Lentil Sloppy Joes are the meatless sloppy joe recipe everyone can agree on. Made in the crockpot, this easy vegan sloppy joes recipe delivers big flavor with minimal effort.
The Easiest Vegan Sloppy Joe Recipe
I’ll be honest: when I told my husband we were having Vegan Sloppy Joes he was skeptical. He loves my classic Sloppy Joe, so the idea of a lentil version didn’t excite him—until he tried it. He went back for seconds, then a third helping. That’s success in our house.
These slow-cooker lentil sloppy joes combine brown or green lentils with a rich, tangy tomato-based sauce for a hearty, meaty texture without meat. They’re high in plant protein and fiber, family-friendly, and simple to prepare.
Ingredients at a Glance
- Lentils: Use dry brown or green lentils for the best texture. Avoid red or yellow lentils, which become too soft.
- Onion & Bell Pepper: A minced yellow onion and a diced red or yellow bell pepper add familiar savory and sweet notes.
- Sloppy Joe Sauce: This sauce uses tomato sauce, tomato paste, red wine vinegar, soy sauce (or coconut aminos for gluten-free), garlic, and maple syrup for a balance of sweet, tangy, and savory flavors.
- Vegetable Broth: A small amount of vegetable broth helps cook and flavor the lentils—prefer broth over plain water for better depth.
How to Make Crockpot Lentil Sloppy Joes
The slow cooker makes this recipe nearly hands-off. Combine the ingredients, set the cooker, and return when it’s ready. Detailed ingredient amounts and step-by-step directions are in the recipe card below.
- Combine. Slow cook. Serve. No sautéing required—just mix everything in the slow cooker and let it simmer until the lentils are tender and the sauce is thick and flavorful.
Serving Suggestions
Serve the lentil sloppy joes on whole wheat or gluten-free buns, or spoon the mixture over baked potatoes or sweet potatoes for a gluten-free option. If you’re not vegan, a slice of cheddar melts nicely on top.
∗Stovetop Lentil Sloppy Joes ∗
Short on time? Make these on the stove instead of using a slow cooker.
- Sauté onions and bell pepper in 1–2 teaspoons olive oil until softened.
- Add rinsed lentils and 3 cups vegetable broth, bring to a boil, then simmer 15–20 minutes until lentils are tender.
- Stir in tomato sauce, tomato paste, garlic, maple syrup, soy sauce (or coconut aminos), and red wine vinegar. Simmer 10–15 minutes on low, stirring occasionally to meld flavors and thicken the sauce.
More Plant-Based Favorite Recipes
If you like affordable plant-based dinners, check this collection of easy vegan recipes for more inspiration.
- Vegetarian Butternut Squash Chili
- Slow Cooker Minestrone Soup
- Vegetarian Fajitas
- Easy Butternut Squash Curry
- Vegetarian Tikka Masala
If you enjoyed these lentil sloppy joes, please leave a review and share your thoughts in the comments.
Lentil Sloppy Joes
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 cups low-sodium vegetable broth
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 small yellow onion, minced
- 1 small red or yellow bell pepper, diced
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ tablespoon soy sauce or coconut aminos
- 1 tablespoon minced garlic
- 2 tablespoons maple syrup
- 1 tablespoon red wine vinegar
- Buns for serving
Instructions
- In the base of a large slow cooker, combine lentils, vegetable broth, tomato sauce, tomato paste, minced onion, diced bell pepper, soy sauce (or coconut aminos), garlic, maple syrup, red wine vinegar, kosher salt, and pepper. Stir until evenly combined.
- Place the lid on the slow cooker and cook on high for 4 hours or on low for 8 hours, until the lentils are tender and the sauce has thickened.
- After cooking, stir the lentils into the sauce. If the mixture seems thin, remove the lid for 5–10 minutes to let it thicken slightly.
- Serve the lentil sloppy joe mixture on buns or over baked potatoes as desired.
Equipment
- 6–8 quart slow cooker
Notes
Gluten-Free option: Use coconut aminos in place of soy sauce and serve on gluten-free buns or baked potatoes.
Lentils: Do not use red or yellow lentils—their texture becomes too soft and won’t mimic the “meaty” bite of these sloppy joes.
Stovetop instructions: Sauté onion and pepper in 1–2 teaspoons olive oil. Add rinsed lentils and 3 cups vegetable broth; bring to a boil, then simmer 15–20 minutes until tender. Stir in tomato sauce, tomato paste, garlic, maple syrup, soy sauce (or coconut aminos), and red wine vinegar. Simmer 10–15 minutes on low, stirring occasionally.
Storage: Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 1 month. Thaw in the refrigerator and reheat in short intervals until warmed through.
Nutrition
Nutrition information is an approximation.
Originally shared in 2018 and updated in 2024 with new photos.