Vegan Sloppy Joes
These vegan sloppy joes have a hearty texture, they’re full of flavor and easy to make. This plant-based recipe can be prepared In the Instant Pot or on the stovetop and comes together in no time.
Servings: 8 sandwiches
Ingredients
Tofu
- 1 16-ounce block super firm tofu or extra firm tofu
- Paprika to taste
- Salt to taste
- Black pepper to taste
Lentils
- 1 cup green or brown lentils rinsed and drained
- 2 cups water
Sloppy Joes
- 2 fresh jalapeño peppers seeds removed and diced
- 1 small onion chopped
- 1 small red bell pepper chopped
- 1 15-ounce can tomato sauce
Seasonings
- ¾ teaspoon sea salt
- 1 Tablespoon granulated sugar or coconut sugar
- 1 ½ teaspoons chili powder blend
- ¾ teaspoon smoked paprika
- ⅔ teaspoon paprika
- ⅓ teaspoon garlic powder
- ¼ teaspoon ground mustard
Instructions
Make the Tofu Crumble
- Press the block of tofu. Use a tofu press or wrap the block in a clean kitchen towel, or a few paper towels. Place a heavy object on top and allow it to drain for about 10 minutes.
- Crumble the tofu. Use your hands to break it into small pieces. Spread the tofu out across your baking sheet. Sprinkle paprika across the top, adding enough to give it some color. Now sprinkle it with salt and pepper to taste and stir.
- Bake the tofu in the oven at 350ºF for 12-18 minutes. Stir/mix around the crumbles every 4-6 minutes to evenly cook.
- Once the tofu is to your desired texture remove it from the oven and set it aside. It will be stirred in after the lentils are cooked.
Instant Pot Instructions
- Using the sauté feature, sauté the bell pepper, onion, and jalapeño peppers, in a bit of oil or water, for about 5 minutes to slightly soften.
- Now, add the lentils, water, tomato sauce, and seasonings to the Instant Pot and mix everything together.
- Seal the lid and set the cooking time to 10 minutes high pressure using the manual feature. Allow for natural pressure release.
- Once the pressure has fully released, carefully open the lid and give the lentil mixture a stir.
- Mix in the cooked meatless tofu crumbles.
- Taste and adjust any seasonings if needed.
Stovetop Instructions
- For the lentils: In a medium saucepan, bring the lentils and water to a boil, then reduce the heat to a simmer.
- Cover and cook the lentils for about 20-25 minutes, or until they are tender.
- Drain any excess liquid from the lentils, if needed, and set them aside.
- For the sloppy joes: In a separate, large skillet, sauté the bell pepper, onion, and jalapeño peppers for 6-8 minutes to soften.
- To the skillet, add the tomato sauce, cooked lentils, cooked tofu crumbles, and seasonings. Stir to evenly mix everything together.
- Lightly simmer the sloppy joe mixture over medium-low heat for about 8-10 minutes, stirring occasionally.
- Taste and adjust any seasonings if needed.
Notes
- Leftovers: Store in an airtight container in the refrigerator for 3-4 days.
- To freeze: Add the vegan sloppy joe mixture to an airtight freezer-safe container. Store in the freezer for up to 4 months. Defrost on the counter or in the refrigerator, then cook in a pot over medium-low heat until heated through.
Nutrition
Serving: 1sandwich | Calories: 69kcal | Carbohydrates: 9g | Protein: 16g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 247mg | Fiber: 3g | Sugar: 3g
