These Vegan Sloppy Joes bring big flavor to everyone's favorite messy sandwich. Packed with quinoa, pinto beans, and loads of flavor. Yum!
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Let’s be real: sometimes you just want a messy, saucy sandwich that you can barely fit in your mouth. Enter these Vegan Sloppy Joes, a plant-based spin on the nostalgic classic we all grew up loving.
Packed with hearty quinoa, creamy pinto beans, and a tangy tomato-based sauce, they’re every bit as satisfying as the original—just without the meat.
Whether you’re feeding a hungry crowd or just need a quick weeknight dinner, this recipe is a guaranteed hit. Grab some napkins; it’s about to get deliciously sloppy.
Why You'll Love These Vegan Sloppy Joes
- Protein-Rich: Quinoa and pinto beans provide a substantial protein boost, keeping you full and energized.
- Quick and Easy: Ready in under 30 minutes, making it perfect for weeknight dinners.
- Family-Friendly: A crowd-pleaser that appeals to both kids and adults.
- Versatile: Serve on whole-grain rolls, in lettuce wraps, or over a bed of greens for a gluten-free option.
- Make-Ahead: The flavors deepen over time, so it's great for meal prep and leftovers.
Get the Plant Power Cookbook!
This recipe is a sneak preview from the excellent cookbook: Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas.
I originally published this article years ago when the cookbook was first released, but I recently gave it a refresh because this recipe is simply too good to miss. I highly recommend giving it a try—and consider adding the cookbook to your vegan cookbook collection!
The recipe has been shared here with permission from the cookbook publisher, HarperOne. Photos were taken by Hannah Kaminsky.
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Helpful Tips & Substitutions
Rinse the Quinoa: To remove its natural bitterness, always rinse quinoa under cold water before cooking.
Toast the Buns: Lightly toasting the rolls adds a pleasant crunch and prevents them from becoming soggy from the filling.
Customize the Spice Level: Adjust the chili powder and add hot sauce if you prefer a spicier kick.
Substitute the Pinto Beans: I like pinto beans, but black beans or kidney beans can be used as alternatives.
Serving Suggestions
Classic Style: Spoon the mixture onto toasted whole-grain buns and serve with a side of vegan coleslaw or pickles.
Lettuce Wraps: For a lighter option, serve the sloppy joe mixture in large lettuce leaves.
Over Grains: Serve atop brown rice or quinoa for a hearty, bun-free meal.
With Sweet Potatoes: Pair with baked sweet potatoes for a balanced and nutritious dinner.
More Vegan Recipes
If you love these Vegan Sloppy Joes, be sure to check out these other delicious recipes:
Recipe
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Vegan Sloppy Joes
Ingredients
- ½ cup uncooked quinoa rinsed in a fine sieve
- 1 tbsp extra-virgin olive oil
- 1 medium onion finely chopped
- ½ medium green bell pepper finely diced
- 15 oz canned pinto beans (or 1 ½ cups cooked), drained, rinsed, and coarsely mashed
- 15 oz canned tomato sauce or crushed tomatoes
- 1 medium tomato finely diced
- 1 tbsp soy sauce to tamari, adjust to taste
- 1 tsp agave nectar or maple syrup to taste, or substitute maple syrup
- 2 tsp chili powder add more for extra spice
- 1 tsp paprika
- ½ tsp dried oregano
- 6 whole grain rolls or use English muffins or mini-pitas
Instructions
- Combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
- Meanwhile, heat the oil, broth, or water in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and sauté until both are golden.
- Add the remaining ingredients except the bread of choice, and bring to a gentle simmer. Cook over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally. Let the skillet stand off the heat for 5 minutes to allow the flavors to mingle further and for the quinoa to absorb the tomato flavors.
- Evenly spoon the filling over the bottoms of whole-grain rolls, cover with the tops, or serve open-faced.
BrianHall says
I like it but since quinoa and the buns are both grains........... I FEEL I can not eat this with out you, is that so bad?
Nancy says
Quinoa is actually a seed, it's not a grain which is why it is gluten free!
Barb says
This is good! I googled dinner with quinoa and pinto beans and this came up! We'll eat it over lettuce. Thanks for the idea!
Nava says
I hope you enjoyed this recipe, Barb!
Astra says
So good! I was down to one can of beans in the whole house, and I found some quinoa that I had forgotten about in the cupboard. Like Barb I googled pinto beans and quinoa, and this was the first recipe I saw! I toasted some cumin seed with the olive oil before adding the onions and bell peppers, and instead of a can of tomato sauce I used Trader Joe's Tomato Basil Marinara - which I love! And instead of agave nectar I used a little vegan worcestershire sauce. Wonderful recipe, I will make it again! Thank you!
Amy says
What a great recipe. Everyone was skeptical and 3 out of 4 loved it! 3 helpings for the 11-year-old. Very flavorful as written.
Liz says
Great recipe. I added vegan Worcestershire sauce (Amy's brand)--about 1 Tbsp. Having now read the comments, I think I would copy Astra and take out the agave, subbing Worcestershire instead.
I also added mushrooms to the sauteed vegetables for more umami, and because I just love them. I put a little sauerkraut on top, too. Yum.
Anne says
What could I replace the tomato sauce with since my tummy doesn't like tomato?
Nava says
Hi Anne — this is a tough question! You could try a teriyaki or peanut sauce; it would be an entirely different taste, but it could work!