Vegan Cheeseburger Lentil Sloppy Joes (Printable version)

Savory lentil and vegan cheese topping on toasted sourdough, blending bold and hearty flavors in every bite.

# What you need:

→ Lentil Sloppy Joe Base

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely diced
03 - 1 green bell pepper, finely diced
04 - 2 garlic cloves, minced
05 - 1½ cups cooked brown or green lentils
06 - 1 cup canned crushed tomatoes
07 - 2 tablespoons tomato paste
08 - 1 tablespoon vegan Worcestershire sauce
09 - 1 tablespoon yellow mustard
10 - 2 tablespoons ketchup
11 - 1 tablespoon maple syrup
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon chili powder
14 - ½ teaspoon ground cumin
15 - Salt and black pepper to taste

→ Vegan Cheese Sauce

16 - ½ cup raw cashews, soaked in hot water for 20 minutes and drained
17 - 1 cup unsweetened plant-based milk
18 - 3 tablespoons nutritional yeast
19 - 1 tablespoon fresh lemon juice
20 - 1 teaspoon apple cider vinegar
21 - ½ teaspoon garlic powder
22 - ½ teaspoon onion powder
23 - ½ teaspoon turmeric
24 - 1 teaspoon salt
25 - 1 teaspoon cornstarch or arrowroot powder, optional

→ Assembly

26 - 4 large slices sourdough bread
27 - Vegan butter or olive oil for toasting
28 - 1 small red onion, thinly sliced
29 - 1 dill pickle, thinly sliced
30 - Fresh parsley or chives, chopped, optional

# Steps to follow:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté 4-5 minutes until softened. Stir in minced garlic and cook 1 minute. Add cooked lentils, crushed tomatoes, tomato paste, Worcestershire sauce, mustard, ketchup, maple syrup, smoked paprika, chili powder, and cumin. Season with salt and pepper. Simmer uncovered 10-15 minutes, stirring occasionally, until thickened and flavors meld. Adjust seasoning as needed.
02 - Combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, turmeric, salt, and cornstarch in a blender. Blend until completely smooth. Transfer mixture to a small saucepan and heat over medium heat, whisking constantly, until thickened and melty, approximately 3-5 minutes. Add additional milk if sauce becomes too thick.
03 - Brush both sides of each sourdough slice with vegan butter or olive oil. Toast in a skillet over medium heat or under a broiler until golden and crisp on both sides.
04 - Place each toasted sourdough slice on a serving plate. Spoon generous portions of lentil sloppy joe mixture over each slice. Drizzle with warm vegan cheese sauce. Top with sliced red onion, pickle slices, and fresh herbs if desired. Serve immediately.

# Expert tips:

01 -
  • It tastes indulgent and meaty without any animal products, which honestly surprises everyone who tries it.
  • The vegan cheese sauce is silky and sharp enough to rival dairy, and you can make it in under five minutes once your cashews are soaked.
02 -
  • Don't skip soaking the cashews—I learned this the hard way by trying to blend them dry, and the texture was grainy and unpleasant no matter how long I blended.
  • The lentil mixture should simmer long enough to reduce noticeably; if it's still soupy when you serve it, the whole thing becomes a wet mess that slides off the bread.
03 -
  • Make the lentil mixture ahead and reheat it gently—it tastes even better the next day once the spices have had time to meld.
  • If your cheese sauce breaks or gets too thick, whisk in a splash of plant milk and warm it gently on the stove until it's silky again.
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