Vegan Cheeseburger Lentil Joes (Printable version)

Savory lentils and vegan cheese sauce atop crisp toasted sourdough for a comforting meal.

# Ingredient List:

→ Lentil Sloppy Joe Base

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely diced
03 - 1 green bell pepper, finely diced
04 - 2 garlic cloves, minced
05 - 1½ cups cooked brown or green lentils
06 - 1 cup canned crushed tomatoes
07 - 2 tablespoons tomato paste
08 - 1 tablespoon vegan Worcestershire sauce
09 - 1 tablespoon yellow mustard
10 - 2 tablespoons ketchup
11 - 1 tablespoon maple syrup
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon chili powder
14 - ½ teaspoon ground cumin
15 - Salt and black pepper to taste

→ Vegan Cheese Sauce

16 - ½ cup raw cashews, soaked in hot water for 20 minutes and drained
17 - 1 cup unsweetened plant-based milk
18 - 3 tablespoons nutritional yeast
19 - 1 tablespoon lemon juice
20 - 1 teaspoon apple cider vinegar
21 - ½ teaspoon garlic powder
22 - ½ teaspoon onion powder
23 - ½ teaspoon turmeric
24 - 1 teaspoon salt
25 - 1 teaspoon cornstarch or arrowroot powder

→ Assembly

26 - 4 large slices sourdough bread
27 - Vegan butter or olive oil for toasting
28 - 1 small red onion, thinly sliced
29 - 1 dill pickle, thinly sliced
30 - Chopped fresh parsley or chives for garnish

# How-To Steps:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté for 4-5 minutes until softened. Add minced garlic and cook for 1 minute. Stir in cooked lentils, crushed tomatoes, tomato paste, vegan Worcestershire sauce, mustard, ketchup, maple syrup, smoked paprika, chili powder, cumin, salt, and pepper. Simmer uncovered for 10-15 minutes, stirring occasionally, until thickened and flavors meld. Adjust seasoning to taste.
02 - In a blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, turmeric, salt, and cornstarch. Blend until completely smooth. Pour mixture into a small saucepan and heat over medium, whisking constantly, until thickened and melty for 3-5 minutes. Add additional milk if sauce becomes too thick.
03 - Brush both sides of each sourdough slice with vegan butter or olive oil. Toast in a skillet over medium heat or under a broiler until golden and crisp on both sides.
04 - Place each toasted sourdough slice on a plate. Spoon a generous portion of lentil sloppy joe mixture over each slice. Drizzle with warm vegan cheese sauce. Top with sliced red onion, pickles, and fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • It delivers that rich, savory cheeseburger satisfaction in a way that surprises even non-vegan friends.
  • The whole thing comes together in under an hour, making weeknight dinners feel less like a compromise and more like a treat.
  • Those crispy sourdough edges and creamy cheese sauce create a textural contrast that keeps you coming back for another bite.
02 -
  • Don't rush the simmering step—those 10 to 15 minutes let the spices fully bloom and the lentils absorb all the flavors, making the difference between good and unforgettable.
  • The key to smooth cheese sauce is making sure your cashews are truly soaked; hard cashews will create a grainy texture that won't come together no matter how long you blend.
03 -
  • Make the cheese sauce fresh and use it while it's warm, because it thickens as it cools and becomes harder to drizzle (though you can always reheat it gently with a splash more milk).
  • If you're batch cooking, prepare the lentil mixture ahead and refrigerate it; just reheat gently before serving and make fresh cheese sauce so it maintains that silky texture.
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