These vegan sloppy joes are incredibly comforting, hearty, and full of rich, smoky flavour, served with chewy oyster mushrooms. They are perfect to bring along to a summer BBQ and easy to make in just 35 minutes. Gluten-free and oil-free.
Summer is here, which of course means only one thing in terms of food: BBQ season. If you leave in the UK, you know that as soon as the weather is good enough by any measure, it’s time to start grilling. And fortunately, BBQs definitely aren’t occasions to exclude vegans. There are plenty of options for anyone of any dietary requirement, which is exactly what I’m trying to prove with this post! Which, as you can see, presents to you vegan sloppy joes with king oyster mushrooms.
This post was done in collaboration with my good blogging friend Aimee of the legendary website Wallflower Kitchen. You can see some of the photos we took together in this blog post, which feature her creations. Be sure to check out Aimee's recipe, golden garlic couscous with vegetables and chickpeas!
Vegan sloppy joes
Now, let’s talk about these vegan sloppy joes, which are a dish that will please anyone this summer. If you’re looking for something to make at the last minute for an outdoor party of any kind, I would thoroughly recommend these!
The sloppy joe filling is pull of a multitude of flavours. Smokiness (achieved with the simple magic of liquid smoke) comes together with a hint of sweetness and plenty of depth thanks to an easy combination of spices. Everything is served in fluffy gluten-free burger buns with chewy kind oyster mushrooms that are easy to prepare in just one step. But of course, you can add anything else you want to these vegan sloppy joes. Think lettuce, other fresh greens, tomatoes, sauces and condiments of your choice, etc. It’s such a versatile recipe that you can’t go wrong with!
And of course, there’s a multitude of ways you can serve the sloppy joe filling. For instance, I love having it with quinoa or rice and a side salad. It’s perfect for summery weather, yet comforting and hearty at the same time!
Reasons to love this vegan BBQ recipe
They're...
- Flavourful
- Comforting and hearty
- Smoky and rich
- Gluten-free
- Oil-free
- Easy
- Perfect for BBQs and outdoor parties
- Loved by vegans and non-vegans
How to make vegan sloppy joes
- Cook the lentils according to instructions on packaging. This usually takes around 20 minutes.
- Meanwhile, prepare the mushrooms by cooking them for around 5 minutes, until golden and soft.
- Add the garlic and the onion to a non-stick frying pan with a few tbsp water and sauté for around 3 minutes, until fragrant.
- Add the cooked lentils, canned tomatoes, sugar, liquid smoke, tamari, paprika and cumin. Simmer, stirring frequently, on a low-medium heat, for around 15 minutes.
- Season to taste with salt and pepper, then stir in the soy yoghurt. Serve immediately in the burger buns with the mushrooms.
Other vegan summer recipes
- Easy Pad Thai
- Lemon tart
- Avocado wrap with chickpeas
- Vegetable terrine
- No-bake blackberry dessert pizza
Let me know in the comments - what's your favourite thing to bring to a vegan BBQ? If you give these gluten-free vegan sloppy joes a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below.
Ingredients
- 1 cup green lentils
- 3 king oyster mushrooms sliced
- 2 cloves garlic crushed
- 1 medium onion chopped
- 1 can canned tomatoes (400g/14oz)
- 1 tsp sugar
- 1 tsp liquid smoke
- 2 tbsp tamari
- 1 tsp paprika
- 1 tsp cumin
- salt and pepper to taste
- 2 tbsp soy yoghurt
- 4 gluten-free burger buns to serve
Instructions
- Cook the lentils according to instructions on packaging. This usually takes around 20 minutes.
- Meanwhile, prepare the mushrooms by cooking them for around 5 minutes, until golden and soft.
- Add the garlic and the onion to a non-stick frying pan with a few tbsp water and sauté for around 3 minutes, until fragrant.
- Add the cooked lentils, canned tomatoes, sugar, liquid smoke, tamari, paprika and cumin. Simmer, stirring frequently, on a low-medium heat, for around 15 minutes.
- Season to taste with salt and pepper, then stir in the soy yoghurt. Serve immediately in the burger buns with the mushrooms.
Nutrition
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