Serves 4

• ¼ cup ketchup
• 2 tablespoons cider vinegar
• 1 tablespoon brown sugar
• 1 tablespoon vegan or regular Worcestershire sauce
• 2 teaspoons garlic powder
• ½ teaspoon ground pepper
• 1 ½ cups very thinly sliced cabbage
• 2 tablespoons vegan or regular mayonnaise
• 1 tablespoon canola oil
• 1 (8 ounce) package seitan, sliced
• 4 whole-wheat hamburger buns, split and toasted
• 8 pickles, if desired

1. Whisk ketchup, vinegar, brown sugar, Worcestershire, garlic powder and pepper in a small bowl.
2. Mix cabbage and mayonnaise in a medium bowl.
3. Heat oil in a large saucepan. Add seitan and cook until browned, stirring occasionally, 5 to 6 minutes. Add the ketchup mixture. Cook until bubbly and thickened, 2 to 3 minutes. Remove from heat.
4. Divide the seitan mixture evenly among the buns. Top with the cabbage mixture and pickles.

 (based on using all vegan ingredients)

Serving Size: 1 sandwich; per Serving: 304 calories; protein 13.8g; carbohydrates 38.1g; dietary fiber 5.5g; sugars 13.2g; fat 11g; saturated fat 1.3g; vitamin a iu 46.2IU; vitamin C 10mg; folate 26.4mcg; calcium 79.5mg; iron 2.2mg; magnesium 47.5mg; potassium 282.2mg; sodium 497.7mg; thiamine 1.8mg; added sugar 7g.