Vegan Sloppy Joes

This dish is full of sweet, tangy, BBQ-ey flavor. Comes together in less than an hour start to finish. Perfect as a vegan alternative to beef sloppy joes. The mushrooms and eggplant add to the "meaty" texture and their flavor will be well masked for non-veggie-lovers. Serve as a side at a picnic or get-together or as a main dish on whole wheat bread or roll. Top with some crunchy toppings like lettuce, red onion, tomato and pickle. This recipe uses bottled BBQ sauce. Couple tips for picking out a good one – compare a few bottles and peak at the ingredients list. Avoid those that have artificial colors or flavors. Look for a shorter rather than page-long ingredient list. Finally, choose a lower-sugar option (compare the "added sugar" line on the food label).
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Servings 10


  • 2 cups lentils
  • 4 cups water
  • 1 cup chopped eggplant
  • 1 cup chopped mushrooms
  • 1 onion , finely chopped
  • 1 clove garlic , minced
  • 1 bottle pre-made BBQ sauce (about 18 oz)
  • 4 oz tomato paste
  • 3 Tbsp red wine vinegar
  • 1 Tbsp balsamic vinegar
  • 1/4 tsp. chili powder
  • 1/4 tsp. black pepper


  • Add lentils, eggplant, mushrooms, onion, garlic and water to a large pot. Bring to boil. Reduce heat and simmer with lid tilted until lentils are tender and liquid is absorbed ~30 minutes.
    Add remaining ingredients to pot. Return to a simmer. Simmer, with lit tilted to vent, stirring on occasion for 20 minutes. Remove from heat and serve on a whole wheat bun or sandwich bread with lettuce, tomato and red onion.
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