This smoky lentil sloppy joes packs in the plant-based protein and demands napkins

Johnny Miller/Voracious via AP

This recipe is from the “I Love Sandwiches” chapter in my cookbook “Eat to Hustle.” The chapter is basically my love letter to road-trip food made healthier — inspired by fast-food classics, gas-station gems and deli-counter staples that I thought I’d never get to eat again after going vegan.

My versions hit just as hard, especially because they’re loaded with plant-based protein, so your body enjoys them just as much as you do.

Traditional sloppy joes are way too sweet and ketchup-y for my taste. I like to think my version is a little more refined — still hearty and meaty from the lentils, with a smoky, savory sauce that’s just the right amount of tangy. Serve the hearty filling on high-protein buns and watch them disappear.

Napkins definitely required.

Johnny Miller/Voracious via AP

Lentil Sloppy Joes

Servings: 4 sandwiches

Ingredients

2 tablespoons avocado oil
½ medium white onion, diced
½ green bell pepper, seeded and diced
2 garlic cloves, minced
1 (15-ounce) can tomato sauce
2 tablespoons coconut sugar
2 tablespoons vegan Worcestershire sauce or coconut aminos
1 tablespoon chile powder
1 teaspoon kosher salt
1 teaspoon smoked paprika
½ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
2 cups cooked lentils
4 high-protein burger buns, such as Hero

Directions

Preheat the oven to 200°F. In a large skillet, heat the avocado oil over medium heat. When the oil is shimmering, add the onion, bell pepper and garlic. Cook, stirring often, until the pepper is soft, about 4 minutes.

Stir in the tomato sauce, coconut sugar, Worcestershire sauce, chile powder, salt, paprika, red pepper flakes and black pepper. Let the mixture come to a simmer, then stir in the lentils to coat. Simmer until the lentils are warmed through and the sauce is thickened, about 5 minutes.

While the lentils are simmering, split the burger buns and arrange on the oven rack to toast. Divide the sloppy joes mixture among the toasted buns and serve immediately.

Robin Arzón is head instructor and vice president of fitness and programming at Peloton. She's also a bestselling author. She lives in New York City with her husband, Drew, and their children Athena Amelia and Atlas Sage.

Excerpted from “Eat to Hustle” by Robin Arzón. Copyright (copyright) 2026 by Robin Arzón. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.