Enjoy this plant-based sloppy joe recipe. A great plant-based alternative to sloppy joes. Loaded with veggies, lentils and a one of a kind homemade sloppy joe sauce.
Plant-Based Sloppy Joe’s
Sloppy Joe, Slop Slop Sloppy Joe. My husband and I have been singing the sloppy joe song for the past week and a half I think. We have both been wanting sloppy joes and last year we had subscribed to Sunbasket and they had a meatless sloppy joe. It was so good that I thought I would try converting my original sloppy joe recipe into a plant based one and we were so delighted with the results! Let’s break this down…
In the picture above is our “meat”, red lentils and mushrooms. Since there is no meat in this dish, I really wanted the mushrooms to give that umami savory flavor and the red lentils have a long of protein that works well to give that ground meat consistency.
I also wanted to pack in the flavor for this dish and my favorite flavor bombs are yellow onions, carrots, green pepper and garlic. This in itself will make your kitchen smell so amazing and just think about all of those good veggies you are going to get. I add just a little salt and pepper at this stage. Taste your food when it’s fully cooked to determine if you need to add more.
The sauce is so simple, using apple cider vinegar, maple syrup, liquid aminos, tomato paste, French’s spicy brown mustard and cayenne pepper. If you don’t have liquid aminos you can use soy sauce. You can also replace the maple syrup, ACV, liquid aminos and cayenne pepper with Worcestershire sauce.
I was surprised at how cheap and easy the lentils were to make. I rinsed the beans and then cooked them according to the directions on the bag but instead of water I used mushroom stock and I used half of the liquid than what they called for.
Then in a large skillet, I add a tablespoon of olive oil. Then I add the green pepper, carrot, onion and garlic and cook until just softened. You can add a little salt and pepper here if you like to taste.
Finally, once the veggies are cooked, add the mushrooms and cook until they darken and then add your lentils and mix in your sauce. Finish up with a toasted bun and some cheese if you like.