Reviewed: Nov. 13, 2009

this was great. My family is never excited about vegetarian night, but since I'm a vegetarian we do it once a week. They loved this one. We will definately make it often and double the recipe from now on.

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Carol Robinett

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Reviewed: Nov. 7, 2009

It was very tasty. I prefer it over rice than on a bun, though. Despite it's tastiness and health benefits, however, mine tasted nothing whatsoever like sloppy joes, hence the three stars.

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Gielreta

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Reviewed: Nov. 3, 2009

definitely a very yummy and healthy veg sloppy joe recipe! i have used veggie "meat" and manwich sauce in the past, but i think this is WAY better because you control the ingredients (especially the sodium, which can get so high with all prepackaged food!) and i love using fresh veggies and beans. i prepared dry kidney beans instead of using canned beans(again less sodium). i also greatly decreased the black & chili pepper amount, and kept adding vinegar until i liked the taste. i added a pinch of brown sugar too. it made a bunch, so i think i might try freezing half as another reviewer suggested. great recipe!

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pumpkin girl

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Sep. 30, 2009

I have made this probably five or six times since discovering this recipe a little while back. This has to be one of my favorite vegetarian recipes ever. I always double the recipe because everyone fights over the leftovers. It is absolutely delicious. The only thing I do different is to use a little less chili powder, since we don't like things too spicy. I serve it with homemade bread bowls, sliced olives, shredded cheddar and a dollop of sour cream. Even my husband who insists every meal needs some sort of meat enjoys this. Thanks for the great recipe!

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Sep. 28, 2009

This was fairly easy and quick, but not my favorite. I used a food processor to chop up the vegetables, which made it easier. Next time I will add some vegetable stock to the vegetables to make sure they do so more evenly. I used cayenne pepper because I didn't have any chili powder and it was way too spicy for me, so I had to add cheese and sour cream to counteract this (which made it more palatable but considerably less healthy). It definitely needed some form of salt to counteract the spice. My boyfriend, who much prefers meat, enjoyed it, though.

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Alice

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Reviewed: Sep. 19, 2009

Good recipe. I added a tablespoon of agave nectar and a few tablespoons of barbecue sauce. Next time I will try it with lentils instead of kidney beans.

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persephone

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Reviewed: Sep. 3, 2009

I think this recipe is fab. I've made it for a few years now and it makes a great base - I put spices out and let everyone make it as spicy or hot as they want. Cheap, nutritious, filling. Great for a cold autumn or winter evening!

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Colleen

Cooking Level: Intermediate

Home Town: Hampton Bays, New York, USA

Living In: Holbrook, Massachusetts, USA

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Reviewed: Aug. 7, 2009

I really liked this! I agree with some of the other reviews, it's basically chili on a bun, but the flavor was more like a sloppy joe. I definitely cut out a lot of the chili powder, this calls for way too much. My only other problem was the servings. It may have filled 8 buns, but this recipe only fed three relatively petite college kids [two girls, one guy].

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moviewithn0story

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Reviewed: Aug. 6, 2009

Tastes fine but more or less chili on a bun.

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Emily

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Reviewed: Jul. 20, 2009

Used italian seasoning vinegar instead of white vinegar and increased it a bit. I didn't have tomato paste so I used same amount of tomato sauce. Simmered uncovered to reduce the amount of liquid. Turned out great, would recommend adding cheese as another reviewer suggested.

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KARHYSMA

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Jun. 3, 2009

Fairly delicious. I added veggie ground round to give it some oo la la.

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Chef Boy R Keith

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

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Reviewed: May 20, 2009

This is the best recipe I have used from allrecipes. No doubt. I rarely make it exactly to specifications because I just use what I have around. It is still great every time! I even made it for my non-vegetarian parents and they loved it!

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Alicia

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Reviewed: May 12, 2009

This recipe was good, but it would have been better with less chili powder. I added mozzarella to the mix, which helped it stick together much better.

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J-9

Cooking Level: Intermediate

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Reviewed: May 4, 2009

We love this recipe! The only things I change/add is to replace the tomato paste with a healthy squeeze of ketchup (just because I don't usually keep a tube of paste on hand for smaller amts) and I also add about 1 tsp salt. I do cut down a little on the chili powder, but not much since I think it adds to the whole "sloppy joe" flavor of this dish. We like to serve it with cheddar cheese and pickles on the buns...Mmmm! Super easy, super tasty, and healthy!

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laura

Cooking Level: Intermediate

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Reviewed: May 1, 2009

I really liked this. We are trying to add more veggies to our diet and this recipe really kept us full for a long time. Plus we have a vegan sister-in-law and I will try this when she comes over.

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CANDICELIZ1980

Cooking Level: Intermediate

Home Town: Cary, North Carolina, USA

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Reviewed: Apr. 16, 2009

This was pretty great. I did not use chili powder, but added just a light dust of cayenne. I used red wine vinegar instead (didn't have regular white), but it tasted great! I mashed the beans slightly to get a better texture, which I am glad I did! I also added a handful of monterey jack cheese to bind it together. It is a bit like veggie chili on a bun, but no complaints here! Next time I will add a little TVP for texture.

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Alexis

Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Apr. 13, 2009

Great recipe! Even my meat-eating family loves it! As recommended by others, I reduced the amount of chili powder and increased the amount of vinegar. I also added a sweetener (agave nectar and a touch of stevia) some prepared mustard, and salt. I also added some chicken broth one time for depth. Truly a yummy meal.

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triplehit

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Reviewed: Mar. 18, 2009

This was great. A little to much chili powder for my taste, I would cut it back to 1 instead of 1 1/2. My girlfriend and I used hoggie buns then topped it with shredded colbyjack cheese and tosted them at 450 for about 5 minutes to add a nice finish to them.

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ricknkc

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Reviewed: Mar. 17, 2009

Wish I would have read the reviews because it was a little warm and I had already cut back on the pepper and chili pepper because I was serving it to a four an five year old. Otherwise, I loved it (and the crazy 4 year old who was fanning his tongue and saying, "oh yeah mom, I like it!"). It was very substantial and easy. I may rough chop the beans the next time to help mimic the texture of sloppy joes a bit more, but I will definitely make it again. Thanks for sharing!

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mynattygan

Cooking Level: Intermediate

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Mar. 13, 2009

These were really good. I served them open face on a toasted wheat hamburger bun...not "hallowed". I also cut back a little on the chili powder, they were pretty spicy. This recipe actually made 4 servings for us.

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