Vegan Three Bean Sloppy Joe Sliders

Course Appetizers / Snacks, Entrees
Difficulty Easy
Pulse Type Beans
Specialty Diet Vegan, Vegetarian
Occasion 4th of July
Nutrition 300 calories or less, 500 calories or less, 7g+ protein
Category Easy Recipes for Beginners
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 20 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)


  1. In a small bowl whisk together all of the ingredients minus the beans, onion and arrowroot powder.
  2. 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.
  3. 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.
  4. 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.
  5. Taste for seasoning then serve on whole wheat or gluten-free slider rolls topped with dill pickle chips, lettuce and tomato.
  6. 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.