By ROBIN ARZON

This recipe is from the “I Love Sandwiches” chapter in my cookbook “Eat to Hustle.” The chapter is basically my love letter to road-trip food made healthier — inspired by fast-food classics, gas-station gems, and deli-counter staples that I thought I’d never get to eat again after going vegan.

My versions hit just as hard, especially because they’re loaded with plant-based protein, so your body enjoys them just as much as you do.

Traditional sloppy joes are way too sweet and ketchup-y for my taste. I like to think my version is a little more refined — still hearty and meaty from the lentils, with a smoky, savory sauce that’s just the right amount of tangy. Serve the hearty filling on high-protein buns and watch them disappear.

Napkins definitely required.

Servings: 4 sandwiches

2 tablespoons avocado oil

½ medium white onion, diced

½ green bell pepper, seeded and diced

2 garlic cloves, minced

1 (15-ounce) can tomato sauce

2 tablespoons coconut sugar

2 tablespoons vegan Worcestershire sauce or coconut aminos

1 tablespoon chili powder

1 teaspoon kosher salt

1 teaspoon smoked paprika

½ teaspoon red pepper flakes

½ teaspoon freshly ground black pepper

2 cups cooked lentils

4 high-protein burger buns, such as Hero

Preheat the oven to 200°F. In a large skillet, heat the avocado oil over medium heat. When the oil is shimmering, add the onion, bell pepper and garlic. Cook, stirring often, until the pepper is soft, about 4 minutes.

Stir in the tomato sauce, coconut sugar, Worcestershire sauce, chili powder, salt, paprika, red pepper and black pepper. Let the mixture come to a simmer, then stir in the lentils to coat. Simmer until the lentils are warmed through and the sauce is thickened, about 5 minutes.

While the lentils are simmering, split the burger buns and arrange on the oven rack to toast. Divide the sloppy joes mixture among the toasted buns and serve immediately.