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Vegan Sloppy Joes

My family has a couple requests around my healthy cooking. #1: If you recreate a family favorite with healthy upgrades, don't try to pass it off as the same old thing. I think that's fair enough. So we call these Sloppy Jills. If anyone has a fun name for spaghetti served with spaghetti squash as the noodles, please share!

This recipe is simple and easy but is probably a 30 minute meal. The main tip is don't under cook the lentils. Crunchy lentils do not go over at my house. This last time I substituted pepper and onion mix from the freezer section rather than fresh and doing all the cleaning and chopping. I think it saved me a good 5 minutes.

I am going to confess, I did serve them with Hawaiian Rolls which are to die for, but not really high on the healthy foods list. Sometimes you just gotta give a little.




2 cups (480 ml) water (I used 1 cup water, 1 cup vegetable broth)

1 cup (192 g) green lentils, well rinsed

Sloppy Joes:

2 Tbsp (30 ml) olive or grape seed oil

½ white or yellow onion (55 g), minced (plus more for serving)

2 cloves garlic, minced (1 Tbsp or 6 g)

½ green bell pepper, diced (60 g)

Sea salt and black pepper to taste

1 15-ounce (425 g) can tomato sauce*

1-2 Tbsp (12-24 g) coconut sugar, plus more to taste

1-2 Tbsp (15-30 ml) vegan-friendly worcestershire sauce* (like this brand)

1-2 tsp chili powder, plus more to taste

1 tsp ground cumin, plus more to taste

optional: pinch smoked or regular paprika

For serving (optional(:

Gluten free or whole wheat hamburger buns*


1) To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor) and

rinsed lentils and heat over medium-high heat.

2) Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until

tender. The water should have a constant simmer (not boil). Drain off any excess liquid and

set aside.

3) In the meantime, heat a large skillet over medium heat. Add oil, onion, garlic, and bell pepper.

Season with a pinch each salt and pepper. Sautè for 4-5 minutes, stirring frequently, or until the

peppers and onions are tender and slightly browned.

4) Add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika

(optional). Stir to combine.

5) Once the lentils are cooked, add them to the skillet as well, and stir to combine. Continue cooking

the mixture over medium-low heat until completely warmed through and thick, stirring occasionally,

about 5-10 minutes.

6) Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for

saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.

7) Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe

mixture will keep in the refrigerator up to 3 days. Reheat in the microwave, or on the stovetop,

adding water if the mixture has dried out.


If you'd like to see more recipes like this, just visit the contact page and I'll email you the link to download the complete Revolution Recipes cookbook.


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