Sloppy Joes (Vegan)
Ingredients:
- 425.2 g (1 (15 oz) can) black beans
- 425.2 g (1 (15 oz) can) brown or green lentils
- 100 g (1 cup) walnuts
- 15 ml (1 tbsp) olive oil
- 160 g (1 medium) yellow onion
- 1 green bell pepper, finely diced
- 9 g (3 cloves) garlic
- 425.2 g (1 (15 oz) can) tomato sauce
- 32 g (2 tbsp) tomato paste
- 34 g (2 tbsp) ketchup
- 15 ml (1 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) apple cider vinegar
- 15 ml (1 tbsp) brown sugar or maple syrup
- 2.3 g (1 tsp) smoked paprika
- 2.5 g (1 tsp) chili powder
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) onion powder
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
- 6 burger buns, for serving
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Freezer Friendly
Grain-Free
Leftover Friendly
Nutrition:
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Toast the chopped walnuts until fragrant before adding the beans — this deepens their flavor and gives the filling a meaty texture it wouldn't have raw.
Instructions:
- Cook the aromatics: Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook 5–6 minutes until softened. Add garlic and cook 1 minute more until fragrant.
- Add the walnuts: Stir in the chopped walnuts and cook 2–3 minutes, stirring occasionally, until lightly toasted and fragrant.
- Add the beans and lentils: Add black beans and lentils. Use a fork or the back of a spoon to lightly mash about half the mixture — you want a chunky, meaty texture, not a paste.
- Build the sauce: Stir in tomato sauce, tomato paste, ketchup, soy sauce, apple cider vinegar, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Mix well to combine.
- Simmer: Reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens and coats the filling.
- Taste and adjust: Add more vinegar for tang, sugar for sweetness, or soy sauce for depth. Season to taste.
- Serve: Spoon generously onto toasted buns. Top with coleslaw, pickles, or sliced jalapeños if desired.
Tips: Don’t over-mash the bean and lentil mixture — keeping it chunky gives the filling a satisfying, meaty bite. The walnuts add great texture and richness so don’t skip them.
Swaps: Use chickpeas or kidney beans in place of black beans. Swap walnuts for sunflower seeds or cooked quinoa if nut-free. A splash of liquid smoke adds even deeper BBQ flavor.
Serving Ideas: Serve on toasted brioche buns, over baked potatoes, stuffed into lettuce wraps for a low-carb option, or on top of cauliflower rice.
Storage: Refrigerate the filling in an airtight container up to 5 days. Freeze up to 3 months — thaw overnight in the fridge and reheat on the stovetop with a splash of water. The flavor deepens overnight making leftovers even better.
Common Mistakes: Not simmering long enough leaves the sauce too thin and watery. Give it the full 10–12 minutes to thicken up properly.
A few ingredients do most of the work in this recipe. The canned black beans adds protein and a creamy texture that bulks up the dish. The can) brown or green lentils adds hearty plant protein and body to the dish. The walnuts adds crunch and a toasty, nutty richness. The olive oil brings fruity depth and helps carry the other flavors.
Sloppy Joes (Vegan)
Ingredients:
- 425.2 g (1 (15 oz) can) black beans
- 425.2 g (1 (15 oz) can) brown or green lentils
- 100 g (1 cup) walnuts
- 15 ml (1 tbsp) olive oil
- 160 g (1 medium) yellow onion
- 1 green bell pepper, finely diced
- 9 g (3 cloves) garlic
- 425.2 g (1 (15 oz) can) tomato sauce
- 32 g (2 tbsp) tomato paste
- 34 g (2 tbsp) ketchup
- 15 ml (1 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) apple cider vinegar
- 15 ml (1 tbsp) brown sugar or maple syrup
- 2.3 g (1 tsp) smoked paprika
- 2.5 g (1 tsp) chili powder
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) onion powder
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
- 6 burger buns, for serving
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The canned black beans adds protein and a creamy texture that bulks up the dish. The can) brown or green lentils adds hearty plant protein and body to the dish. The walnuts adds crunch and a toasty, nutty richness. The olive oil brings fruity depth and helps carry the other flavors.
Prep:
Toast the chopped walnuts until fragrant before adding the beans — this deepens their flavor and gives the filling a meaty texture it wouldn't have raw.
Instructions:
- Cook the aromatics: Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook 5–6 minutes until softened. Add garlic and cook 1 minute more until fragrant.
- Add the walnuts: Stir in the chopped walnuts and cook 2–3 minutes, stirring occasionally, until lightly toasted and fragrant.
- Add the beans and lentils: Add black beans and lentils. Use a fork or the back of a spoon to lightly mash about half the mixture — you want a chunky, meaty texture, not a paste.
- Build the sauce: Stir in tomato sauce, tomato paste, ketchup, soy sauce, apple cider vinegar, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Mix well to combine.
- Simmer: Reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens and coats the filling.
- Taste and adjust: Add more vinegar for tang, sugar for sweetness, or soy sauce for depth. Season to taste.
- Serve: Spoon generously onto toasted buns. Top with coleslaw, pickles, or sliced jalapeños if desired.
