Vegan Lentil Sloppy Joes (Printable)

A hearty lentil sloppy joe mix served on toasted sourdough, topped with a rich vegan cheese sauce.

# What You Need:

→ Lentil Sloppy Joe Base

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely diced
03 - 1 green bell pepper, finely diced
04 - 2 garlic cloves, minced
05 - 1½ cups cooked brown or green lentils
06 - 1 cup canned crushed tomatoes
07 - 2 tablespoons tomato paste
08 - 1 tablespoon vegan Worcestershire sauce
09 - 1 tablespoon yellow mustard
10 - 2 tablespoons ketchup
11 - 1 tablespoon maple syrup
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon chili powder
14 - ½ teaspoon ground cumin
15 - Salt and black pepper to taste

→ Vegan Cheese Sauce

16 - ½ cup raw cashews, soaked in hot water for 20 minutes and drained
17 - 1 cup unsweetened plant-based milk
18 - 3 tablespoons nutritional yeast
19 - 1 tablespoon lemon juice
20 - 1 teaspoon apple cider vinegar
21 - ½ teaspoon garlic powder
22 - ½ teaspoon onion powder
23 - ½ teaspoon turmeric
24 - 1 teaspoon salt
25 - 1 teaspoon cornstarch or arrowroot powder, optional

→ Assembly

26 - 4 large slices sourdough bread
27 - Vegan butter or olive oil for toasting
28 - 1 small red onion, thinly sliced
29 - 1 dill pickle, thinly sliced
30 - Chopped fresh parsley or chives, optional

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté for 4 to 5 minutes until softened. Add minced garlic and cook for 1 minute. Stir in cooked lentils, crushed tomatoes, tomato paste, vegan Worcestershire sauce, mustard, ketchup, maple syrup, smoked paprika, chili powder, cumin, salt, and pepper. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until the mixture thickens and flavors meld. Adjust seasoning to taste.
02 - In a blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, turmeric, salt, and cornstarch if using. Blend until completely smooth. Pour the mixture into a small saucepan and heat over medium heat, whisking constantly, until thickened and melty, approximately 3 to 5 minutes. Add additional plant-based milk if the sauce becomes too thick.
03 - Brush both sides of each sourdough slice with vegan butter or olive oil. Toast in a skillet over medium heat or under a broiler until golden and crisp on both sides.
04 - Place each toasted sourdough slice on a plate. Spoon a generous portion of the lentil sloppy joe mixture over each slice. Drizzle with warm vegan cheese sauce. Top with sliced red onion, pickles, and fresh herbs if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes like a cheeseburger without any of the heaviness that follows, thanks to lentils doing the real work.
  • The vegan cheese sauce is legitimately creamy and tangy, not a sad substitute pretending to be something it isn't.
  • You can make both components ahead and assemble in minutes, so it actually fits into a busy weeknight.
02 -
  • If your cheese sauce breaks or gets too thick, don't panic; heat a splash of plant milk in a separate pan and whisk it in slowly until it's creamy again.
  • The lentil mixture gets better the longer it simmers, but ten minutes is the bare minimum or it tastes too tomato-forward and not cohesive.
  • Don't skimp on the smoked paprika; regular paprika won't give you that deep, almost bacon-like flavor that makes people ask what meat you used.
03 -
  • Make your cheese sauce first and keep it warm in a covered pot while you finish the filling; multitasking here saves time and stress.
  • If your plant milk is thin or watery, the cheese sauce won't thicken properly; use a richer unsweetened oat or cashew milk if you can.
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