Fitness professional and bestselling author Robin Arzón has unveiled a vegan lentil sloppy joes recipe that delivers a hearty, smoky flavour without relying on sugary ketchup. This dish, packed with plant-based protein, is sure to satisfy cravings while demanding plenty of napkins.
From Road-Trip Food to Healthy Indulgence
This recipe originates from the I Love Sandwiches chapter in Arzón's cookbook, Eat to Hustle. The chapter serves as a love letter to road-trip favourites, including fast-food classics, gas-station gems, and deli-counter staples that she thought were off-limits after adopting a vegan lifestyle. Arzón's versions aim to hit just as hard as the originals, but with the added benefit of being loaded with plant-based protein, ensuring your body enjoys them as much as your taste buds do.
A Refined Take on a Classic Dish
Traditional sloppy joes often lean too sweet and ketchup-heavy for many palates. Arzón's interpretation offers a more refined approach, maintaining a hearty and meaty texture from the lentils, complemented by a smoky, savory sauce with just the right amount of tanginess. She recommends serving this robust filling on high-protein buns, noting that they tend to disappear quickly and require ample napkins.
Lentil Sloppy Joes Recipe
Servings: 4 sandwiches
Ingredients:
- 2 tablespoons avocado oil
- ½ medium white onion, diced
- ½ green bell pepper, seeded and diced
- 2 garlic cloves, minced
- 1 (15-ounce) can tomato sauce
- 2 tablespoons coconut sugar
- 2 tablespoons vegan Worcestershire sauce or coconut aminos
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- ½ teaspoon freshly ground black pepper
- 2 cups cooked lentils
- 4 high-protein burger buns, such as Hero
Directions:
- Preheat the oven to 200°F.
- In a large skillet, heat the avocado oil over medium heat. When the oil is shimmering, add the onion, bell pepper, and garlic. Cook, stirring often, until the pepper softens, about 4 minutes.
- Stir in the tomato sauce, coconut sugar, Worcestershire sauce, chili powder, salt, paprika, red pepper, and black pepper. Let the mixture come to a simmer, then stir in the lentils to coat. Simmer until the lentils are warmed through and the sauce thickens, about 5 minutes.
- While the lentils simmer, split the burger buns and arrange them on the oven rack to toast.
- Divide the sloppy joes mixture among the toasted buns and serve immediately.
Robin Arzón is the head instructor and vice president of fitness and programming at Peloton. She resides in New York City with her husband, Drew, and their children, Athena Amelia and Atlas Sage. This recipe is excerpted from Eat to Hustle by Robin Arzón, copyright 2026, used with permission of Voracious, an imprint of Little, Brown and Company.
