Vegetarianized Recipe: Sloppy Joes


Nothing wrong with a good ole’ fashioned Sloppy Joe made vegetarian. Takes as long to put together as you chopping the veggies. I read that this classically messy sandwich originated in Iowa and didn’t have sauce. Somewhere along the line that got added, and I made some healthy additions of my own, including packing these joes with carrots, celery, peppers and beans. If you don’t have ground chipotle powder, use half smoked paprika and half chili powder.

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Servings: 6
Time: Less than 30 minutes active and total

1 tablespoon extra virgin olive oil
1 large onion, chopped
4 garlic cloves, minced
1 green or red pepper, chopped
1 small hot pepper, minced
1 carrot, chopped
1 celery stalk, chopped
12 ounce package soy crumbles
15 ounce can red or pinto beans, NOT drained
15 ounce can plain tomato sauce
2 tablespoons tomato paste
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon molasses
1 teaspoon mustard powder
1 teaspoon chipotle powder
1 teaspoon black pepper
6 wheat burger buns (I used Alvarado St. Bakery Sprouted Burger Buns)

1. In a large pot, heat extra virgin olive oil over medium heat. Add onions and garlic, and sauté 5 minutes until onions get soft. Add peppers, carrot, celery and soy crumbles, and cook 5 minutes more.

2. Add remaining ingredients, and cook, partially covered, for 15 minutes until slightly reduced. Taste and adjust seasonings to taste. Serve warm on buns with shredded lettuce, pickles and/or pickled peppers.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog,, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun, and above all, tasty lifestyle.