Best ever Vegan Sloppy Joes! These cook in one pot with simple ingredients. Served super messy, over a whole wheat bun topped with vegan sour cream.
Lentil sloppy joes, cooked slow in a large heavy bottom pot or in my case a dutch oven. Healthy, hearty and a perfect dish for the family. This is the first time I have made a true sloppy joe since going vegan 7 years ago! I can’t believe I didn’t come up with this recipe sooner. It’s so simple to put together and keeps exceptionally well as left overs if you don’t eat it all in one go!
This dish is perfect to make on the weekend when you have the time to let it simmer so you can take advantage of the full amazing flavors. I’m also going to be making this one anytime I have company or need to bring a dish for a potluck.
To kick these up a notch, I added some vegan sour cream. This one I made myself (which I will outline here) but you can also use the store bought variety – the light creaminess pairs perfectly. Alternatively, you can top these Joes with you favorite slaw.
Note: Easily made Gluten-free by switching up the bun!
I really hope you enjoy these as much as I did, I would love to hear how quickly you devoured them in the comments section. Get Messy!
- 1 medium diced Yellow Onion
- 1 diced Red Bell Pepper
- 3 minced Garlic Cloves
- 1 tablespoon Vegetable Oil
- 1/4 teaspoon Paprika
- 1 can Tomato Paste
- 1 teaspoon Dijon Mustard
- 1 1/2 tablespoons Maple Syrup
- 1 tablespoon Soy Sauce or Gluten-free Tamari
- 1/4 teaspoon Liquid Smoke
- 3 cups Vegetable Broth
- 1 cup Green Lentils
- Salt and Pepper to taste
Vegan Sour Cream:
- 1/2 block Extra Firm Tofu
- 1 Lemon Wedge
- 1/4 cup Nut Milk
- In a large pot or dutch oven, heat oil. Add onion, red pepper and garlic, cook until soft. Add paprika, cook for an additional 1 minute on medium heat.
- Stir in tomato paste, mustard, maple syrup, soy sauce and liquid smoke.
- Add vegetable broth, increase heat to medium-high. Once lightly boiling add rinsed lentils. Reduce to simmer. Cover with a lid and let simmer on the lowest temperature for 2 1/2 hours, stir occasionally. Add salt and pepper to your taste.
- Remove lid and continue to simmer for 20-30 minutes to cook off some of the extra liquid.
- In a high speed blender, add tofu, the juice of one lemon wedge and nut milk. Blend until smooth and creamy, add more nut milk if needed.
- Top a lightly toasted hamburger bun with lentil filling and sour cream. Serve open face or closed.