Thai Sloppy Joes

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“Mmmm – nice!” That was dad’s reaction when he first took a bite of these sloppy joes. There’s enough of this filling to make 7 sandwiches, but the filling tastes so good you might want to eat it straight from skillet! We often enjoy these open-face – the topping piled on just one half of a whole-grain bun or English muffin.

vegan sloppy joes plant based recipe garden dish

Thai Sloppy Joes

By May 28, 2014


  • 1 medium - zucchini, chopped into bite-size pieces
  • 1 medium - yellow summer squash, chopped into bite-size pieces
  • 1 medium - eggplant, chopped into bite-size pieces
  • 1 15 oz can - diced tomatoes
  • 3 Tbs - peanut butter, creamy or chunky (we like chunky)
  • 1 Tbs - lime juice
  • 2 Tbs - brown sugar (packed)
  • 7 - whole-grain sandwich buns or English muffins (we used Food For Life® English Muffins)


  1. In a large non-stick skillet over medium heat, dry sauté the zucchini, yellow squash, and eggplant for about 5 minutes, or until tender.
  2. Add the tomatoes, peanut butter, lime juice, and sugar. Stir well to soften the peanut butter and distribute it evenly throughout the vegetables.
  3. To serve: Fill each sandwich bun or English muffin with about 1/2 cup of the Sloppy Joe filling.

Nutrition Information

Nutrition (per serving): 458 calories, 66% calories from carbohydrates, 16% calories from protein, 18% calories from fat, 19g fiber.

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