Vegan in love |

Vegan sloppy joes recipe is a delicious plant-based twist on the classic comfort food. You can make them with lentils, textured vegetable protein, chopped walnuts, or finely chopped mushrooms. They are simmered in a rich tomato-based sauce seasoned with onions, garlic, and spices. The hearty mixture is served on toasted burger buns for a satisfying meal. This recipe is easy to prepare, packed with protein and fiber, and perfect for weeknight dinners, family gatherings, or casual lunches.

SEASONING FOR SLOPPY JOE’S RECIPE

Seasoning is key to creating flavorful vegan sloppy joes. A blend of garlic powder, smoked paprika, chili powder, and black pepper adds depth and warmth to the sauce. Additionally, a touch of brown sugar and mustard balances the tangy tomato base, while salt enhances the overall flavor for a rich, satisfying taste.

• Chilli flakes or chilli powder.
• Paprika or smoked paprika.
• Balsamic vinegar.
• Worcestershire sauce.
• Black pepper.
• Mustard, such as yellow mustard.
• Hot sauce.

INGREDIENTS FOR SLOPPY JOE’S RECIPE

• Vegan meat: Traditional Sloppy Joes are made with ground meat. This easy vegan sloppy joes is made with vegan ground beef; if you want to use other vegan-friendly alternatives to ground beef, such as mushrooms, walnuts, tofu crumbles, extra-firm tofu, or cooked lentils (for example, green or brown lentils).
• Tomato sauce: I used passata and ketchup to make this sauce; however, you can use tinned chopped tomates, fresh tomatoes, tomato paste, tangy tomato sauce, or store-bought sauces. Additionally, you can add BBQ sauce or a hot sauce.
• Veggies: This American classic recipe goes well with red and green bell peppers. Another option is to add grated carrots and onions, for example, yellow or white onions.
• Sweetening: I used brown sugar for this great recipe, but you can also use maple syrup, agave, or demerara sugar.
• Bread: I used a delicious vegan burger bun, which goes very nicely with this easy recipe. However, you can use other burger buns for this classic sandwich, such as gluten-free, white, or brown bread.
• Oil: To sauté the onions and the red peppers, I used olive oil, but you can use other vegetable oils or vegan butter. For an oil-free option, sprinkle a pinch of salt and add vegetable broth.
• Water: I used filtered water; alternatively, you can use mineral water or tap water.

HOW TO SERVE SLOPPY JOE’S RECIPE

This sloppy joe recipe is for the whole family and is great when planning main meals. I served this easy vegan recipe with crisps; however, you can try other delicious options that pair well with this vegan version of sloppy joes:

• Chips or French fries.
• Tater tots.
• Baked potatoes, such as vegan parmesan wedges.
• Salads; for example, classic coleslaw or potato salad. For more vegan salad recipe ideas, click here.
• Vegetables, such as raw carrots and cucumber sticks. If you want to use cooked veggies, you can try sweetcorn with vegan butter and salt.

Lastly, you can make this great recipe in advance, for example, if you are planning a party or a family gathering. So, after cooking this sloppy joes, let it cool down to room temperature, then place it in an airtight container. Keep it refrigerated until consumption.

THIS SLOPPY JOES RECIPE GOES WELL WITH:

• Also, enjoy this comfort food with homemade baked tortilla chips.

VEGAN SLOPPY JOES RECIPE

Yield: 3

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Enjoy easy vegan sloppy joes made with vegan meat, tomatoes, and savory spices. This quick, delicious recipe is hearty, flavorful, and perfect for busy weeknights.

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Ingredients

• 1 Yellow onion.
• 3 Garlic cloves.
• Half Red bell pepper.
• 1 Tablespoon of olive oil.
• 300 grams of Vegan ground meat.
• ⅔ Cup of Ketchup.
• ⅓ Cup of Passata.
• 1 Teaspoon of Brown sugar.
• ⅓ Cup of Water.
• 1 Teaspoon of Mustard.
• A pinch of ground black pepper.
• ⅓ Teaspoon of Salt.
• 4 Burger buns.

Instructions

SLOPPY JOE'S SAUCE

1. Peel and dice the onion, red bell pepper, and garlic cloves.
2. Place a large skillet on the stove at medium heat.
3. Pour 1 tablespoon of olive oil.
4. Add the onion and red pepper and sauté for a couple of minutes.
5. When the onion and red pepper are soft and tender, add the chopped garlic cloves.
6. Add the vegan ground meat (you can also use cooked green lentils, brown lentils, chopped mushrooms, chopped walnuts, or any combination of these). Cook for a few minutes.
7. Pour the ketchup, passata, mustard, brown sugar, and water. Stir well and cook for a couple of minutes.
8. Season to taste with black pepper and salt.

ASSAMBLE

1. Place your sloppy joes sauce in your burger buns, or bread of your choice.
2. Serve on its own or add side dishes, such as chips.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 1349Total Fat 31gSaturated Fat 9gUnsaturated Fat 23gCholesterol 67mgSodium 2419mgCarbohydrates 201gFiber 7gSugar 38gProtein 57g

The Nutritional values presented on this table are only estimates. The values can also vary depending on the cooking method, ingredients, product brands etc. This data was provided and calculated by Nutritionix.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

MORE RECIPES WITH VEGAN MEAT

• VEGAN SHEPHERD’S PIE.
• SAUSAGE AND MASH PIE RECIPE.
• ROASTED VEGETABLES WITH SAUSAGE.
• CREAMY BOLOGNESE TAGLIATELLE.

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This vegan chickpea korma is rich, creamy, and full of warming spices, making it the perfect comforting dinner. Start by heating a tablespoon of oil in a large pan over medium heat. Add one finely chopped onion and cook until soft and golden. Stir in three cloves of minced garlic and a tablespoon of freshly grated ginger, cooking for another minute until fragrant.

Add your spices, such as ground cumin, ground coriander, turmeric, garam masala, and chili powder. Stir in a tablespoon of tomato paste and cook for a minute before adding one can of chopped tomatoes and one can of full-fat coconut milk. Mix well to create a smooth, creamy sauce.

Add one can of drained and rinsed chickpeas, stirring to coat them in the sauce. Season with salt and pepper to taste, and finish with a squeeze of fresh lemon juice to brighten the dish.

Garnish with chopped fresh cilantro and a sprinkle of toasted flaked almonds for extra texture. Serve your chickpea korma over fluffy basmati rice or with warm naan bread for a satisfying, plant-based meal that’s both nourishing and flavorful.

SEASONING FOR CHICKPEA KORMA

This chickpea Korma is a gently spiced and aromatic recipe. Built on warm flavors like cumin, coriander, and turmeric, with a hint of heat from chili. Fragrant garlic, ginger, and garam masala deepen the richness, while cardamom and cinnamon add subtle sweetness to the creamy sauce.  As you can see, you can use a lot of spices to season this delicious dish. Here I listed a few that you can try!

• Cinnamon stick.
• Cayenne pepper.
• Freshly chopped chili, such as green chili.
• Fresh herbs, such as fresh cilantro.
• Cashew butter and almond butter.
• Fresh ginger or ground powdered ginger.
• Ground almond.
• Bay leaves.
• Curry powder. For example, tikka masala.
• Lemon juice when serving.

In addition to these flavorful ingredients, you can also try korma curry paste and korma curry sauce.

INGREDIENTS FOR CHICKPEA KORMA

• Chickpeas: Traditionally, this Indian dish is made with chicken; to make it vegan, I swap this ingredient for a vegan-friendly alternative. Cooked chickpeas, or garbanzo beans, are a great alternative. To make an easy vegan korma, I used canned chickpeas, as it is quick and simple for a weeknight meal; however, if you have raw chickpeas, you can cook them and add them to this vegan curry recipe.
• Rice: I love Basmati rice, and it goes really well with a vegan chickpea curry. If you prefer or have another type of rice at home, there is no need to rush to the grocery store; you can also use other types, such as brown rice.
• Plant-based milk: a great replacement for dairy-heavy cream is canned coconut milk. The texture and consistency are nice and smooth, ideal for this type of vegan curry recipe. Other options you can try include cashew sauce and cashew cream. If these options are not available, you can use regular plant-based milk, such as soy milk and cashew milk. Since these last options won’t give your recipe a creamy consistency, you can mix 2 teaspoons of cornstarch with 2 tablespoons of water, then add it to your chickpea korma.
• Veggie curries: Since this is a vegetable curry, I used onion and garlic cloves for a simple, quick version. Other veggies that you can also add are, for example, sweet potatoes and French beans.
• Tomato: for me, this recipe doesn’t need much tomato. In fact, some korma recipes don’t include tomatoes at all. I used tomato paste, and the result was really nice. If you wish, you can use fresh tomatoes or passata.

THIS CHICKPEA KORMA GOES WELL WITH:

• Also, try this delicious and easy recipe with vegan cream cheese.

EASY VEGAN CHICKPEA KORMA - CREAMY RECIPE

Yield: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This vegan chickpea korma is a creamy, flavorful dish made with tender chickpeas, aromatic spices, and coconut milk for a rich, satisfying meal everyone will love!

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Ingredients

rice

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• 1 Cup of Basmati rice.
• 2 Cups of Water.

korma

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• 3 Tablespoons of vegetable oil.
• 1 Onion.
• 3 Garlic cloves.
• 2 Teaspoons of turmeric.
• 1 Teaspoon of powdered ginger.
• 2 Teaspoons of cumin.
• 1 Teaspoon of Salt.
• 1 Tablespoon of Tomato puree.
• 1 Can of Chickpeas.
• 300 ml. of Canned coconut milk.

Instructions

RICE

1. Rinse the basmati rice until the water comes out clear.
2. In a large pan, add the rice and two cups of water.
3. Cook the rice at a low heat.

KORMA

1. In another large pan over medium heat, pour 3 tablespoons of vegetable oil of your choice.
2. Peel and chop the onion, and add it to the pan together with the ground spices.
3. Stir and cook them for 3-4 minutes or until the onion is soft.
4. Peel and dice the garlic cloves and add them to the large pan.
5. Add the tomato puree or tomato paste. Stir well.
6. Rinse the canned chickpeas and add them to the pan.
7. Then, pour the canned coconut milk or the cream-based sauce of your choice.
8. Add the salt to your taste.

SERVE

1. Serve the rice in bowls and add the vegan chickpea korma on top.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 388Total Fat 25gSaturated Fat 12gUnsaturated Fat 13gSodium 663mgCarbohydrates 37gFiber 5gSugar 3gProtein 8g

The Nutritional values presented on this table are only estimates. The values can also vary depending on the cooking method, ingredients, product brands etc. This data was provided and calculated by Nutritionix.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

MORE RECIPES WITH CHICKPEAS

• CHICKPEA SALAD RECIPE VEGAN
• HUMMUS
• CHANA MASALA
• VEGAN CHICKPEA SANDWICH

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