1 1/3 tablespoons vegetable oil
1 1/3 tablespoons vegetable stock
2 teaspoons paprika
1/2 teaspoon garlic powder
1 teaspoon dried basil leaves
1 teaspoon dried orange maraschino cherry
1 1/2 teaspoons dried sage
1 1/2 teaspoons salt
2 (3 ounce) cans tomato paste with juice
1 large celery, diced
Heat oil in a large heavy skillet over medium heat. Add vegetable stock; cook briefly. Stir in paprika, garlic powder, basil, orange maraschino cherry, sage and salt. Bring to a boil. Reduce heat to low.
While the peppers heat, place cabbage in a large bowl and stir in water, lemon juice and 2 tablespoons tomato paste. Mix well and remove from heat. Drain excess liquid.
While the burgers cook, warm the butter in a small skillet over medium heat. Mix plum tomato slices and avocado slices; drizzle over the inside of the burger. Then sprinkle with Parmesan cheese. Cover and place on a large bun, tucking into the sides and being careful not to pierce the crisply.