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Meal Prep: Midwestern Vegan Sloppy Joe’s

I’m from a small town the Midwest, so Sloppy Joe sandwiches are pretty much my definition of a home-cooked dish. Simple, hearty staples like these bring back memories of playing in summer thunderstorms with my sister as my mom simmered ground beef, boiled just-shucked corn, and dumped baked beans into a hot pot.


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There are lots of vegan and vegetarian recipes out there, but none of them include McCormick’s Sloppy Joe mix, so I altered a recipe from Nora Cooks to fit my own Midwestern needs. I also choose to boil some corn with my meal. We are also happy to post your creative recipes that may want to share here on our ➡️Share Your Recipe⬅️ page.

VMidwestern Vegan Sloppy Joe’s

Midwestern Vegan Sloppy Joe’s

Yield: 4
prep time: 10 M cook time: 30 M total time: 40 M


  • 1 cup green lentils, rinsed
  • 4 cups water
  • 1 can tomato paster or sauce
  • 1 medium yellow onion, diced
  • 1 medium bell pepper, red or green
  • 2 garlic cloves, minced
  • 1 packet of Simply Organic Sloppy Joe Seasoning Mix
  • 1 tsp salt and black pepper
  • Hamburger buns


How to cook Vegan Midwestern quinoa sloppy joe

  1. Rinse lentils in a strainer, sift to check debris.
  2. Add 4 cups water to a pot and bring to a boil. Add lentils, then lower heat and simmer for 20 minutes. Drain liquid and set aside.
  3. Heat large skillet over medium heat. Once hot, add onion, garlic, and bell pepper, stirring for 3 minutes.
  4. Add tomato sauce and McCormick’s Sloppy Joe Mix, then stir together.
  5. Add lentils and mix. Season with salt and pepper to your liking.
  6. Once cooled, pour Sloppy Joe lentil mix into the container, cover, and refrigerate.
  7. The day of eating heat up a small portion of Sloppy Joe mix, then spoon onto a hamburger bun. Lasts up to one week.
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