Easy Vegan Sloppy Joes
This delicious and easy vegan sloppy Joe recipe is made with whole food plant-based ingredients and can be made in about 30 minutes.
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Servings: 8 servings
Calories: 187kcal
Cost: $8
Equipment
- stove
- skillet
Ingredients
- 1 cup green lentils
- 9-10 cups of cauliflower finely chopped (SEE NOTE)
- 1 tablespoon olive oil if you want this to be oil-free, use 3 tablespoon of vegetable broth
- 1 small white onion finely diced
- 1 red bell pepper core and seeds removed and finely diced
- 3 garlic cloves minced
- 2 teaspoon Italian seasoning
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon celery salt
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 26 ounce strained tomatoes
- ½ cup water
- 2 tablespoon tomato paste
- 2 tablespoon vegan Worcestershire sauce SEE NOTE
- 1 tablespoon maple syrup SEE NOTE
Extras
- Hamburger Buns
Instructions
- In a large pot, cook the lentils in boiling water for 10 minutes.
- Remove the leaves and core from the cauliflower and finely chop it so that it resembles cooked ground beef. We find that a sharp chef’s knife is the perfect tool for this. A food processor leaves large pieces of the cauliflower and grinds some of it into an almost flour like consistency. Add the chopped cauliflower to the lentils and boil for 5 minutes.
- Drain the lentils and cauliflower in a colander.
- While the lentils and cauliflower are boiling, dice the onion and red bell pepper.
- In a large skillet, heat the olive oil or vegetable broth on medium-high heat and add the onion, bell pepper, cauliflower and lentils when the oil/broth is hot
- Test the oil by adding a small amount of cauliflower to the pan. If it sizzles, it’s ready. If you’re using broth, wait for it to start boiling.
- Stir to combine the ingredients and add the 2 teaspoons of Italian seasoning, 2 teaspoons of chili powder, 1 teaspoon of smoked paprika, ½ teaspoon of celery salt, ½ teaspoon of garlic powder, and salt and pepper to taste, stir to fully combine.
- Cook for approximately 5 to 7 minutes, or until the onion and bell pepper soften, then add the minced garlic and cook for 2 more minutes.
- STEP THREE
- Add the 26 ounces of strained tomatoes, 2 tablespoons of tomato paste, 1 tablespoon of maple syrup, and 2 tablespoons of vegan Worcestershire sauce and stir to fully combine with the vegetables and bring to a boil.
- Reduce the heat to simmer and cook for approximately 10 to 15 minutes, or until the sauce thickens.
- Taste the sauce and add more seasoning or syrup if needed. Make it your own.
- Pile it on a bun and enjoy!
Notes
NUTRITION DISCLAIMER
RECIPE NOTES
Cauliflower – A large cauliflower should yield approximately 10 cups. If you find you have one or two cups less or more, it’s fine.
Maple Syrup – If you like a sweeter sauce, add more maple syrup. Only use PURE maple syrup, not processed syrup, such as pancake syrup.
Worcestershire Sauce – The Wizard’s vegan and gluten-free or Annie’s vegan Worcestershire sauce can be purchased in grocery stores or on Amazon. You can also make our homemade sauce or use tamari (gluten-free) or soy sauce.
Nutrition
Serving: 1cup | Calories: 187kcal | Carbohydrates: 33g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 386mg | Potassium: 996mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1018IU | Vitamin C: 86mg | Calcium: 95mg | Iron: 4mg
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