Vegan Cheeseburger Lentil Toast (Printable)

A bold mix of savory lentils and melted vegan cheese served on crisp sourdough slices.

# What You'll Need:

→ Lentil Sloppy Joe Base

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely diced
03 - 1 green bell pepper, finely diced
04 - 2 garlic cloves, minced
05 - 1 ½ cups cooked brown or green lentils
06 - 1 cup canned crushed tomatoes
07 - 2 tablespoons tomato paste
08 - 1 tablespoon vegan Worcestershire sauce
09 - 1 tablespoon yellow mustard
10 - 2 tablespoons ketchup
11 - 1 tablespoon maple syrup
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon chili powder
14 - ½ teaspoon ground cumin
15 - Salt and black pepper to taste

→ Vegan Cheese Sauce

16 - ½ cup raw cashews, soaked in hot water for 20 minutes and drained
17 - 1 cup unsweetened plant-based milk
18 - 3 tablespoons nutritional yeast
19 - 1 tablespoon fresh lemon juice
20 - 1 teaspoon apple cider vinegar
21 - ½ teaspoon garlic powder
22 - ½ teaspoon onion powder
23 - ½ teaspoon turmeric
24 - 1 teaspoon salt
25 - 1 teaspoon cornstarch or arrowroot powder, optional

→ Assembly

26 - 4 large slices sourdough bread
27 - Vegan butter or olive oil for toasting
28 - 1 small red onion, thinly sliced
29 - 1 dill pickle, thinly sliced
30 - Chopped fresh parsley or chives, optional

# Method:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté for 4–5 minutes until softened. Stir in minced garlic and cook for 1 minute. Add cooked lentils, crushed tomatoes, tomato paste, vegan Worcestershire sauce, mustard, ketchup, maple syrup, smoked paprika, chili powder, cumin, salt, and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally, until thickened and flavors meld. Adjust seasoning to taste.
02 - In a blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, vinegar, garlic powder, onion powder, turmeric, salt, and cornstarch if using. Blend until completely smooth. Pour mixture into a small saucepan and heat over medium, whisking constantly, until thickened and melty, 3–5 minutes. Add additional milk if sauce becomes too thick.
03 - Brush both sides of each sourdough slice with vegan butter or olive oil. Toast in a skillet over medium heat or under a broiler until golden and crisp on both sides.
04 - Place each toasted sourdough slice on a plate. Spoon a generous portion of lentil sloppy joe mixture over each slice. Drizzle with warm vegan cheese sauce. Top with sliced red onion, pickles, and fresh herbs if desired. Serve immediately.

# Expert Pointers:

01 -
  • It tastes indulgent without pretending to be something it isn't, which honestly feels rare in vegan cooking.
  • The whole thing comes together in under an hour, and your kitchen smells like a proper comfort food situation.
  • You can make the components separately and assemble just before serving, perfect for feeding people who show up hungry.
02 -
  • Don't skip soaking your cashews because dry cashews will never fully blend into that silky sauce, no matter how powerful your blender is.
  • Taste your lentil mixture halfway through simmering and adjust the salt and spices then, not at the end, because flavors are still developing.
  • The sourdough needs to be toasted right before assembly so it stays crispy and doesn't absorb moisture and turn soggy from the filling and sauce.
03 -
  • Make the lentil mixture and cheese sauce ahead of time and reheat gently before serving; the flavors actually deepen when they sit for a few hours.
  • If your blender struggles with the cashew mixture, add the liquid gradually and blend longer rather than adding everything at once and wondering why it's still chunky.
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