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    Home » Recipes » Vegan Recipes

    Vegan Sloppy Joes - with Pinto Beans and Quinoa!

    Published: Jan 3, 2025 · Updated: Jan 3, 2025 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    vegan sloppy joes

    These Vegan Sloppy Joes bring big flavor to everyone's favorite messy sandwich. Packed with quinoa, pinto beans, and loads of flavor. Yum!

    vegan sloppy joes
    Jump to:
    • Why You'll Love These Vegan Sloppy Joes
    • Get the Plant Power Cookbook!
    • Helpful Tips & Substitutions
    • Serving Suggestions
    • More Vegan Recipes
    • Recipe
    • Comments

    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.

    vegan sloppy joes

    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:

    • Copycat Vegan Big Mac Sauce
    • Vegan Grilled Cheese Five Ways
    • 25+ Vegan Tailgate Recipes

    Recipe

    vegan sloppy joes

    Vegan Sloppy Joes

    These Vegan Sloppy Joes are made with protein-packed quinoa, creamy pinto beans, and a tangy, sweet tomato sauce
    No ratings yet
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    Course: Main Course, Sandwich
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: pinto bean sloppy joes, quinoa sloppy joes, vegan sloppy joes
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6 sandwiches
    Calories: 170kcal
    Author: Veg Kitchen

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 170kcal | Carbohydrates: 29g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 707mg | Potassium: 602mg | Fiber: 6g | Sugar: 6g | Vitamin A: 743IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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    Reader Interactions

    Comments

    1. BrianHall says

      July 09, 2014 at 5:15 pm

      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?

    2. Nancy says

      July 10, 2014 at 5:32 pm

      Quinoa is actually a seed, it's not a grain which is why it is gluten free!

    3. Barb says

      February 20, 2015 at 6:31 pm

      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!

    4. Nava says

      February 23, 2015 at 10:17 am

      I hope you enjoyed this recipe, Barb!

    5. Astra says

      March 27, 2015 at 2:41 pm

      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!

    6. Amy says

      April 21, 2016 at 7:39 pm

      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.

    7. Liz says

      May 24, 2016 at 12:46 pm

      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.

    8. Anne says

      October 27, 2017 at 6:29 pm

      What could I replace the tomato sauce with since my tummy doesn't like tomato?

    9. Nava says

      October 27, 2017 at 8:04 pm

      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!

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