2 tsp no beef bouillon (like by Better than Bouillon) or vegetable bouillon
⅓ c ketchup
1 tbsp liquid smoke
salt and pepper, to taste
Instructions
Peel and shred the zucchini, turnip, sweet potato, and carrots using a large cheese grater.
Heat a large pan over medium heat and drizzle with oil or spritz with nonstick spray.
Add the veggies and the remaining ingredients to the pan and stir to combine.
Cover and cook until the veggies are soft (at least 20 minutes). Remove the lid and cook until there is no excess liquid.
Serve on hamburger buns (I used Udi's Gluten Free) with cheese, pickles, or your favorite sandwich toppings.
Notes
If you don't have any bouillon, skip and add a splash of soy sauce for a bit of an umami flavor. The turnip can be swapped our for a Yukon potato if you prefer.