Beet Burgers + Coleslaw

Difficulty: EASY PETE or BE IN A COOKING MOOD (depending on whether or not you make patties from scratch)

Coleslaw
1 green cabbage, finely shredded
1 carrot, shredded
2 green onions, sliced
dressing:
1 c mayo
2 T vegan sour cream
2 T white vinegar
3 T fresh lemon juice
1⁄4 c white sugar
2 t celery seed
1⁄2 t garlic powder
1 t seasoned salt
fresh ground black pepper

Combine dressing in bowl, pour over cabbage. Stir well and refrigerate for several hours before serving.

Store bought vegan burgers and buns: microwave burgers and toast buns. Or make burgers from scratch:

Beet Burgers
2 medium red beets, washed
1/4 c dry brown rice
1 medium onion
2 cloves garlic
1 can black beans, drained and rinsed
3 prunes, chopped
1 t smoked paprika
1 t dijon mustard
1/2 t cumin
1/4 t coriander
1/4 t dried thyme
3 T oat flour (more if needed to make dry enough to form patties)
Salt and pepper

Preheat 400
Wrap onion and garlic in foil with a drizzle of olive oil.
Wrap beets in another foil and roast both packets for an hour or until tender
Peel the beets and pulse in food processor until finely grated
Place grated beets in a colander and squeeze as much liquid out of them as possible, like, really squeeze them well.

Bring rice to a boil in 3/4 c salted water. Cover, reduce to simmer until rice is cooked and water is absorbed.

Use food processor again to pulse onion, garlic, black beans and prunes.

Combine everything in a bowl by hand mixing: beets, bean mixture, rice, seasonings and oat flour.
Form into patties and fry in non-stick pan for several minutes on each side.

Slice up red onion, pickle, tomato, greens, or whatever you like. Build and then devour.