Vegan Sloppy Joes made with our easy two-ingredient vegetarian meat replacement that doesn’t use lentils! Simmered in a from-scratch sloppy joe sauce and topped onto a soft, welcoming gluten-free bun. Our favorite childhood dish has experienced a natural makeover.
(Gluten-Free, Plant-Based, Dairy-Free, Vegan, Vegetarian, Low-Carb, Low-Sugar)
Were you a part of the sloppy joe club growing up? Well, I’m the president and this very important update meeting is now underway! 😉
How We Amped up the Sloppy Joes:
- Made it vegan! Just because we grew up on this does it mean we were fans of meat, even back then. Bam, easy vegan sloppy joes are here!
- Ditched the can of sloppy joe sauce and made our own from scratch. Saucy!
- STILL EASY! Just because the sauce is made from scratch does not mean this is a complicated recipe to make.
- 1 Hour – Made from start to finish in under an hour. Bam. Gluten-free Sloppy Joes coming to a family table near you!
I crave this sweet-and-saucy delicious weeknight dinner often. Especially after coming together with an epic meat replacement that is vegetarian AND gluten-free, I’ve been taking my favorite dishes and making them vegetarian often. Bolognese Sauce? Taco Meat? Yes please.
Now Sloppy Joes. I think we’ve covered all the bases of my childhood dinners.
What is in our Vegetarian Sloppy Joes to make them meat-free?
- Cashews
- Mushrooms
Just trust me. 😉
I’ve also made sloppy joes with lentils and if this route is the one you want to go with you are more than welcome to. I found the lentil version didn’t inspire a walk down childhood memories lane as much. It’s definitely good but not exactly what I remembered.
On the other hand, our easy vegetarian sloppy joe recipe totally did.
Simmer our two-ingredient meat replacement in our homemade-from-scratch sloppy joe sauce, dollop onto a soft gluten-free bun, add a slice of cheese (or cheese alternative to keep it vegan) AND DINNER IS SERVED.
other recipes you may enjoy:
Vegan Sloppy Joes Recipe
Dinner
Gluten-Free, Dairy-Free, Vegan, Vegetarian, Low-Carb, Low-Sugar
American
Yield: 8
Prep Time:15 min
Cook Time:40 min
Total Time:55 min
Ingredients:
Sloppy Joe Sauce
- 1 Tablespoon olive oil
- 1 green bell pepper, finely chopped
- 2 garlic cloves, minced
- 1 cup yellow onion, minced
- 6 ounces tomato paste
- 8 ounces tomato sauce
- 1 bay leaf
- 1 Tablespoon yellow mustard
- 2 teaspoon apple cider vinegar
- 2 teaspoons brown sugar
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon seal salt
- optional: 1/4 teaspoon cayenne pepper
Vegan Meat Replacement
- 4-5 cups sliced white button mushrooms
- 1 cup unsalted cashews
Directions:
- 1. In a food processor, pulse mushrooms, cashews until it creates a crumbly mixture, Pulse apprx 10-12 times. You want to have little bites of cashews and mushroom in the mixture still, do not over process it.
- 2. In a large skillet over medium heat, add olive oil, green pepper, garlic, onion and vegan meat replacement mixture. Cook 4-5 minutes to heat mixture through and pepper and onions are tender. Turn heat down to medium-low heat.
- 3. Stir in tomato paste, tomato sauce, bay leaf, mustard, apple cider vinegar, brown sugar, chili powder, black pepper, salt and cayenne pepper.
- 4. Cover and bring sloppy joe mixture to a simmer stirring every so often. (apprx 10-12 minutes) or until green pepper are tender and cooked.
- 5. Serve onto your favorite bun and enjoy!
Author: Linnie
Nutrition Information:
Calories: 171
Other nutrition information: Total Fat: 10.1g , Saturated Fat: 1.9g , Polyunsaturated Fat: 1.7g , Monounsaturated Fat: 6g , Cholesterol: 0mg , Sodium: 478mg , Potassium: 657mg , Total Carb: 18.8g , Dietary Fiber: 3.3g , Sugars: 8.5g , Protein: 5.9g
How much did you love this recipe?
Click a star to let me know:
(7 votes, average: 4.29 out of 5)
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Would love to try this but can’t stand mushrooms. Any thoughts on subbing zucchini for the mushrooms? Thank you!!
My husband also cannot stand mushrooms – I can’t say that you will be the same but know that as my husband as the example he actually still liked this recipe even though there was mushrooms in it! The sauce does a decent job covering it up. It’s definitely a try to sub zucchini. I think you’ll have to cook it longer to get rid of the excess moisture and make sure that excess moisture is completely gone before adding in the sauce ingredients. Hope this helps and good luck!