Vegan Sloppy Joe - Gluten Free


  • 2TB olive oil, divided
  • 115oz can chickpeas, drained + patted dry
  • 1/2onion, diced
  • 2garlic cloves, finely diced
  • 1/2green bell pepper, diced
  • 1tsp yellow mustard (Gluten Free)
  • 1/2cup organic ketchup
  • 4oz tomato sauce
  • 1tsp Coconut sugar, to taste
  • 1tsp salt, to taste
  • 4sandwich buns to serve (sub gluten-free bread if necessary)


  1. Preheat oven to 450ºF.
  2. Line a baking sheet with foil and brush with 1 TB oil. Spread chickpeas on baking sheet and roast 10 minutes.
  3. Meanwhile, heat oil in medium to large saucepan. When oil begins to ripple, add onion and cook 2-3 minutes until it starts to soften. Add garlic and green pepper, and sauté 2-3 more minutes.
  4. Add mustard, ketchup, and tomato sauce. Sauté until heated through, then add sugar, salt, and pepper to taste.
  5. Remove chickpeas from oven, and mash about half of them with a fork. Add to the sauce and stir to incorporate.
  6. Toast sandwich buns. Serve mixture hot on toasted buns.