I shared my FAVORITE boxed vegan Sloppy Joes on here before, but those were cheater Joes AND I can not find that box starter ANYWHERE anymore.

I just got an Instant Pot (yes, I’m about 5 years behind), and I’ve been craving Sloppy Joes! My toddler is a pretty great eater, and recently ate an entire bowl of mild chili so I thought this would be a great meal for her too!

I’ve seen many lentil Sloppy Joe recipes through the years, but this is the first time I made them, and I’m pretty sure this will be in the regular rotation now.

Here is my recipe for Veggie Joes (lentil Sloppy Joes).

{ ingredients }

  • 1 Tbs olive oil
  • 1/2 white onion, chopped
  • 3 cloves of garlic, chopped
  • 1/2 bell pepper, chopped
  • 1/2 cup carrots, chopped
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1 Tbs chili powder (or more if preferred)
  • 10 oz can of Rotelle (tomatoes & green chilies) – MILD or ORIGINAL
  • 1/4 cup tomato paste
  • 1-2 tsp vegan Worcestershire sauce (OPTIONAL)
  • 2 tsp lemon juice
  • 3/4 cup dried green lentils , picked for stones and washed if needed
  • 1 1/4 cup veggie broth (or water)
  • 1/2 tsp salt
  • 1 tsp brown sugar

 { directions }

  1. Turn Instant Pot to Sauté and add onion, garlic, pepper, carrots and a good pinch of salt. Cook for 3 minutes until fragrant.
  2. Stir in spices, tomato/green chilies, tomato paste, Worcestershire sauce and lemon juice. Add salt, sugar, lentils, broth, and mix well.
  3. Close the lid and set for Pressure Cook setting for 16 minutes. Let the pressure release naturally. Taste and adjust salt, flavor. (The sauce keeps thickening on cooling even if it looks slightly liquidy when opened.)
  4. Serve on buns, bread, in wraps or over baked potatoes. Top with cheese, green onions and/or coleslaw.

Makes about 6 servings. These sloppy lentils are freezer friendly and meal prep friendly. Refrigerate for up to 4 days and freeze for up to a month.

{ Keep Cooking in Love & Light }

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