Tasty, delicious and unhealthy, these Dirty Joe sandwiches are vegan, but they haven 20 grams of proteinn thanks to the vegetarian chickpea-lentil recipe that is more filling than beef. These are served on whole grain buns, but you can also serve the filling on tacos or with quinoa for a nutritious side dish.
The nutrients and protein in this recipe help keep you full, so give this one a try for lunch and you may not feel the need to eat all afternoon.
Working hours: Section 15 total time: 25 minutes
Vegan Sloppy Janes
Efrata
- 1 tbsp olive oil
- 1/2 yellow onion, finely diced
- 1/2 cup green or red bell pepper, finely diced
- 18-oz. Can’t add tomato sauce
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp cayenne
- 1 15.5-oz. (455g) can of low-sodium garbanzo beans, rinsed and drained
- 1 1/2 cups (297g) cooked lentils or drain, rinse and drain the brown lentils
- 4 whole wheat hamburger buns, cooked
- 4 leaves of romaine lettuce
Instructions
Heat the olive oil in a large saute pan over medium heat. Add onions and peppers and saute, stirring occasionally, until soft, about 4 minutes. Add tomato sauce, mustard, honey, garlic powder, salt, cayenne pepper and 3 tbsp water. Make a pile.
Add the garbanzo beans and lentils. Reduce heat to low, cover, and simmer for 10 minutes. Using a potato masher, mash about half of the garbanzo beans. Serve on toasted buns. add to the lettuce.
Advice: To cook lentil du puy, place 1 cup of lentils in a large bowl. Cover with cold water and two centimeters. Add 1 leaf and bring to a boil over high heat. Cover, reduce the heat to low, and cook until soft, 20-30 minutes, depending on the age of the lentils. run away Makes about 3 cups.
Serves: 4 | Serving Size: 1 cup mixed beans, 1 bun
Meals (per hour): Calories: 404; Total Fat: 9g; Saturated fat: 1g; Monounsaturated fat: 4g; Polyunsaturated fat: 3g; Cholesterol: 0mg; sodium: 806mg; Carbohydrates: 64g; Nutritional value: 16g; Sugar: 15g; Protein: 20 g
Food: Calcium: 18%; Iron: 34%; Potassium: 835 mg; Vitamin A: 8%; Vitamin C: 35%
Published February 9, 2021; Updated February 2026
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