First step towards these delicious sandwiches is to simmer one cup of green lentils for about 15min or until they are mostly tender and the water is mostly absorbed. Meanwhile, it’s the perfect time to do a little bit of vege prep: peel and chop one small yellow onion and peel and shred about 3-4 carrots (or until you have about 2 cups). Saute the chopped onion in olive oil on medium heat until its starting to become translucent. Then add the mostly cooked lentils, the shredded carrots, and a generous squeeze of the vegan barbecue sauce of your choice, garlic powder, paprika (for smokiness), and healthy pinches of salt and pepper. Mix it all together until everything is  coated in the barbeque sauce mixture, and let it simmer for a few minutes. Then, transfer about half of the mixture into a food processor and pulse about 10 times, and return to the pan and incorporate – this creates a more realistic texture for that “pulled pork” feel. Top with shredded red cabbage and some spinach for an even bigger health punch, and not to mention yummy contrasting textures and colors!