Burgers and Sandwiches

Vegan Sloppy Joe’s


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!

Healthy (fiber+protein)


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.


Baked Falafel Patties


Makes 6-8 Patties
Prep Time: 10 minutes
Cook Time: 20 minutes

I remember a beautiful summer day after a long kayaking trip through Algonquin Park in Ottawa, Ontario. We stopped at a brewery/restaurant for a cold beer on their patio. I took a look at their menu and they had this vegan option that was the most delicious falafel I had ever tasted. Crispy on the outside and soft and bursting with flavor on the inside.

This recipe is the recreation of that magical patty.

What makes this recipe even better is how simple it is to make. Like many of my recipes the majority is done in a food processor and the ingredients are staple pantry items. It’s very well spiced, with most of the flavors coming from the green onion and garlic with some added cumin and parsley. Fresh is the best way to describe it.

It’s baked in the oven for the healthier touch while still maintaining that deliciously crispy outside without the extra oil from frying.

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These patties are very versatile and can be eaten alone, in a pita, or in a burger bun.

When deciding on the sauces, hummus works wonderfully as well as Tahini and vegan mayo. If all you have is ketchup or BBQ sauce that is a fine option as well. Top with your favorite veggies and you can’t go wrong!

Soft on the inside

Let me know what you think of this recipe in the comments section below and be sure to follow Stunningly Plant Based on Facebook and Instagram!

Healthy 8-ingredient vegan falafel patties, perfect in a pita, burger or to top a salad.


  • 1 540 ml can Chickpeas
  • 1 cup roughly chopped Green Onion
  • 2 cloves of Garlic
  • 1 tablespoon Vegetable Oil
  • 1/2 teaspoon Cumin
  • 1 teaspoon Dried Parsley
  • 1/2 teaspoon Salt
  • 1/4 cup Panko Bread Crumbs


  • Pre-heat oven to 400′
  • Strain chickpeas and place in a food processor with green onion, garlic, vegetable oil, cumin, parsley and salt. Blend on low until ingredients are well blended. The mixture should be blended enough so that there are no large chunks remaining.
  • Transfer mixture into a medium size mixing bowl, fold in bread crumbs until well combined. The mixture should now be sticky enough to form into patties. If the mixture is too dry add some water, if too wet add more bread crumbs.
  • Make palm sized patties and place onto a baking sheet lined with parchment paper.
  • Place in the oven for 20 minutes, flipping halfway through. If the patties are not browned and crispy on the bottoms, leave them in for a few more minutes before flipping.
  • Serve on a warm bun or pita with your favorite veggies and dressing.


Mushroom Walnut Burger

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Makes 6 – 8 Burgers
Prep Time:  10 mins
Cook Time: 30-40 mins

How do you make a vegan burger taste meaty without the plant-based meats? By adding mushrooms and walnuts! This burger is moist, has amazing texture, and most of all IT’S NUTRITIOUS!

I opted for a sweet potato bun because first of all… its delicious, second, I find store bought buns are full of ingredients that our bodies DO NOT need. This recipe is one you can feel good about, knowing you did your body right.

The process of making these burgers are not like many other vegan burger recipes which involve shoving a bunch of ingredients into a food processor – don’t get me wrong there are some good recipes like this. Instead I decided to saute the mushrooms with some onion, garlic and Miso first to really bring out the flavors.

Let’s dive in!


  • 1 cup crushed Walnuts
  • 2 Cloves of Garlic
  • 1/2 Spanish Onion
  • 2- 2 1/2 cups of roughly cut Cremini Mushrooms
  • 1 1/2 teaspoons White Miso
  • 1 teaspoon dried Sage
  • 1/2 cup Black Beans
  • 1/4 cup Panko Bread Crumbs
  • 1 tablespoon Nutritional Yeast
  • 1/4 cup Almond Flour
  • 1/4 cup Water
  • 2 Thick Sweet Potatoes
  • Salt and Pepper to taste


  • Avocado
  • Vegan Mayonnaise
  • Red Onion
  • Lettuce
  • Bold Barbecue Sauce


  • Pre-heat oven to 350′
  • Wash and cut sweet potatoes into 1/2 inch thick slices and put on a baking sheet lined with parchment paper. Place in the oven and set the timer for 30 mins.
  • To crush up the walnuts either use a Mortar and Pestle or lightly run through a food processor. You want the walnuts in small crumbles not pasty. Place into a medium size mixing bowl and set aside.
  • On a non-stick pan, saute diced onion and garlic for 1 minute, add mushrooms, sage, salt and pepper, continue to cook on low-medium heat for 7 minutes, stir in black beans and Miso. Cook for an additional 2 minutes. You want the mushrooms to be nice and soft. Remove from the heat.
  • In the mixing bowl containing walnuts, add bread crumbs, nutritional yeast and almond flour. Stir well. Add mushroom mixture and water. Use your hands to combine, you want to achieve a nice sticky texture that you can form into patties. If the texture is too dry- add more water, if the texture is too wet- add more flour.
  • Begin to form burger patties with your hands – you want them to be a little more than half an inch thick. Heat a non-stick pan to medium heat. Cook patties for 3-4 mins per side- you want them to brown on each side.
  • Remove sweet potatoes from the oven and let cool for a few minutes before assembling your burger. Dress with your favorite toppings.



Saucy Tofu Pita



  • 1 Block of Extra Firm Tofu
  • Pitas
  • BBQ Sauce of Choice
  • Fresh Kale
  • Sprouts
  • Micro Greens
  • Vegan mayo


  • Wrap tofu in a few layers of paper towel and place on a cutting board with a heavy item on top to press out the excess liquid- another cutting board works well. Leave for at least an hour.
  • Pre- heat oven to 400′
  • Cut tofu into 1 inch cubes
  • Place tofu onto a baking sheet lined with parchment paper and cook on the middle rack for 30 mins until a nice golden brown, flip halfway through.
  • Wash and prepare kale, sprouts and micro greens.
  • Once the tofu is nice and crispy toss with a small amount of your favorite BBQ sauce.
  • Heat a frying pan to medium- high and fry tofu for a couple minutes on each side for extra crisp.
  • Place finished tofu in a bowl and toss in some more of your favorite BBQ sauce and set aside.
  • Cut pitas in half, add mayo, sprouts, kale, micro greens and top with your BBQ tofu.