– 2 Tablespoons vegan butter or olive oil – 1 teaspoon chili powder – 1 teaspoon onion powder – 1/2 teaspoon garlic salt – 1/2 teaspoon red pepper flakes – 1/4 teaspoon black pepper – 1/2 green bell pepper small diced – 1/2 large yellow onion small diced – 3 cloves garlic minced – 1 Tablespoon tomato paste – 1 cup unsweetened tomato sauce – 3 Tablespoons agave nectar – 1 teaspoon yellow mustard – 1/2 teaspoon vegan Worcestershire sauce or tamari – 2 1/2 cups cooked lentils (about 1 cup uncooked) – 4 bun
Mix slaw ingredients in a large bowl and refrigerate . Heat butter in a large skillet over medium heat. Cook peppers and onions for 3-4 minutes until softened.
You might also try crumbled, baked tofu or tempeh. Commercial, vegan or vegetarian ground meat substitute options are also plentiful in grocery stores these days.