Dinner

Vegan Sloppy Joes with Cauliflower Recipe

ByMariam Harutyunyan October 4, 2026October 4, 2026

Introduction

These Vegan Sloppy Joes with Cauliflower offer a delicious, plant-based twist on the classic comfort food. Packed with flavor and simple to make, they’re perfect for a hearty lunch or dinner that everyone will enjoy.

A close-up of a sloppy joe sandwich with three layers: the top and bottom layers are a soft, textured light brown bun with a slightly crispy surface; the middle layer is a chunky, orange-brown mixture of cooked cauliflower and lentils with green herb bits mixed in, and a thick white slice of onion placed horizontally on top of the filling. The sandwich is placed on a white plate with a white marbled textured surface beneath it. In the background, there is a blurred second sloppy joe sandwich and a small white and black bowl. The overall look is fresh and hearty. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons extra-virgin olive oil
2 teaspoons fresh garlic, minced

1/2 a green pepper, diced
1/4 large onion, diced, plus additional for garnish (optional)

4 cups cauliflower, chopped into small pieces (about 1 pound, texture like ground meat)
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

Step 1: Heat the olive oil in a large pan over medium-high heat.
Step 2: Add the minced garlic, diced green pepper, and diced onion to the pan. Cook for about 2-3 minutes until lightly golden brown.
Step 3: Add the chopped cauliflower to the pan and cook, stirring frequently, for 2 minutes.

Step 4: Stir in the tomato sauce, vegetable broth, coconut sugar, tomato paste, Worcestershire sauce, red wine vinegar, chili powder, salt, yellow mustard, red pepper flakes, and a pinch of pepper. Mix well, breaking down the tomato paste into the sauce.
Step 5: Increase the heat to high and bring the mixture to a rapid boil. Then reduce heat to medium and simmer, stirring occasionally, until the liquid evaporates and the mixture thickens but remains moist and saucy, about 10 minutes.
Step 6: Divide the sloppy joe mixture between the gluten-free buns. Garnish with chopped parsley and extra diced onion if desired, then serve warm.

Tips & Variations

For extra smoky flavor, add a dash of smoked paprika to the sauce mixture.
Swap cauliflower with finely chopped mushrooms for a different texture.
If you prefer a sweeter sauce, increase the coconut sugar slightly to taste.

Use regular buns if gluten-free options are not required.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of vegetable broth if the mixture is too thick. The buns are best served fresh but can be lightly toasted before serving for a warmed effect.