Sloppy Joes are so flavorful, so yummy, and so… well, sloppy (that is if they are done right). This vegan, gluten-free sloppy joe recipe will really hit the spot: it’s toothsome, filling, and fulfilling!
Of course, in order to properly serve vegan, gluten-free sloppy joes, you also need vegan, gluten-free buns or rolls. While you can make your own, using our Best Gluten-Free All-Purpose Flour recipe, we actually are really partial to the Schar line of gluten-free, vegan breads and rolls. While it would be most traditional to use the vegan, gluten-free hamburger rolls, in this case (and in our picture) we are using the Schar gluten-free vegan ciabatta rolls. Those are links to the Schar buns and rolls on Amazon, but many grocery stores carry them as well, including Safeway and the Kroger stores. Note that Schar doesn’t make a point of saying that their breads are vegan, but they are – at least we’ve never found any of their products that aren’t.
Also, for your ‘beef’ crumbles, you will want to be sure that they are not only vegan, but also gluten-free. Many, many vegan beef crumbles contain vital wheat gluten, or wheat flour. The Quorn beef crumbles are sometimes gluten-free, and Beyond burger is gluten-free (you can crumble it up). Our sloppy joe in our picture is made with Longeve Plant-Based Crumbles, which are made out of pea protein, and are gluten-free as well as vegan. We like these for this recipe because, unlike some other dry crumbles that you reconstitute, these only take 5 minutes to rehydrate!
Here’s our recipe. We received inspiration from the Chunky Chef’s recipe, although that one is neither vegan (not even vegetarian) nor gluten-free.
How to Make the Best Gluten-Free Vegan Sloppy Joes!
Beef crumbles equalling approximately 1/2 to 1 pound (we use the Longeve crumbles for which one envelope equals about 2/3s of a pound when reconstituted, and we think it’s perfect).
1 Tablespoon each olive oil and vegan butter, or 2 tablespoons one or the other
1 small onion, diced
2 cloves garlic, minced
2/3 cup ketchup
1/3 cup water
1 Tablespoon tomato paste*
1 teaspoon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon vegan brown sugar or sugar
1 teaspoon chili powder (we don’t use it as we can’t have red pepper)
1/2 small green pepper, chopped
*When we last went to make this, the small can in our pantry that we thought was tomato paste turned out to be coconut cream. Oops. So it was a great opportunity to put the organic tomato powder from Frontier Coop that we had in our pantry to the test. We had already been shocked at how well it reconstituted to make tomato juice. And we’d seen rave reviews about making it into tomato sauce (you just use less water than for juice) and paste (ditto) but we hadn’t tried it. Well let me tell you, we are converts! We will never buy canned tomato sauce or paste, or bottled tomato juice, again! The powder, reconstituted as juice, sauce, or paste, tastes fresher than any of those, plus it’s shelf-stable! You can get this organic tomato powder from Frontier, on iHerb, or here on Amazon.
Reconstitute your beef crumbles, if they need to be reconstituted.
In a large frying pan with deep sides, heat the butter and/or oil. Add the onion and garlic, and saute until tender.
Add the beef crumbles to the skillet and saute a few more minutes.
Now add all of the other ingredients, and simmer for 15 minutes.
Spoon onto your rolls or buns (toasted or not) and enjoy!
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