Earthy brown lentils stand in for traditional ground meat in these hearty vegan sloppy joes, offering a satisfying texture that holds up well against a tangy, tomato-based sauce. The base relies on a simmered mixture of aromatics like bell pepper, onion, and garlic, rounded out by a blend of mustard powder and chili to give it that familiar, slightly smoky depth you expect from a classic sandwich.

By building the sauce separately while the lentils cook, you ensure that every grain is thoroughly coated in the savory mixture without becoming mushy. Finishing the dish with a final stir of fresh sauce ingredients adds a bright, sharp contrast that cuts through the richness of the legume base.

These sandwiches are a practical choice for weeknight dinners, especially since the mixture holds its flavor well in the refrigerator for several days. Piling the filling high on toasted whole wheat buns and topping them with crunchy pickled onions and bread and butter pickles provides the necessary acidity to balance the meal.

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These hearty vegan sloppy joes serve as the perfect centerpiece for a casual weeknight dinner, but if you're looking to round out your spread with more finger foods, try pairing them with these crispy vegan spring rolls for a nice contrast in texture. For those who enjoy recreating indulgent street food classics at home, adding a side of plant-based Korean corndogs brings a fun, satisfying element to the meal that is sure to please any crowd.

Key Ingredients

Lentils: Brown or green lentils provide the hearty, protein-rich base for the sloppy joe mixture.
Vegetable broth: Used as the simmering liquid to hydrate the lentils and build the base of the savory sauce.
Ketchup: Provides the essential sweet and tangy tomato foundation for the classic sloppy joe sauce.
Vegan Worcestershire sauce: Adds a deep, savory umami quality to the sauce mixture.
Aromatics: A combination of green bell pepper, onion, and garlic creates the savory flavor profile of the base.
Spices: A blend of mustard, onion, and chili powders gives the dish its signature seasoned zest.
Whole wheat buns: These provide the necessary structure to serve the saucy lentil mixture.

Comforting Plant-Based Classics

If you appreciate the savory depth of this dish, you will love our vegan Turkish stuffed eggplants, which offer a similar slow-cooked, rustic flavor profile.
For a bit of spice, these vegan chilli cheese bites make a fantastic appetizer that shares the same bold, comforting spirit as a classic sloppy joe.
Round out your savory menu with a sweet treat like our vegan cinnamon crunch banana bread, the perfect cozy companion to any homestyle dinner.

Vegan Sloppy Joes

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Vegan Sloppy Joes Ingredients

2 cups brown or green lentils1 quart vegetable broth, divided1 teaspoon kosher salt, divided1/2 green bell pepper (about 3⁄4 cup diced)1 medium onion (about 1 cup diced)4 garlic cloves2 tablespoons olive oil1 cup plus 2 tablespoons Sugar free ketchup, divided* I have shared the recipe if you would like a tag to it just let me know2 tablespoons plus 1 teaspoon vegan Worcestershire sauce, divided (optional)1 teaspoon each mustard powder, onion powder, and chili powderPickled onions, to serveBread and butter pickles, to serve8 whole wheat buns ( or Homemade buns)

Instructions

Cook the lentils: In a large saucepan, place the lentils with 3 cups of the vegetable broth, 2 cups water, and 1⁄2 teaspoon kosher salt.Bring to a rapid simmer.Reduce the heat and simmer uncovered for about 20 to 25 minutes, until the lentils are tender but still hold their shape (start tasting at 15 minutes; the exact timing depends on the heat level and your pan size). Drain the excess liquid.Meanwhile, make the sauce: Once you’ve started the lentils, dice the bell pepper. Dice the onion. Mince the garlic.In another large saucepan, heat the olive oil over medium high heat. Add the bell pepper and onion and cook 5 minutes until the onions are translucent. Add the garlic and cook for 1 minute. Add vegetable broth, 1 cup ketchup, Worcestershire sauce, mustard powder, onion powder, and chili powder. Simmer for 5 minutes until thickened.Add the lentils to the sauce: When the lentils are done, add them to the sauce.Cook on low heat for about 5 minutes.Then remove the heat and stir in the remaining 2 tablespoons ketchup, 1 teaspoon Worcestershire sauce, and 1⁄2 teaspoon kosher salt.Serve: Serve on a bun with pickled onions and pickles. (If desired, toast the buns prior to serving.) Make ahead: Leftovers save well for 3 to 4 days. Make in advance, refrigerate and then reheat in a saucepan.

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