Vegan recipes for a kinder lifestyle

Sloppy Joes

We all remember this beloved open faced sandwich from our childhood. Tangy with ketchup and satisfying, veganized and served on a buttery biscuit, Sloppy Joes have become a modern day classic.

Sloppy Joes main

I first tried Sloppy Joes as a child back in the 1970s. It was love at first taste and put this messy, tangy sandwich into my top ten favorite meals. I haven’t made Sloppy Joes since I went vegan but I decided recently to remedy that and give vegan SJs a try. I’m really glad I did because the vegan version, packed with flavour, healthiness is as delicious as I remembered this sandwich to be.

Easy to make and veganize

Making Sloppy Joes is easy but does involve a little preparation and some specific vegan ingredients, such as Worcestershire Sauce. That’s not too much of a problem as you can buy a vegan version or make your own. The recipe itself is very simple. Marinate tvp for a few hours or overnight, cook some lentils, chop green pepper, onion and garlic in a food processor and then cook until onions are translucent. Add the rest of the ingredients and that’s basically it.

You then have to simmer the sauce to thicken it which takes 10-20 minutes . Make sure to keep the heat low and keep stirring it frequently. Also, cover the pot as this sauce really splatters. Taste test as well and add more seasonings if you want to.

Most people serve Sloppy Joes as a sandwich on hambuger buns but I prefer to use biscuits. They are a little denser and more sophisticated, and don’t get as soggy. I also serve my Sloppy Joes open faced to be eaten with a knife and fork. So much easier and less messy but that’s just me. Either way, this is a very delicious, fun meal. Enjoy!

Vegan Sloppy Joes

Course: Entrees
Cuisine: American, Comfort food
Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes
Servings: 4 Servings
Author: Una Rose
Print Recipe


  • 1 cup lentils
  • 1 cup tvp
  • 1/4 cup vegan Worcestershire sauce
  • 1/8 cup ketchup
  • 1 cup water
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1/2 green pepper chopped
  • 1/2 small onion chopped
  • 3 cloves garlic
  • 1 cup crushed tomatoes
  • 1/2 cup water
  • 1/4 cup ketchup
  • 2 tablespoons vegan Worcestershire sauce
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4-1/2 teaspoon cumin
  • 1/4-1/2 teaspoon chili powder
  • 1/2 teaspoon stevia seasoning
  • 1/2 teaspoon barley malt or molasses
  • 4 large biscuits or hamburger buns


  • Place together TVP, Worcestershire sauce, ketchup, water, onion powder and garlic powder in a shallow dish. Stir and make sure the TVP is well covered. Cover dish and let marinade for at least one hour and preferably overnight.
  • Cook lentils and drain well. Set aside.
  • Roughly chop the onion, garlic and green pepper. Place them in a food processor and process until all are finely chopped.
  • Heat a pot over medium heat. Once hot, add oil.
  • Add the onion, garlic, and green pepper. Saute, stirring until onions are translucent, about 2 minutes.
  • Add the lentils and tvp to the skillet to the skillet as well, and stir to combine.
  • Add the tomato sauce, ketchup, worcestershire sauce, water and spices to the pot. Stir well to combine.
  • Continue cooking sauce covered over low heat until thickened, stirring occasionally – about 10-20 minutes.
  • Serve the mixture on toasted buns or biscuits. Serve hot.