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Vegan Sloppy Joe’s and Tahini Coleslaw

29. July 2019 By Jasmin Leave a Comment

This post is also available in: Deutsch

*As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. That means if you click and buy, I may receive a small commission. Please see my full policy.*

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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

vegan Sloppy Joes with Tahini Coleslaw

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.

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 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.

vegan Sloppy Joes with Tahini Coleslaw

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.

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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

Vegan Sloppy Joe's with Tahini Coleslaw wfpb


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Vegan Sloppy Joe's and Tahini Coleslaw

Vegan Sloppy Joe's and Tahini Coleslaw

Yield: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Black Beluga Lentils 5 Pounds Whole USDA Certified Organic,, Non-GMO Bulk
    Black Beluga Lentils 5 Pounds Whole USDA Certified Organic,, Non-GMO Bulk
  • Marmite Yeast Extract, 4.4 Ounce
    Marmite Yeast Extract, 4.4 Ounce
  • Food Processor
    Food Processor
© Jasmin
Cuisine: American / Category: Vegan Dinner Recipes

 

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Filed Under: Vegan Dinner Recipes Tagged With: dairy free, Dinner, egg free, flavorful, gluten free, lactose free, oil free, plant based, refined sugar free, tahini, vegan, whole foods

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4 cups (1 liter) Red wine, dry or grape juice
2 Orange (s), juicy, sliced
2 Orange (s), juicy, squeezed out
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Take a sufficiently large stainless steel pot and add all the ingredients. Now heat the drink to no more than 172 °F (78 ° C). Under no circumstances should the mulled wine boil. Not only do you lose a portion of the alcohol, the taste of the spices also changes and it can be bitter.
It is enough if you set up the mulled wine 20 minutes before your guests arrive. That's enough to let it infuse.
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1 tbsp miso paste
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Get the FULL INSTRUCTION on veeatcookbake.com
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Tofu Beet Wellington:
½ onion, finely diced
3 garlic cloves, finely diced
1 small carrot, chopped
1 celery stalk chopped
1 tsp dried rosemary
1 tsp dried thyme
¼ cup red wine
1/2 cup (60g) chopped pecans or sunflower seeds
2 tsp dijon mustard
2 cup (400g) diced cooked beetroot
1 tofu firm
1 tsp smoked paprika
¼ tsp white pepper
4 tbsp nutrional yeast
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8 tbsp bread crumbs
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½ tsp smoked paprika
2 tbsp nutritional yeast
½ tsp nutmeg
2 tsp majoram, dried
1 tsp onion powder, garlic
Extra
1 sheet vegan puff pastry or the wfpb alternative of my pot pie
1 tbsp soy (or other plant) milk, to glaze
coarse sea salt, sesame seeds or poppy seeds, to garnish (optional)
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Full Recipe on veeatcookbake.com
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10 ounces (280g) pasta (whole grain or gluten-free)
Sauce
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1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon ground nutmeg
1 teaspoon sage
1 ½ teaspoons sea salt + more to taste
1 tablespoon mellow white or yellow miso paste
1 tablespoon tapioca flour or arrowroot flour
1 lemon, juice
¾ cup (120g) raw cashews, soaked
1 ½ cup (360ml) almond milk, unsweetened
3-4 tbsp vegan parmesan
First, start by soaking the cashews in hot water. The next step depends on whether you use ready-made pumpkin puree or if you still have to roast the pumpkin. If you have to roast the pumpkin now, do it. Place the whole pumpkin or chopped pumpkin (goes faster) in the oven until soft.
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Drain the noodles and add the sauce over the noodles and stir well so that the sauce is evenly distributed on the noodles.
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about 4 lbs (1.8 kg) Yukon Gold Potatoes with skin
1 yellow onion, medium sized and finely minced
2 garlic cloves, finely minced
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½ cup vegetable broth
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¾ cup (115g) cashews, soaked
1 ½ tsp onion powder
1 ½ tsp garlic powder
3 tbsp nutritional yeast
1 tsp white miso paste
½ tsp thyme, dried
½ tsp sage, dried
¼ tsp white pepper
1 tsp sea salt and more to season
Cut the potatoes into equal slices. I like to use my food processor and the disk attachment. It is not only super fast, but the potatoes are also the same thickness which helps with baking later. So they are baked through well. 
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2 cups (200 g) of ground hazelnuts or almonds
1 ¾ cups (250 g) of flour (spelt flour or whole wheat flour)
⅓ cup (60 g) of raw cane sugar or coconut blossom sugar
1 tbsp (20 g) maple syrup
1/2 cup (100 g) blanched almond butter or cashew nut (coconut oil goes too)
some almond milk
Mark of a vanilla bean or 1 tsp vanilla extract
Coating:
25 g of vanilla sugar ground 
1 tsp tapioca starch
First, you knead all ingredients except the almond milk to a crumbly dough. If it is too dry, add some almond milk or nut butter. Please make sure that the vanilla crescent cookies are more like crumbs in consistency. It should be crumbly and not a firm, firm dough.
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Place the moons on a baking tray and bake in a preheated oven at 350°F (175°C) for about 10-13 minutes
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Get the detailed recipe on VeEatCookBake.com
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Filling:
1 large onion , chopped
2 garlic cloves , minced
1 can artichoke
300g king oyster mushrooms oder oyster, chanterelles
2 large carrots. chopped
3 celery ribs , chopped
2 Bay leaves
3 juniper berries
1/3 cup / 85 ml white wine (or 2 tbsp white balsamic)
2 cups frozen peas
Sauce for the pot pie:
1/3 cup / 50 g whole wheat flour
1/2 cup nutritional yeast
3 cups / 750 ml plantbased unsweetened milk ,
1 cup / 240 ml veggie broth
1 tbsp of my seasoning mixture of my turkey seitan (optional)
1 tsp dried thyme
⅛ tsp nutmeg
1 tsp sage dried
1 tsp majoram dried
Taste with salt and pepper
2 sheets puff pastry (enough to cover pots, with drape)
Aquafaba or almond milk to brush the puff pastry
homemade crust:
1 cup + 3.5 tbsp (150g) flour 
1 ⅔ cups (150g) almond flour
1 teaspoon sea salt
½ teaspoon baking powder
3 teaspoons dried sage
⅓ cup + 1 tbsp +1 tsp (100g) Cashew Butter or
Almond Butter
⅔ cup Almond milk
Filling:
Caramelise onions with garlic in a non-stick pan. Add some water when it starts to stick. Roughly shred mushrooms and artichokes with a fork. This will mimic the chicken.
When the onions are brown, add the artichokes and mushrooms with the bay leaves and juniper berries and sauté for about 2 minutes. Add carrots and celery and always add a little bit of water, so it does not burn or stick to the pan. After about 3 minutes you can deglaze with white wine. Add the peas to the pan.
Put all the ingredients in a bowl and whisk. Add it to the other ingredients and let it almost boil. Heat it enough so it starts to thicken, but do not let it boil.
Find the complete instruction on veeatcookbake.com (link in bio)
#veganpotpie #veggiepotpie #healthydinner #veganrecipes #forksoverknives @forksoverknives #bestofvegan @bestofvegan #veganshares #vegandinner #veganessen #vegankochen #vegandeutschland #puffpastryrecipes #blätterteig #veganthanksgiving
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