What you need:

For the Coleslaw:

• 1 cup purple cabbage, sliced thinly
• ½ cup vegan mayo
• 2 tsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tsp maple syrup
• Salt & pepper, to taste

Instructions:

1. Thinly shred the cabbage, and set aside
2. Mix the rest of the ingredients in a bowl until smooth. Adjust seasoning as needed.
3. Add the cabbage and mix thoroughly to combine.

For the Protein Shreds:

• 1 pack TMRW Buffalo Protein Shreds
• 2 tbsp neutral oil

Instructions:

1. Heat a nonstick pan over medium high heat and add 2 tbsp of neutral oil.
2. Once the oil is hot, add the pack of buffalo shreds, and break apart with a spatula or wooden spoon.
3. Cook until all sides are caramelized, approximately 6-8 minutes. Reduce the heat if they begin to brown too quickly.
4. Remove from heat and begin assembly.

For assembly:

• 2 vegan brioche buns
• Pickles, sliced lengthwise or rounds
• Butter Lettuce
• Serve with potato wedges, fries, or side of choice

Instructions:

1. Cut the brioche bun in half and heat a nonstick pan set to medium.
2. Spread butter on the inside of the buns, and toast on the pan until golden.
3. On the base of the bun, add a piece or two of the butter lettuce, and top with the TMRW Buffalo Protein Shreds, pickles, and a handful of the coleslaw.
4. Serve with a side of potato wedges, fries, or side of choice.