Smoky Vegan Sloppy Joes with Cajun Spices. Easy Red Lentil Carrot Zucchini Sloppy mix. Serve between soft buns, dinner rolls, pita pockets or tacos. Vegan Nut-free Recipe. Soy free option. Easily Gluten-free.

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These sloppy joes are 1 Pot, easy and amazingly delicious. I use Red lentils in this recipe as they are less earthy than whole brown lentils and also cook faster. If you cook them in parallel the meal is ready within 30 minutes!

The sloppy lentils are also very versatile. Use them to make taquitos, tacos, wraps, fill up pita pockets, grilled quesadillas or sandwiches, or fill up baked potatoes for a taco baked potato and dress with salsa and vegan sour cream. Many options!

For texture I use shredded zucchini and carrots that add volume and texture to the mix. You can also use some shredded sweet potato or other vegetables. Shredded veggies make a great filling for tacos or wraps, exhibit 1 (pulled Butternut tacos, I had forgotten how these were), shredded sweet potato or carrot bbq sandwiches.

Flavors from paprika, loads of it, herbs and spices, tomato paste and sauces make this a deeply flavorful meal! The sandwiches get pretty sloppy, so I often serve these as wraps with fresh salsa or shredded cabbage or greens. The mix is great both warm and cold. The mix can also be served as a stew. Add some more water of broth and simmer. For a heartier meal, add in some crumbled tempeh with the lentils.

More Lentil Recipes used in ways other than dal.

I use the spices from my Cajun spice blend with the lentils. You can sub the spices with a tbsp or more of premade blends like cajun blend, chili powder blend, taco seasoning, jamaican jerk seasoning or garam masala. Lots of flavor variations! You will want to make a double, triple batch and freeze it.

Smoked paprika can vary in heat, so use to preference or use in combination with sweet paprika if unsure about the heat. If you make these messy tasty sloppy joes, do let me know in the comments how they turned out, and please rate the recipe!

Cook the lentils to al dente.

Shred the carrots and zucchini.

Cook the onion and garlic. Then cook carrots and zucchini for a few minutes, fold in the spices, sauces and mix in. Add in the lentils.

Simmer until not too wet.

Add generous helping to toasted buns, wraps or a bowl. Serve with pico de gallo or onion, slaw or greens, cilantro and a dash of lemon and black pepper.

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