Vegan Sloppy Joes
Smoky, saucy lentil sloppy joes that capture all the flavor of the American classic, with no meat needed. The rich tomato filling simmers in under an hour and piles onto toasted buns with sliced red onion and fresh basil.
Ingredients
- 4 burger buns
- 1 cup brown or green lentils
- 2 Tbsp coconut oil
- ⅓ cup spring onion finely chopped
- 2 cloves garlic minced
- 1 yellow bell pepper sliced
- 1 tsp salt
- 1 tsp black pepper freshly ground
- 2 cups tomato sauce
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce or tamari for a gluten-free option
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 pinch smoked paprika
- ½ red onion sliced, for serving
- 2 Tbsp fresh basil for serving
Instructions
- Add the lentils and 3 cups of water to a pan. Set over medium heat and bring to a boil, then lower the heat and simmer for about 30 minutes, until the lentils are soft. Set aside.
- Meanwhile, heat a large skillet over medium heat. Once hot, add the coconut oil, spring onion, garlic, and bell pepper. Season with the salt and black pepper, then stir to combine.
- Cook, stirring occasionally, for about 10 minutes, or until the peppers and onions are tender.
- Add the tomato sauce, brown sugar, soy sauce, chili powder, ground cumin, and smoked paprika. Stir to combine.
- Add the cooked lentils to the mixture and continue cooking over medium heat for 5-10 minutes, until the filling thickens.
- Lightly toast the burger buns, then fill them with the lentil mixture and sliced red onion. Top with fresh basil and serve warm.
Notes
The filling only gets better as it sits: keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months and reheat gently with a splash of water. Brown or green lentils hold their shape best; red lentils cook down into a softer, more spreadable filling. For a gluten-free version, swap the soy sauce for tamari and use gluten-free buns.