About this recipe
This is my go-to “no-drama dinner” when I want something cozy, flavorful, and protein-packed without standing in the kitchen for an hour. Instead of ground beef, we’re using cooked lentils that soak up spices, tomato puree, and a splash of red wine vinegar. Everything happens in one skillet, and the leftovers taste even better the next day.
Serve it in soft buns with avocado and pickled jalapeños… or load it into bowls with brown rice, quinoa, or roasted veggies when you want something a little less messy.
Why You’ll Love This Recipe
- Ready in about 20 minutes
- Plant-based, protein-rich, and family-friendly
- Uses pantry ingredients you probably already have
- Saucy, hearty, and perfect for meal prep
- Easy to customize with toppings or different lentils
ingredient notes
- Lentils: Cooked brown, green, or black lentils work here because they hold their shape; avoid red lentils, which turn mushy.
- Aromatics (onion, celery, green bell pepper). If you don’t have celery, increase the onion.
- Tomato puree or canned diced tomatoes. Use tomato puree for a thicker filling, or diced tomatoes for a chunkier texture. The choice is yours.
- Chili powder + brown sugar. This is a classic sloppy joe combo. Adjust the chili powder to your desired level of boldness or spiciness.
- Red wine vinegar. A splash at the end brightens everything and balances the sweetness perfectly.
Tip
- If you’re cooking lentils from scratch, season them with salt for better flavor.
- You can also use canned lentils or pre-cooked lentils. I like the ones from Trader Joe’s.
How to make vegan sloppy joes
- Sauté the veggies. Warm the oil in a skillet. Add onion, celery, and bell pepper. Cook until soft and fragrant.
- Season. Stir in chili powder and brown sugar, and cook for 30 seconds to wake up the spices.
- Add lentils + tomatoes. Mix in the cooked lentils, tomato puree or diced tomatoes, vinegar, and a pinch of salt. Simmer.
- Serve. Spoon into warm buns and top with avocado and jalapeño slices.
Variations
- Chipotle Version: Add a spoonful of chipotles in adobo sauce for a smoky, spicy twist.
- Veggie-Loaded: Stir in grated carrots or chopped mushrooms when you sauté the aromatics.
- Less Messy Bowl: Serve over brown rice or quinoa with cabbage salad on the side.
Home-Cook to Home-Cook Tips
- If your mixture looks too loose, let it cook uncovered for 3–5 more minutes—it naturally thickens.
- If it thickens too much, splash in a little water or vegetable broth.
- Toast your buns lightly to keep them from absorbing too much sauce.
- These sloppy joes taste even better the next day—the flavors deepen overnight.
Frequently asked questions
VEGAN SLOPPY JOES
Equipment
- Skillet a 10 inch skillet works great here
Ingredients
For the Sloppy Joe Filling:
- 2 tablespoons extra-virgin olive oil
- 2 stalks celery chopped
- 1 medium green bell pepper chopped (about ¼ cup)
- ¾ cup chopped onion
- ½ teaspoon sea salt
- 1 teaspoon chili powder
- 1 tablespoon brown sugar
- 2 cups cooked lentils green, brown, or black
- 1 cup tomato puree or canned diced tomatoes
- 1 tablespoon red wine vinegar
For Serving:
- 6 hamburger buns
- 1 avocado sliced
- 1 jalapeño sliced or pickled jalapeños
Instructions
- Heat the olive oil in a skillet over medium. Add onion, celery, and bell pepper. Cook until softened and fragrant, about 5 minutes.
- Stir in chili powder and brown sugar. Cook for 30 seconds to bloom the spices.
- Add the cooked lentils, tomato puree (or diced tomatoes), red wine vinegar, and a pinch of salt. Stir to combine.
- Bring to a gentle boil, then reduce heat and simmer until the mixture thickens and the flavors come together, about 8–10 minutes.
- Spoon the lentil mixture into warm buns. Top with sliced avocado and jalapeño.
Notes
- Let the mixture cool completely. Transfer to an airtight container and refrigerate for 4–5 days or freeze for up to 3 months.
- Store buns separately to prevent sogginess.
- Reheat on the stovetop over medium, stirring occasionally. Add a splash of water or vegetable broth if it thickens too much.
- Microwave: Warm in a microwave-safe dish in 1-minute intervals.
- Green, brown, or black lentils hold their shape best. Avoid red lentils—they become too soft for this recipe.
- Add chipotle in adobo for a smoky, spicy twist.
- Stir in grated carrots or mushrooms with the aromatics for extra veggies.
- Serve over rice or quinoa for a less messy bowl version.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
- Latest Posts
I am Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes — some Mexican, mostly plant-based — that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I am also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I would love to hear about you! Send me a DM on Instagram, and we can talk all things food 🍽️✨