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Vegan Sloppy Joes
Vegan Sloppy Joes
Posted on February 3, 2017 at 10:39 AM
Protein packed and full of fiber, you'll never miss the beef in this vegan version of all-time favorite.
American Back to School Boil Camping Casein-Free Clean Eating Comfort Food Cook-Ahead Dairy-Free Diabetic Easy Entree Fall Fast Freezable Gameday Gluten-Free Healthy High-Fiber Hot Kid Favorite Lacto Vegetarian Lactose-Free Less Than 1 Hour Light Low Budget Low-Calorie Low-Carb Low-Fat Low-Glycemic Low-Sodium No Shellfish No Tree Nuts Nut-Free Ovo Vegetarian Re-heatable Sautee Savory Simmer Skillet Spring Summer Sweet Vegan Vegetarian Winter
34 cup French Green Lentils, or brown lentils, picked through to remove any stones or debris
1 12 cups Vegetable Stock, or water
Step 1 Pick through the lentils to remove any stones or debris. Give them a quick rinse under cool water. Bring the stock (or water) to a boil in a medium saucepan then add the lentils. Reduce the heat to low, cover, and let simmer for 20 to 25 minutes. Test the lentils to make sure they are tender.
1 cup TVP (Textured Vegetable Protein)
1 teaspoon Cocoa Powder
1 cup Vegetable Stock
Step 2 Add the TVP to a heat proof bowl. Add the cocoa powder and stir to combine. Bring the stock to a boil then pour over the TVP and stir to combine. Cover bowl with plastic wrap and let sit to fully hydrate.
3 tablespoons VSOP Chipotle Extra Virgin Olive Oil, or vsop organic garlic extra virgin olive oil
1 medium Vidalia Onion, or sweet onion
1 medium Green Bell Pepper, seeded & chopped
1 medium Red Bell Pepper, seeded & chopped
2 cloves Garlic, minced
Step 3 Heat the EVOO in a large skillet over medium-high heat. Add the onions and saute for about 5 minutes. Add the bell peppers and saute for another 5 minutes. Add the garlic and saute for another minute or so until fragrant.
12 teaspoon Fine Sea Salt, to taste
1 teaspoon Fresh Cracked Black Pepper, to taste
1 teaspoon Chili Powder
14 teaspoon Mustard Powder
12 teaspoon Garlic Powder
14 teaspoon Smoked Paprika
Step 4 Add all of the herbs and spices and saute for a minute or so.
3 tablespoons Tomato Paste
3 tablespoons Brown Sugar, light or dark
4 tablespoons VSOP Serrano Honey Vinegar
12 tablespoon Dijon Mustard
1 tablespoon Worcestershire Sauce, use liquid aminos if you want to be completely vegan
1 can Tomato Sauce, 15 oz can
Step 5 Add the rest of the ingredients to the pan and cook for another minute or so.
  Step 6 Add the cooked lentils and hydrated TVP to the pan. Mix well to combine and let simmer on low heat for about 5 to 10 minutes. Serve on warm buns, if desired. ENJOY!

Comments (1)

VSOP Taproom
1 year ago

You can easily up the heat factor in this recipe by using VSOP Harissa EVOO, VSOP Cayenne Chile EVOO, or some Sriracha Sauce.

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