Vegan Sloppy Joes made with white beans instead of beef. This healthy recipe is easy to make in only 20 minutes! It’s vegan and can be made gluten-free.
Sloppy Joes With Cannellini Beans
So there is always a first time for everything and this was the first time I tried plant-based Sloppy Joes! I must add that I also never tried non-vegan Sloppy Joes. Probably many of my American friends will be shocked to hear that. However, Sloppy Joes aren’t very popular in Germany where I grew up.
Also, I stopped eating meat when I was 6, so even if I ate this dish in the past, I wouldn’t remember. My recipe is meat-free, gluten-free, easy to make, and so delicious!
Made With Beans!
I made these Sloppy Joes with cannellini beans (white beans). You can use your favorite beans, chickpeas or even lentils. I love using lentils in my recipes, like in this Lentil Stew, this Best Lentil Soup, these Lentil Enchiladas, this One-Pot-Lentil Dal, this Lentil Moussaka and some other lentil recipes.
However, for these healthy Sloppy Joes, I wanted to use cannellini beans because I love their flavor. When I am in a hurry I use canned beans but you can also cook them from dry, it will take much longer though.
In my opinion, there is no need to use beef, turkey, or chicken to make these Sloppy Joes. Beans and lentils are also rich in protein, and they also contain fiber as opposed to meat. So even if you are a meat eater you could give these vegan Sloppy Joes a try. Maybe you will actually enjoy them!
Quick And Easy Plant-Based Sloppy Joes
It took me just 20 minutes to make this recipe. It’s super easy to make and maybe you already have most (or all) ingredients at home. You’ll just need burger buns, beans, a bell pepper, one onion, garlic, tomato sauce, tomato paste, and some condiments. Easy!
These Sloppy Joes Are:
- Plant-based (Vegan)
- Easy to make
- Low in fat
- A great comfort dish
Gluten-Free Burger Buns
I made my own soft vegan gluten-free burger buns. I am quite happy how they turned and you can find the recipe HERE.
Spicy Sloppy Joes
I added 1/2 tsp of cayenne pepper to the sauce and it turned out pretty spicy. Even my boyfriend said the sandwiches are spicy, and he normally loves spicy food! So, if you don’t like spicy meals you could use just 1/8 or 1/4 tsp or leave out the cayenne pepper completely. The Sloppy Joes will still taste delicious!
How To Store Leftovers
Eating the Sloppy Joe buns can be a messy experience but it’s so worth it! The recipe serves 4 but you can double the recipe and either refrigerate sauce leftovers for up to 3 days or spoon the sauce into zip lock bags and freeze for a couple of weeks or even months.
How To Make Vegan Sloppy Joes?
The recipe is easy and quick to make. Check out the details below in the recipe card.
If you make this delicious dish, then please comment below and let me know how you liked it! And if you even take a photo of it, then I would love to see it. You can DM it to me on Instagram. Don’t forget to tag me in your Insta caption + photo with @elavegan and use the hashtag #elavegan.
Vegan Sloppy Joes
- 2 cups (350 g) white beans cooked (*see recipe notes)
- 1 1/2 cups (360 g) tomato sauce (passata)
- 1 small bell pepper chopped
- 2 cloves garlic minced
- 1 medium-sized onion chopped
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce (gluten-free if needed)
- 1 tbsp vegan Worcestershire sauce (optional)
- 1/2 tbsp oil
- 2 tsp brown sugar or coconut sugar
- 1 tsp ground cumin
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/8 to 1/2 tsp cayenne pepper (or to taste)
- 1/2 tsp salt or to taste
- black pepper to taste
- 4 soft burger buns (I used homemade gluten-free)
- Heat oil in a skillet, add onion & pepper and sauté over medium heat for about 4-5 minutes.
- Add garlic, tomato sauce, tomato paste, balsamic vinegar, soy sauce, vegan Worcestershire sauce, sugar, all spices and let simmer for a further 4-5 minutes, stirring occasionally.
- Taste the sauce and adjust flavor as needed.
- Add the cannellini beans and stir. Let simmer for 2-4 more minutes.
- Serve on soft burger buns. Enjoy!
- The Sloppy Joe mixture should be stored in the refrigerator for up to 3 days.
- You can use other beans, chickpeas or even lentils!
- Check out my recipe for homemade gluten-free buns.
- Recipe serves 4. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
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I just made this for the first time and I’d planned to make it with tempeh (I’m trying to learn to cook with tempeh) but accidentally opened a can of beans so I doubled the recipe and used 50/50 tempeh/beans and it was really delicious. I also added some pul biber for a bit of a hum and ended up with what I think is a really versatile dish. Such a great recipe to put in the freezer and use as and when you need it, not just with bread rolls but with rice, baked potatoes etc. Delish!
Sounds amazing, Emma! Thanks a lot for sharing. 🙂
Looks delicious! If I may ask what is the creamy sauce on top?
Hi Grace, I don’t know what you mean. There is no creamy sauce on top.
I wondered about that too, it looks like some kind of creamy cheese sauce? I don’t think I can insert a picture in the comment but the picture we’re referring to is when you click on the picture of the recipe when you’re on the Pinterest page.
Hi Bethany, I believe you mean my easy vegan cheese sauce recipe. Here is the link: https://elavegan.com/easy-vegan-cheese-sauce-recipe/
Hope this helps. 🙂
Such a delicious and easy to follow recipe, thank you for this! We make this every couple of weeks at home and it saves so much time and money. ? as someone who’s constantly striving to eat plant-based for the planet and reduce my food waste, this recipe is so helpful.
I am so pleased you like this recipe, Laura! Thanks for your amazing feedback. 🙂
Excellent! Didn’t make it spicy since we were eating with our toddler. I love using the white beans, it’s so much faster than lentils if you’re in a rush. The seasoning was perfect. Will be making again!
Yay, that’s awesome! Thanks for your great feedback. 🙂
I made this a few nights ago and served in toasted pita with mustard. Omg, it was SO tasty!!! I’ll definitely be making this again and again! Thank you for sharing your delicious recipe!
So happy you loved the recipe! Thanks for your wonderful feedback. 🙂
So in Love with this combo! Wanna eat them all immediately! ????????❤️
Haha, I am sure you would love them!
Much love ❤️
Please could you add a metric way to do this recipe.
The grams are actually mentioned as well, e.g. 1 1/2 cups tomato sauce (passata) (360 g). 🙂
Made these tonight for dinner and they were so delicious!! I used a mixture of cannellini and great northern beams. Thank you so much for the recipe!
That’s wonderful! Thanks for your feedback, Caitlin. 🙂
Made this for my vegan daughter. Her sometimes vegan twin enjoyed it immensely. Thank you for a simple substitution that all (minus the keto eater) in my house will eat !
My pleasure! I am so glad they turned out delicious. 🙂
They look so delicious Ela, wish I could just reach out and grab one of these buns from the screen!
Thank you, Anna! I wish I could share them with you, my dear! 🙂
I am definitely trying this.
I hope you will like the recipe, Shannon! 🙂
Can’t find the recipe for the gluten free buns
Hi Sonia, I didn’t share a recipe on my blog yet! Like already mentioned in this blog post, I am still recipe testing and not 100% satisfied yet, that’s why I will only share the recipe once I perfected it.
I need to try these Slopy Joes, they look really delicious. Also, I am looking forward to your gluten free burger bun recipe!
Thank you, Carol! I hope you will like them. 🙂