In my family, we love these vegan sloppy joes! Add this childhood dream meal to your casual dinner rotation and keep the recipe handy for summer holidays, too!
There are only a few core ingredients in this recipe – olive oil, onion, vegan beef crumbles, lentils – the rest are spices and herbs, plus broth and tomato products. With only five minutes of prep and fifteen minutes of cooking, you can have the family around the table chowing down in no time!
You can vary or omit the amount of beefless ground (a vegan substitution for ground beef) in this recipe. If you don’t like vegan “meat,” just add lentils only and omit the beefless ground. If you haven’t tried the beefless ground, maybe give it a chance!
Other ingredient amounts you can play with are the chili powder and cayenne pepper. When you first make it, go lighter on the chili powder and cayenne, then add more, to taste. You can also replace some of the chopped onion with chopped green bell pepper.
The sloppy joe filling can be made ahead and refrigerated until you are ready to serve, up to 3 or 4 days. The flavors blend even better each day in the fridge! Hubs and I had these sandwiches for dinner several nights, heating just enough for two each night. The sandwiches got better every day.
If you find the meatless filling is too thick when reheating it, add a small amount of veggie broth to thin.
We use slider sized buns to eat these, one per meal per person, and we find one slider to be perfectly filling with our salad, chips, etc.
We eat our sloppy joes with slices of avocado and red onions, but the sky is the limit on toppings. Try vegan cheese shreds, jalapenos, and coleslaw, too. For some, yellow mustard would be great on the bun. Or just put out all the toppings and see what your diners come up with! For something a little different, try this Brussels Sprouts Slaw as a topping or a side dish.
This recipe is adapted from Girl Heart Food.