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I like to cook dinner pretty much every night. Cooking is something that I really enjoy, and as I’m always working on new vegan keto recipes, it kind of just makes sense to test them every chance I get. Of course, there are nights that I just don’t feel like cooking, so I like to have some options available that I can just heat up and dig into without much fuss. This recipe for vegan keto sloppy joes really fits the bill there. It makes six servings in one go, so you can have dinner ready to go every day without more than 1 hour of effort. 🙂
I first started working on this recipe right before the release of my cookbook last October. The amazing marketing expert at my publisher and I were talking (for some reason) about meals that seem to please everyone in the family, and she brought up sloppy joes. I realized I hadn’t ever tried to veto-ify sloppy joes. So, after looking up some non-keto, non-vegan sloppy joe recipes, I headed to the grocery store to buy some ingredients.
The first iteration of this was actually really good. My husband and I ate the whole thing pretty quickly. However, I still thought it could use some tweaking (plus, I like to be able to help you guys find substitutions). I also tried making it in a slow cooker and with sugar-free ketchup (that I ended up making). So, over the past few months, I have eaten this so many times in so many variations, but this one written here is definitely the winner.
Also, I really can’t mention sloppy joes without also mentioning the Lunch Lady Land song from SNL… Enjoy.
Notes on Making Vegan Keto Sloppy Joes (soy-free, gluten-free)
- This recipe is extremely versatile – you can pretty much use any combination of nuts and seeds, so long as they add up to the measurements listed. So, if you don’t like pepitas, but do like sunflower seeds, just make that switch!
- Instead of the tomato paste, spices and sweetener, you could also use 6oz/170g of sugar-free ketchup. I can never find a reasonably priced one in stores (or online), so I ended up making my own once and using that. It’s delicious…but super time consuming. So, we have the tomato paste and spices instead. 🙂
- I like to serve these either on the seed bread recipe (from my cookbook), on my vegan keto bagels or in little lettuce boats. There are more low carb vegan bread recipes here!
- The sweetener I use for this is a granulated monkfruit blend from Lakanto. It’s the brand I’ve found that works best for cooking baking, and doesn’t upset my stomach. You can save 15% if you shop on their site using the code MeatFreeKeto.
- You can omit the sweetener if you’re really committed to not using it, but the taste won’t be as complete. The sweetness helps to cut the acidity a bit, without losing any of the flavor.
- Remember to subtract the fiber and sugar alcohols from the total carbs to get the net carbs in any nutrition app.
- While I strive to provide accurate nutrition information, different brands and varieties of ingredients will have different values. All information is based on USDA data, unless no general entry is available for an ingredient (like the sweetener), in which case, a specific brand entry is used.
Vegan Keto Sloppy Joes (soy-free, gluten-free)
- 1 cup pepitas (hulled pumpkin seeds) (120g)
- 1 cup chopped walnuts (120g)
- 1/2 cup hulled hemp seeds (80g)
- 6 oz tomato paste (170g)
- 1/2 tbsp garlic powder
- 1 tsp onion powder
- 1 tbsp prepared mustard
- 1 tbsp apple cider vinegar
- 1 tbsp granulated sweetener
- 2 cups veggie broth
- Rolls slices of bread or lettuce wraps for serving
- Mix all ingredients together in a pot or Dutch oven on medium-low heat. Cover and cook for about 45 minutes, stirring occasionally, until the vegetable broth is completely absorbed. Be sure to check on the sloppy joe mixture along the way, to make sure that it is simmering, but not burning!
- Serve on keto rolls or bread (recipes here|https://meatfreeketo.com/category/recipes/breads/]) or in lettuce boats/wraps.