Peloton Instructor Shares Plant-Based Take on Classic Sloppy Joes

Peloton’s head instructor Robin Arzón has transformed the traditional sloppy joe into a protein-packed, plant-based meal that maintains all the messy satisfaction of the original.

The recipe appears in Arzón’s cookbook “Eat to Hustle,” specifically in a chapter titled “I Love Sandwiches,” according to the author. Arzón describes this section as her “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.”

The lentil-based version addresses what Arzón sees as flaws in the classic preparation. “Traditional sloppy joes are way too sweet and ketchup-y for my taste,” she writes. Her alternative offers what she calls “a little more refined” approach while remaining “hearty and meaty from the lentils, with a smoky, savory sauce that’s just the right amount of tangy.”

The recipe serves four and centers on cooked lentils as the protein base, combined with a sauce that includes tomato sauce, coconut sugar, and vegan Worcestershire sauce. The flavor profile builds through chili powder, smoked paprika, and red pepper flakes, creating the smoky character Arzón emphasizes.

Preparation begins with sautéing diced white onion, green bell pepper, and minced garlic in avocado oil until the pepper softens, according to the recipe instructions. The sauce ingredients then join the mixture, simmering before the lentils get stirred in to coat and warm through.

The cooking process takes approximately nine minutes total — four minutes for the vegetable base and five minutes for the final simmering with lentils. Arzón recommends serving the mixture on high-protein burger buns, suggesting Hero brand specifically.

The recipe emphasizes convenience and nutrition, fitting Arzón’s broader philosophy around plant-based eating. “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,” she explains in the cookbook excerpt.

Arzón brings significant credentials to her cookbook work. Beyond her role as Peloton’s vice president of fitness and programming, she has established herself as a bestselling author. She lives in New York City with her husband Drew and their children Athena Amelia and Atlas Sage, according to her biographical information.

The cookbook “Eat to Hustle” carries a 2026 copyright from publisher Voracious, an imprint of Little, Brown and Company based in New York. The recipe represents Arzón’s approach to recreating comfort foods within a vegan framework, maintaining familiar flavors while incorporating more nutritious ingredients.

The dish promises the authentic sloppy joe experience, complete with the warning that “napkins definitely required.” This practical note suggests Arzón has successfully preserved the characteristically messy nature that defines the sandwich category.

For home cooks interested in plant-based alternatives to classic American comfort foods, the recipe offers a straightforward preparation method using readily available ingredients. The emphasis on protein content through both the lentils and recommended high-protein buns addresses common concerns about satisfying plant-based meals.

The lentil sloppy joes represent a growing trend of reimagining traditional recipes through plant-based ingredients, maintaining familiar flavors while incorporating nutritional improvements that align with contemporary dietary preferences.