Slutty Vegan’s Pinky Cole Shares How to Make Her Viral ‘Chik’N Head’ Sandwich at Home

The plant-based patties are topped with a vegan buffalo sauce and ranch coleslaw

Pinky Cole didn’t know how to make a burger before opening her plant-based fast-food chain Slutty Vegan .

“I started going on YouTube, going on Google, researching everything that I could research about burgers and fries because I'm Jamaican,” the restaurateur tells PEOPLE. “I didn't grow up eating burgers and fries. I grew up eating ground provisions, rice and peas.”

The former television producer’s hard work paid off as she now has 11 restaurant locations across the country, a cookbook, Eat Plants B*tch, released last year, and was recently announced as one of Time Magazine’s “2023 Time100 Next.” Her latest title, a self-help book called I Hope You Fail, chronicles how she overcame setbacks like a devastating restaurant fire and created a booming business.

“When you come to the restaurant, you see old people, young people, White, Black—and I’m like, ‘Damn, this is beautiful,’ ” says Cole whose food has attracted stars like Justin Timberlake, Will Ferrell and Viola Davis.

Related: Cameron Diaz’s Nachos Are So Good They ‘Disappear in About 2 Minutes’ — Get the Recipe (Exclusive)

Her vegan comfort meals — like saucy burgers, cheesy fries and the popular “Chik’N Head” sandwich (below) — “obviously don’t have anything to do with sex.” Instead, the mother of four (who is expecting her fifth this winter) aims to raise fans’ “consciousness about the food that they consume in the funnest way possible.”

For more of PEOPLE's 50 Food Faves, pick up the latest issue, on newsstands Friday.

Pinky Cole’s Vegan Buffalo-Ranch “Chicken” Sandwich

2½ cups shredded tricolor coleslaw mix (from 1 [16-oz.] pkg.)

1 small mango, finely chopped

6 Tbsp. vegan mayonnaise

1 Tbsp. hot mustard

1½ tsp. garlic salt

1½ tsp. onion powder

2 tsp. apple cider vinegar

3 Tbsp. light agave syrup, divided

½ cup hot sauce

¼ cup unsalted vegan butter

4 plant-based chicken patties

1 cup shredded iceberg lettuce

4 tomato slices

16 dill pickle slices

4 vegan Hawaiian buns, toasted

1. Place coleslaw, mango, mayonnaise, mustard, garlic salt, onion powder, vinegar and 1 tablespoon agave in a medium bowl; toss to coat. Cover, and refrigerate until ready to use.

2. Place hot sauce, butter and 2 tablespoons agave in a medium saucepan. Cook over medium low, stirring often, until combined, about 10 minutes. Set aside until ready to use.

3. Cook “chicken” patties according to package directions. Transfer to a large heatproof bowl, and toss with hot sauce mixture until well-coated.

4. Divide lettuce, tomato and pickles among bun bottoms; top with patties, slaw and bun tops. Serve immediately.

Makes: 4
Active time: 20 minutes
Total time: 40 minutes

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