Vegan Lentil Sloppy Joes Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/4 cups - vegetable broth
  • 1/2 - onion, chopped
  • 3 cloves - garlic, chopped
  • 1/2 cups - bell pepper, chopped
  • 1/2 cups - celery, chopped
  • 1/2 cups - carrot, chopped
  • 1/2 teaspoons - paprika
  • 1/4 teaspoons - black pepper
  • 1 tablespoons - chili powder/taco seasoning/bbq seasoning
  • 1 cans - tomato sauce
  • 3/4 cans - tomato paste
  • 2 teaspoons - worcestershire sauce, or soy sauce/tamari
  • 2 teaspoons - lemon juice
  • 3/4 cups - green lentils
  • 1 1/4 cups - broth or water
  • 1/2 teaspoons - salt
  • 1 teaspoons - sugar
  • Directions:

    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.

    Category:  Sandwiches

    Cuisine:  American


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    Posted On:

    October 25, 2020

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