These easy to make Vegan Sloppy Joes are smoky, savory, and naturally sweetened to perfection. They take only 30 minutes to whip up from start to finish, making them a real quick and easy weeknight dinner! Treat yourself to this delicious vegan version of your favorite childhood sandwich.
Oh, Sloppy Joes. Who else remembers being excited when they were listed on the menu at the cafeteria? While the days of cafeteria food may be behind me, that doesn’t mean I can’t indulge in my favorite childhood meals – only now, with incredible vegan ingredients!
Pair your Vegan Sloppy Joes with classic sides like Easy Air Fryer Fries or The Best Vegan Mac and Cheese.
For more childhood favorites made vegan, make sure to check out my Vegan Tater Tot Casserole, Vegan Chicken Noodle Soup, Vegan Chicken Nuggets and Rice Krispie Treats!
Why you should make these vegan sloppy joes ASAP
- They’re oh so flavor packed! When I think of these sandwiches, the first word that comes to mind is “rich.” They’re rich with smoky, sweet, and savory flavors. That in depth flavor palate makes for one seriously satisfying bite!
- Hungry? These will hit the spot! The protein packed lentils sandwiched in between two buns ensure that you won’t leave the dinner table still hungry. These Sloppy Joes really fill you up.
- This is a budget friendly recipe. Lentils are pretty affordable, and the rest of the ingredients are pantry staples that you likely already have on hand. This is a great dinner recipe to use if you’re cooking on a budget!
How to make vegan sloppy joes
Find the complete printable recipe with measurements below in the recipe card.
- First, cook the lentils: In a medium pot with a lid, add the lentils and water. Bring to a boil, then lower heat and simmer for 18-20 minutes or until tender. Drain excess liquid and set aside.
- Sauté the onion, green bell pepper and garlic for a few minutes.
- Now add the chili powder and smoked paprika, and stir to coat the vegetables for about 1 minute.
- Next, add the tomato sauce, ketchup, mustard and maple syrup. Stir until well incorporated. Add in the cooked lentils and stir them in.
- Serve on burger buns with red onion slices or pickled red onions if desired and enjoy!
Can I use vegan meat instead of lentils?
Yes! Since I first posted this recipe several years ago, Impossible and Beyond beef have really become more accessible. I often use a mixture of lentils, or simple all vegan “beef” if I’m in the mood.
To use it instead of lentils, simply cook it with the onion, garlic and green pepper, then continue with the rest of the recipe. 1 pound or block of vegan meat will substitute for the lentils here.
Frequently asked questions
- How long will Vegan Sloppy Joes stay fresh? Any leftover Sloppy Joe filling you have will stay fresh in an airtight container in the fridge for about 3-4 days.
- Can I freeze Vegan Sloppy Joes? The sloppy joe mixture freezes well; simply fill freezer-friendly containers, leaving a little room for expansion and freeze. Let it defrost when you’re ready to use it, then add it to a pot and cook until warm.
- How should I serve Vegan Sloppy Joes? I sometimes like to top off my sandwiches with sliced pickles and onions. However, you can just slap this mixture between two buns and call it a day!
Want more tasty vegan burgers and sandwiches?
- BBQ Tempeh Sandwich
- Tempeh Reuben
- Sweet Potato Black Bean Burger
- BBQ Jackfruit Pulled Pork
- The Best Veggie Burger
Vegan Sloppy Joes
Ingredients
- 1 cup uncooked green lentils
- 4 cups water
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, chopped small
- 2 garlic cloves, minced
- 3 tablespoons chili powder
- 2 teaspoons smoked paprika
- (1) 15-ounce can tomato sauce
- 2 tablespoons ketchup (or tomato paste)
- 3 tablespoons yellow mustard
- 3 tablespoons pure maple syrup
- 1 teaspoons salt, or to taste
- burger buns for serving
Instructions
- First, cook the lentils: In a medium pot with a lid, add the lentils and water. Bring to a boil, then lower heat and simmer for 18-20 minutes or until tender. Drain excess liquid and set aside. (Alternatively, use 3 cups canned lentils, drained and rinsed.)
- Heat the olive oil in a large skillet over medium heat. Once hot, add the chopped onion, green bell pepper and garlic and sauté for 3-4 minutes.
- Now add the chili powder and smoked paprika, and stir to coat the vegetables for about 1 minute. Add a little water if it’s too dry.
- Next, add the tomato sauce, ketchup, mustard and maple syrup. Stir until well incorporated. Add in the cooked lentils and stir. Season with salt to taste.
- Serve on burger buns with red onion slices if desired and enjoy! I also like to eat this open faced on bread, over a baked potato or even just out of a bowl, it's so good!
Notes
- To make this meal faster and easier, you may use canned or packaged already cooked lentils. You will need about 3 cups cooked lentils.
- Substitute Impossible or Beyond vegan beef for the lentils, if desired. Use 1 package (12 or 16 ounces). Or use a mix of lentils and “beef”.
- The sloppy joe mixture freezes well, simply fill freezer friendly containers, leaving a little room for expansion and freeze. Let defrost when ready to use, add to a pot and cook until warm.
- Leftovers will keep in the fridge for 3-4 days.
Nutrition
*This recipe was first published in June 2018 and has been updated with improved writing and options.
Hi Nora!
I would love to make this recipe except I don’t have maple syrup. Anything you would recommend to substitute?
Thank you,
Tara
You could just leave it out or use sugar, brown sugar or agave in it’s place. Thanks!
As I read all the reviews and comments, I highly anticipate trying this recipe. The only problem is I can not locate the recipe on this page. I’ll read it over again… I’m not finding step by step instructions nor a list of ingredients needed.
If you scroll down to the bottom of the post there is a recipe card with ingredient list and instructions. Hope that helps.
Wonderful comfort food. Thank you!
You’re welcome!
I have a can of low sodium lentils (15 oz.). Can I just use the can in place of the uncooked lentils?
Sure!
I made this tonight for dinner and my husband and I both loved it. I used 2 1/2 Tblsp. of the chili powder and we liked that amount. Definitely a keeper recipe. I just found your website today and have already tried two recipe (the pumpkin scones). Both were great!! I look forward to trying out more of your recipes! Thanks for your time and work creating them.
Yay! Thank you for the feedback Lorna! I really appreciate it.
This was more delicious than I was expecting. My SO and I thought 3 tablespoons chili powder was a lot so I used 2. Upon eating, we both looked at each other and said 3 would’ve been fine. We enjoyed the leftovers the next night (with a little extra chili powder added) even more!
I’m so glad you and your son enjoyed this recipe! Thanks for letting me know.
Loved! Loved! Loved it!!!! This was so good!!! Thank you for this recipe! It hit the spot and my family ALL ate it! 🙂
Just ate them! I used a little less chili powder but overall they were delicious and flavorful. Definitely would make them again!
Just wanted to add that, somehow, I bet this could be tweaked to make a lentil “meat loaf?” Adding perhaps just some whole grain, dried/toasted bread crumbs to soak up more of the liquid? Will leave that idea to you experts. Maybe you already have a vegan “meat loaf” recipe?
It probably could, but it would be a whole new recipe. Perhaps some breadcrumbs? I do have two meatloafs: The Best Vegan Meatloaf and Lentil Loaf, both of which are fabulous in my opinion. 🙂
OH thanks! I will definitely check those out!
Your vegan meatloaf is the best!! I have made it several times and definitely a favorite of mine!!
This is a keeper! Delicious.
Thank you so much!
Just made this today and had to change a few things (out of necessity, for needing to use some things.) Instead of green, bell pepper I used about 3/4 of an orange bell pepper and then I had an opened jar of pimentos (the smallest of the sweet peppers) which I wanted to get rid of, so threw that in also. I think the recipe would be better, as written, I just didn’t have a green pepper on hand. I also included a pinch of cumin, cause I like a taco type flavor, and that adds it. Next, I’m doing whole foods right now and watching the salt, so instead of maple syrup I used date sugar (which is just dried, pulverized dates, so still a “whole food”) and added only a tiny pinch (literally) of pink salt. (Next time won’t add any, cause my sugar free ketchup has salt in it, as did the tomato sauce I used, and the yellow mustard, so no need). I think those are all the changes I made this time, and it was pretty darn good! Going forward I want to make it with green peppers, use a little less date sugar, a bit less chili powder (my nose started running!) and sub half the smoked paprika for regular. Really, this is an EXCELLENT recipe, as is, I just am not a super spicy person, so want to tone it down just slightly. I really appreciate this recipe, though, cause it gives me a very nice base from which to work and I think my next batch will be just right! Also, pimentos really do work as a sub for some of the bell pepper, if anyone wants to try. ? Oh, also, start to finish, chopping up everything myself, getting all the spices together, then washing everything (pots and pans, and putting them away) this took me more like 2 hours, but I’m kind of slow and, thankfully, I’ll have lots of left overs in the freezer! (I’m the only one eating it.)
Thank you! I’m so glad you enjoyed it!
So happy we tried this recipe! It is excellent, we are tired of eating meat that doesn’t taste like it used to…….
I’m so happy you liked it! Thank you.
Dear Nora,
Just made this. Amazing!! I am not a fan of chili powder so I used McCormick taco seasoning instead. Will be making again and again!!
That’s wonderful, I’m glad you enjoyed it!
Any suggestions for making this in a crockpot? Just put it all in the pot together? More water? Less water? I want to make this for a potluck!
I’ve never tried it in a crock pot! I think the same amount of water would be fine, but I don’t really know how long it would take, sorry! Maybe I’ll experiment one day.
Thanks for your reply! I’ll try it out and let you know!
An alternative to adding the cooked lentils to the sauce:
1) soak the dry lentils in hot water for 3-4 hours. Process in food processor til almost smooth. Put in a bowl. Add a little salt and a little baking powder.
2) Pan- or deep-fry small spoonfuls of this batter til medium-brown. Put all the fried pieces in a bowl, break them up somewhat, add to the sauce, cover and simmer til the sauce is absorbed. You may need to add more liquid to the sauce.
My husband and I loved the flavor! We used whole wheat pita bread. I am going to try it on a baked potato next time. Thank you for sharing this recipe with us.
These were absolutely AMAZING! My non-Vegan husband loved it too. Even my 3 year old son was licking his plate clean!
We loved the flavor of these. Any suggestions on how to make this in the instant pot?
I’m glad you enjoyed the recipe! To make it in the Instant Pot, I would first cook the lentils in the IP (6-8 minutes). Drain them, and set aside. Then using the Instant Pot saute feature, I’d cook the rest of the dish, so not using pressure, but just the saute feature. It may be possible to make it all at once using pressure, I’m not sure! It would be fun to play around with.
I made this last night. Amazing and easy to make! Some vegan recipes are hit and miss but I’m 2 for 2 so far with noracooks.com. I am definitely going to try all the recipes Nora posts!
Thanks Nora for creating easy delicous recipes!
Thanks so much Lindsay! I’m glad you liked these, and I hope you find many more to enjoy! 🙂 I LOVE creating easy delicious recipes, so you are welcome!
Just had your sloppy Joes. It was delicious. Even the meat eaters in my home.loved it.
Yay! Thanks for sharing.
These were great! I was looking for a meatless sloppy joe recipe to use up a green pepper from my veggie share. I should have doubled the recipe, now I’m making it again. Thanks for the recipe
So glad you like the sloppy joes Stephanie! I know, these go fast in our house too!
This was really good! Tasted like a sloppy joe… we didn’t miss the meat.
I’m so glad! Thanks for sharing Christine. 🙂
I made these tonight and they are so perfectly rich and delicious! I like them much better than the meat version. It’s also very easy and fun to make. Thanks for bringing us this recipe!
Oh goody! Thanks so much for sharing, glad you guys enjoyed them!
Made these and they were so good. Had with coleslaw. Will definitely be making again. Thanks for the recipe. Totally complaint for my wfpb no oil way of eating.
Great idea with the coleslaw! I’m glad you enjoyed them!
Hi Nora! One meat item I really miss is sloppy joes! Can’t wait to try this recipe. Thanks
Oh great! These are so good, I think you’ll love them.