Vegan Sloppy Joes
Try this vegan sloppy joes recipe out for a healthy vegan alternative. Surprise your vegan friends with this great recipe.
Growing up sloppy joes were always a classic comfort ford that is usually made with ground beef, sauce, onions, and some spices. However, when you want to serve up something a little different and are perhaps catering to a vegan crowd, this Instant Pot vegan sloppy joe recipe comes in handy.
With this recipe, using the ingredients we are using, the sloppy joes still come out extremely tasty. All the meat lovers in the family will still love them!
This variety of sloopy joes are made with protein packed lentils instead of beef, which means just about anyone can enjoy them. Whether you’re vegan, vegetarian, or just trying to incorporate more meatless meals into your dinner rotation, this is a fantastic dinner dish for you.
Instructions:
Select the saute setting on the instant pot and heat the oil.
Add the onion, bell pepper, carrot, celery, and garlic and saute for about 10 minutes, until the onion is translucent but not yet beginning to brown.
Add the salt, ground pepper, chili powder, cumin, paprika, and tomato paste and saute for 1 minute.
Add the tomato sauce, sugar, worcestershire sauce, vinegar, broth, and lentils and stir well.
Secure the lid and set the pressure release to sealing.
Press the cancel button to reset the cooking program, then select the bean/chili setting and set the cooking time for 25 minutes at high pressure.
Let the pressure release naturally for at least 10 minutes, then move the pressure release to venting to release any remaining steam and open the pot.
Place the bun bottoms, cut side up, on individual plates and ladle the sloppy joe mixture onto the buns.
Top with the onion and pickles, close with the bun tops, and serve hot.
Ingredients
1/4 cup olive oil
1 yellow onion, diced
1 large bell pepper, seeded and diced
1 large carrot, peeled and diced
2 celery stalks, diced
3 cloves garlic, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 cup tomato paste
1 (15 ounce) can tomato sauce
1/4 cup firmly packed brown sugar
2 tablespoons vegan worcestershire sauce
1 tablespoon cider vinegar
4 cups vegetable broth
1 pound (2 1/4 cups) green lentils, rinsed and drained
8 hamburger buns, split and toasted
Red onion slices
Pickle slices
Notes
Annie’s Naturals makes a very good vegan (though not gluten free) worcestershire sauce. For a gluten free alternative, substitute 2 tablespoons coconut aminos and 1/8 teaspoon ground cloves for the worcestershire sauce.
To freeze any leftovers, ladle single serving portions into the cups of a silicone muffin pan and slip into the freezer. When the portions have frozen solid, transfer them to ziplock plastic freezer bags and return to the freezer for up to 3 months.
Vegan Sloppy Joes
Description
This variety of sloopy joes are made with protein packed lentils instead of beef, which means just about anyone can enjoy them. Whether you’re vegan, vegetarian, or just trying to incorporate more meatless meals into your dinner rotation, this is a fantastic dinner dish for you.
Ingredients
- 1/4 cup olive oil
- 1 yellow onion, diced
- 1 large bell pepper, seeded and diced
- 1 large carrot, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup tomato paste
- 1 (15 ounce) can tomato sauce
- 1/4 cup firmly packed brown sugar
- 2 tablespoons vegan worcestershire sauce
- 1 tablespoon cider vinegar
- 4 cups vegetable broth
- 1 pound (2 1/4 cups) green lentils, rinsed and drained
- 8 hamburger buns, split and toasted
- Red onion slices
- Pickle slices
Instructions
- Select the saute setting on the instant pot and heat the oil. Add the onion, bell pepper, carrot, celery, and garlic and saute for about 10 minutes, until the onion is translucent but not yet beginning to brown. Add the salt, ground pepper, chili powder, cumin, paprika, and tomato paste and saute for 1 minute. Add the tomato sauce, sugar, worcestershire sauce, vinegar, broth, and lentils and stir well.
- Secure the lid and set the pressure release to sealing. Press the cancel button to reset the cooking program, then select the bean/chili setting and set the cooking time for 25 minutes at high pressure.
- Let the pressure release naturally for at least 10 minutes, then move the pressure release to venting to release any remaining steam and open the pot.
- Place the bun bottoms, cut side up, on individual plates and ladle the sloppy joe mixture onto the buns. Top with the onion and pickles, close with the bun tops, and serve hot.
Notes
- Annie’s Naturals makes a very good vegan (though not gluten free) worcestershire sauce. For a gluten free alternative, substitute 2 tablespoons coconut aminos and 1/8 teaspoon ground cloves for the worcestershire sauce.
- To freeze any leftovers, ladle single serving portions into the cups of a silicone muffin pan and slip into the freezer. When the portions have frozen solid, transfer them to ziplock plastic freezer bags and return to the freezer for up to 3 months.
Nutrition
- Serving Size: serves 8
