• Jessica

Vegan Sloppy Joe's & Crispy Potato Wedges

One of my childhood favorite dishes was sloppy joe's. During a rainy, quarantine day, I decided to whip up this veganized version of the dish using lentils. We paired it with some crispy, air-fried potatoes with absolutely NO OIL! Here is the recipe, and let me know what you and your families and kiddos think. (I think you'll quite enjoy it as much as we did!) 😋


Lentil Sloppy Joe's:

1 can of lentils

1/2 can of diced tomatoes

1 cup chopped bell pepper

1/2 onion, chopped

4 cloves or garlic

1 teaspoon smoked paprika

1 teaspoon chipotle pepper

1/8 teaspoon cinnamon

Dash of nutmeg

1/2 teaspoon liquid smoke

1 tablespoon liquid aminos (or soy sauce)

2 tablespoons date or maple syrup

Black pepper to taste

Crispy No-Oil Potatoes:

4 potatoes

Spices of choice

Salt to taste (optional)


Except lentils, blend all ingredients listed together in a high speed blender or food processor. Add a tablespoon of water at a time, as needed. Once blended into a paste (slightly thinner consistency is best) heat in a sauce pan over medium heat. Reduce to a simmer after you start to see bubbles, and add in the lentils. Heat fo about 10 minutes and serve on buns (we used Ezekiel brand).

To make potatoes, first boil until you can stick a fork in them. Allow to cool and then chop them up as desired. Toss in spices of choice (we used curry seasoning on these pictured) and just a dash of salt if you'd like. Air-fry at 400 degrees F for 15 minutes, and flip or shake potatoes half-way through cooking to ensure they are golden throughout. You can serve with organic ketchup or as-is, since they are already seasoned (this is usually what we do).


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