How To Make Vegan Lentil Sloppy Joes

Sloppy Joes are a beloved US comfort food, known for their messy, tangy, and savory flavor. Traditionally made with ground beef simmered in a rich tomato-based sauce, they’re typically served on a soft bun. The origins of this dish date back to the 1930s, with its name reportedly linked to a bar in Sioux City, Iowa, where a chef named Joe added loose meat to a sandwich – hence the “sloppy” moniker. Over the years, this iconic dish has been adapted and enjoyed worldwide.

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Now, as more people embrace plant-based eating, it’s easier than ever to recreate this classic dish without compromising on flavor. Romy London’s vegan version swaps the meat for protein-rich lentils, which have a hearty texture perfect for absorbing the smoky and tangy sauce. With spices like cayenne, paprika, cumin, and a touch of agave syrup, this recipe hits all the right flavor notes.

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Vegan sloppy joes

Get ready to get messy with these finger-licking good vegan sloppy joe! Made with lentils and a tangy tomato sauce with onions stacked between toasted buns, this dish packs a punch of flavor that will leave you begging for more. So roll up your sleeves, grab a napkin, and dig in – we guarantee you won't regret it!

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Cook Time20 minutes mins

Prep Time10 minutes mins

Servings4

Ingredients

• 1 tbsp extra virgin olive oil
• 1 small brown onion, chopped
• 2 garlic cloves, minced or grated
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp salt
• Freshly ground black pepper, to taste
• 1 tin (400g) lentils, drained
• 500 ml vegetable stock
• 250 ml passata
• 1 tbsp tomato puree
• 1 tbsp agave syrup
• 1 tbsp apple cider vinegar
• 4 vegan-friendly hamburger buns
• Pickles and vegan coleslaw, for serving

Instructions

• In a skillet, heat the olive oil over medium heat. Add the onion and cook for 5 minutes, or until softened.
• Add the garlic, paprika, cumin, cayenne pepper (if using), salt, and black pepper. Cook for 2-3 minutes, or until fragrant.
• Add the lentils to the skillet and stir to combine.
• In a separate bowl, mix together the vegetable broth, passata, tomato puree, agave syrup, and apple cider vinegar. Pour the mixture into the skillet and stir to combine.
• Cook the mixture for 5-10 minutes, or until heated through and the sauce has thickened.
• Toast the hamburger buns and serve the lentil mixture on top. Top with pickles and coleslaw, if desired

This recipe was republished with permission from Romy London.

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