Vegan Sloppy Joes

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Did your parents ever make you sloppy joes growing up?

If so, welcome to the club.

If not, I’m sorry, you poor neglected soul. (Just kidding, but also kind of not kidding).

Sloppy joes are so delicious! And I haven’t had them since my mom made them for me back in high school. My sister and I would return home from sports practice absolutely famished and we’d eat two open-faced sloppy joes with a side of mac ‘n’ cheese.

Oh, how my diet has changed since then! But my craving for this sweet, savory, smoky sandwich has not. Let’s do this!

Origins of Sloppy Joes

You may think of Sloppy Joes as an American classic (and that may be true), but the origin story isn’t crystal clear! One theory is that the dish was created in the 1930s by a Sioux City, Iowa chef named Joe.

But another popular story is that it may have actually originated in Havana, Cuba. It’s thought that a bar owner named José García created it as a handheld modification of a Cuban dish called ropa vieja. The concept may have then been introduced by Ernest Hemmingway to a bar in Florida.

We’re not sure who deserves the credit for Sloppy Joes, but we do know we love them! The following is our plant-based take on the concept.

Vegan Sloppy Joes

This recipe comes together in roughly 30 minutes, including cooking your lentils! It’s so simple and quick that it’s sure to become a weeknight staple in your home.

The ingredients are also simple. In fact, the only thing not already in my pantry was Worcestershire sauce (I include a vegan-friendly brand recommendation below, as well as a recipe idea if you can’t find any at the store).

Easy recipes that you can make with everyday pantry items – that’s SO my thing.

I think you guys are going to LOVE these sandwiches. They’re:

Smoky
Savory
Slightly spicy
Super hearty
Naturally sweetened
Fiber- + protein-rich
Quick
& Delicious

These would make the perfect meal to throw together when you need something quick and hearty to feed a crowd. One batch should generously serve four. And if you’re a solo diner, this recipe is great to have around during the week to reheat for lunches or easy, healthy dinners.

If you try this recipe, let us know! Leave a comment, be sure to rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! Your photos always make our day. Cheers, friends!

Vegan Sloppy Joes

Hearty, flavorful Vegan Sloppy Joes made with fresh, simple ingredients, naturally sweetened, and they require just 30 minutes! Savory, smoky, perfectly sweet — a delicious plant-based meal!
Author Minimalist Baker
Print
4.9 from 309 votes
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Servings 4
Course Entree
Cuisine Gluten-Free, Vegan
Freezer Friendly Up to 1 month.
Does it keep? 4-5 Days

Ingredients

LENTILS

  • 2cupswater (I used half water, half vegetable broth)
  • 1cupgreen or red lentils, well rinsed(red lentils for quicker/more tender result or green lentils for more bite/texture)

SLOPPY JOES

  • 2Tbspolive or grape seed oil
  • 1/2mediumwhite or yellow onion, minced (plus more for serving)
  • 2clovesgarlic, minced(2 cloves yield ~1 Tbsp)
  • 1/2mediumred or green bell pepper, diced
  • Sea salt and black pepper (to taste)
  • 115-ouncecan tomato sauce*
  • 1-2Tbspcoconut sugar(plus more to taste)
  • 1-2Tbspvegan-friendly Worcestershire sauce* (like this brand // ensure gluten-free for GF eaters)
  • 1-2tspchili powder(plus more to taste)
  • 1tspground cumin(plus more to taste)
  • 1pinchsmoked or regular paprika(optional)

FOR SERVING optional

  • Gluten-free or whole-wheat hamburger buns*

Instructions

  • If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
  • If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
  • In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
  • Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
  • Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
  • Once the lentils are cooked, add them to the skillet as well, and stir to combine.
  • Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
  • Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
  • Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 4-5 days, or in the freezer for 1 month. Reheat in the microwave, or on the stovetop, adding water or vegetable broth if the mixture has dried out.

Video

Notes

*The tomato sauce I use is from Trader Joe’s and is essentially tomato puree seasoned with sea salt, pepper, garlic powder, and herbs.
*If you can’t locate vegan Worcestershire sauce at the store, try this recipe from Forks Over Knives.
*My go-to whole-wheat vegan hamburger buns are from Trader Joe’s. The best gluten-free vegan hamburger buns I’ve tried are from the brand Happy Camper (which I found at a grocery store in Portland, OR). However, if you do/can eat eggs, I think Udi’s Gluten Free Hamburger Buns are a great option.
*Nutrition information is a rough estimate calculated without a bun.

Nutrition (1 of 4 servings)

Serving: 1servingCalories: 298Carbohydrates: 44.6gProtein: 14.4gFat: 8gSaturated Fat: 1.1gTrans Fat: 0gCholesterol: 0mgSodium: 614mgFiber: 17.1gSugar: 13.5g

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  1. MsRaeDivasays

    Just beginning my vegan journey. I found this recipe to be easy and I love beans. I toasted my bread and added some vegan cheese. It was very good and the beans were cooked to the right consistency with a little crunch. However, since I’m cooking for only me, the recipe was too much. So instead of freezing the leftovers, I made a (kitchen sink – cleaning out the frig) lentil pasta dish with a few added spices, added some wilted some spinach near the end of and melted vegan cheese…Delicious
    P.S.: Though I enjoyed the recipe, I like lentils for other dishes and not particular use as a sandwich.
    Thank you for the great recipe for my vegan journey
    @minimalistbaker #minimalistbaker

    Reply
  2. Crystal C.says

    Love this recipe! If you’re looking to add even more iron to your vegan sloppy joes I used 3 tablespoons of blackstrap molasses instead of the 1-2 Tbs coconut sugar as a sweetener and it tastes delicious.

    Reply
  3. Tatianasays

    This is easily one of my favorite go-to recipes. I have made it countless times and it is always phenomenal. Love it!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoy it, Tatiana! Thank you for sharing! xo

      Reply
  4. Diane Msays

    I’m trying to do more plant based meals and this recipe looked intriguing. I tried it and loved it. I substituted Maple syrup for the coconut sugar. The batch was large for just one person so I froze a portion. After 2 or 3 meals of the ‘sloppy joes’ it was gone. Instead of thawing the other portions I just had to make a second batch a couple days later! I’ve had this on open face bread, pasta, alone warm or cold and heated in a large precooked portobello mushroom. I will try it on spaghetti squash in the fall and maybe in a zucchini ‘boat’. Great recipe. Thank You!

    Reply
    • Support @ Minimalist Bakersays

      Love all your creative serving ideas, Diane! Thank you for sharing! xo

      Reply
  5. Lorensays

    This is another family favorite at our house and we always double the batch so we have plenty of leftovers. I had to write to tell you I have been craving these for a week and decided tonight was going to be the night. My husband started the lentils while I was on my way home from work. I got home only to realize we were out of bell peppers (which I swear we had one lone pepper left) and a quarter of an onion (what kind of vegetarians run out of onion?). I begrudgingly improvised and added zucchini at my husbands suggestion. Then I absent mindedly threw in a jar of marinara instead of the puree we usually use. I was sure dinner was ruined. It was not. It was still delicious! This recipe is really failproof! I still prefer the recipe as written, but it was great to satisfy the craving with a couple substitutions!

    Reply
    • Support @ Minimalist Bakersays

      Aw, we’re so glad it worked out in the end! Thank you for sharing, Loren! xoxo

      Reply
  6. Christine Pollsays

    Made this fir dinner tonight and it was amazing! My husband and I were vegetarian for 4 years before our return to meat eating. This reminded me of why I loved our old way of eating. Because we aren’t vegan, I was able to use regular Worcestershire sauce and I did top it with smoked cheddar.

    IT. WAS. FANTASTIC! The sauce is the closest I have come to the flavour I remember from my mom’s homemade recipe.
    My husband even said he prefers this over the meat version!
    Win win!

    This will definitely become part of our usual meal rotation!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Christine. So glad you both enjoyed!

      Reply
  7. Jazzminesays

    I’m not vegan , more “plant forward” but this recipe does not disappoint, the flavor just jumps out at you and the texture of the lentils is perfect !! I added some df cheddar cheese (violife) onion, tomato, and classic potato chips. ALL the nostalgia!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy this recipe, Jazzmine! Thank you for sharing! xo

      Reply
  8. Trinasays

    We had this for dinner tonight. I did use some lefter lentils I steamed in my pressure cooker. I also doubled the seasoning. Used a 20 ounce jar of tomato puree. Used jarred red bell pepper, what I had. This recipe is delicious. I put out sliced pickles, chopped onion, and mustard, since some in reviewers enjoyed theirs this way, let family build their own. Big hit!
    Thank you,
    Trina

    Reply
    • Support @ Minimalist Bakersays

      Yum! Thanks so much for the great review and for sharing your modifications, Trina. So glad you all enjoyed!

      Reply
  9. Kathy Dainatsays

    My husband loved this dish. I liked it too and I liked that it only took 1/2 hour to make. Next time I make it though I am going to cut down on the amount of lentils. I prefer a more tomato-type sauce for Sloppy Joes. For me, the recipe was a bit too heavy on the lentil side. I didn’t have smoked paprika but I did have some liquid smoke and this gave it a nice BBQ flavor.

    Reply
  10. Celiasays

    I absolutely loved this recipe. We put the filling on brioche burger buns from the local bakery and perhaps we reached heaven. It was flavorful, filling, and fun. What more I could ask for?

    Reply
    • Support @ Minimalist Bakersays

      That sounds extra delicious, Celia! Thank you for sharing! xo

      Reply
  11. Tamisays

    This recipe is in our regular rotation now! We put it in whole grain pitas and top with sautéed onions. Delicious!

    Reply
  12. Barbsays

    I made the Sloppy Joe using extra garlic, roasted red peppers, tomato sauce canned from the garden, and a couple of tablespoons of cider vinegar. It was DELICIOUS. I had mine on brown rice and my husband had it on sourdough bread. A quick meal to make!

    Reply
  13. Lisasays

    I made this with Beyond Burger and liked it a lot, served on toast with shredded cheese. Next time I’ll make it with lentils.

    Reply
    • Support @ Minimalist Bakersays

      Yum! Thanks so much for the great review and for sharing your modifications, Lisa!

      Reply
  14. Melissasays

    All the adults in the family enjoyed this recipe and it was very easy to make. The kids thought it was too spicy, so next time I will forgo the chili powder totally and reduce the cumin. Thanks for creating a healthy recipe that is fast for weeknights!!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Melissa! Thank you for sharing your family’s experience! xo

      Reply
  15. Juliasays

    Wow was this soo good!! I have tried multiple veggie sloppy joes recipes in the past and always been disappointed. This was a great hit. Did a double batch half French lentils half red lentils. I added some celery seeds because my moms sloppy joes always had a little celery. Served open faced with red onions tomatoes and spicy pickled peppers – yum!!!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoyed this recipe, Julia! Thank you for sharing! xo

      Reply
  16. Susan Jordansays

    We love this recipe, I made it again tonight! I have a half vegetarian, half meat eater family (super fun) and EVERYONE loves these sloppy joes! I constantly go to your website for inspiration so thank you for sharing so many awesome ideas!

    Reply
    • Support @ Minimalist Bakersays

      Aw, yay! We’re so glad to hear everyone enjoyed it, Susan! Thank you for your kind words and lovely review! xo

      Reply
  17. Ruth Registersays

    I compared three different Lentil Sloppy Joe recipes and this was the easiest, using ingredients I already had on hand. I have been trying to get more lentils in my diet and thought I wasn’t a fan but this recipe changed my mind! Both my husband and I loved it. I used red lentils, added 2 Tbsp tomato paste for richness and regular paprika and a tiny dash of liquid smoke as a substitute for smoked paprika. As per another comment I topped with dill pickle and mustard. Thanks you so much for the delicious recipes!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you and your husband enjoyed the recipe, Ruth! Thank you for sharing! xo

      Reply
  18. Emily Qsays

    So yummy! I didn’t change a thing — used red lentils, and the upper end of the recommended spices. Loved it.

    Reply
  19. Sabrinasays

    My family and friends are obsessed with these sloppy joes and ask me to make it all the time. I always follow the recipe exactly and season to taste. I have surprised so many meat-eaters who end up loving this recipe and going back for seconds. We particularly love to eat it with dill pickles as a topping. Thanks for the great recipe!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We’re so glad everyone enjoys it! Thank you for sharing, Sabrina! xo

      Reply
  20. Melissasays

    I didn’t have high expectations for this recipe but it was incredible! It also made a lot, perfect for freezing the extra and having later!

    Reply
    • Support @ Minimalist Bakersays

      Yay! So glad you enjoyed this recipe, Melissa. Thanks so much for the lovely review!

      Reply
  21. Karysays

    I cannot tell you how much I love this recipe! It tastes even better than how I remember the Sloppy Joe’s of my childhood. I substitute tvp for the lentils, and add a quarter tsp of liquid smoke.

    Reply
  22. Kirasays

    Absolutely delicious. The smoked paprika is a must add because it gives it that lovely smokey taste.

    Reply
  23. jessica blacksays

    My family loves this recipe. Even my meat eater husband is a fan! I do make it a one pot meal though, which simplifies it a bit. I add the lentils & liquid right to the pot & it’s turned out perfect every time! Sometimes I’ll also add soy crumbles or chickpeas, too, depending on what type of lentil I use. Always delicious!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We’re so glad the whole fam enjoys it! Thank you for sharing, Jessica! xo

      Reply
    • isasays

      This was such a delicious, easy and quick recipe! I will definitely make it again. I subbed/skipped a few items because I didn’t have them on hand and it still turned out like the sloppy joes I used to eat as a kid, but better of course since it’s meat free! I used a can of diced tomatoes instead of tomato sauce and added a few fresh diced tomatoes. I skipped the bell pepper and used a carrot. I didn’t have worcester sauce so I used soy sauce and instead of coconut sugar I used honey. I also skipped the paprika. I did add a splash of vinegar to give it some extra acidity. I highly recommend it!

      Reply
  24. Megsays

    I’ve made this several times now – it’s quick and easy, yields a big batch with plenty of leftovers, and is a fun and different way to eat lentils. And most importantly, it’s delicious! The only substitutions I make are using regular brown sugar, regular Worcestershire sauce, and adding a couple slices of cheese to the warm toasted buns before adding the toppings (I’m not vegan).

    Reply
    • Support @ Minimalist Bakersays

      Yum! Thanks so much for the lovely review and for sharing your modifications, Meg!

      Reply
  25. sara lynnsays

    Super delicious! Only things we changed were 1. used the whole bell pepper and 2. used 1 Tbs. of honey instead of coconut sugar because it’s what we had on hand. Came out super flavorful and just the right mix of savory, sweet, and spiced. Will definitely be making again! :)

    Reply
  26. Kellysays

    Made these tonight and ate them open face. The only things different I had to do were that I didn’t have a can of tomato sauce, but I had just roasted a bunch of plum tomatoes from my garden yesterday and I used that as my sauce. Also, right at the end, I added a splash of sriracha sauce for the kick and it was utterly amazing. This will be going into heavy rotation in my house. It was enjoyed by all, even the pickiest eater.

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We’re so glad everyone enjoyed it! Thank you for the lovely review and sharing your modifications, Kelly! xo

      Reply
  27. Krystalsays

    I love this recipe and make it regularly, always adding in extra veggies! Ways I modify it include:
    – vegetarian crumbles instead of lentils
    – blended canned tomatoes instead of tomato sauce
    – add approx half cup shredded carrot
    – add 2 stalks diced celery
    – add splash of liquid smoke

    Reply
  28. Wendy Allensays

    I made the lentil sloppy joes for dinner tonight. We started out eating them as burgers, they were a little too messy for us and ended up eating them as open faces sandwiches.
    Recipe was very flavourful and very quick and easy. Definitely going into my repeat recipe file. Tonight we had yam fries with them but would definitely work as part of a Mexican meal, on top of a salad, Buddha bowl. Endless possibilities, can’t wait to experiment!

    I have loved all of your recipes that I have made. Thank you!!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you’re enjoying our recipes, Wendy! Thank you so much for sharing! xoxo

      Reply
  29. Tatianasays

    Made this tonight and it was AMAZING!! I don’t cook as often as I’d like – I’m a night nurse and am chronically tired – but this was super easy to make and exceeded my expectations on flavor and ease of cooking!! 10/10 would make again!!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you found it easy and enjoyable, Tatiana! Thank you for the lovely review! xo

      Reply
  30. Meena Gehanisays

    I made these for my vegan daughter and son in law and they loved them!! Thank you so much for your amazing vegan recipes! You never disappoint our family meals!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We love to hear this. Thanks so much for the lovely review, Meena, we are so glad everyone enjoys the recipes!

      Reply
    • Support @ Minimalist Bakersays

      Yes! Just cook them for less time so they don’t get mushy. Hope you love it!

      Reply
  31. Hazelsays

    I have tried other recipes but this is the best! I have modified it a bit by adding double the seasoning and Worcestershire and a 6oz can of tomato paste. But it’s good as the recipe is, I just adjusted to my families test.

    Reply
  32. Cilliansays

    Just made this for dinner tonight and I can tell that it’s going to be a favorite! I used a whole red bell pepper instead of half, added a few extra cloves of garlic and a bit more cumin, and threw in some cayenne pepper because I like spice, but it would have been excellent without the changes. Had it on a toasted bun topped with red onion, some vegan pepperjack shreds and guacamole. Absolutely wonderful and super easy to make, thanks so much!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you enjoyed it, Cillian. Thank you for the lovely review and for sharing your modifications! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
    • Christine Merrimansays

      I just made this. I substituted Agave Syrup for the Coconut Sugar and added about 5 squirts of mustard for a kick. I omitted the Worcestershire because I had none on hand. I also used 2 cups of lentils, because we are greedy, and doubled up on the recipe. We haven’t eaten yet but I was tasting while cooking. We’re putting it on Dave’s Killer Bread Sesame Buns and making oven fried with it. Thanks for the easy recipe.

      Reply
      • Support @ Minimalist Bakersays

        Yum! Thanks so much for the lovely review and for sharing your modifications, Christine!

        Reply
  33. Darlenesays

    I made the Sloppy Joes yesterday and wow, my husband & I loved all the flavors! It was filling, fun to eat and a keeper recipe that will be on rotation for sure. I love leftovers, tonight will have them again, cook once, eat twice!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you both enjoyed them. Thank you for sharing, Darlene! xo

      Reply
  34. Sherisays

    My daughter turned vegetarian at 13 (despite hating most vegetables) and this recipe basically kept her alive. In the years since she has expanded her palette but this one is still her favorite. It’s in our regular rotation.

    I like to use both red and green pepper, leave out the coconut sugar, and add a bit of BBQ sauce at the end. Avocado slices or guac on the sandwich are a must.

    Reply
    • Support @ Minimalist Bakersays

      Aw, we’re so glad to hear it was helpful, Sheri! Thank you for sharing! xo

      Reply
  35. Tanisha Gilreathsays

    I love this recipe, i added chopped ginger. about 1 tsp. Instead of tomato sauce I used 1. 5 5.5 oz can of v8, and 3 tsp of ketchup. I used raw cane sugar instead of coconut sugar. They came out really tasty. I’m definitely going to cook them again. The one cup of red lentils made quite a bit of sloppy joes. I cooked the lentils in 1/2 cup veggie broth and 1 1/2 cup water.

    Reply
  36. Marysays

    Very good, caramelized the other half the onion and served with pickles. As good as any sloppy joe recipe I’ve tried.

    Reply
  37. BJPsays

    Super easy recipe that’s adaptable. My toddler son loves it. We eat it on rice or pasta, as well as plain. One batch lasts us a few meals (2 people). Thank you!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We love to hear this. Thanks for the lovely review! xo

      Reply
  38. Kim Howtonsays

    I am not a huge fan of sloppy joes and maybe that is because the sauce always came out of a can, but these are wonderful! I am oil free and made them without the oil and used the green lentils. Wonderful and easy to make! I will most definitely make these again!

    Reply
    • Support @ Minimalist Bakersays

      Wonderful! We’re so glad you enjoyed it, Kim. Thank you for the lovely review!

      Reply
  39. Crystalsays

    I stuck to the lower limits with the spices and high limit with the sugar cause I like things mildly spicy. I used gluten-free bread, toasted because that was all I could find. They came out great, though, and nice and sloppy. I put a slice of Swiss cheese and a few pickles on it, too. I made the chili powder recipe to ensure it was gluten-free and mild to my liking. I did the lentils in the Instant Pot first, then followed the recipe using the Instant Pot Lentils.

    Reply
  40. Jess Psays

    So good!! I took some recommendations from other reviewers and served it on sweet potato toast with avocado on top. I didn’t have coconut sugar so I used brown sugar, which turned out fine. Next time I’ll be kicking up the spice level and adding pickled red onions on top! So easy and great for meal prepping.

    Reply
  41. Laurensays

    Just wondering what the serving size is? I see 6 servings, but wondering the measurement.
    Thank you in advance!

    Reply
    • Support @ Minimalist Bakersays

      Hi Lauren, we don’t have a precise measurement, but would estimate about 3/4 cup per serving. Hope that helps!

      Reply
  42. Sarahsays

    A favourite in our household! On burger buns, in wraps, on its own – SO good. Easy and filling. LOVE it with pickles and a little vegan mayo.

    Reply
    • Support @ Minimalist Bakersays

      Ooo, delish! Everything’s better with pickles! Thanks for the lovely review, Sarah! xo

      Reply
  43. Suzanne Halesays

    This is one of my favorite recipes! I love to make this and freeze individual portions flat in baggies for later. To me- it’s like a taste of summer. So when I am pawing through my freezer months later, it’s a happy dance. This recipe is spot on! I have made it exactly to the recipe. Other times I’ve incorporated some ingredients from an old stand-by recipe from years ago, like a little brown sugar or a little ketchup in place of some of the tomato sauce… but it’s a great recipe just the way it’s written! This recipe makes me happy inside and out.

    Reply
  44. Brendasays

    This recipe is delicious and our bellies thank you.

    Can this recipe be frozen prior to cooking?

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Brenda! Hmm, do you mean freezing the lentils? They could be cooked and then frozen.

      Reply
  45. Sherrysays

    Text exchange between my friend James and me:

    James: Good morning. Wonder if you could jog my memory. What is the website for the lentil-based Sloppy Joes?

    Me: Minimalist Baker. That’s funny. I was just thinking yesterday that it’s time for those again.

    James: They are so delicious.

    Me: And easy.
    Me: And quick.

    James: And inexpensive.
    James: And flavorful.

    Me: Yup! All of the above.
    Me: Oh! And satisfying.

    James: LOL

    Me: I often comment on her recipes. Perhaps we should send our text thread as a comment.

    And so, we did! Thanks for the joyful yumminess! Or is it the yummy joy?

    Reply
    • Support @ Minimalist Bakersays

      Aw, love seeing this, Sherry (and James)! Thank you so much for sharing! xoxo

      Reply
  46. Lynnsays

    I made this today for the family and it turned out delicious! We have been eating mainly plant-based for about 2 months and it hasn’t been easy. This recipe was amazingly simple and quick!! My husband said it tasted just like Sloppy Joes and my 5 and 4 year olds ate it with no complaining – that’s a huge feat! Thank you so much for this recipe!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad the whole family enjoyed it. Thank you for the lovely review, Lynn! xo

      Reply
  47. Michellesays

    Delicious!

    Before you try to add your own “twist” to this recipe, follow it as written. You won’t be disappointed.

    Reply
  48. Kaymersays

    These were so delicious! And so quick and easy to make. I followed the recipe with the exception on non-vegan worcestershire sauce. The whole family loved them, even my 6 year old picky eater (who ate two servings and was still asking for more). I have made lentil sloppy Joe’s from another recipe before, but this recipe is a whole new level of deliciousness. Will absolutely add these into our regular rotation.

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you and your family enjoyed it, Kaymer. Thanks so much for sharing! xo

      Reply
  49. Carlysays

    I made this last night for dinner. It was awesome! I didn’t have any vegan Worcestershire sauce so i used BBQ sauce instead and left out the sugar i also used about 1/3 of the tomato sauce. Turned out great, will definitely make again.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Carly! Thanks so much for the lovely review and for sharing your modifications! xo

      Reply
  50. Yardensays

    Love it!!!! I used red lentils with vegetable broth. So much protein low fat goodness. For sure making this weekly .
    Thank you so much for you great delicious recipes

    Reply
  51. Trinasays

    This was really tasty! My son has started eating more plant based meals so I try new vegetarian recipes so he’ll come visit more often! Lol. I followed the recipe exactly and we all enjoyed it.

    Reply
    • Support @ Minimalist Bakersays

      We love to hear this, Trina! Thanks for the kind review, we’re so glad everyone enjoyed! xo

      Reply
  52. Chelsea Gsays

    Oh man, that was good. I had a half can of tomato paste I was looking to use up, so I went in search of a lentil sloppy joe recipe. I saw the comment about tomato paste tasting more “raw”, so I made sure to cook it a long while. My few tweaks: I used both brown and red lentils (two thirds brown, one third red) I wanted a little bit of the mush, and a little bit of texture, and I cooked them in broth.
    I used a whole onion, but I slowly caramelized it first. A lot more than a pinch of smoked paprika, and about a tablespoon of molasses (its high in iron, and added a sweet richness) gave me the flavors I was looking for.

    I eat “flexibly vegan”, and my omnivore boyfriend seems to like everything I cook. He really enjoyed this one! We served it over a baked potato, and it was the perfect hearty meal for this unseasonably cold weather!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! Thanks for the lovely review and for sharing your modifications, Chelsea! We’re so glad you both enjoyed the sloppy joes! xo

      Reply
  53. Stefaniesays

    This recipe is DELICIOUS! The ONLY thing I will change next time is to use a little less cumin (only because I don’t really like the taste of cumin….although a little is fine). Healthy and so tasty!! Delicious plant based meal….and a healthier version of a childhood favorite.

    Reply
    • Support @ Minimalist Bakersays

      Amazing! Thanks for the lovely review, Stefanie. So glad you enjoyed! xo

      Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it! Thanks for the lovely review, Michel!

      Reply
  54. Neenasays

    I used tomato paste instead of tomato sauce and added veggie broth to it, and boiled my beans in 95 veggie broth. I don’t like the sauce very much so I added all the seasonings to taste and just add BBQ sauce until it tastes right to me. It’s a vibe. I give it four stars because without the BBQ sauce I don’t like how it tastes very much.

    Reply
    • Support @ Minimalist Bakersays

      Hi Neena, sorry to hear you you didn’t enjoy the sauce. Perhaps tomato paste is the issue because it has a more raw flavor than tomato sauce.

      Reply
    • Stefaniesays

      Neena….you changed the recipe and then you say you didn’t like the flavor? Maybe next time you should follow the recipe and you might like it. Just a suggestion.

      Reply
  55. Alissa Skinnersays

    i am obsessed with this recipe! i use green lentils because i prefer the heartier texture, and i used balsamic vinegar instead of vegan worcestershire & chipotle powder instead of smoked paprika. i love to serve it on top of baked sweet potato with sliced avocado, salsa, and cilantro. so good!

    Reply
  56. Sherrysays

    This is GREAT! I did adjust the seasonings UP, and it’s just perfect. I will be doing these at least every other week. I used your Instant Pot lentil recipe to cook my lentils. So, there would be NO dinner without you tonight!

    Reply
  57. Gabriela Perezsays

    I make about two-three recipes a week from this blog. I absolutely loved this meal! It was delicious and filling! Thank you!

    Reply
    • Support @ Minimalist Bakersays

      Aw, yay! We’re so glad you enjoy our recipes, Gabriela. Thanks so much for the lovely review! xo

      Reply
  58. Samsays

    Just made this…sooo good! We used green lentils, added ground mustard, used liquid aminos instead of worcestershire and a little cayenne pepper. Boyfriend who swears on ground meat and manwich loved it!

    Reply
  59. Tovasays

    Yummmmy! It hit the spot. Had the sweetness I remember as a kid and a wonderful flavour. I will make this time and time again. Quick 15 minute meal if you take a shortcut and used canned lentils.

    Reply
  60. Berthasays

    I’ve made this twice. The first time I used broth & it turned out just fine. The second time I used water and herbamare & it was so much more delicious. I guess that’s the magic of extra salt.

    Reply
  61. Ellensays

    These sloppy joes were super sloppy! We ended up using our buns to scoop it up off the plate because it wouldn’t stay in the sandwich. But it was super delicious and we will definitely be making it again!! :) We didn’t change anything in the recipe, but we did add Chao cheese and avocado .

    Reply
    • Support @ Minimalist Bakersays

      Thanks for the feedback, Ellen! To make them less sloppy, you can cook longer, uncovered, to evaporate more moisture. Hope that helps!

      Reply
  62. Juliesays

    I subbed tomato paste + water for the tomato sauce, and I think this recipe wasn’t tomato-y enough. It was good – my non-vegan hubby acknowledged that it was better than he expected, but we added some extra ketchup on the top of the sandwich to try to make it a little more thick & tomato colored.

    Love the addition of red bell pepper + onion, I think I would add 1 full bell pepper next time too!

    Reply
  63. Christinesays

    Love your recipes! I first found this website when searching for a cinnamon recipe for my vegan daughter; found The World’s Easiest Cinnamon Rolls. Dana is not lying when she calls them “Holy friggin’ delicious”!
    These Sloppy Joes did not disappoint – super flavorful and easy! We’ll keep coming back for more healthy and delicious recipes as we try to improve our diets. Thank you so much Dana!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! Thanks so much for your kind words and lovely review, Christine! xo

      Reply
  64. Elizabeth Jenkinssays

    I have never been mislead by minimalist baker. These were no exception. My husband loved them and we decided they will be in the rotation from now on. I added a little liquid smoke and doubled the Worcestershire sauce. We toasted the buns and ate like a couple of happy summer camp kids.

    Reply
  65. Rachellesays

    Do you think you could put some of the finished product in a food processor to get more of a sloppy Joe type texture?

    Reply
  66. Angelasays

    So… As what I, a midwesterner (vegan for 12 years) would call “sloppy joes” , this is WAY off the mark. The cumin and chilli powder send this in a COMPLETE different direction. That’s why I gave it 3 stars. HOWEVER, if you want nacho topping or taco filling, I give it 5 stars! I tried to live it as sandwich filling, but realizing I had tortilla chips, I chucked the rest of my Sammie and made a plate of nachos, complete with Daiya shreds, jalapenos and salsa. Twas DELICIOUS!!

    Reply
    • Support @ Minimalist Bakersays

      Sorry to hear that, Angela! What brand of Worcestershire did you use? We wonder if that could have made a difference?

      Reply
    • Donnasays

      Different strokes . . . To us New Englanders, we found this Sloppy Joe recipe superb. My husband craved & asked for Sloppy Joes, so I made this. He loved it. We’ll have it often, now. Good with coleslaw.

      Reply
  67. Kellysays

    Made this and I really enjoyed how easy this recipe was. I have been spending a lot of time in the evenings and Sunday’s trying to cook your wonderful recipes. Sometimes I am frustrated because it takes me so much more time than the suggested time. This recipe was a delicious relief. One note, I felt like it was missing something, so I looked on the back of my husband’s Manwich can. I first added a little ACV, and then after tasting I added a little yellow mustard and it completed the dish. Thank you MB team for getting me through this life style change. I am looking for more easy quick recipes like this one.

    Reply
  68. PKsays

    I make this on food prep Sundays so I can eat it all week in tacos, salads, over baked potatoes etc. Now I have to make double because my meat lovers hog it up! Delicious and healthy – my favorite!

    Reply
  69. Anitasays

    I love this recipe! We started doing Meatless Mondays at our house and this is the most requested recipe, even when it’s not Monday. I love reading other suggestions/tweaks but even as is, this recipe is perfect. Thank you!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you and your household enjoy it! Thanks so much for the lovely review, Anita!

      Reply
  70. Alliesays

    Super yummy! I used a whole bell pepper and actually threw in a small anaheim pepper for a little kick. Finished off with some liquid smoke too ^.^

    Reply
    • Support @ Minimalist Bakersays

      Hi Ainsley, the nutrition information is a rough estimate calculated without a bun. You can find this information in the notes section for our recipes =)

      Reply
  71. Alisonsays

    This recipe was awesome! Great flavors! It is a definitely make-again. Can’t wait to devour the leftovers.

    Reply
  72. Katiesays

    As a lifelong sloppy joe-er, this recipe has satisfied my Joe cravings many times. Today, I used Bulgar wheat instead of lentils and A1 instead of Worcestershire. Along with the bell pepper and onion, I added a TJ’s Mirepoix mix (celery, carrot, onion) and some sautéed jalapeño and I think it’s my favorite version yet! Also, pita pockets are my new favorite sloppy joe transportation device! I love yellow mustard and pickles on mine, but popular toppings in our house also include a slice of cheese And some fried onions. :)

    Reply
  73. Monica Matthewssays

    I had most, but not all the ingredients and it was AMAZING!!!!!! No lie!!!! I usually don’t comment, but this is extraordinary!!!! I’m not a vegan or even a vegetarian but open to try new recipes (I’m not even big on being in the kitchen but the quarantine has changed that ;-D). It didn’t take long and wasn’t hard. TOTALLY RECOMMEND!!!! I almost lost a finger eating it…if I had all the ingredients, I KNOW I would have!!

    Reply
  74. Haileysays

    My husband and I are in love with this recipe. It is a big hit for our weekly rotation of vegan dinners. For a little modification, I will add some liquid smoke for more depth to the flavor, especially when I don’t have Worcestershire sauce on hand. Along with maple syrup as a substitute for coconut sugar. It has turned out amazing every time. Thank you!

    Reply
  75. Maggiesays

    We liked them, but only after adding A LOT of ketchup to make the sauce sloppy joe-ier. We added pickles and mustard to ours because we saw it in a suggestion and loved it!

    Reply
    • Support @ Minimalist Bakersays

      Hi Maggie, sorry to hear it didn’t turn out as expected! It sounds like maybe there wasn’t enough sweetener or tomato flavor? We’d suggest adding more sweetener and/or trying a different brand of tomato sauce next time. Hope that helps!

      Reply
  76. Marysays

    So delicious!! I highly recommend. I made my own vegan Worcestershire as I couldn’t find it in the grocery store near me. I added an extra tablespoon of Worcestershire and a tablespoon of yellow mustard. Served it on a toasted hamburger bun with raw onions. Incredible!

    Reply
  77. Tatiana snowsays

    My favorite I always double the recipe and triple the spices. I also add Whole Foods ancho chili powder and sautéed jalapeño. And trader joe whole wheat buns since we don’t eat enriched flour over here thanks to 50 percent of the population having the MTHFR gene so no fake folic for us 😅. I’m also pregnant so this recipe is great for added folate!

    Reply
  78. Melissasays

    Super simple and quick to make. I didn’t have to pre-soak my lentils and they cooked int he time recommended in this recipe. These sloppy joes have a really deliscious flavor profile. My only tweak – I didn’t have chili powder so I used Aleppo pepper and Harissa, I subbed splenda for coconut sugar, and I used regular Worsterchire. This was a hit!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Melissa! Thanks so much for sharing your experience! xo

      Reply
  79. Katiesays

    Wow. I’ve tried the black bean burgers and now the lentil sloppy joes and both have been amazing and full of flavor. I’m currently trying to lose weight so I cut the oil and just gave the pan a light spray of oil so that the onions and peppers wouldn’t stick. The taste was absolutely phenomenal and I have been eating this over a big potato every day for lunch! Thank you for your thoughtful and delicious recipes. You have made switching to a plant based diet a much easier task.

    Reply
    • Support @ Minimalist Bakersays

      Aw, we’re so glad you enjoyed both recipes, Katie! Thank you SO much for your kind words and lovely review! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  80. Amandasays

    This is delish and it a big hit in our house. Husband and 2yr old approved! I will be adding it to our recipe list. Thank you! 😊

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad everyone enjoys it! Thanks for sharing, Amanda! xo

      Reply
  81. megansays

    Forgot to mention: i dumped water and lentils together and turned on heat, set timer for 23 minutes. still needed to let them simmer at low for 4-5 minutes beyond. So i’m doubtful about 18 minutes time. i never presoak lentils, btw. if that is your usual, maybe it works?

    Reply
  82. Megan Crowsays

    Yum. I wanted a burger and fries for dinner, but didn’t have the energy to do all the steps for a veggie burger. this was just right, little fuss. needed to add more sugar but i added tomato paste not tomato sauce, that may have been a difference. i also did add tiny cubed carrots in with onions and peppers to up the veg content and b/c carrots add a bit of sweetness.

    Reply
  83. Lisasays

    My favourite when non-vegan people come over, always a home-run and great conversations and memories are guaranteed. High in fibre and deliciousness!
    My “modifications”: I cook French lentils (or Puy-Lentils, both of them are green lentils and stay a bit chewier than brown lentils for example) for three minutes or so in the instant pot, so I don’t have to hover over a pot. I like to add quick pickled red onion as a topping for some funk. I prefer to make it in a big pot with a heavy bottom as my cast iron tends to lend a metallic taste to acidic foods such as tomatoes.
    Thank you for the memories built around this dish, Dana!

    Reply
  84. Nadiasays

    These vegan sloppy joes are a staple in our house. I have made this recipe several times over and love it just a little more each time. My favorite toppings are yellow mustard (just trust me on this one!), pickles or jalepenos if I’m feeling spicy and a slice of vegan cheddar cheese on toasted buns. Mmm mmm good!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Nadia! Thanks so much for the lovely review!

      Reply
  85. Kayla Marie Wingbermuehlesays

    This recipe is incredible! HUGE hit at our house. Normally I have to adjust up on spices, but this one was perfect.

    For us, the lentils didn’t cook in 18 minutes (maybe they needed to be soaked first?), so I had to let them simmer a little longer. No biggie at all.

    Thanks so much for this new staple!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad everyone enjoyed them, Kayla! Thanks so much for sharing! Yes, we’d say soak the lentils to help them cook faster or maybe give them more like 25-30 minutes?

      Reply
  86. Georgesays

    I added some chopped mushrooms to the recipe, sautéed with the onion, garlic, and pepper. They add nice texture. My favorite buns are homemade using the King Arthur flour recipe for hamburger potato buns but 50:50 whole wheat and bread flour.

    Reply
  87. Alexandra Keninsays

    We bought lots of lentils at the start of the COVID-19 pandemic and I was looking for ways to use them. This was perfect. I am going to eat this for lunch for the next few days. YUM! Very easy to make, which is always a help.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed this recipe! Thanks for sharing, Alexandra!

      Reply
  88. Matt Sandssays

    Followed one of the other suggestions in the comments to add dill pickles and wow. So good. I’m definitely going to be making this many, many more times.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Matt! Thanks so much for sharing!

      Reply
    • Support @ Minimalist Bakersays

      We are so glad you enjoyed it, Lori! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  89. Tarasays

    One of my weekly go-to recipes now! Perfect for crowds and my family could eat it every day if I let them lol. Tastes like a vegan Manwich, which I grew up eating, so is super nostalgic too. 😉 Dill pickles are a delicious addition with the raw onion slices too. Love your site, thank you!

    Reply
    • Support @ Minimalist Bakersays

      Aw, thanks so much for the lovely review, Tara! We’re so glad you enjoy this recipe! xo

      Reply
  90. Jessicasays

    I loved this mix aside from I probably would not have added the additional sugar. Very easy and would definitely make again with just that one change. Thanks for posting healthy recipes that don’t take all evening to make!!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Jessica! Thanks so much for sharing!

      Reply
  91. Megsays

    These were amazing! Made these for three carnivores and everyone was raving about the sauce- such a delicious healthy recipe thank you!

    Reply
  92. Rachelsays

    Guys this is so good. I didn’t have worcestire sauce so I subbed it out for soy sauce/bbq sauce mixture. I didn’t have coconut sugar so I used some agave maple syrup. Put some cheese slices in the sandwich to melt (I’m vegetarian haha) and it was a wrap. Currently trying not to devour the leftovers. I just had to review this, thank you!

    Reply
    • Torisays

      SO GOOD! I didn’t have worstchire so I subbed a touch of fish sauce. Honestly probably would have been good without too. Recipe was so fast and easy I did it while working. Also used a tiny bit of white sugar instead of coconut. Versatile and will be making many more times!

      Reply
      • Support @ Minimalist Bakersays

        We’re so glad you enjoyed it, Tori! Thanks so much for sharing!

        Reply
  93. Regansays

    Does the serving size include the bun? Thinking about adding this to hit my macros, but am limiting bread ! This seems so simple, yet seems so tasty !

    Reply
    • Support @ Minimalist Bakersays

      Hi Regan, the nutrition information is a rough estimate calculated without a bun.

      Reply
  94. Jacquelinesays

    These are delicious! I usually make sloppy bean/joes from a recipe using kidneys beans from Nikki&David Goldbeck’s American Wholefoods Cuisine, copyright 1983 (yep, dating myself!). I liked these just as much–I did add a touch of spicy mustard and a splash of apple cider vinegar at the end, though, and I don’t have/use Worcestershire sauce, even the vegan type–I just don’t like the flavor it brings. I love your recipes…every one I’ve made is a winner!

    Reply
    • Support @ Minimalist Bakersays

      Aw, thanks so much for your kind words and lovely review, Jacqueline! We’re so glad you enjoy our recipes! xo

      Reply
  95. Marksays

    Thank you for the recipe! I do like lentils and this sounded good and had to give it a whirl. My wife was hesitant but when she tried it she said she would eat this again and for no meat was very good. To me I will be using this recipe as it is a home run. Great flavor and healthy ingredients I used double the garlic as it cooked off. Wow Thank you for this recipe it is enjoyable.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you both enjoyed it, Mark! Thanks so much for sharing!

      Reply
    • Liz Masonsays

      This looks amazing and I want try the full recipe! But I have a package of beyond burger beef crumbles in my fridge can I sub them for the lentils this time?

      Reply
  96. Adriana Mitchellsays

    Hi – I was wondering if I could use a sauce pan for the entire recipe? Would it come out the same? I only have a small skillet. Don’t think it would fit all of the ingredients in it.

    Reply
    • Dana @ Minimalist Bakersays

      It’s ideal to have a larger skillet so there’s more surface space to sauté the ingredients. But, in a pinch, a saucepan can work.

      Reply
  97. Dianasays

    I’m newly trying to follow a 70-80% vegan diet and this recipe sounds really good. The sugar alternatives (Coconut Sugar) is hard to find right now (although on my list next time I go to whole foods), can I use Splenda or does the Coconut part of the Coconut sugar add to the flavor ? I know Splenda is not healthy alternative to sugar but its the only kind I have on hand for the occasional latte and baked good.

    Reply
    • Support @ Minimalist Bakersays

      Hi Diana, any sweetener should be fine. We think pure maple syrup would be better if you have that available. Let us know how it goes!

      Reply
  98. Pattisays

    This is another tasty recipe! It is so quick, easy & flavorful! My hubby & I like it spicy, so we added some jalapeno’s for garnish- yum! Thanks!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Patti! Thanks so much for the lovely review!

      Reply
  99. Megsays

    This recipe is SOOO dang delicious! I’ve made it to a T once before. I didn’t have enough tomato sauce this time, so I made some with tomato paste and vegetable broth and a few spices (garlic, salt and onion powder) and I also added some coco aminos for a sweeter savory flavor. I cooked the lentils about 5 more minutes to make them softer because last time I felt like they were a little chewy, and I like it softer. It turned out wonderfully both times! This might be my favorite way to eat lentils! Toddler and omnivorous husband approved!!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad everyone enjoyed it, Meg! Thanks so much for the lovely review!

      Reply
  100. Jaimiesays

    Delicious. Only changes I made were to sub a block of tempeh, crumbled, for the lentils and increase the smoked paprika to 1/2 teaspoon.

    Reply
  101. Frank Hoelensays

    6 months ago a female colleague of mine (we both work on voice over/animation) said I absolutely had to try your Sloppy Joe, she sent me the link, yesterday I suddenly remembered and oh my, it was delicious, I served it with naanbread and some melted spinach and a big spoon of corn curry, my wife kept making these strange noises and murmuring “Restaurant food baby, absolutely restaurant food,” haha we were both in food heaven, thank you for your inspiring recipes, warm greetings from Westerlo Belgium, Frank & Nada

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you both enjoyed it, Frank! Thanks so much for the lovely review!

      Reply
  102. Kathy Cookesays

    Wonderful! Tastes just like the sloppy joes from the highschool cafeteria. I’ve tried these both vegan as written and again using a pound of ground beef instead of the lentils, and both versions were excellent! I used the upper amounts of sugar and spices and added a little extra worcestershire sauce, salt, and pepper, and it was tangy and delicious. I subbed grated zucchini for the bell pepper, as I’m allergic. Served with snipped chives on a homemade, keto burger bun. Thanks for taking me to way-back land. I thought I’d never have a sloppy joe again after high school.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Jen! Thanks so much for the lovely review!

      Reply
  103. Josays

    Sauce is where it’s at. I wasn’t convinced but simmering really brought it all together. TY.

    Reply
  104. Maysays

    Excellent recipe. Fast, filling, delicious, and makes a lot.
    Used crushed tomatoes instead of sauce… looked just like sauce to me! Through in a minced jalapeño that was looking lonely in the veggie bin by itself. I think the leftover lentils would be great on pasta, on toast, or even nachos- yum!

    Reply
  105. Heathersays

    I made this with Boca veggie crumbles and it was delicious! The sauce is where it’s at- I can see how it’d be great with lentils too. My 8 year old helped cook, and everyone in my family loved this meal. It reminded me of my childhood, and will be in my regular meal rotation now.

    Reply
  106. Rhonda Mangrumsays

    I just tried this recipe: I used all unsalted vegetable stock rather than water to cook the lentils because once I’ve opened a carton I like to use it up as soon as possible; I also used both red and green bell pepper and used the rest of them for another recipe, but otherwise followed the recipe exactly as written. This is delicious! I will probably get 5 days or more of meal-prep lunches from this since I will be eating it in a wrap rather than on a bun. I love that there is very little sugar in it and it fits within my low-sodium (mostly plant-based) diet.

    Reply
    • Terrysays

      Really excited to try these sloppy joes! Every MB recipe we’ve made has been great!

      If I wanted to replace the lentils with another bean, what would you recommend?

      Thanks!

      Reply
  107. Kristinsays

    This recipe was great! We are looking to minimize meat in our diets and this gave us the perfect sloppy joe experience and flavor. I used brown sugar instead of coconut and no paprika (didn’t have any) and the flavor was great.
    I’m planning on modifying the seasonings to make some ‘taco meat’ for tacos next time.

    Reply
  108. Anissasays

    This always comes out perfectly! I made it multiple times and also gave the recipe to other people who loved it. I do not use Worcestershire sauce and chili powder, but find that it has a lot of flavour without it. I serve it with bread, tortilla’s, naan or even rice, everything goes well with it!

    Reply
  109. Bethsays

    Love this recipe and make it frequently! Even my son, who is a meat-and-potatoes person, enjoys it.

    Reply
  110. Ambreasays

    My husband and I have been wanting to eat a more plant based diet. I joined FOK on Facebook and someone posted this recipe. My husband loves sloppy joes so I was super curious how this would go over. He absolutely loved it! As did I! I didn’t go full out vegan with it because cheese is a weakness in our house and I’m not versed enough to make vegan versions of some of our favorite dairy items yet. We ate these on onion rolls from a local grocery store with mayo, shredded cheese and a cheddar sauce. I didn’t go strictly by the recipe because I’m not a good recipe follower. I cooked my lentils longer but they were still a little al dente so I mashed them a bit to adjust texture and it worked well. It had a very meaty texture to it and we thoroughly enjoyed these. Thanks so much for the excellent recipe! Can’t wait to try some others on the site!

    Reply
  111. Emysays

    I’m making this recipe this week and I only have canned lentils on hand. Do you think that will be an okay substitution? Can’t wait to try these! I’ve heard they’re incredible!!

    Reply
  112. JoAnn Cullissays

    This is keeper! It was delicious and filling. I had it on a gluten free roll the first night. For lunch the next day I added non-dairy shredded cheese.
    Wonderful recipe and easy to make.
    JoAnn

    Reply
  113. Diana A.says

    This was awesome! My brother and SIL are vegan so I’ve been trying to expand my vegan cooking knowledge. Thought the recipe was great- I added some soy sauce and some balsamic just for some saltier, deeper notes. Overall, delish!

    Reply
    • Kristensays

      I have green split pea lentils. Would this work for this recipe? I have everything else needed so I was going to try this tonight.

      Reply
      • Support @ Minimalist Bakersays

        Hmm, we haven’t tried split peas in this and aren’t sure they would work. Let us know if you try it!

        Reply
  114. Megansays

    Wow! Both my husband and toddler loved this recipe!! The flavor is on point. It reminds me of my childhood, too. Or the lunch lady from Billy Madison…

    Anyways, this recipe is a perfect example of how creative you can be with traditional meat recipes and not eat overly processed foods. We will make this often. Thanks again!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Megan. We are so glad you all enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  115. Jeremy Sprinklesays

    I’ve made this twice now, and it’s come out perfectly and been a big hit both times. The second time I added a little chipotle in adobo sauce that I had leftover from another recipe, which punched up the smokiness and heat nicely. I’ve served these with sliced cheese, fresh onions, and pickle chips. Tastes great on Hawaiian rolls if you’re making sliders!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Jeremy. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  116. Regina K.says

    This recipe was delicious!! I doubled it so we would have leftovers for later in the week. I used one can of tomatoes sauce and one jar of pizza sauce. I also didn’t use any sugar because I had about 1/3c of homemade caramelized onions left from the weekend, and onions are so sweet once they cook down you don’t need sugar :) and I did sub Bragg’s Amino acids for the Worcester sauce since it has anchovies.

    My son (who is vegan) LOVED them, and my husband who is a carnivore loved them too. Thank you for a wonderful recipe and I definitely will keep in the rotation.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad your family enjoyed this recipe, Regina! Thanks for sharing!

      Reply
    • Teresa Bortoluzzisays

      Hi – the only lentils I have have to be soaked beforehand…. would this recipe still work without soaking ?

      Reply
      • Support @ Minimalist Bakersays

        Hi Teresa, we aren’t familiar with lentils that require soaking, so we think it should be fine. But soaking is best for improved digestibility.

        Reply
      • Support @ Minimalist Bakersays

        Another sweetener such as cane sugar, brown sugar, or maple syrup should work!

        Reply
  117. Caroline Fsays

    Love this recipe! I doubled it, and now have a few containers in the freezer for leftovers this week. My veggie broth was unsalted so I made sure to salt the water to give the lentils extra flavor, and I made a quick DIY Worcestershire with 1tbsp apple cider vinegar, 1tbsp soy sauce, and extra spices. I also added a package of Lightlife Smart Ground crumbles for the last five minutes of cooking. Found the TJ’s buns, and topped with fresh kale, sliced onion, and a cashew lime crema I had left over from taco night.

    Reply
  118. Cathysays

    Great recipe. My husband, the carnivore, liked it too! I used brown sugar and I mashed some of the lentils which resulted in a thicker “meat mixture”. I did make the mistake of adding too much red pepper…(I thought it needed a bit of heat)…..next time I might add more cumin instead of red pepper flakes. I will make this again for sure!! Thank you for a delicious Friday night in Lent dinner recipe!

    Reply
  119. Cindysays

    I haven’t had a sloppy Joe for at least 40 years because of the meat. This recipe is outstanding! Even my meat loving husband wants me to make it again. And it is quick and easy! The only change I made was substituting molasses for the sugar.

    Reply
  120. Valeriesays

    Ugh these are soooo addicting!! I’ve been vegan for 8 years now and this is the first sloppy joe recipe that has been a success! My husband loved them and he’s picky with his liking of sloppy joes, my 1 year old also devoured Hers! I omitted the Worcestershire sauce as it’s a tad too much for our toddler. I served this on your easy vegan rolls (drooling just thinking of my just eaten dinner) lol added some vegan mayo, corn and red cabbage! Definitely making this a regular for dinners and summer lunches :)

    Reply
  121. Andrewsays

    I’ve made these multiple times for my family and we love them. I add in a teaspoon of cayenne powder for some extra zip and they’re fantastic. The half water half vegetable broth is worth the extra step too.

    Reply
  122. Daniellesays

    This recipe was delicious! My husband and I are trying to cut back on our meat consumption and I didn’t even miss it in this meal! Usually when I have a vegetarian meal I never feel satisfied afterwards and find myself hungry not long after. But I’m completely full after this meal and don’t even feel bloated like I normally do after a meal with meat.
    I followed most of the recipe with a few exceptions. I doubled all the seasoning suggestions and “Worcestershire” sauce, used a whole bell pepper, and 5 cloves of garlic. This was super flavorful and delicious!
    Thank you for the recipe! It’ll be added to oor rotation for sure!

    Reply
  123. Patti Fitzgibbonssays

    Wow! This recipe is amazing!! I’m trying to go plant based & love the challenges of all your flavorful recipes. My husband, the meat eater, now needs to go plant based after gallbladder surgery per doctors orders. He tasted this recipe for vegan sloppy joes & he thought it was very good!!!! I mashed the lentils and added chopped mushrooms to make it “meaty-er”. He could not tell there was no meat in it. A sneaky way to get veggies & no meat protein. I served it with Cole slaw using homemade low fat avocado ranch dressing & whole grain buns. Great job!! Keep those recipes coming!!! Patti. ♥️

    Reply
  124. Jessicasays

    Wow! Super delicious!!! We put it on a pretzel bun from Wegmans and had a side of homemade sweet potato fries!

    Reply
  125. Pattysays

    I made this for a Super Bowl party. It is so full of flavor and didn’t take much longer than opening that can of processed sauce from the store. I will make this a million times more to add to bowls, baked potatoes, pizza, everything! Thanks for another winner, Dana!

    Reply
  126. Suzannesays

    I was struck with the urge to have sloppy joes, did a vegan search, and found your recipe. I had everything on hand, so I gave it a go. I love my beef sloppy joes, but I will tell you, these did the trick! I thought they were delicious! I am going to take some with me to have for lunch at work. Thank you! I can see making these quite regularly and having them over a baked potato as well as in a bun.

    Reply
  127. Lindley Rustsays

    So incredibly delicious! This has been a staple for me & my husband for about 6 months now & we are impressed by it every single time.
    I have a ton of extra chia powder on hand at the moment, so decided to add some as an extra binding/thickening agent & it worked wonderfully. I added about 2 tbsp when I added the lentils to the sauce & it was perfect! You could probably even add 3 tbsps to make it even thicker & it’d be great.

    Reply
  128. Patriciasays

    Also – I didn’t have Worcestershire sauce so my substitute was a 1 Tbs mix of apple cider vinegar, soy sauce and hot sauce

    Reply
  129. Patriciasays

    Amazingly easy, healthy and most of all delicious! I cooked my lentils in the instant pot first and transferred to pan but now that I think about it this recipe could probably all be done in the instant pot. I also undercooked the vegetables for extra nutrition and crunchiness. This one will go in the regular rotation. I actually like way better than regular burgers or sloppy joes.

    Reply
  130. Madelinesays

    This was delicious! We are not vegan but are trying to eat more plant based. My husband said he is happy to have this meal anytime and doesn’t miss the traditional sloppy joes!

    Reply
  131. Bryansays

    I made this and just used the ingredients and steps as listed. it turned out really great! keep in mind they are very sloppy Joe’s so a little hard to eat without making a mess but very tasty.

    Reply
  132. Allyson Nollesays

    I thought this was delicious! My kids complained it was too spicy even though I only used less than a teaspoon of chili powder. I tried to balance it with a little more sweetness (splash of maple syrup), but i think that made it too sweet for my husband. Can’t please them all! Next time I might separate and make spicy and not spicy pots. Served it with roasted potatoes, peas, and kale salad with white cheddar and figs. Yum.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Allyson. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Traci. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  133. Courtney Quinnsays

    I made this recipe for my family (who are not vegan) about 6 months ago for dinner, and I got great feedback. The best compliment in the world was when my little brother requested I make the recipe for his birthday dinner today! We had a great celebration with the family and he loved it. Amazing recipe

    Reply
  134. Theresesays

    This was delicious! I made it with French green lentils I had previously cooked and frozen, so it came together really quickly! I used regular sugar instead of coconut sugar, and it seemed to work just the same.

    Reply
  135. Hayleysays

    Amazing recipe. This will definitely be a new staple for dinner! I used maple syrup instead of coconut sugar and a spicy marinara sauce instead of tomato sauce. I also added chopped carrot, mushrooms, and a full red pepper for some more veggies. On my toasted bun I added melted chao ‘cheese’, sliced onion, and some ketchup and honey mustard. Turned out amazing.

    Reply
  136. Annsays

    I grew up eating sloppy joes, and I haven’t had them since becoming a vegetarian over 10 years ago. This recipe has blown my socks off.. It brings back the childhood memory of the comfort meal on cool fall/ winter nights AND is more delicious the the meat version. Thank you for creating and sharing this! It will be a new staple in our house for sure.

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoy this recipe, Ann! Thanks so much for the lovely review!

      Reply
  137. Deborah Mooresays

    Any suggestions for a substitution for the coconut sugar? I can’t have any sort of sugar/sweetener unless it comes in the form of fruit or stevia.

    Reply
    • Support @ Minimalist Bakersays

      Hi Deborah, you could try adding additional tomato sauce and/or some balsamic vinegar, perhaps? Let us know if you give it a try!

      Reply
    • Mollysays

      Can you eat dates? I’m not sure what a good amount is since they’re so sweet, but I think the flavor would be delicious in here. If you mince it, it would blend in nicely with the other ingredients.

      Reply
  138. michalunasays

    These look FAB! We love your recipes! What a great idea to use lentils. (Husband often requests sloppy joes, but we’ve been out of luck since Fantastic Foods discontinued their Veg Sloppy Joe mix, which was my old standby…) Question: any suggestions of what to swap in for the bell pepper? DD rejects anything with bell peppers, no matter how small I chop them, even if I use the red pepper.

    Reply
    • Support @ Minimalist Bakersays

      You could probably omit or sub another veggie such as shredded carrot. Hope that helps!

      Reply
  139. Alexsays

    I’ve been craving something hot and comforting, and this totally did the trick. I did max measurements of everything and ended up needing an extra glug of worchestershire and a few pinches of salt (because I somehow managed to buy salt-free tomato sauce). I also added a small jalapeno because I had a spare one floating around.

    I ate it out of a coffee mug because I was fresh out of therapy and felt like a ratty, wet towel. I bet it’d be awesome on a baked sweet potato with pickled jalapenos or maybe on a toasted slice of fresh sourdough with an egg on top!

    Reply
  140. Kaylasays

    These turned out absolutely delicious!!! Had a side of fresh tator tots with our Sloppy Joe’s, and boy did we enjoy it! I did not have cumin or coconut sugar on hand, so I used some turmeric and good ol’ brown sugar, which worked out great. Always enjoy your recipes — sharing this one with all of my friends! Thank you!

    Reply
    • Support @ Minimalist Bakersays

      Hi Natalie, that should work, though the red lentils will be more mushy and cook faster. Hope that helps!

      Reply
  141. Alanasays

    I did this in my instant pot. 10 minutes under pressure and 10 minutes slow release. It’s very tasty and everyone liked it. Doubled the recipe too so I could freeze some for later. Thanks for the recipe!

    Reply
  142. Maggiesays

    This was amazing! I did add one extra spice about 2-3 tsp of steak seasoning like Montreal. Thank you for an amazing dinner!

    Reply
  143. Renaesays

    Absolutely delicious. I used tomato paste, because it’s what I had on hand. I subbed vegetable stock to make up for the missing moisture that would have been in the tomato sauce.

    The only thing I will say is I wish I would have cooked the lentils longer. Cooking them for 18 minutes wasn’t long enough to make them as soft as I would have liked them.

    Reply
    • Dana @ Minimalist Bakersays

      Wonderful! Thanks for sharing, Renae! Yes, lentil cook time will vary depending on size, type, freshness, and whether they’ve been soaked prior to cooking.

      Reply
  144. Anastasia Hummerichsays

    So delicious my partner and I make this frequently. I use wedges instead of hamburger buns and it turns out so well

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Anastasia. We are so glad you both enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  145. Bresays

    My kids were hesitant because they had never had anything like it. My husband and I loved these though. I have never liked sloppy joes before (Ketchup is the one food that I hate) and I could eat a lot more of these. I used prepackaged lentils and made my own worchestershire sauce because my son has a soy intolerance. My kids warmed up to them by the end and will probably love them next time

    Reply
      • Bresays

        It was from RecipesJust4U I used molasses instead of coconut sugar
        1/2 cup apple cider vinegar
        2 tbsp water
        2 tbsp coconut aminos
        1 tbsp fish sauce
        1 tbsp coconut sugar
        1/4 tsp each of these spices: ground ginger, mustard powder, onion powder, garlic powder
        1/8 tsp of ground cinnamon
        a pinch of cracked black pepper.

        Reply
  146. Marcysays

    Great recipe. I made exactly as written with the higher amount of spices (ie. 2 tsp chili powder, 2 tbsp sugar). Everyone in my family ate without complaint. Served on a bun for kids, and in a pita pocket for me. I served it with cooked zucchini and yellow squash that had just been sauteed in veggie broth. I found that as an alternative it was fantastic served on top of these vegetables. Will become one of my standby recipes for sure since it was so easy to make.

    Reply
  147. Aprilsays

    I just made this vegan lentil sloppy joes recipe and loved it! Sooo tasty. I’ve tried other recipes and missed the ketchup, but this was so rich and tangy with a touch of sweet ~ I was completely satisfied. Thank you!!

    Reply
  148. Lori Psays

    This was simple to make, easy clean up and produced good flavor. I had mine over gluten free rotini instead of on a bun and will also try it with rice. I had no GF Bread handy and did not miss it with this one. I followed the recipe using a plain organic can of tomato sauce and felt all the flavor was still there. I will use a little less sugar next time I make it (I opted for 1 1/2 Tbsp). That is just my preference. I am never disappointed with the recipes on this website. Sometimes I don’t like the combination of flavors but it is never because the recipe wasn’t spot on. This site is the main reason I have been able to succeed as a vegan (my 3 year anniversary coming up)! Thank you!

    Reply
  149. Kathy Chouinardsays

    I love this recipe. I let my boyfriend try it and he commented about the lentils not being completely soft. Are they supposed to be? Every time I’ve made them in the past they were not completely soft. Thanks.

    Reply
    • Dana @ Minimalist Bakersays

      Yeah! But if you’d rather you could cook them until they still have a little bite so it has more texture!

      Reply
  150. Maureensays

    I enjoyed this recipe as it was but felt it needed more flavour so added more of everything except sugar and lentils and added Dijon mustard. Very filling. Because I am gluten-free I scooped it up with tortilla chips. Made enough to freeze. Thank you so much for posting this. I appreciate the effort it takes!

    Reply
  151. J Wilsonsays

    OMG these are delish! I only wished I had some vegan nacho cheese to pour over.
    Thank you for this

    Reply
  152. theresa gillsays

    I modified this. You do not need the sugar. I put 1/4 cup of red wine instead and added red pepper flakes. Also, I used crushed tomatoes.

    Reply
  153. JTsays

    Meh. Didn’t wow us. Nothing wrong with it, but nothing special. Definitely not sloppy joe flavoring, more like a chili. These vegetarians will be looking elsewhere next time.

    Reply
    • Support @ Minimalist Bakersays

      Hi JT, sorry to hear this one wasn’t for you! Just wanted to make sure your spices were fresh? It sounds like the chili powder could have been stronger than the other spices. Or did you make any modifications?

      Reply
  154. Kathysays

    Can you let me know why these are not freezer friendly? What would happen if.i did freeze them? I am moving to a plant based diet. Your recipes are practical and easy. I have a vaccum sealer, and want to try recipes that i can vacuum seal and freeze because it is just me at home.

    Reply
    • Dana @ Minimalist Bakersays

      Great question! I do think the filling would freeze well up to 1 month! We can modify that in the instructions. Just thaw before use and reheat on the stovetop or microwave, adding more water or vegetable broth as needed if dry.

      Reply
  155. Michellesays

    Another awesome recipe Dana! Well done and thank you. My family devoured this! My 3 year old said it was the “bestest dinner ever” and my 1 year old ate FAR more than I expected her to eat! Lentils and veggies… whooda thunk?

    Reply
    • Dana @ Minimalist Bakersays

      So kind! Thanks for sharing, Michelle! Your 3-year-old sounds awesome :D

      Reply
  156. Beccasays

    I literally never comment on online recipes, but this one… it was a huge hit! My 5 year old ate two and my seven year old ate THREE! I will definitely add this to the rotation.

    Reply
    • Support @ Minimalist Bakersays

      So glad everyone enjoyed it, Becca! Thanks so much for the lovely review!

      Reply
  157. Angela Lsays

    Wow! I thought these were good day one, but the flavors meld and it gets better after being in the fridge for a day or two! I followed the recipe, but didn’t have veg broth so I just used water for the lentils. I like cumin and I prefer more heat, so I upped the cumin and chili powder. Instead of traditional serving suggestions, I used corn tortilla chips. The little bit of added salt and the crunch from the chips made this somewhat addictive! I cook for one and decided to share this with a friend. They loved it as well! I’m not vegan, but have been incorporating more animal free dishes into my weekly rotations. This recipe is a keeper!

    Reply
  158. Sandi Riverssays

    This was delicious! I used some lentils I made in the instant pot the night before instead of dried lentils. I’m sure the texture would have been perfect if I had followed directions exactly! I did use regular paprika and added a few drops of liquid smoke. I also substituted dark brown sugar for coconut sugar. It’s what I had on hand. I will definitely make these again!

    Reply
  159. Scottsays

    I made this over the Fourth, just five days ago. It was super easy, and it completely and utterly rocks. It’s just as tasty cold. My wife keeps asking me to make it again. I will. I see this being a staple for future lunches and dinners. I so do like vegan sloppy joes. I’d eat them again. I’d eat them with a hen. I’d eat them at my desk, in a car or in a bar. I’d eat them here, there or anywhere.

    Reply
  160. Brandisays

    Perfect recipe for a carry-in! Super easy recipe to follow. I didn’t have green lentils on hand so I sub-ed with red lentils and chana dal (chickpeas split). That modification worked nicely. I also added some liquid smoke to the dish for an extra kick. 10/10 would make again!

    Reply
  161. Maciesays

    Made these tonight with some added spice from cayenne and Louisiana hot sauce. Served in a pita pocket to help decrease the messiness from spillage. They were amazing!!!

    Reply
  162. Lindsaysays

    The boyfriend and I really enjoyed this recipe. We don’t even like lentils all that much but loved everything about this. I used red lentils which worked just fine but turned out a bit mushy. I think next time i’ll try it with green or black lentils and I like the idea of adding in some back eyed peas or kidney beans! Flavor and everything was fantastic and super easy. I might even use the whole red pepper next time. My boyfriend doesn’t like onions but he’s okay with scallions so I chopped up the bottom white part of the scallions and used that instead. I also used onion salt instead of regular to get more of that onion flavor without actually having them in there! It worked out great and no complaints from him!

    Can’t wait to have our leftovers tonight!

    Reply
    • Support @ Minimalist Bakersays

      So glad you both enjoyed this recipe! Thanks for the lovely review!

      Reply
  163. Johnsays

    The first time I made this recipe I was full of excitement and anticipation with a touch of skepticism. I didn’t have any Coconut sugar so the only substitution I made was to use some morena sugar I had on hand. I wasn’t disappointed. This is great and packs a good flavourful punch. I made it again tonight although I cheated and used a can of organic lentils. In addition, this time I added half a red pepper and used 3 cloves of garlic. It was a little more saucey than I prefer and I used 2 tsp of masa harina to thicken it. Oh, and still no coconut sugar so I used demerara sugar. Once again I was delighted with the result. I was considering adding either a bay leaf of two or a little achiote, but, I didn’t want to stray too far in one go. This recipe is great as it is but it’s also a wonderful platform upon which to experiment. Thank you so much for sharing this recipe. I look forward to trying more of your creations.

    Reply
  164. Rebeccasays

    So good! I used black lentils as I had some pre-cooked portions in my freezer. I didn’t defrost enough so ended up adding a bit of canned kidney beans I had on hand as well to thicken things up. Also added from fresh parsley and dill. I legit cannot stop thinking about how good this is, I ate it for lunch and will probably have again for dinner! Thanks for a fab recipe :D

    Reply
  165. Rebecca Wallsays

    I have precooked lentils in my freezer, how many cups of cooked lentils would you say you need? Not sure how much 1 cup dry equals in terms of cooked lentils, thx!

    Reply
    • Support @ Minimalist Bakersays

      Hi Rebecca, 1 cup dry lentils yield about 2 1/2 cups cooked. Hope that helps!

      Reply
  166. Joycesays

    Made these for supper! Yum. They really were very quick and easy, plus full of flavor. I had a friend in college who used to make lentil sloppy joes for us–they called them “snobby joes”–so it brings back fond memories.

    Reply
  167. Carolinesays

    As closely resembles a sloppy joe as you’ll get and much healthier than the packaged stuff I remember eating as a kid. I increased chili powder, cumin, and salt and my husband requested I cook the lentils a bit longer next time and there will be a next time. My 2 yo even ate it!

    Reply
    • Support @ Minimalist Bakersays

      So glad to hear it, Caroline! Thanks for the lovely review and for sharing your modifications!

      Reply
  168. Alexasays

    I made this for my family who is vegan and a few non vegan people and it was a HIT! The depth of flavor was perfect and it was super simple to make. I added extra onion because… well more onion is never a bad decision lol. It also was great reheated the following day! If I were to do anything differently I would have cooked my lentils a little longer so they were a little more tender. I have absolutely loved every vegan recipe I have made by Minimalist Baker. One of my favorite things about her directions is how she explains what to add for sweetness, depth, smokiness, saltiness, ect. Love all the detail ?

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Alexa! We are so glad you enjoy our recipes! xo

      Reply
    • Support @ Minimalist Bakersays

      Hi Deborah, we haven’t tried freezing it and aren’t sure whether it would work. A couple readers have mentioned they have done so successfully though. Let us know if you give it a try!

      Reply
  169. Joycesays

    I’ve made this recipe 3 times in 2 weeks , my family loves it. I increased the cumin and chili powder to 2 TBS . So good and filling and healthy.

    Reply
  170. Justinesays

    I loved the flavor of this recipe, but once it went in the bun I couldn’t taste it. Any suggestions?

    Reply
    • Dana @ Minimalist Bakersays

      You can always adjust the spices before serving to be extra bold!

      Reply
  171. Tina Mariesays

    It’s like eating a clean manwich! I was definitely surprised by how closely these tasted to the sloppy joes of my childhood. Delish and my husband even loved them. I omitted the oil and just cooked in a few tablespoons of oil instead.

    Reply
  172. Pessays

    This was excellent! My entire family enjoyed including the 8, 6, 3 and 1 year old. Only change I would make is to leave out the sugar.

    Reply
  173. Cassiesays

    This recipe is fantastic. I made this tonight and even my meat eating hubby approved! I made just a couple of changes: added a can of pink beans, 1/2 the lentils, sub light brown sugar for coconut sugar, squeeze of ketchup, apple cider vinegar, and played around with the spices like the recipe instructions suggested. We ate these on brioche burger buns. So yummy!!!

    Reply
  174. Shannon Letasays

    This has become one of our favorites at home! My meat loving husband does not miss the beef at all and regularly requests lentil based meals now (Ive made lentil shepherd’s pie, lentil stroganoff & lentil Swedish meatballs *drool*)
    Thank you for this fantastic recipe!! Tonight will be the umpteenth time I’ve made these hehe ???

    Reply
  175. Robsays

    Super easy.
    Served over baked potato.
    I used molasses instead of sugar.
    The lentils were pre-cooked from Trader Joe’s.
    The “slop” was done before the potatoes, so I added a little veggie broth to keep it moist.
    Yum!
    Thanks for the recipe.

    Reply
  176. Kristinsays

    I made this today and everyone loved it!! We ate it on baked white sweet potatoes with shredded red cabbage and avocado on top and it was incredible!! Thank you for the delicious recipe.

    Reply
  177. Susansays

    I’ve made this recipe a couple of times and it is always delicious! Thank you for always providing us with such wonderful recipes! ?

    Reply
    • Support @ Minimalist Bakersays

      We haven’t tried that, but another reader has and reported success. Hope that helps!

      Reply
  178. Amysays

    I’ve made this twice, and it’s been a big hit. My picky kids devour it! I don’t have coconut sugar, so I use pure maple syrup. It tastes great as leftovers too!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review. We are so glad your family enjoys these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  179. Maggiesays

    Just an fyi for anyone who doesn’t know, neither gluten-free and whole wheat hamburger buns are vegan.

    Reply
  180. Juliasays

    Followed the recipe as written and it turned out amazing. I have never had an sloppy joe before but this exceeded all my expectations. Definitely seeing many more sloppy joe in my near future. Thank you for this great recipe :)

    Reply
  181. Tia Francissays

    I’ve made this a few times… it’s so simple and yummy! A great way to sneak some veggies in for my toddler. Today I’m sick and needed something super simple. I already have some lentils in the fridge so I just dumped the tomato sauce and seasonings into a pan and added the lentils. It was extra easy and still yummy!!!

    Reply
  182. Angie Msays

    This recipe was so delicious that I cannot imagine meat ever being in sloppy joes again! Only change was added a bit more of the seasoning.

    Reply
  183. Kimsays

    The perfect sloppy joe recipe!
    I’m a smoked paprika nut, so I add a healthy tablespoon of that, but that’s my only alteration.

    Reply
    • Amysays

      Made as written. Easy, fast and delicious. (My 4 year old even tried and liked it!!) Will make again! Thank you!

      Reply
  184. Sienasays

    This is one of my favorite Minimalist Baker recipes. I make it all the time for myself, and for my family when they’re feeling open to a vegan meal. I was able to find a small bottle of vegan Worcestershire from Whole Foods and it’s lasted me through many uses of this recipe. It’s the perfect warm-you-up dinner and so fun! I’ve also made this in my college dorm and it was totally easy to prepare. Although the recipe doesn’t say anything about freezing the leftover lentil mixture, I’ve had success doing this in the past. It’s great for a healthier comfort food dinner!

    Reply
  185. Sierrasays

    I substituted the can of tomato sauce and coconut sugar with ketchup, and it turned out great!! Love this recipe.

    Reply
  186. Sierrasays

    I have seen sloppy joe recipes that use ketchup. Could I replace the tomato sauce+ coconut sugar with ketchup?

    Reply
    • Support @ Minimalist Bakersays

      We haven’t tried it, but think it could work! Let us know if you give it a try!

      Reply
  187. 5 minutes pleasesays

    I don’t believe this takes 5 minutes to prep. Have you seen any real human’s kitchen? First you gotta find all the measuring cups scattered around the hellscape that is the drawers, dishwasher, and drying rack, and weed out the ones you don’t need. Then you have 3 plants to cut, an onion, garlic, and pepper, THREE!!!! We aren’t machines, it takes time to dice and mince them. We aren’t instagram chefs who have everything already laid out in front of them in pretty little bowls. Not to mention we probably need to clean the kitchen from last night just to have clean stuff to cook with now. Also, it took me 5 minutes just to scroll past your life story just to get to the freaking recipe. I know what sloppy joes are. I know what lentils are. Just tell me how to cook them. I’m not trying to become your friend here, I just want you to tell me how to make food good.

    Reply
    • Adriennesays

      Whoa, what crazy rant. Did you even make it?

      This is one of the tastiest things I’ve ever eaten, hands-down! I’m taking this to a picnic this weekend, along with my homemade vegan burger rolls. YUM!

      Thank you for all of your recipes and your hard work.

      Reply
  188. Alexandra June Palamarisays

    These are wonderful! My husband and son love them. I have made them twice in the last 3 weeks. Great vegan comfort food!

    Reply
  189. Kathleensays

    This one is definitely a winner. Everyone in the family loved it and leftovers were great for a quick lunch. Thank you for another great recipe.

    Reply
  190. Mairbysays

    I made the Vegan Sloppy Joe’s except I replaced the oil with 2 Tbsp of Veg broth. The most exciting thing is my husband doesn’t eat vegan but he did tonight and he had two toasted Vegan Sloppy Joe’s. I am excited that there was enough left over for couple lunches for me tomorrow and Friday. This was very tasty. I used the Happy Herbivore Vegan Worcestershire Recipe from her light and lean book. I made up and have some of it left over for another day, I labeled my jar so I would not forget what it is in the refrig. Thanks for the great recipe!

    Reply
  191. Rachelsays

    Holy hell. THIS IS AMAZING. I am in love. Another staple, woo! I ended up making my own Worcestershire sauce: 6 tbsp apple cider vinegar, 2 tbsp tamari soy sauce, 2 tsp yellow mustard, 1/4 tsp ginger powder, 1/4 tsp onion powder, 1/4 tsp of garlic powder, dash of cinnamon, 1 tbsp coconut sugar, dash of cayenne. I got the recipe for that from the Happy Herbivore. This recipe is so amazing though- I haven’t had sloppy joes in like 10 years and this is so good and is so healthy!! Thanks again for another kick A recipe, Dana!

    Reply
  192. Jasminsays

    I made this for a Super Bowl potluck and it was a big hit. I’m the type of person that likes to tinker with recipes and couldn’t find a way to modify this one because it was perfect as is. I just pulled some of the leftovers from the freezer a few weeks later and they kept really well in freezer safe Ziploc bags.

    Reply
  193. Robynsays

    This a delicious recipe! I think I should have cooked the lentils a little longer but still very tasty! I added mushrooms and a bit of Harissa spice. Wish Hawaii had a Trader Joe’s! Thank you for all your amazing recipes! xox

    Reply
  194. Taniyasays

    This recipe has become a frequent to our dining table. It’s very satisfying and delicious. I’d like to share that adding ground roasted cumin (I pound pan-roasted cumin seeds on a mortar-pestle) at the end makes a significant enhancement to the taste and aroma. Note, that it’s different from store bought cumin powder. I also like to garnish it with some chopped shallots. Yumm!

    Reply
  195. Katesays

    My family really likes this! We make a double batch and freeze half of the filling for a future dinner. When we’re ready to eat it we thaw the lentil sloppy joe mix and then reheat it in a pot on the stove or in the microwave. So yummy, easy, and healthy!

    Reply
  196. Diane M.says

    I made this for dinner and loved the rich flavor! It was super easy to make and didn’t take much time. I love that the “meat” is a vegetable source. I felt the recipe was perfect as it is, so I made no modifications. Will definitely be making this again.

    Reply
  197. Christine Passosays

    I’ve been following you for a while and this is the 2nd dish I’ve made from your recipes. We loved it!! I love quick and easy dishes, especially for dinner and you always seem to nail it! Thank you!!
    I loved how easily one can adjust the spice and flavors in the sloppy Joe’s…this was not only fun to prepare but so fun to eat!

    Reply
  198. Chrissays

    Delicious. Subbed black-eyed peas for lentils and it has made it into my list of everyday recipes. Wholly recommend with lentil or black-eyed peas, but for my taste the sauce pairs better with the latter.

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  199. Emmasays

    This recipe is probably the closest you can get to “real” sloppy joes without using fake soy meat. My boyfriend and I (neither of us vegan, but we try to eat plant-based as often as possible) loved it!

    Reply
  200. Rebekahsays

    Made these tonight and they were delicious! The lentils were still hard after 18min and there was no liquid left. I added more water/broth as the lentils cooked…at least 30min total. We topped them with pickles and onions. Definitely adding these to my “make again” folder. :)

    Reply
  201. Caterinasays

    I started out following the directions, but the sauce just tasted like straight tomato sauce and I didn’t like it one bit. I ended up adding a cup and a half of water, more sugar (I used brown sugar), and kick of this west indian hot sauce I use, and like 2-3 tbsp of honey barbecue sauce. I also ended up covering the beans because after 18 minutes + drying out twice on a low simmer, them bad boys were still as hard as a rock. Came out pretty bomb though with my additions :)

    Reply
  202. Nancysays

    This was so easy and delicious. I used a whole red pepper and topped my sandwich with vegan coleslaw and picked red onions. When I ran out of buns, I just ate it as a bowl!

    Reply
      • Support @ Minimalist Bakersays

        Brown lentils would also work well. Other readers have reported success with black eyed peas and red lentils. Though the red lentils will be more mushy and cook faster. Hope that helps!

        Reply
  203. Valeriesays

    I made this for lunch. I’m a bit of a stickler when it comes to following recipes especially when I try one for the first time. I didn’t have tomato sauce so I subbed it for ketchup. Two of us ate the entire lot of it in one sitting, lol. Really enjoyed making, serving and eating this. It’s going to be in my meal rotation now. Thanks for the recipe.

    Reply
  204. Philo Vancesays

    Love this recipe. Only modification was to substitute black-eyed peas for lentils. Have recommended to both vegans and non and will make this again, for sure.

    Reply
  205. Meghan Mackosays

    Just made these and they were delish!!! Pretty easy to make and even my meat-eating (veg-friendly) husband and my picky 8 year old liked it! I subbed red onions, served open face in toasted ciabatta rolls slathered with butter.

    Reply
  206. Kallisays

    I made this with a few additions! I also stuffed this mixture into bell peppers (3 total cut in half 6 – pieces) and it turned out great! I added some liquid smoke to the lentil cooking liquid and to the sauce before adding the lentils. I also added a sprinkle of dried oregano to the sauce and a dash of coconut aminos. I topped the stuffed peppers with panko breadcrumbs before baking.

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  207. Mike Madsensays

    I love how quick and easy this recipe is to make. Even quicker when you cook the lentils in a pressure cooker. My family loves this served over whole wheat bread .

    Reply
  208. Lisasays

    Dana, I’ve been reading your blog for several months now, and I have to say I’m fascinated by your talents. I’m not a vegan, not even a vegetarian – just someone who wants to eat more real food. Your recipes are amazing and your photography is just stunning. Thank you for the hard work and effort you put into your posts, especially the careful instructions and visuals.
    This recipe is FABULOUS! These are everything I want in a sloppy joe — savory, saucy, spicy and a little sweet. I played around a bit with the spices and used a combo of date paste and maple syrup to sweeten. I found that to achieve the consistency and taste to my own preference, it was necessary to add water after all the ingredients were incorporated and simmer for about 30 minutes. I also added about 1/3 of a bag of shredded carrots, chopped. I ate it on a homemade burger bun topped with coleslaw – PERFECTION.
    On my first go-around with this recipe, my son ate most of the leftovers on me, so I made it again this week, increasing the volume and then froze half for later. Sloppy joes are one of my absolute favorite all-time comfort foods. I had absolutely no reason to omit the meat, personally – your beautiful photos and detailed description convinced me to try, and you’ve made a believer out of me. Thanks so much!

    Reply
    • Support @ Minimalist Bakersays

      Thank you so much for the kind note, Lisa! We are so glad that you’re finding the site helpful :) Thanks for sharing your recipe changes on this one!

      Reply
  209. Aliciasays

    These are soooo delish!!! Easy to throw together and so full of flavour!!! Definitely making a double batch next time!!! I did not stray from the recipe and they came out perfect!!! The whole family loves them!!! Thanks for the recipe!!!

    Reply
  210. Heathersays

    This has become a regular dinner at our house. It’s super yummy. I don’t have any vegan Worcestershire, so I used nutritional yeast instead and it works great. I also use red lentils. Sometimes I’ll use this mix as a sauce over noodles. Thanks for a great recipe!

    Reply
  211. Andrea Tamburrisays

    This recipe is delicious! I’ve made it twice now. I am not a vegetarian but my daughter wanted to try to be and so I was looking for healthy, nutritious, appealing to a teenager, recipes. This is my favorite sloppy joe recipe! I did add some partially mashed chick peas (about 1 can) to give it the appearance of a meat sloppy joe. I plan to try this recipe with ground turkey.