Vegetarian Sloppy Joes
Vegetarian Sloppy Joe Wraps are a delightful, plant-based twist on a classic favorite. This recipe combines hearty mushrooms, kidney beans, and a savory blend of vegetables, all wrapped in crisp romaine lettuce leaves for a fresh and satisfying meal. Perfect for those with CKD, it’s a kidney-friendly option that’s packed with flavor and nutrition.
As a Registered Dietitian with over 25 years of experience, I specialize in creating kidney-friendly recipes that are both nutritious and delicious. Inspired by my personal journey of supporting loved ones with CKD, I’ve dedicated my career to helping others enjoy healthy, satisfying meals while managing their condition. This recipe reflects my commitment to evidence-based nutrition and practical, easy-to-follow dietary advice.

Vegetarian Sloppy Joe recipes like this one are ideal for those managing CKD because they rely on fresh, low-sodium ingredients and nutrient-packed vegetables. By using homemade vegetable stock and low-salt tomato paste, this recipe ensures a kidney-friendly approach without compromising on flavor. Packed with protein from kidney beans and served in crisp lettuce wraps, it’s a healthy and satisfying option for your diet.
I know many people love doing plant based recipes for a CKD diet, so I would recommend you also try our rice, corn and black bean burritos or the roasted cauliflower steaks from our kidney friendly vegetarian entrees category. You can try these with Parmesan roasted carrots and baked pears for dessert!
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Ingredients in Vegetarian Sloppy Joes Recipes
These Vegetarian Sloppy Joe Beans combine fresh vegetables and kidney beans for a hearty, flavorful filling. Perfectly balanced for a kidney-friendly diet, they make a satisfying wrap option that’s both nutritious and delicious.
- Olive Oil - Provides a healthy fat base for cooking and enhances flavor.
- Onion - Adds a mild sweetness and depth of flavor.
- Garlic Seasoning - Brings savory and aromatic notes to the dish.
- Green Bell Pepper - Adds a fresh crunch and a hint of sweetness.
- Carrot - Contributes natural sweetness and a bit of texture.
- Mushrooms - Provide a hearty, savory flavor similar to meat.
- Black Pepper - Adds a warm, spicy kick.
- Kidney Beans - Bring protein and a creamy texture to the dish.
- Balsamic Vinegar - Balances the flavors with tangy sweetness.
- Tomato Paste - Enhances the tomato flavor and gives richness.
- Vegetable Stock - Adds moisture and a savory base.
- Romaine Lettuce Leaves - Acts as a fresh, crisp wrap for the filling.
See recipe card for quantities.
How To Make Vegetarian Sloppy Joes
These Vegetarian Sloppy Joes with Mushroom are easy to make and perfect for a quick, kidney-friendly meal. With just a few steps, you’ll have a flavorful, satisfying dish ready to enjoy.
Heat olive oil in a large skillet over medium high heat. Add onion and garlic and more seasoning and saute, stirring occasionally for 4-5 minutes or just until onion is soft and translucent.
Add green pepper, carrot, mushrooms, and black pepper. Stir to combine. Cook until vegetables soften and develop a bit of color, approximately 4-5 minutes, stirring occasionally. Rinse kidney beans prior to use in recipe.
Reduce heat to medium and add kidney beans, balsamic vinegar, tomato paste and vegetable stock. Stir to combine and continue cooking until mixture is heated through and excess liquid is absorbed. About 2-3 more minutes.
Remove from heat and let cool for 5 minutes. To serve, divide vegetable mixture among the Romaine lettuce leaves and wrap the lettuce around the filling.
Hint: Add the balsamic vinegar and tomato paste towards the end of cooking for a rich, tangy finish.
Variations on Vegan Sloppy Joes
Vegetarian Sloppy Joes with Mushrooms can be adapted to fit a variety of tastes while staying kidney-friendly.
- Use diced zucchini instead of green peppers for a milder flavor.
- Substitute baby bella mushrooms for a slightly earthier taste.
- Add a pinch of smoked paprika for a subtle smoky note.
Storage
- Refrigeration: Store the cooked vegetable filling in an airtight container in the refrigerator for up to 3 days. Keep the lettuce leaves separate to maintain their freshness.
- Freezing: For longer storage, freeze the filling in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the filling in a skillet over low heat or in the microwave. Add a splash of vegetable stock if it seems dry.
Top tip
Use fresh lettuce leaves that are sturdy enough to hold the filling without tearing.
FAQs about Vegetarian Sloppy Joes
Yes, the filling pairs well with whole-grain tortillas, pita bread, or even over brown rice.
Yes, the recipe is naturally gluten-free as written, provided all your ingredients (like stock and seasonings) are certified gluten-free.
Add a pinch of cayenne pepper or a few drops of hot sauce to the vegetable mixture for a spicy kick.
Related Vegetarian Recipes
Looking for other recipes like this? Try these:
Pairing with Meatless Wraps
These are my favorite dishes to serve with Sloppy Joes with no Meat:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Vegetarian Sloppy Joe Wraps
Ingredients
- 1 tablespoon OLIVE OIL salad or cooking
- ½ cup ONION RAW, CHOPPED
- 2 teaspoon Garlic and More Spice
- ½ cup GREEN PEPPER SWEET, RAW (BELL), CHOPPED
- ¼ cup CARROT RAW, CHOPPED
- ½ cup MUSHROOM PORTABELLA, RAW, DICED
- ½ teaspoon PEPPER BLACK, GROUND
- ¼ cup KIDNEY BEAN RED
- 1 tablespoon VINEGAR BALSAMIC
- 2 teaspoon TOMATO PASTE NO SALT, canned
- 2 ounces Homemade Vegetable Stock ZYD
- ¼ head LETTUCE COS OR ROMAINE, RAW, Approximately 4 leaves
Instructions
- Heat olive oil in a large skillet over medium high heat. Add onion and garlic and more seasoning and saute, stirring occasionally for 4-5 minutes or just until onion is soft and translucent.
- Add green pepper, carrot, mushrooms, and black pepper. Stir to combine. Cook until vegetables soften and develop a bit of color, approximately 4-5 minutes, stirring occasionally. Rinse kidney beans prior to use in recipe.
- Reduce heat to medium and add kidney beans, balsamic vinegar, tomato paste and vegetable stock. Stir to combine and continue cooking until mixture is heated through and excess liquid is absorbed. About 2-3 more minutes.
- Remove from heat and let cool for 5 minutes. To serve, divide vegetable mixture among the Romaine lettuce leaves and wrap the lettuce around the filling.
After looking at this website and others, I am still very frustrated and hungry. My doctor is very aggressive in diet and gave me a list of vegetables and fruits . I am diagnosed with beginning stage 3 CKD. She said in order to save my kidneys to eat ONLY those foods on the list, and very little meats and proteins. (Mostly a vegan diet--no beans, soy, no milk or cheese products, etc. ). The doctor had told me I probably could prevent disease progression and therefore avoid dialysis in the future. That is good news. I am also allergic to eggs, fish, and seafood. I am able to eat eggs baked in breads, cakes, etc. I was told to keep the dreadful three "PPS" counts very low, under 100 per serving. A serving is 1/2 cup. Very difficult to do.Many of the recipes that are offered on this site are much higher in counts/amounts of phosphorus, potassium, and and sodium than I am allowed. They also include many forbidden foods. I am learning to use olive oil, vinegars, and spices for added flavor.
I will continue to search this site and others for appropriate recipes. The cost of this program is prohibited, especially since much of the information is unusable for me and my financial situation at the present time. Thank you for the effort.