Lentil & Tempeh Sloppy Joe’s

Remember when I remade those delicious Chickpea & Tempeh Sloppy Joe’s from Keepin’ it Kind? Well, I’ve got another copycat lentil version from Clean Eating Chelsey that I love just as much!

They’re such simple dishes. I feel like a fool for not coming up with them on my own! So thank you ladies, for being such great inspirations!

1 cup green lentils

2 1/4 cup vegetable broth

1 package organic multi-grain tempeh

1 green bell pepper, diced

1/2 cup diced yellow onion

1/3 cup organic ketchup

2 tbsp BBQ sauce

1 tbsp yellow mustard

1 tbsp olive oil

1 tsp soy sauce

1 tsp oregano

1 tsp paprika

1 tsp all purpose seasoning

1/2 tsp chipotle powder

1 cayenne pepper, minced

Sea salt and black pepper

  • Bring lentils and vegetable broth to a boil in a saucepan
  • Cover, reduce to a simmer, and cook for 40-45 minutes
  • When they’re halfway done, cook cayenne pepper and onion in olive oil over medium heat in a skillet for 5 minutes
  • Add bell pepper and cook for 5 more minutes
  • Add tempeh, oregano, paprika, all purpose seasoning, chipotle powder, sea salt and black pepper and cook for 8 more minutes
  • Add ketchup, BBQ sauce, mustard and soy sauce and stir well
  • If lentils are done, add them to the skillet and stir to combine for 5 minutes-if not, remove tempeh mix from heat and wait until lentils are done and then cook again for 5 minutes over medium heat
  • Serve over whole wheat buns!








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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Delicious Comments...

  1. This looks great! Celeste 🙂


  1. […] tacos will be on constant rotation in my house from now on. They’re not a far cry from my Lentil Sloppy Joes which I’ve been revisiting alot recently in many of my cooking classes. The taste and texture […]

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