Yes, you can have vegan sloppy Joes! This saucy, plant-strong recipe features bulgur as the star ingredient, and it all comes together in just 30 minutes. Sloppy Joes are a lot easier to eat stuffed into a pita than piled on a traditional bun. Look for store-bought barbecue sauce that’s oil-free, or make your own.

By Del Sroufe,

Ingredients

  • 1 cup bulgur
  • 1 cup finely chopped onion
  • ½ cup finely chopped green bell pepper
  • ½ cup finely chopped celery
  • 2 cloves garlic, minced
  • 1¾ cups oil-free barbecue sauce
  • 1 Tbsp. reduced-sodium soy sauce or tamari
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 3 whole grain pita bread rounds

Instructions

  • In a small saucepan bring 2 cups water to boiling. Stir in bulgur. Return to boiling; remove from heat. Cover and let stand at least 15 minutes. Drain off any remaining liquid.
  • Meanwhile, in a large skillet cook onion, bell pepper, and celery over medium 7 to 8 minutes, stirring occasionally and adding additional water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add garlic; cook 1 minute or until softened.
  • Stir in bulgur, barbecue sauce, and soy sauce. Reduce heat to medium-low. Cook 10 minutes.
  • In a dry skillet heat pita rounds, one at a time, on both sides until warm. Cut in half crosswise and fill with bulgur mixture.

Comments (14)

(5 from 6 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *

Chantal

How many people does this serve?

Lisa, Forks Over Knives Support

Hi Chantal, the recipe makes 6 stuffed pitta halves. I would allow 2 halves per person; however, someone with a small appetite is likely to only need one.

Jo

Way too much bbq sauce. Overpowered the veggies. Bulgar gave it a nice texture. Better WFPB recipes out there for Sloppy Joes. The comments were all good. I tried it and all we tasted was bbq sauce not good.

Jill arbetter

Can u use quinoa?

Darby

Absolutely amazing! Looks and tastes incredibly similar to meat sloppy joes. My family, who does not follow a whole-foods, plant-based diet and loves meat even loved this recipe! Very easy to make and a pretty cost effective recipe with items that can be found at most grocery stores. Already planning to make again.

Debbie

This was really good. After over a year of struggling with eating issues, it feels nice to be able to add more to my menu. This I hope can one of them.

Cheryl

I’ve made this using farro because that’s what I had on hand and red bell peppers and it was delicious so I’ve remade it several times. The farro can definitely be made in an InstaPot!

Christine Sara Salek

Just made some with TVP, it was delish.

Yvonne Malone

I must try this recipe for dinner today. Looks yummy.

Helen

Says makes 6 pitas but the recipe only asks for 3??

Pat F.

The pitas are halved so 3 pitas make 6 sandwiches.

Linda Knappett

This looks like a recipe that could be EASILY adapted to instant pot. Why don't you try?

Layla Coady

I’m shopping around for bulgur and I see that there are different kinds of grains. Would you recommend course, sign, or medium? Thank you!

Marci

So so good! Made this tonight. Very easy and fast. Served over homemade whole wheat sourdough.

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
See More from this Author

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.