Vegan Sloppy Joes Recipes

MEATLESS SLOPPY JOES RECIPE BY TASTY

Steps:

• In a medium skillet, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 2-3 minutes, until semi-translucent.
• Add the bell pepper and cook for another 2-3 minutes, until the onion is translucent.
• Add the garlic, chili powder, cumin, paprika, and salt and cook 2-3 minutes more, until the garlic is soft and fragrant. Season with salt.
• Add the textured vegetable protein, vegetable broth, and tomato sauce and stir well until combined. Cover and cook for 15 minutes, until most of the liquid has been absorbed.
• Remove the lid and add the Worcestershire sauce, soy sauce, brown sugar, and yellow mustard. Mix to combine and cook for 3-4 more minutes, until the remaining liquid has been absorbed.
• Serve on hamburger buns.
• Enjoy!

VEGAN SLOPPY JOES

Steps:

• Heat oil in a skillet, add onion & pepper and sauté over medium heat for about 4-5 minutes.
• Add garlic, tomato sauce, tomato paste, balsamic vinegar, soy sauce, vegan Worcestershire sauce, sugar, all spices and let simmer for a further 4-5 minutes, stirring occasionally.
• Taste the sauce and adjust flavor as needed.
• Add the cannellini beans and stir. Let simmer for 2-4 more minutes.
• Serve on soft burger buns. Enjoy!
• The Sloppy Joe mixture should be stored in the refrigerator for up to 3 days.

VEGAN SLOPPY JOES

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add meatless grounds and break up the clumps with a spoon until crumbly. Cook until browned and heated through, about 5 minutes.
• Reduce heat to low. Add ketchup, brown sugar, apple cider vinegar, ground mustard, dill, and pepper. Mix well, cover, and let simmer until heated through, 3 to 4 minutes. Adjust seasonings if necessary.
• Serve on hamburger buns.

VEGAN TVP SLOPPY JOES

Steps:

• Gather the ingredients.
• Heat the olive oil in a large skillet over medium-high heat; add the onion and bell peppers and sauté for 3 to 5 minutes or until the onions are soft.
• Reduce the heat to medium-low and add the vegetable broth and tomato sauce, stirring to combine well. Once hot, add the chili powder, soy sauce, hot sauce or Tabasco sauce, sugar, and TVP, stirring well to combine.
• Allow to simmer for at least 15 more minutes and season well with salt and pepper. The vegetarian sloppy joe mixture will thicken slightly as it cools, so don't worry if it seems a bit too thin while cooking. Taste, and adjust seasonings if needed.
• Spoon the TVP sloppy joe mixture onto hamburger buns.

VEGAN SLOPPY JOES

Steps:

• In a large saucepan, heat 2 tablespoons of butter over medium heat. Once it is melted, add the onions, peppers, and garlic and sauté for 2-3 minutes, until the onions are translucent and fragrant. Add the vegan beef crumbles, and sauté for another minute, until they are defrosted. Note: The cooking time on the vegan beef will vary depending on the brand you use.
• Add the remaining ingredients, mixing to incorporate. Turn the heat to low and simmer until all the liquid has evaporated and you have a thick meat sauce. Taste and adjust seasonings.
• Add 3/4-1 cup of filling to the bottom of a toasted bun. Top with top bun and serve immediately.

PERFECT VEGAN SLOPPY JOES

Steps:

• Heat olive oil a large skillet or frying pan over medium-high heat. Add diced onion and bell pepper and sautée for one or two minutes, then add jalapeño, garlic and scallions. Cook for 1 more minute.
• Add crumbled tempeh, water, marinara sauce, apple cider vinegar, maple syrup, mustard, smoked paprika and garlic powder. Let cook for 10 more minutes or until water is mostly adsorbed, stirring occasionally. Season with salt and pepper to taste.
• Serve the sloppy joes filling over toasted hamburger buns with lettuce, sliced onions and jalapeño for extra spiciness.

VEGAN SLOPPY JOES

Steps:

• Heat the oil in a pan and add the veggies and the cayenne powder. Cook over medium-high heat until golden brown, stirring occasionally. Add more oil or a little bit of water if needed.
• Add all the remaining ingredients, stir, and cook for about 10 minutes or until the sauce thickens.
• Serve the filling over the buns and add your favorite veggies (I added some red cabbage, carrot, fresh chili peppers, and avocado slices).
• Keep the leftover filling in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months.

VEGAN SLOPPY JOES (BEST MEATLESS MANWICH RECIPE!)

Steps:

• Whisk the sauce ingredients together in a medium bowl and set aside.
• Heat a large non stick skillet over medium heat. Add the vegan butter, onions, peppers and a pinch of salt and pepper. Sauté for 5 minutes or so until the veggies are softening and browning up a bit.
• Add in the vegan crumbles and cook for a couple of minutes until defrosted and heated through.
• Turn down the heat to medium-low, stir in the lentils and sauce. Simmer for a couple of minutes until you are happy with the consistency.
• Pile the meat filling in a warm buttered hamburger bun and enjoy! Add thin sliced red onions and or vegan cheese if you like. For serving ideas see notes section*

VEGAN SLOPPY JOES (THAT EVERYONE LOVES!)

Steps:

• In a large saucepan, place the lentils with 3 cups of the vegetable broth, 2 cups water, and 1/2 teaspoon kosher salt. Bring to a rapid simmer. Reduce the heat and simmer uncovered for about 20 to 25 minutes, until the lentils are tender but still hold their shape (start tasting at 15 minutes; the exact timing depends on the heat level and your pan size). Drain the excess liquid.
• Once you've started the lentils, dice the bell pepper. Dice the onion. Mince the garlic.
• In another large saucepan, heat the olive oil over medium high heat. Add the bell pepper and onion and cook 5 minutes until the onions are translucent. Add the garlic and cook for 1 minute. Add vegetable broth, 1 cup ketchup, Worcestershire sauce, mustard powder, onion powder, and chili powder. Simmer for 5 minutes until thickened.
• When the lentils are done, add them to the sauce. Cook on low heat for about 5 minutes. Then remove the heat and stir in the remaining 2 tablespoons ketchup, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon kosher salt.
• Serve on a bun with pickled onions and pickles. (If desired, toast the buns prior to serving.) Make ahead: Leftovers save well for 3 to 4 days. Make in advance, refrigerate and then reheat in a saucepan. Add an extra squeeze of ketchup if it seems dry.

CHICKPEA SLOPPY JOES

Steps:

• Warm the oil over medium heat in a large skillet. Add the onions and stir. Spread out the onions evenly so that they are making as much contact with the pan as possible.
• Reduce the heat to medium-low. Cook the onions, stirring occasionally, for about 45 minutes or until significantly reduced in size and brown in color. Season to taste with salt.
• Meanwhile, warm the oil over medium heat in a saucepan. Add the garlic and bell pepper and a pinch of salt, and stir. Cook for about 3 minutes, until the bell pepper has started to release liquid.
• Add the diced carrot and cook for another 3-5 minutes or until the carrot has softened slightly. Add the spices (paprika through pepper), stir, and cook for another 60 seconds, or until fragrant.
• Add the rest of the filling ingredients, plus 2 tbsp of water, and stir. Cover the pan and reduce the heat to medium-low. Gently simmer for about 20 minutes, while stirring occasionally, until the flavors have melded and the carrots are done to your liking.
• Season with additional salt, pepper, and hot sauce to taste.
• For each person who is eating, toast a sandwich bun. Top with about 1/3 cup of filling (depending on how sloppy you want to be...), caramelized onions, and other toppings of choice. Enjoy!

VEGAN SLOPPY JOES (WITH LENTIL "MEAT")

Steps:

• Rinse and drain canned lentils or use fresh cooked lentils. Add to a large pot.
• Use a mesh strainer to drain excess liquid from a can of diced tomato. Add to the large pot with the lentils.
• Peel and dice the onion. Peel then mince or crush the garlic.
• Add onions and garlic to the large pot along with all remaining ingredients.
• Place the pot on your stove over high heat and bring to a boil.
• Cook over high heat, stirring regularly, until the mixture has thickened - about 20 minutes. There shouldn't be any pooling liquid in the bottom of the pan (when you scrape across the bottom, the mixture should hold its shape and not pool into the area that was just scraped).
• As liquid evaporates, the mixture will thicken. It's important to keep stirring, especially towards the end of cooking, to keep the mixture from sticking to your pot. You may want to turn the heat down to medium once most liquid is absorbed.
• Serve on fresh buns with additional toppings if desired (see above for serving ideas).

VEGAN SLOPPY JOES

Steps:

• In a large skillet preheated to medium-high heat, add a tablespoon of water and then add the mushrooms. Cook for 5 minutes.
• Add onions and the beefless ground beef crumbles and sauté for 10 more minutes.
• Add tomato sauce, ketchup, Worsestershire sauce, vinegar and coconut sugar. Mix well. Cook for 5 minutes.

VEGAN SLOPPY JOES

Steps:

• Coat the bottom of a medium saucepan with oil and place it over medium heat.
• Add the onion, pepper, carrot and garlic. Sweat the veggies for about 5 minutes, until the carrots and peppers begin to soften and the onions are very tender and translucent.
• Stir in the beans, 3/4 cup water, tomato paste, vinegar, Worchestersire sauce, soy sauce, sugar, liquid smoke and chili powder.
• Raise the heat and bring the liquid to a boil.
• Lower the heat and allow the mixture to simmer, uncovered, until the sauce is very thick and the veggies are tender, 15 to 20 minutes, adding a bit more water if needed during cooking.
• Remove from heat and season with salt and pepper to taste.
• Stuff buns with bean mixture. Top with dill pickle slices and onion slices. Serve.

SPICY VEGAN SLOPPY JOES

Steps:

• Pulse the mushrooms in batches in a food processor until finely chopped. Set aside.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1 tablespoon beer and 1/4 teaspoon salt and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. Add the walnuts and peppers and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes. Add the mushrooms, 3/4 teaspoon black pepper and chipotle powder and cook, stirring frequently, until the mushrooms are just cooked through, about 5 minutes.
• Add the remaining beer, the ketchup, tomato paste and 1/8 teaspoon salt and cook while stirring until the sauce is the consistency that you like, about 2 minutes.
• Spoon the mixture onto each bun. Serve with toppings if desired.

SLOPPY JOE PITAS

Steps:

• In a small saucepan bring 2 cups water to boiling. Stir in bulgur. Return to boiling; remove from heat. Cover and let stand at least 15 minutes. Drain off any remaining liquid.
• Meanwhile, in a large skillet cook onion, bell pepper, and celery over medium 7 to 8 minutes, stirring occasionally and adding additional water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add garlic; cook 1 minute or until softened.
• Stir in bulgur, barbecue sauce, and soy sauce. Reduce heat to medium-low. Cook 10 minutes.
• In a dry skillet heat pita rounds, one at a time, on both sides until warm. Cut in half crosswise and fill with bulgur mixture.