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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.

From The Forks Over Knives Plan

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

  1. 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.
  2. 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.
  3. Stir in bulgur, barbecue sauce, and soy sauce. Reduce heat to medium-low. Cook 10 minutes.
  4. 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.
(6)
10 Comments

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(5 from 6 votes)
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Darby3 months ago
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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.

Debbie8 months ago
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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.

Cheryl10 months ago
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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 Salek10 months ago
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Just made some with TVP, it was delish.

Yvonne Malone10 months ago
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I must try this recipe for dinner today. Looks yummy.

Helen12 months ago
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Says makes 6 pitas but the recipe only asks for 3??

Pat F.11 months ago
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The pitas are halved so 3 pitas make 6 sandwiches.

Linda Knappett1 year ago
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This looks like a recipe that could be EASILY adapted to instant pot. Why don’t you try?

Layla Coady1 year ago
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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!

Marci2 years ago
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So so good! Made this tonight. Very easy and fast. Served over homemade whole wheat sourdough.

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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