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.
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
Vegan Sloppy Joes
Ingredients
- ½ cup uncooked quinoa rinsed in a fine sieve
- 1 tablespoon 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 tablespoon soy sauce to tamari, adjust to taste
- 1 teaspoon agave nectar or maple syrup to taste, or substitute maple syrup
- 2 teaspoon chili powder add more for extra spice
- 1 teaspoon paprika
- ½ teaspoon 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!