Name: Vegan Pulled Pork Sandwich
Prep time: 12 min
Cook time: 29 min
Total time: 42 min
Yield: 4 servings
Ingredients: 2 cup water; 1 cup green lentils ((well rinsed)); 2 tbsp olive oil ((or avocado or grapeseed oil)); 0.5 medium white onion ((minced // plus more for serving)); 1.5 cups packed finely shredded/grated carrots; 2 tbsp coconut sugar ((or organic brown sugar, plus more to taste)); 1.5 tsp ground paprika ((we prefer smoked)); 1 tsp garlic powder; null pinch sea salt ((healthy pinch, plus more to taste)); null pinch black pepper ((healthy pinch, plus more to taste)); 0.75 cup vegan bbq sauce ((plus more for serving // gluten-free as needed)); 2 tbsp water; 4 medium gluten free buns ((gluten-free or whole-wheat, check for vegan)); null to_garnish finely chopped purple cabbage ((optional)); null to_garnish finely chopped carrots ((optional)); null to_garnish finely chopped green onion ((optional))

Instructions

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1

To a small saucepan, add water (2 cups) and green lentils (1 cup) (well rinsed) and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
2

When the [green lentils] are almost finished cooking, heat a large skillet over medium heat. Once hot, add olive oil (2 tbsp) and white onion (0.5 medium) and season with pinch sea salt (1 healthy) and pinch black pepper (1 healthy). Stir to combine, and sauté for 4-5 minutes, stirring frequently, or until the [white onion]s are tender and slightly browned.
3

Next add cooked green lentils (1 cup), packed finely shredded/grated carrots (1.5 cups), coconut sugar (2 tbsp), ground paprika (1.5 tsp), garlic powder (1 tsp), pinch sea salt (1 healthy), pinch black pepper (1 healthy), vegan bbq sauce (0.75 cup), and water (2 tbsp) (adjust if altering batch size). Stir to combine.
4

Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally - about 5-10 minutes.
5

Taste and adjust flavor as needed, adding more [ground paprika] for smokiness, [sea salt] for saltiness, [coconut sugar] for sweetness, or [vegan bbq sauce] for depth of flavor.
6

Optional: Scoop half of the mixture into a food processor and (using the "s" shaped blade) mix/pulse to mash some of the [green lentils] and [finely shredded/grated carrots] together. This creates a more cohesive texture, which I prefer.
7

Serve the mixture on gluten free buns (4 medium) of choice with toppings of choice. I went with [finely chopped purple cabbage], [finely chopped carrots], and [finely chopped green onion]. Serve with extra [vegan bbq sauce] for more flavor.
8

Best when fresh, though lentil mixture will keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop until warmed through, adding [water] if the mixture has dried out.