Vegan 'Pulled Pork' Sandwich

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Carrots

  Raw

  2 cup grated or 220g

• Brown sugar

  2 tbsp or 18g

• Paprika

  Spices

  1 ½ tsp or 3g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Barbecue sauce

  1 cup or 250g

• Water

  Plain, clean water

  2 tbsp or 30g

• Hamburger bun

  Mixed-grain

  4 roll or 172g

• Red cabbage

  Red, raw

  ½ cup, shredded or 35g

• Onions

  Young green, tops only

  1 stalk or 12g

Directions

1. Cook the lentils according to package instructions.
2. When the lentils are nearly done, heat a large skillet over medium heat. Add olive oil and diced onion, seasoning with a pinch of salt and pepper. Sauté for 4-5 minutes until the onions are tender and slightly browned.
3. Add the cooked lentils, about three-quarters of the grated carrots, brown sugar, paprika, garlic powder, salt, pepper, and three-quarters of the barbecue sauce to the skillet. Stir to combine.
4. Cook over medium-low heat until the mixture is warmed through and thickened, about 5-10 minutes, stirring occasionally.
5. Taste and adjust seasoning as needed, adding more paprika, salt, brown sugar, or barbecue sauce to taste.
6. Optionally, pulse half the mixture in a food processor for a more cohesive texture.
7. Serve on toasted buns with shredded red cabbage, remaining carrots, sliced green onions, and remaining barbecue sauce.

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