Before starting, wash and dry all produce. Add miso broth concentrate, vinegar, sesame oil, spicy mayo, half the ginger-garlic puree and 1/2 tsp (1 tsp) sugar to a small bowl. Season with pepper, then whisk to combine.Add cabbage and half the dressing to a large bowl, then toss to coat. Set aside.

Add plant-based ground protein, soy sauce, three-quarters of the crispy shallots and remaining ginger-garlic puree to a medium bowl. Season with pepper, then combine.Form plant-based ground protein mixture into six 1/2-inch-thick patties (12 patties for 4 ppl).Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Cook, flipping halfway through, until golden-brown and cooked through, 3-4 min per side.\*\*

Meanwhile, thinly slice radish into 1/4-inch rounds.Roughly chop spinach into 1/4-inch strips.Core, then cut pepper into 1/8-inch strips.

When patties are done, add spinach, radish and peppers to the bowl with cabbage. Toss to combine.

Divide slaw between plates. Top with patties. Drizzle remaining dressing over patties. Sprinkle remaining crispy shallots over top.