Recipe Contributed By Recipe Runner

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Vegan Three Bean Sloppy Joe Sliders

Prep Time 10 minutes
Cook Time 10 minutes
sliders (2 per person)


  • 1 15 oz can kidney beans, reduced sodium; rinsed and drained
  • 1 can pinto beans, reduced sodium; rinsed and drained
  • 1 can white beans, reduced sodium; rinsed and drained
  • 1/2 cup onion, yellow; finely diced
  • 1/2 cup ketchup, preferably without high fructose corn syrup
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 2 tsp mustard, yellow
  • 1 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp allspice
  • 1/4 tsp celery seed
  • 1/8 tsp cayenne pepper, (optional)
  • salt and pepper, to taste
  • 1/3 cup water
  • 1 tsp arrowroot powder, or cornstarch
  • 20 buns, Whole wheat slider rolls (or gluten free if desired)


  • In a small bowl whisk together all of the ingredients minus the beans, onion and arrowroot powder.
  • Heat a medium sized saucepan or pot over medium heat. Spray the bottom with cooking oil then add in the diced onion. Sauté 2-3 minutes then add in the beans and the sauce. Stir together until combined and bring to a simmer.
  • In the same bowl that the sauce was in whisk together the arrowroot powder or cornstarch with a teaspoon of water until it's smooth. Pour it into the bean mixture and stir together until combined.
  • Cover the pan with a lid and simmer over low heat for another 5-7 minutes or until the sauce has thickened and the beans are heated through.
  • Taste for seasoning then serve on whole wheat or gluten-free slider rolls topped with dill pickle chips, lettuce and tomato.
  • The sloppy Joe mixture can be made 1-2 days in advance if needed and reheated on the stove or in the microwave. Just like with chili, they taste even better the next day.