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Vegetarian Sloppy Joe Sliders

Vegetarian sloppy Joe sliders are all the tangy barbecue flavor that you love in a slider, without the meat that you might not always want. Roasted carrots and purple cabbage get doused with BBQ sauce and served up on those fluffy little slider buns that everybody adores.

A marble slab with 4 vegetarian sloppy Joe sliders.

Adapted from Danny Seo | Naturally, Delicious Dinners | Gibbs Smith, 2021

You HAVE TO make these vegetarian Sloppy Joes tonight for dinner. They’re easy to make and the slaw adds a fresh and healthy crunch to the sandwich. A healthy twist on a game day or Friday night favorite that’s good for you and the planet.–Danny Seo


We get it, carrots aren’t everybody’s favorite orange vegetable. Danny Seo knows that too and suggests sweet potatoes and squash as great alternatives. Prepare them exactly the same way you would prepare the carrots and keep the cabbage for crunch.

Vegetarian Sloppy Joe Sliders

A marble slab with 4 vegetarian sloppy Joe sliders.

When you make your own BBQ sauce—which is much easier than you might think—you can control the spice and sweetness level. Any leftover sauce can be stored in an airtight jar in the refrigerator to be used later.

Danny Seo

Prep 25 mins

Cook 35 mins

Total 1 hr



12 sliders

203 kcal

No ratings yet

For the carrot filling

For the BBQ sauce

Make the carrot filling

  • Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.
  • Toss and massage each vegetable separately with salt and olive oil. Spread vegetables onto baking sheet, keeping them separate, and roast until beginning to brown, about 10 minutes. Toss each section and cook until browned and reduced in volume, about 10 minutes more.

Make the BBQ sauce

  • In a small saucepan over medium-low heat, combine tomato paste, syrup, chipotle powder, garlic powder, vinegar, sea salt, and water.

  • Bring to a simmer and allow to gently bubble until thickened, 10 to 15 minutes.

Assemble the sliders

  • Split slider buns, then toast in the oven until lightly browned, 3 to 5 minutes.

  • Place roasted cabbage in a bowl. In a separate bowl, combine carrots and onions. Pour sauce over carrots and onions and toss until combined.

  • Place 1/4 cup carrot mixture on each bun and top with 1/4 cup roasted red cabbage. Serve warm.

Serving: 1servingCalories: 203kcal (10%)Carbohydrates: 33g (11%)Protein: 4g (8%)Fat: 6g (9%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 460mg (20%)Potassium: 253mg (7%)Fiber: 4g (17%)Sugar: 11g (12%)Vitamin A: 3667IU (73%)Vitamin C: 29mg (35%)Calcium: 71mg (7%)Iron: 2mg (11%)

Recipe Testers’ Reviews

Originally published October 4, 2021


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