Easy Vegan Sloppy Joes

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Exactly a decade ago, a fast and flavorful recipe for vegan sloppy joes was shared with us by Nasoya. It’s a super-easy recipe that I was inspired to pull from our archives last week. And I’m happy to report that it’s not only quick, but delicious too.

Easy Vegan Sloppy Joes Recipe - fast, healthy, nut-free and optionally gluten-free

I would be lying if I said that these vegan sloppy joes tasted just like the meaty versions. But that doesn’t change the fact that they’re pretty darn good. The flavor is mild and family-friendly, but hearty and satisfying. And the cost per meal came out to only about $1 per person!

I didn’t feel like a big hamburger bun, so I served these vegan sloppy joes open-faced on toasted whole grain English muffin halves (from Trader Joe’s). You can eat them by hand, or with a knife and fork if you aren’t into the sloppy style.

Easy Vegan Sloppy Joes Recipe - fast, healthy, nut-free and optionally gluten-free

Special Diet Notes: Easy Vegan Sloppy Joes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.

5.0 from 2 reviews
Easy Vegan Sloppy Joes
 
Prep time
Cook time
Total time
 
This recipe was originally shared with us by Nasoya, a popular organic tofu producer. I have modified the recipe a bit, but stayed true to their concept.
Author:
Serves: 4 to 6 servings
Ingredients
  • 1 14- to 16-ounce package organic firm or extra-firm tofu, well-drained and crumbled
  • 2 tablespoons olive or grapeseed oil
  • 1 medium green bell pepper, diced
  • 1 small white or yellow onion, diced
  • 2 cloves garlic, minced (optional)
  • 2 tablespoons soy sauce or wheat-free tamari (for gluten free)
  • 2 cups canned tomato sauce (I used Trader Joe's)
  • 1 tablespoon chili powder
  • ½ teaspoon ground cumin
  • 4 to 6 dairy-free hamburger buns or English muffins, toasted (gluten free, if needed)
  • Water, if needed
  • Salt, to taste (optional)
  • Black pepper, to taste
Instructions
  1. Heat the oil in a large skillet over medium heat. Add the bell pepper, onion, and garlic (if using) and sauté for 5 minutes, or until tender.
  2. Add the crumbled tofu and soy sauce or tamari, and sauté for 5 minutes, or until the tofu starts to brown.
  3. Stir in the tomato sauce, chili powder, and cumin powder. Once bubbling, reduce the heat to low, and simmer for 2 to 3 minutes, stirring occasionally. It should be quite thick, but if it's too thick, add water, 1 tablespoon at a time, to reach your desired consistency.
  4. Season to taste with salt (I usually add about ⅛ teaspoon) and black pepper.
  5. Serve hot over toasted hamburger buns or English muffins.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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