Makes 8 servings

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For pickled cabbage:

1 head red cabbage

Salt

1 cup red wine vinegar

1/2 cup apple cider vinegar

2 tablespoons coconut sugar or vegan brown sugar

3-4 allspice berries

2-4 whole cloves

2 bay leaves

For the burger patties:

1 cup peeled, cooked, and chopped beets

21/2 cups cooked farro

11/2 cups cooked red lentils

1/4 cup quinoa flour

2 garlic cloves

1/4 cup vegan barbecue sauce

3 tablespoons nutritional yeast

2 tablespoons soy sauce

1 teaspoon cumin

1 teaspoon dried thyme

1/2 teaspoon ancho chili powder

1/2 teaspoon smoked paprika

1 teaspoon liquid smoke, optional

1 teaspoon vegan Worcestershire sauce, optional

Salt and black pepper to taste

For the sandwiches:

8 vegan burger buns

Barbecue sauce

Vegan bacon, cooked

Vegan cheese of choice

Mixed greens or lettuce

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1. Make the pickled red cabbage a day in advance. Chop the cabbage into quarters and cut out the core of each. Shred using a large box grater, or use a knife to make very thin slices. Place the shredded cabbage in a large colander and sprinkle salt over it. Toss to combine; leave the colander in the sink for 10 minutes to drain excess water.

2. After 10 minutes, quickly rinse off the salt and use a clean kitchen towel to pat the cabbage dry. In a large airtight container, mix the red wine vinegar, apple cider vinegar, sugar, allspice, cloves, and bay leaves. Add the cabbage and stir to combine. Cover and chill 24 hours. Take out the allspice berries, cloves, and bay leaves before using. Leftovers can be kept chilled up to 1 month.

3. To make the burgers, preheat the oven to 400 F. Line a baking sheet with parchment paper or a silicone baking mat.

4. Combine farro, lentils, and quinoa flour in a bowl. Use your hands to mash them until they start holding together in clumps.

5. Combine the beets, garlic, barbecue sauce, nutritional yeast, soy sauce, cumin, thyme, chili powder, paprika, liquid smoke, Worcestershire sauce, salt, and pepper in a food processor and process until mostly smooth. Pour into the bowl with the farro mixture. Stir until fully combined.

6. Divide mixture into 8 equal parts, shape into patties, and place on the baking sheet. Bake for 20 to 30 minutes until firm, flipping once halfway through to ensure even cooking,

7. Before turning off the oven, place the burger buns on the oven rack for 2 minutes to heat them. Remove and spread a layer of barbecue sauce on both halves of each bun. Place a few pieces of lettuce on the bottom bun and add the burger patty. Top with bacon, cheese, and some pickled red cabbage. Top with the other half of the bun. Serve warm.

- From But I Could Never Go Vegan! by Kristy Turner

Per serving: 594 calories, 32 grams protein, 102 grams carbohydrates, 11 grams sugar, 4 grams fat, no cholesterol, 594 milligrams sodium, 22 grams dietary fiber.EndText