You really won’t miss the meat with these deliciously robust Vegan Sloppy Joes With Cauliflower!
It must be a childhood prerequisite to like sloppy joes. Without any prompting from yours truly, my kids asked me to make them this beloved comfort food. Maybe they saw the sandwich on a TV show, heard about it from a classmate, or perhaps they were simply born with the sloppy joe gene. Whatever the reason, I made a batch, and predictably, they loved it.
And why wouldn’t kids and adults alike enjoy sloppy joes? They’re a sweet, tangy, and saucy glob of meat piled high on a soft bun. But this version takes the traditional recipe and remixes it with a plant-based twist, swapping ground beef for cauliflower. It’s a healthier, vegan-friendly option that certainly doesn’t skimp on flavor. With a mix of chopped cauliflower, green peppers, and onions, these sandwiches deliver all the nostalgia without the artery-clogging guilt.
What I find so appealing about vegan sloppy joes is their rich and smoky tomato sauce. It’s balanced with a hint of sweetness from coconut sugar and a little tangy zing from yellow mustard and red wine vinegar. Most importantly, the hearty texture of the cauliflower mimics the consistency of ground meat, so even omnivores like myself come back for seconds! And if I can convince my kids to scoop a ladleful on their hamburger buns, you know it’s a recipe worth trying.
Are Vegan Sloppy Joes Healthy?
These sloppy joes are as healthy as it gets! It’s a fun and delicious way to get your veggies in. Cauliflower is high in fiber, low in calories, and a source of vitamins like C and K. Also, this recipe uses coconut sugar instead of relying on sugar-heavy sauces (sorry, Manwich), and the reduced-sodium vegetable broth keeps the salt at bay. It’s a recipe that works for a variety of diets, including gluten-free!
Using a food processor
If I want my kids to eat vegan sloppy joes, I have to make the texture as similar to meat as possible. That’s why I prefer using my food processor instead of chopping. There’s nothing wrong with chopping the cauliflower, but if you own a food processor, it’s so much easier. Simply pulse the cauliflower until it resembles ground beef—you want small, near-uniform pieces. Just be careful not to over-process; you want a hearty texture, not cauliflower rice or mush!
How to make ahead and store
Whether you make it ahead or not, the filling for these sloppy joes can be stored in an airtight container in the fridge for up to 3 days. Reheat the sloppy joe filling in a skillet over medium heat until warmed through before serving.
Serving suggestions
When I make vegan sloppy joes, I like to keep it kid-friendly! I usually serve it with Air-Fryer Tater Tots or Air-Fryer Sweet Potato Fries for a nice textural contrast. For an even heartier meal, make Vegan Mac And Cheese With Butternut Squash Noodles. Of course, you could also go with Homemade Potato Chips. Once you try these, you’ll probably never buy a bag of Lay’s again. And for an extra dose of fiber, try this simple Baked Beans Recipe!
Ingredients
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons fresh garlic minced
- 1/2 a green pepper diced
- 1/4 slices a large onion diced, plus additional for garnish (optional)
- 4 cups cauliflower chopped into small pieces (think the texture of ground meat) about 1 pound
- 3/4 cup tomato sauce
- 1/2 cup reduced-sodium vegetable broth
- 1 tablespoon + 2 teaspoons coconut sugar
- 1 1/2 tablespoons tomato paste
- 1 tablespoon gluten-free Worcestershire sauce choose a vegan option, if desired
- 1 teaspoon red wine vinegar
- 1 teaspoon chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon yellow mustard
- 1/4 teaspoon red pepper flakes omit if you don’t like spice
- Generous pinch of pepper
- Chopped parsley for garnish (optional)
- 4 gluten-free buns
Instructions
- Heat the olive oil in a large pan on medium-high heat.
- Add the garlic, green pepper, and onion, and cook until just lightly golden brown, about 2-3 minutes.
- Add the cauliflower and cook, stirring frequently, for 2 minutes.
- Add all the remaining ingredients, up to the parsley, and stir together. Make sure the really break the tomato paste down into the sauce.
- Turn the heat up to high and bring to a rapid boil. Then, reduce the heat to medium and simmer, stirring occasionally, until the liquid evaporates and the mixture is thickened, but still moist and saucy. This takes about 10 minutes.
- Divide the mixture between the buns and garnish with parsley and onion, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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