Aug 8 2013

Vegetarian Sloppy Joe Recipe

Vegetarian Sloppy Joe Recipe

Sloppy Joe’s are an American Classic and something I didn’t want my kids to miss out on just because we are vegetarian. This version is delicious and full of not only protein found in traditional Sloppy Joe’s, but also fiber, magnesium, iron, and antioxidants.

Once again, not only is the veg version just as good in the taste department, but even better for you than it’s carnivorous counterpart.

I’ve said it many times before, but I’m a huge fan of the slow cooker. I can do this in only a few minutes in the morning and forget about dinner for the rest of the day. Now that we are gluten free, I obviously recommend putting this on gluten free bread. There are lots of great ones out there if you don’t want to make your own. I have my hands full these days, but after we get more settled in the new house I’m going to tackle gluten free/vegan baking and breads.

This goes great with a side of coleslaw, or sweet potato with lentil salad!


  • 1 large  yellow sweet onion, chopped
  • 1 tbls olive oil
  • 1 small  red bell pepper, seeded and chopped
  • 2   garlic cloves, minced
  • 1 tablespoon chili powder (to taste)
  • 1 1/2 cups  dried brown lentils, picked over and rinsed
  • 1 (28  ounce) can crushed tomatoes
  • 1/3 cup  dark unsulphured molasses
  • 1/2 teaspoon  ground allspice
  • cayenne pepper, to taste
  • salt
  • pepper
  • 2 cups  water
  • 1 cup  apple juice


  1. Heat the oil in a large skillet over medium heat; add in the onion, bell pepper, and garlic; cover and cook 5 minutes or until softened.
  2. Stir in chili powder; cook about 30 seconds.
  3. Transfer mixture to a 4-quart slow cooker; add in lentils, tomatoes, molasses, and allspice; season with cayenne, salt, and pepper.
  4. Stir in water and apple juice; cover and cook on LOW for 8 hours.
  5. Add more water if the chili gets too thick.

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