These vegan sloppy joes are a fun, plant-based take on a popular sandwich. They’re hearty, spicy, and super healthy!
Sloppy joes are a really fun sandwich. They’re rich, spicy, salty, and packed full of flavor. Unfortunately, they’re also usually packed full of meat. So I came up with this vegan sloppy joes recipe to try and make a meat-free version that was just as good as traditional sloppy joes.
These vegan sloppy joes are just as hearty as the meaty ones, thanks to lentils and quinoa. And they’re full of fun, strong flavors like mustard, maple syrup, and hot sauce, which make the dish mouth-watering. And best of all, the recipe is made in a slow cooker, which means it requires basically no work at all! Just throw the ingredients in the slow cooker, turn it on, and a few hours later you’ll have vegan sloppy joes that even a meat lover would be obsessed with.
What You’ll Need
Here are all the ingredients that you need to make these spicy lentil sloppy joes. Check out the recipe card at the bottom of the article to see the exact amounts of each ingredient.
- Carrots
- Mushrooms – Any kind of mushroom will work.
- Onions – You can use any type of onion for this recipe.
- Garlic
- Brown lentils – Other types of lentils will work fine for this dish, but brown lentils have a nice flavor, and best replicate the look of sloppy joes.
- Quinoa
- Tomato sauce
- Ketchup
- Maple syrup – Make sure to use pure maple syrup.
- Hot sauce
- Mustard
- Chili powder
- Paprika
- Salt
- Pepper
- Vegetable broth
How to Make Slow Cooker Vegan Sloppy Joes
Here’s how you can easily make these hearty vegetarian sloppy joes.
- Combine the ingredients. Add all of the ingredients into a slow cooker, and stir to combine.
- Cook. Cook the sloppy joes on high heat for 2-3 hours, or on low heat for 5-6 hours.
- Serve. Sloppy joes are traditionally served on a bun, but they’re also great on a biscuit or inside spaghetti squash.
Tips for Success
Here are some tricks and tips for making the best lentil sloppy joes.
- Make your own broth. One of my tips for taking recipes to the next level is to use homemade stock. You get so much more flavor when you make your own broth. I recommend using Instant Pot mushroom vegan bone broth when making this recipe.
- Adjust the heat. I like my sloppy joes on the spicy side, but everyone has different heat preferences. This recipe has hot sauce and chili powder in it, so there are multiple ways to adjust the heat. Add more or less of either ingredient depending on your taste, or choose a hot sauce that is super spicy or pretty mild.
- Adjust the liquid. This recipe calls for 3-4 cups of broth. Start with just 3 cups, and once the sloppy joes have been cooking for a few hours, check them and adjust as necessary. You want the mixture to be thick, but still gloppy.
What to Serve With Vegan Sloppy Joes
You can serve lentil sloppy joes with whatever foods you would normally eat with a sandwich. Here are a few recipes that I love to make when I’m cooking vegan sloppy joes.
- Vegan nacho cheesy kale chips
- Healthy zucchini chips
- The best crispy roasted potatoes
- Favorite healthy potato salad
- Healthy carrot slaw with sesame dressing
How to Store and Reheat Leftovers
These vegan sloppy joes will last for 4 days in the fridge if stored in an airtight container. Reheat over medium heat on the stove for 5 minutes, stirring constantly, or in 30-second increments in a microwave set to 80% power.
Can This Recipe Be Frozen?
It definitely can! Store the vegan sloppy joes in an airtight container in the freezer for up to 3 months. Thaw in the fridge or defrost before reheating.
More Vegan Slow Cooker Recipes
I'm a big fan of my slow cooker. It's a great way to deep flavors with minimal work! Here are a few other great vegan slow cooker recipes to make.
- Slow cooker vegetarian chili
- Vegan red lentil dal
- Chili roasted sweet potato + black bean quinoa salad
- One-pot root vegetable + lentil quinoa stew
- Vegan quinoa & lentil taco meat
Slow Cooker Vegan Sloppy Joes
Ingredients
- 1 cup finely chopped carrots
- 1 cup finely chopped mushrooms
- 1 cup finely chopped onions
- 2 garlic cloves minced
- 1 1/2 cups brown lentils
- 1/2 cup quinoa
- 1 8oz can tomato sauce
- 1/2 cup organic ketchup I used agave sweetened
- 2 tablespoons maple syrup
- 2 tablespoons hot sauce
- 2 tablespoons mustard
- 1 tablespoon chili powder
- 1 teaspoon paprika
- Pinch of salt & pepper
- 3 – 4 cups vegetable broth
Instructions
- Add everything into the slow cooker, starting with 3 cups of broth. Stir to combine, cover and set to high. Cook on high for 2 – 3 hours (or low for 4 – 6). Check and add more liquid as needed.
- Serve warm with a bun, biscuit or in a spaghetti squash!
Made these tonight,very good.
Hi. What size ( how many quarts) slow cooker is this recipe for?
I use an 8-quart crockpot but I think a 6-quart would work too
Very good. I did not have carrots, so I cleaned out the fridge and added some other veggies just to make up that volume – celery, jalapeno, green pepper, leek greens and doubled the mushrooms. Also didn’t have tomato sauce so used jarred marinara instead. Used sprouted green lentils. Used less maple syrup, probably about 1/3 cup. Made in the instant pot (using 3 cups of water since I added twice the mushrooms), 12 minutes quick release.
This recipe is amazing. I used shitake mushrooms and threw in some red/green/yellow peppers I had left in the fridge. I also substituted garlic peri-peri sauce for 1 of the 2 tablespoons of hot sauce. One note, I ended up doubling the tomato sauce. Not sure if my slow cooker runs hot or what, but the mixture soaked up the liquid really fast.
Very delicious and flavorful.
I was surprised at how delicious this version of sloppy joes was. I have made it a couple times and enjoyed it!
I’m so glad you have enjoyed it!! Thanks for your review!
Do you have any recommendations for a substitute for quinoa?
This was delicious and it is going to be a constant in our house!
Thank you
I make this all the time and absolutely love it. Tastes even better later in the week. I am wondering if the recipe is meant to be made with prepared mustard or dry? I have been using prepared.
I use prepared mustard but dry mustard would work too
Can this be done in an instant pot?
I haven’t tested it in an IP, sorry! I would say no more than 10 – 12 minutes on high though. If you try it let us know 🙂
I plan on making this recipe this weekend. What can I use in place of the mushrooms? I saw a comment that someone used jackfruit instead but that won’t be possible for us. Any and all suggestions are appreciated! Thank you!
You could probably just leave the mushrooms out or substitute them with artichoke hearts, sundried tomatoes, or any kind of squash. We have only tried this recipe as it is written, but if you try any substitutions we would love to know how your recipe turns out!
Do you soak the lentils before adding to the crockpot?
Nope, the lentils do not need to be soaked. They will cook with the rest of the ingredients
My mom made regular pulled pork, and I made this for a get together. It wasn’t a competition but everyone loved this recipe, even the meat eaters!
It is too delicious to resist 😉 I’m glad everyone enjoyed it!
This was sooo delicious and easy to make. I served it over cauliflower mash. absolutely loved it! I froze a quart. I can so see having this on a bun with some coleslaw Thanks, great recipe!
So glad you liked it, Alisa!!
How long do I cook in instant pot?
I actually haven’t tried these in an IP yet but if I do I will let you know!!
My family LOVES this recipe. We make is regularly! Thanks for sharing!
Of course! This is one of my favorite ways to enjoy lentils!!
I made this for my son and his girlfriend who both are vegetarian. It was very good and even my husband like it and he likes his meat.
I’m so glad they all enjoyed it!! Thanks for your review!
Made this recipe tonight and loves it. So flavorful and fully. Will definitely make again. I made one small change I used no sugar added BBQ sauce instead of ketchup.
Love that you added BBQ! Yum!
What would the time difference be if you had to just cook on the stove?
I would say at least an hour or two 🙂
I was wondering if the quinoa in the slow cooker sloppy joes is cooked or uncooked?
It’s uncooked 🙂 It cooks in the slow cooker 🙂
I can’t get the recipe to load. I was able to see it earlier and bought all the ingredients but now I can see the actual recipe for the slow cooker lentil sloppy joes. Can you please email it to me?
Thanks!
We were having some web issues the last few days, but it should be all set now 🙂 thank you for your understanding!
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Have you tried this recipe quick cooked in a pot instead of a slow cooker? Just wondering if it works at all. Either way, looking forward to trying the recipe! Thanks!
I haven’t but it should be fine! It will probably take about an hour on a low simmer 🙂
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When my crockpot died, i replaced with an IP. How would you cook this in an IP?
I haven’t tested it in an IP, sorry! I would say no more than 10 – 12 minutes on high though.
It looks really AHHHmazing!
Thank you!
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This looks great! Just wondering what size crock pot you used?
This was an 8qt I believe!
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I found this recipe a few months ago and my vegan family loves it! It’s now become an added staple to the vegan lifestyle. We don’t care much for spicy so I eliminated the hot sauce and it’s perfect. Thanks!
YAY!! So glad you all love it, Joann 🙂
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Hi Alyssa, I made this last night and I didn’t have any hot sauce so I used a table spoon of Jerk seasoning from the jar. It tastes really good, nice and spicy. I was wondering how much is in a serving?
Thanks a lot for all your great recipes.
About 1 cup 🙂 Glad you enjoyed it!
I really wanted to love this, but I found the flavor insipid and overly sweet. I think part of the problem is the lack of fat in the recipe. I’m going to try sautéing the onions, garlic & spices in a glut of olive oil before adding to the slow cooker. Otherwise I don’t think there’s enough savory to stand up to the sweetness of carrot + tomato sauce+ ketchup + maple syrup, etc.
Sorry you didn’t enjoy it! I haven’t gotten that feedback yet, but appreciate your honesty 🙂
I made the sloppy joes tonight…..and it was deeeeeelicious…..
Yummmmo!!!
Alyssa is the recipy spicy? i ask because of the 2Tbsp of hot sauce and the chili powder… Thank you 🙂
I would say if you’re sensitive to spice, that you leave it out and then add it at the end until you reach your level of tolerance 🙂
I used 1 tsp of hot sauce because i am sensitive to spice. Turned out just fine. I also subbed the maple syrup for 2 tsp of molasses because it’s what I had on hand. Delish!! Thanks for sharing 🙂
Sounds fabulous!
Just made this minus the hot sauce. Delicious!
So glad you enjoyed it!! xox
Just found this recipe & made it today. I used sriracha instead of hot sauce & it was amazing! Love this recipe!
Hooray!! So glad you enjoyed it 🙂 xox
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I just came across this recipe and have everything to make it except the brown lentils. I have green and red, I read your comment about the red ones being too mushy. Would green be okay ?
Green will work!
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This recipe is delicious! Made it tonight with a few modifications, the major one being that I replaced the mushrooms (just don’t like ’em!) with jackfruit. Jackfruit is very nutritious and has wonderful meaty texture but very little flavor, so it worked really well. Also, I made it stovetop. Started by sauteeing the carrots, onions and garlic, then added the jackfruit, then the seasonings, then everything else. Since I didn’t use a crock pot, the broth was not needed. I did NOT let it simmer a few hours — rather, I served it when the vegetables were soft and everything was heated. Simmering might add extra flavor, but it was perfectly delicious without it.
I was concerned that 2 TBSP of hot sauce would be too much, so I used about 1.25 and that was plenty for my palate. Might go down to 1 next time. Also replaced the maple syrup (didn’t have any) with agave syrup and used only 1 TBSP.
My husband (a carnivore) and I (98% vegetarian) both loved it. I didn’t even use a bun — just ate it out of a bowl like chili, topped with some grated monterey jack cheese. The recipe makes a lot so we froze some of the leftovers.
This one is a keeper!
Thank you SO much for sharing your adaptations! I’m thrilled that you enjoyed it 🙂 xx
This looks delicious! Do you think it’s possible to double this recipe within a standard crock pot, or will the crockpot be too small? Also, wouldni need to adjust the cooking time and amount of broth? Thanks so much!
I think a standard crockpot would be too small! But you could definitely double if you have a large one 🙂
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I made this tonight and I love it! I used Sriracha Sauce
YUMMMY! Sounds delicious 🙂
Do you have any advice on making this on a stove top? I don’t have a crockpot but this looks amazing!
Pretty sure you could just cook and simmer for a few hours 🙂
I made it stovetop. First, make the quinoa while chopping the veggies. Then, in a large pan (I suppose a large pot would also work), saute the veggies until the carrot is soft, then add everything else and mix well. It’s ready to eat when the food is hot!
This sounds great! Just a quick question for you though – i noticed you have the nutrition facts posted but there is is no serving size listed. Do you know what the serving size is for these nutrition facts? Thanks!!
It should be about 1 cup – 1 1/2 cups 🙂
Can you freeze the left-overs? Made it and it was delicious but only me and the baby ate it so I have a few portions left over:)
I think so, yes!
Alyssa, did you soak the lentils overnight, or, at all? Thanks.
I didn’t! I just threw them in the crockpot straight from the bag and they worked perfectly fine 🙂
I’ve made this four times now- soooo good and everyone I’ve made it for loves it! Thank you!
Amazing!! I’m so glad you’re enjoying them!!
I made this tonight in my Instant Pot on manual high for 25 minutes and then did the quick release. It was perfect!!
I did omit the hot sauce because my hubby doesn’t tolerate hot spicy foods. However, it was still awesome!!
So glad you enjoyed it and thanks for sharing the Instant Pot info!
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Hello I would like to make this but I’m not a fan of mushrooms, would it be OK to leave them out or do you have a recommendation of something that I should substitute?
I think you could leave them out or substitute diced tomatoes!
I replaced the mushrooms with jackfruit (unseasoned) and it was a great addition. Very nutritious and hearty.
These are so good! Made them twice so far and am making them for a party next week! Thanks for posting this recipe!
So glad you’ve been enjoying! xo
This was absolutely delicious! Even my meat loving fiance raved about it and made sure there wasn’t any wasted (he cleaned both our plates lol). Thanks so much for the recipe!
I’m SOO glad! Thank you for sharing 🙂 xo
subbed sweet potato for the mushrooms. Instant Pot on the chili / bean mode for 15 minutes, turned out perfectly. thank you 🙂
Yum, yum, YUM!
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In your picture it looks like you have coleslaw on them. Is that what it is?
Actually not, it’s just a pre-shredded broccoli/carrot mixture 🙂 But you could definitely serve it with coleslaw!
Hi,
I’ve just discovered your website after looking to head to the plant based route from now on.
Can i used red lentils or do you recommend only black ones?
Thanks
You can yes, but the cooking time and texture will be totally off. Red lentils cook in about 10 minutes, whereas this one cooks all day long, so it might take some experimentation on your part if you go that route 🙂 Keep me posted!
Wonderful neal over a huge baked potato!
Trying this for the first time today. As I’m a confirmed carnivore I’m a bit sceptical but prepared to try anything once. Since spending a month in India with work last year, and really enjoying the non-meat diet over there, I am trying to add more vegetarian meals to my diet. After finding quinoa is more expensive than gold in the UK (never needed to look before) I have substituted bulgur wheat (after searching online for a substitute). Looks great in the slow cooker as I put the lid on…….off out for the day now but hoping for a great dinner in about 7 hours.
Excited to hear how you enjoyed it!
It would be great to have Instant Pot conversion for this recipe. I think I can figure one out. I will try it.
Let me know how it turns out! I don’t have an Instant Pot, so I’m not sure about the conversion process!
This is my second time making it in the instant pot! I love making your recipes and post them on insta when I do. If you ever need a recipe tester/instant pot converter I would love to help:)
Woohoo! That’s an amazing offer and I think I might take you up on that 😉 I’ll keep your email on file and let you know! xo
Can you share the converted recipe?
I would also love to know how you made this in the instant pot! I was going to try it this week bu cannot find any info on the web about how to convert it.
Hi! I was wondering how you converted this recipe for the instant pot 🙂
sheena, how did you do it?
I’m new to instapot.
Thanks.
Hi Sheena:
Would you mind sharing your instant pot instructions? Time, setting, NPR or quick release? How much broth used?
Thank you!
I’d love the recipe for my instant pot. Where did you post it please?
Love the sound of this! I’m trying this recipe out at the weekend. Thankyou
Can’t wait to hear what you think!
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I had eaten something similar to this recipe at a vegan restaurant here in my city and LOVED it! I was so EXCITED to find your recipe here! I am not very fond of spicy hot food or the flavor of hot sauce so I am going to substitute Worcestershire sauce for its flavor and perhaps add some sweet red bell pepper and possibly some tomato as well! I can’t wait to see how it turns out in my own slow cooker! Thanks, Alyssa, for all your healthy, hard work in bringing us GREAT new ways to use quinoa in our meal plans!
I can’t wait to hear what you think, Susan! Keep me posted 🙂
This is fabulous. About to make another batch. I gave some to my meat eating son and he loved it also. Going to keep this in my freezer. So easy and delicious. Thanks for the great recipes. Going to try the meatloaf for tonight’s supper. I have a feeling it will be just as good.
Yum yum! Glad you’ve been enjoying it and yay for meat-eaters liking plant-based foods!! xx
My recipe came out like a soup. Did you use dried lentils?
I did, yes. Did you? Sorry it didn’t turn out like you hoped!
This happened to me also,should have used dried but I transferred it to the stove and thickened it. So delicious!
Thanks for sharing!!
Sounds yummy! Do you cook the quinoa first? Thanks!
Nope! The quinoa cooks in the slow cooker with the lentils 🙂
AWESOME!
What kind of hot sauce did you use? This sounds tasty I am making it tonight for a crowd 🙂
I think I used Franks Red Hot 🙂
This looks so good, I really want to try, but isn’t this a lot of sugar?
I haven’t calculated it, so I’m not positive. Feel free to reduce some of the ingredients if you think it’s too high in sugar!
Love the sound of lentil sloppy joes made in the slow cooker! Think this could be done in a pressure cooker (it’s all I have). Great video too : )) Enjoy your trip to Thailand!
Yes, I would like to use my pressure cooker, but nor sure how much liquid to add. Have you tried it yet?