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Grab a plate and pack it full of these delicious, aromatic vegan Sloppy Joe’s made with tasty, healthy black lentils, crunchy walnuts and hearty mushrooms, green peppers, and onions mixed in a perfect easy tasting homemade tomato sauce without ketchup bur rather with tomato passata, smoky spices, Chili and full of umami flavor, known from Worcester sauce, served with a classic oil-free simple coleslaw made from red cabbage, white cabbage and carrots in a light tahini lemon celery dressing. Prepared in a whole grain bun or gluten-free roll.
Vegan | vegetarian | milk-free | refined sugar free | gluten free | egg free | oil-free
Why not just use lentils in this vegan Sloppy Joe as in other vegan recipes?
I just love mixing different ingredients to create a true taste experience. Usually Sloppy Joe’s are made with grounded meat and a full-sugar BBQ sauce. As a grounded meat substitute, I like to use black Beluga lentils, mushrooms and walnuts to make a mass with a bite like these vegan Sloppy Joe’s. Black lentils taste heartier than the green lentils. But you can also use the common plate lentils, if you have no others at home.
How do you make a healthy Sloppy Joe’s?
As you’ve probably heard, I love adding vegetables to classic dishes, whether as a side dish or like in the vegan Sloppy Joe’s, integrated into the dish. Here in the US many eat Sloppy Joe’s with the famous coleslaw. The classic Coleslaw is prepared with a high-fat mayonnaise here I have a healthier alternative without oil for you with the delicious Tahini.
Quick tip to make your vegan Sloppy Joe’s even faster
You can boil the lentils in larger portions and then freeze them in portions. So you always have something ready, if it needs to go fast. Or you can soften the lentils overnight. This shortens the cooking time by about half.
Where does the name come from?
In a cafe in Sioux City, Iowa, chef Joe added tomato sauce to his grounded meat sandwich and so the Sloppy Joe sandwich was born.
Can sloppy Joe’s be frozen?
Lentils and mushrooms can be frozen well as this vegan Sloppy Joe’s. To freeze it in portions and take is the evening before out. Add a fresh coleslaw and fresh rolls and you have conjured up a quick dish.
What else should I serve besides Coleslaw?
- Picnic salads
- Green salads
- Other vegetables, e.g. oven roasted
How do I thicken Sloppy Joe’s?
With simple ingredients, you can dock the vegan sloppy joe’s and you’ve conjured up a quick meal in about 30 minutes.
You can thicken sloppy. Mix 1 tablespoon of cornstarch with 3 tablespoons of warm water and stir it under the hot Sloppy Joe’s. Let it boil with constant stirring. If it is still too fluid, repeat the process.
What other recipes could I like?
- Vegan Chicken Pot Pie
- Chicago Style Deep Dish Pizza
- Pulled Jackfruit with Pineapple BBQ Sauce
- Mediterranean Burger
- Vegan Sheperds Pie
Have you tried the recipe?
If you have, be so nice ♥ and let me know by rating the recipe and writing what you think about it. Tag me on Instagram or Facebook too. I am @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with VeeatCookBake. I will share your photos on Instagram and Facebook.
Vegan Sloppy Joe's and Tahini Coleslaw
Grab a plate and pack it full of these delicious, aromatic vegan Sloppy Joe's made with tasty, healthy black lentils, crunchy walnuts and hearty mushrooms, green peppers, and onions mixed in a perfect easy tasting homemade BBQ sauce without ketchup bur rather with tomato passata, smoky spices, Chili and full of umami flavor, known from Worcester sauce, served with a classic oil-free simple coleslaw made from red cabbage, white cabbage and carrots in a light tahini lemon celery dressing. Prepared in a whole grain bun or gluten-free roll.
Ingredients
- 1 tbsp water
- 100 g black lentils or others
- 200 g mushrooms
- 100 g walnuts or pecan nuts
- 1/3 green pepper, chopped
- 1/2 large yellow onion, chopped
- 3 garlic cloves, chopped
- 1 tablespoon tomato paste
- 2/3 cu tomato passata
- 1/3 cup water
- 1 tablespoon maple syrup
- 1 tsp Dijon mustard
- 3/4 teaspoon chilli powder
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoons kosher salt
- 1/2 tsp paprika smoked
- 1/4 tsp liquid smoke (optional)
- 1/4 tsp red pepper flakes (optional)
- 1/4 teaspoon black pepper
- Splash of hot sauce (optional)
Vegan Worcester Sauce
- 2 cups of apple cider vinegar
- 1/2 cup soy sauce
- 1/4 cup maple syrup
- 1 teaspoon ground ginger
- 1 teaspoon ground mustard
- 1 teaspoon onion powder
- 1 garlic clove, crushed
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1/4 teaspoon Marmite
Coleslaw
- 1/2 cup of Tahini and water
- Lemon juice from 1 lemon
- 1½ tablespoons of apple cider vinegar
- 1 tablespoon of maple syrup
- ¾ teaspoon celery seeds
- 1/2 - 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1/2 medium green cabbage, very thin cut (about 4 cups)
- ½ medium-sized red cabbage, very thin cut (about 4 cups)
- 2 medium carrots, peeled; julienned or grated
Instructions
Cook the lentils according to the package instructions. In the meantime, cut the mushrooms and walnuts small, and I like to use the pulse function of my Food Processor. Fry these with the diced onions and garlic in a little water in a pan. Add the peppers. Add the remaining ingredients and taste again. Stir the lentils under. Cook until the peppers are soft.
Coleslaw :
Shred the red cabbage, cabbage and carrots. Mix all other ingredients in a separate bowl and add them to the cabbage mix. I enjoy the coleslaw best when it is infused for a few hours.
Worcester Sauce:
Mix all ingredients and store the sauce in a jar in the fridge.
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