INGREDIENTS
16 oz
Button mushrooms
1
Small head Cabbage, purple
1/2 tsp
Garlic powder
1
Lime, Juice of small
4
Portobello mushrooms, large
8 oz
Shiitake mushrooms
2
Yellow onions, large
1/4 cup
Tomato paste
1 cup
Vegetable broth, low sodium
2 tbsp
Ketchup
1/2 tbsp
Mustard, dried
1
Pickles
1 tbsp
Sriracha
3 tbsp
Tamari or soy sauce, low sodium
1
Vegan mayo, Spicy
2 tsp
Chili powder
2 tbsp
Coconut sugar
1 tsp
Paprika, smoked
2 1/2 tsp
Salt
1/2 tsp
Turmeric
3 tbsp
Apple cider vinegar
1/3 cup
Olive oil
1/2 tsp
Cumin
1
Buns, toasted