Vegan Three Bean Sloppy Joe Sliders

Preparation 00:10 Cook Time 00:10 Serves 10     adjust servings



  • 15 ounce can reduced sodium kidney beans, rinsed and drained
  • 15 ounce can reduced sodium pinto beans, rinsed and drained
  • 15 ounce can reduced sodium white beans, rinsed and drained
  • 1/2 cup finely diced yellow onion
  • 1/2 cup ketchup, preferably without high fructose corn syrup
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons yellow mustard
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon allspice
  • 1/4 teaspoon celery seed
  • 1/8 teaspoon cayenne pepper (optional)
  • Kosher salt and fresh ground black pepper to taste
  • 1/3 cup water
  • 1 teaspoon arrowroot powder or cornstarch
  • 20 Whole wheat slider rolls


  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. 


Recipe Notes

  • 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.
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