A delicious, healthy vegan sloppy joe recipe that’s easy to prepare and evokes childhood memories. If you have time, try making your own buns to go with it.

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I hope everyone enjoyed a pleasant Labor Day weekend with good food and company. I spent time with family, including relatives I hadn’t seen since my grandmother passed in May, which made the holiday meaningful.

When family gatherings center on food, I often find myself in the kitchen preparing something suited to my diet. That can be a bit awkward amid racks of ribs, chili dips, burgers and hot dogs, but I usually get curious questions about what I’m making and what’s in it. I enjoy introducing non-vegans to new flavors and showing how satisfying plant-based dishes can be.

The inspiration for these sloppy joes came from an accidental combination: leftover lentils mixed with tomato sauce from another recipe. It turned out to be a delicious pairing, and I decided to build on that by adding savory elements to create a comforting sloppy joe filling.

Last year I experimented with homemade burger buns and planned to use a similar approach here. My attempt at modified buns this time resulted in a denser loaf (I suspect I forgot the salt and didn’t let them rise enough), so I’m not sharing that bun recipe. The sloppy joe mixture, however, was a hit. After I seasoned it, my cousin sampled it and encouraged almost everyone to try it. Even an older relative recovering from heart surgery asked if there was meat in it and marveled at how good it tasted.

One Year Ago: Strawberry and Coconut Oatmeal

Yield: 4

Vegan Sloppy Joes

A flavorful, healthy vegan sloppy joe that’s quick to make and satisfying. Serve it on toasted buns or wrapped in lettuce for a lighter option.

Ingredients

• 1 tsp coconut oil
• 2 cups white onion, chopped
• 1/4 tsp organic sugar
• 1 cup portobello mushroom, diced
• 1 1/2 cups cooked lentils
• 1 cup TVP granules (textured vegetable protein)
• 1/4 cup smoky sun-dried tomato pieces, diced
• 1 cup water
• 1 (14 oz) can no-salt-added organic tomato sauce
• 1/4 cup liquid aminos
• 1/4 tsp black pepper
• Salt to taste, if necessary

Instructions

1. In a medium pan, melt the coconut oil over medium heat. When the oil is hot, add the chopped onions and begin to sauté.
2. Sprinkle the sugar over the onions and stir occasionally until they become translucent. Add the diced mushrooms and continue to sauté for 3–5 minutes.
3. In a medium pot over medium heat, combine the cooked lentils, TVP, sun-dried tomatoes, water, tomato sauce, liquid aminos, and black pepper. Stir to combine, then add the onion and mushroom mixture. Reduce heat to low and simmer uncovered for about 10 minutes, stirring occasionally, so the flavors meld and the mixture thickens slightly.
4. Taste and add salt if needed. Serve warm on toasted buns or tucked into lettuce leaves for a lighter option.

Nutrition Information:

Yield:

4

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

Did you make this recipe?

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Sloppy joes may not always be synonymous with gourmet flavor, but this vegan version is convincing and satisfying, even to omnivores. You’ll also appreciate knowing exactly what goes into it. I plan to make this recipe again soon.