Marfigs' Munchies

Adventures in vegan eats and feats

Sloppy joe pumpkin potatoes {vegan + gluten-free}


There are some things I’ve always been keen to try, and a sloppy joe is one of them. This dish takes a pumpkin-based joe and stuffs it into a grilled baby potato instead of a huge burger, because we impulsively bought the little buggers and then were kind of at a loss as to what to do with them, not being big fans usually. May I just say, yum?


potatoplateyumI’ve been looking for an excuse to panini press potatoes for a long while ever since gawking at this recipe back in the day – I love the idea of whipping out my panini press (or rather, Man-thing’s), and it’s a joy to discover new ways to use the same machinery to different ends. Kind of like those crazy awesome people that use waffle makers to make hash browns or blenders for pancakes.


Sloppy joe pumpkin potatoes (serves 1)

  • 4 baby potatoes, steamed til soft
  • 1/2 cup cooked brown lentils
  • 1/2 cup steamed diced pumpkin
  • 1 TBSP tomato paste
  • 1 tsp smoked paprika
  • 2 tsp dry parsley
  • 1 tsp black pepper
  • 2 TBSP nutritional yeast
  • 1 tsp mustard
  • 1 tsp white pepper
  • 1/2 TBSP mulberry jam (or apricot)
  • 1 TBSP piquanté peppers (or 1 tsp finely chopped chilies
  • 3 TBSP lemon juice
  • 1 tsp oil of choice
  • Optional: basil leaves


  1. Steam your baby potatoes until soft, say 7 – 8 minutes.
  2. Steam your pumpkin for 5 minutes, then let it cool.
  3. Blend tomato paste, pumpkin, spices, jam and peppers or chilies in a food processor until smooth.
  4. Transfer to a non-stick pot and add your lentils and lemon juice.
  5. Cook until heated through and thick {alternately just heat it up in the microwave if you’re lazy}.
  6. Meanwhile, heat up your panini press if you have one.
  7. Using a potato masher, lightly press down the potatoes, then paint with oil and splash with parsley.
  8. Let the potatoes grill for approx 6 – 7 minutes.
  9. Carefully slice open the potatoes like buns and stuff with your lentil mixture.

potatoplateyum2I love mushy lentil mixes and this dish is no exception. The pumpkin adds some lovely bulk since tomatoes are extravagantly priced these days and in any case this counts then as a well balanced protein and veg meal 😀  

potatoplateyum3And there you have it! Short and sweet but today is finally Friday and I am beyond thrilled at the idea of a whole weekend of baking and recipe testing, not to mention another trip to the market. I’m also going to try making vegan meringues again, because I WILL CONQUER!

What are your weekend plans?

What are your favourite potato dishes?

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

2 thoughts on “Sloppy joe pumpkin potatoes {vegan + gluten-free}

  1. Haaaaaang on, there’s no sweet potatoes in this recipe as mentioned in the ingredients, right, and there’s no eggplant mentioned in the ingredients, as mentioned in the instructions. Er, right? xP Do tell as I’ve become very bored with my own savouries and am in dire need of trying something new but still dead easy to make, hence immediate hunting around your blog. This looks like it would fit the bill perfectly:D


    • You are mighty observant and I obviously cannot multitask – I was obviously thinking about eggplant cheeze, and did indeed use baby potatoes! :p Thanks for catching it, and yes, this is easy peasy nomness waiting to happen 🙂


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