Ingredients
- 2 cups cooked lentils brown or green
- 1 tablespoon olive oil or water for oil-free
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup tomato sauce
- 3 tablespoons tomato paste
- 1/2 cup vegetable broth or water
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon maple syrup or coconut sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt adjust to taste
- 10 whole wheat or gluten-free burger buns
- Optional toppings: Pickles coleslaw
Instructions
- Sauté the Veggies – Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Build the Flavor – Stir in tomato paste, smoked paprika, chili powder, cumin, onion powder, salt, and black pepper. Let it cook for 1 minute to deepen the flavors.
- Simmer the Sauce – Pour in the tomato sauce, vegetable broth, soy sauce, maple syrup, and apple cider vinegar. Stir and let it simmer for 3-5 minutes.
- Add the Lentils – Stir in the cooked lentils until well coated. Reduce heat to low and let simmer for another 5 minutes, stirring occasionally. If the mixture is too thick, add a splash of broth.
- Assemble & Serve – Toast the buns if desired, then scoop the sloppy joe mixture onto each bun. Top with pickles or coleslaw for extra crunch and enjoy!
Notes
Tips & Variations
Make it protein-packed – Swap half the lentils for finely chopped mushrooms or crumbled tempeh.
Spice it up – Add a dash of hot sauce or crushed red pepper flakes for extra heat.
Oil-Free Option – Sauté the veggies in water or broth instead of oil.
Gluten-Free Option – Use gluten-free buns and tamari instead of soy sauce.
Would y’all give this a try? Let me know what recipes you’d love to see made plant-based next! 
#veganrecipes #plantbasedmeals #thedestinedkitchen
