich open faced on a slice of bread topped with avocado.

SLOW COOKER VEGAN LENTIL SLOPPY JOES

Steps:

• Spray your crock pot with non-stick cooking spray. Add all the ingredients, and stir to combine. Cover and cook on low for 6 hours or high for 3 hours. If you find your mixture is too wet, drape a towel under the lid to absorb excess moisture during the final hour of cooking. Alternatively, add water in 1/4 cup increments if mix is too dry. Serve on either hamburger, slider, or mini-slider buns and top with cheese if desired.

SLOW COOKER BBQ CHICKPEA VEGAN SLOPPY JOES

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.

VEGAN LENTIL SLOPPY JOES

Steps:

• Heat the olive oil in a medium, heavy-bottomed pot over medium heat. Add the diced onion, pepper and celery. Cook, stirring occasionally for about 5 minutes, or until they soften. Sprinkle in the cumin and chili powder; cook for an additional minute.
• Add the lentils, 3 cups of water, tomato sauce, tomato paste, Sriracha and salt. Increase heat to medium and bring the lentils a simmer. Cook uncovered for about 30 minutes, stirring occasionally. Add more water if the level falls below the lentils.
• Taste the lentils, and if they are sufficiently tender (stoves and pots may vary) adjust the salt and add the balsamic. Stir and serve over buttered buns you favorite toppings.