Try this vegetarian version of a childhood favorite. It’s tasty and filling — keeping you full long after dinnertime to help you avoid late-night snacking. Serve with bright radishes and briny pickles to add some crunch.
Ingredients for servings
In a large bowl, soak pinto beans in 2 cups of water overnight. Drain, rinse and add to a large pot with 3 cups of water and a pinch of salt. Bring to a boil, simmer for 10 minutes and drain the water.
In a second large pot, heat coconut oil over medium heat. Meanwhile, using a food processor, blend onion and garlic until minced. Add to coconut oil and cook over medium heat until fragrant, 5–7 minutes.
In the food processor, finely chop mushrooms and carrots. Add, along with pinto beans and tomato paste, to the pot with onion and garlic. Toss to mix everything together.
Add cayenne pepper, paprika, oregano, liquid smoke and Worcestershire sauce. Stir together. Cook for 10–12 minutes, stirring periodically until everything is hot.
Toast hamburger buns if desired. Serve warm.