Recipe Detail

Vegan Lentil Sloppy Joes

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  1. 1/4 cups - vegetable broth
  2. 1/2 - onion chopped
  3. 3 cloves - garlic chopped
  4. 1/2 cups - bell pepper chopped
  5. 1/2 cups - celery chopped
  6. 1/2 cups - carrot chopped
  7. 1/2 teaspoons - paprika
  8. 1/4 teaspoons - black pepper
  9. 1 tablespoons - chili powder/taco seasoning/bbq seasoning
  10. 1 cans - tomato sauce
  11. 3/4 cans - tomato paste
  12. 2 teaspoons - worcestershire sauce or soy sauce/tamari
  13. 2 teaspoons - lemon juice
  14. 3/4 cups - green lentils
  15. 1 1/4 cups - broth or water
  16. 1/2 teaspoons - salt
  17. 1 teaspoons - sugar


1. Add 2 tbsp broth in the Instant Pot on saute. Add the onion, garlic, pepper, celery, carrots and a good pinch of salt. Cook for 3 mins. Deglaze with more broth mid-way.
2. Add the spices, tomato, tomato paste, vegan Worcestershire sauce, lemon juice and mix in. Add salt, sugar, lentils, broth, and mix in. Mix well to pick up any stuck bits
3. Close the lid and pressure cook at bean/chili setting for 22 mins or at manual/pressure cook for 20 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. If you used extra broth, wait for a few mins to see if its thickening enough and then you might have to saute for a few mins to reduce. )
Serve in buns or bread with coleslaw or onion or crunchy greens. or in wraps or over baked potato.
These sloppy lentils are freezer friendly and meal prep friendly. Refrigerate for up to 4 days and freeze for up to a month.


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