This healthy vegan 'pulled pork' burger has lots of tasty smokey and sweet flavours.



Serves 4

2 cups water
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)


Add the water and rinsed lentils to a small saucepan, and heat over a medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. Drain off any excess liquid and set aside.
When the lentils are almost finished cooking, heat a large skillet over a medium heat. Add oil and onion and season with a pinch each salt and pepper. Stir to combine, and sauté for 4-5 minutes, stirring frequently, or until the onions are tender and slightly browned.
Next add cooked lentils, carrots, coconut sugar, paprika, garlic powder, salt, pepper, BBQ sauce  and 2 Tbsp water. Stir to combine.
Continue cooking the mixture over a medium-low heat until completely warmed through and thick, stirring occasionally - about 5-10 minutes.
Taste and adjust flavour as needed, adding more paprika for smokiness, salt for saltiness, coconut sugar for sweetness, or BBQ sauce for depth of flavour.
Put half of the mixture into a food processor and mix/pulse to mash some of the lentils and carrots together. This creates a more cohesive texture.
Serve the mixture on toasted buns with shredded red cabbage, carrots, and sliced green onions. Serve with extra BBQ sauce for more flavour.
This is best when fresh, although the lentil mixture will keep in the refrigerator up to 3 days. Reheat it in the microwave or on the stovetop until warmed through, adding water if the mixture has dried out.