VEGAN 'PULLED PORK' BURGER RECIPE
This healthy vegan 'pulled pork' burger has lots of tasty smokey, sweet flavours and is perfect for barbeque season and alfresco dining with family and friends.
Zinfandels need a bold dinner option to measure up to their active profile. The base of this BBQ burger is lentils blended with onion, garlic powder, and paprika, and then slathered with BBQ sauce — and these bold flavours need a full-bodied wine to measure up. A red Zinfandel, with a fruit-forward and jammy taste helps highlight the spices without overpowering them, but also boasts subtle hints of smoke and pepper that drives this pairing home. The flavours from each of these bring out each other’s best qualities.
1 cup green lentils, well rinsed
2 Tbsp olive or grape seed oil
1/2 medium onion, chopped
1 1/2 cups packed finely shredded/grated carrots
2 Tbsp coconut sugar or organic brown sugar (plus more to taste)
1 1/2 tsp ground smoked paprika
1 tsp garlic powder
1 pinch each of sea salt + black pepper
3/4 cup vegan BBQ sauce
2 Tbsp water
4 medium gluten-free or whole-wheat hamburger buns
Finely chopped purple cabbage, carrot, and green onion (optional)