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Craving sloppy joes? This vegan sloppy joe recipe tastes JUST like the classic sandwich (and it’s ready in under 20 minutes). Readers who have served it to their meat-loving families say it was a hit!
save this recipe!Have you met Textured Vegetable Protein (TVP) yet? She’s about to be your new favorite ingredient. This vegan protein is made from soy and then dehydrated into different shapes. My favorite way to use it? As the ground beef base for vegan sloppy joes!
This recipe tastes JUST like a classic sloppy joe. (Don’t believe me? Check out the comments section!)
Reader rating
“We LOVED this recipe! It’s the closest recipe I’ve made that’s enough like my husband’s beloved Manwich’s that he not only ate it but asked for seconds and he’s not the vegan in the house 😉 It’s super easy and made enough that I was able to freeze half of it for another dinner later. I highly recommend this recipe!” —Marie
Here’s what you’ll need
Almost everything required to make these meatless sloppy joes are pantry staples! This is just an overview – jump to the recipe card for all measurements.
- Olive Oil: Olive oil will bring out the flavors in the veggies and help create beautiful fond in the pan (those are the caramelized bits!)
- Pepper and Onion: These provide major flavor to our sloppy joes. Just saute until soft!
- Tomato Sauce: You need quite a bit here for the TVP to rehydrate. It also brings that distinct sloppy joe flavor.
- Veggie Broth: This thins the sauce just a bit as well as adds flavor to the TVP.
- Seasonings: We’ve got spicy, sweet, and umami, all wrapped up together. You’ll need chili powder, mustard, soy sauce, brown sugar, vegan Worcestershire, salt, and pepper. (For a smoky flavor, sometimes I’ll add a pinch of smoked paprika!)
- Textured Vegetable Protein: This is the protein star of the pot! Grab it in the baking aisle or online here.
Okay, but what’s TVP?
TVP, or Textured Vegetable Protein, is a soy protein that is dehydrated and ranges from small flakes to larger chunks depending on what brand you buy. These little nuggets soak up all the flavor from a sauce so they make the perfect protein for any meal that would generally use ground meat.
Batch It!
Because this vegan sloppy joe mixture holds up so well in the fridge, it’s a great one to prep in big batches to enjoy as a component in meals all week!
Ready in 20 minutes
This plant-based sloppy joes recipe brings in the classic flavors of family meals from childhood. It’s a quick and easy meal (that’s also affordable and perfect for feeding a crowd).
Step 1: Flavor Base
Heat oil in a large skillet. Then saute the pepper and onion until soft and the onion is translucent. This will build up allll those yummy flavors.
Step 2: Sauce
Add remaining ingredients except TVP. Bring this to a gentle simmer and then stir in the TVP.
Step 3: Cook
Cover and cook until the TVP has softened and the entire mixture has thickened. It should look like a basic ground beef sloppy joe by this point.
Step 4: Serve
Serve on your favorite hamburger buns or in wraps.
“Better Than Manwich” Vegan Sloppy Joes
Ingredients
- 2 Tbsp olive oil, 30 mL
- 1 white onion, about 1 cup, diced
- 1 green bell pepper, diced
- 1 29-oz can tomato sauce, 822 g
- 1 cup vegetable broth, 226 mL
- 1 Tbsp chili powder
- 1 Tbsp mustard
- 1 Tbsp soy sauce, can sub tamari for gluten-free, 15 mL
- 1 tsp brown sugar
- 1 tsp vegan Worcestershire sauce, 5 mL
- Pinch each salt and pepper
- 1 ½ cups textured vegetable protein, TVP, 150 g
- 6 hamburger buns
Instructions
- Flavor Base: Heat oil in a large skillet over medium heat. Add the diced onion and pepper, cooking until onion is a bit soft and translucent, about 3 minutes.
- Sauce: Stir in all ingredients except TVP. Bring to a gentle simmer, then add TVP.
- Cook: Cover and cook for 15 minutes, or until mixture is thick and TVP is soft.
- Serve: Spoon vegan sloppy joe mixture onto hamburger buns and serve!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Loved this so much! I tried adding lentils but also tried adding cooked farro and preferred the firmness of the farro.
I’m so happy to hear you loved it! It sounds amazing with farro! 😀
Do you have to rehydrate your TVP before putting it in this recipe?
I leave it to rehydrate and soften in the tomato sauce while cooking!
TVP is just nasty and basically not healthy. Perhaps jackfruit or beans would be better.
Decreased the TVP by half and added a can of pinto beans. Decreased the added fluid volume to compensate and reduced at end slightly as needed. Absolutely amazing! Wife approved, having seconds, and wants this in our dinner rotation…….shut the front door! Thank you Sarah!
Thanks for the kind words Phillip, happy eating!
Oh my, “f-ing” awesome. 3 sandwiches in and I’m licking my plate. Not one of your recipes has failed me yet but this ones massively delicious. Keep up the awesome thank you!
Thrilled you loved it Stephen, thanks for the review!
Best recipe I have tried using TVP. This will definitely become part of my cooking rotation. I think the secret is adding the dry TVP to the sauce so that it soaks up the flavors as it rehydrates.
I’m so happy to hear you loved it, Robert!
Aussie here – when you say tomato sauce, do you mean the condiment or like Passata? Thank you ☺️
Passata! 🙂
Delish! So easy to make and most will have the ingredients on hand.
Thanks for the kind words Kristin, happy eating!
Without seeing your recipe I used oddly Worcestershire but not soy! I didn’t use green pepper and for better browning of tvp , I used molasses . Considered mustard but not sure of taste. Family approved of my version BUT I thought I failed!
Thanks for your feedback John, glad the family enjoyed it!
LOVE THIS and I will be the one eating it and I’m a 70 year old female ❣️
I’m so thrilled to hear that you loved it, Debbie. Happy eating!