Everyday cooking
Chickn Burger
What could be better than a Vegan Chickn Burger? Perfect choice for a lunch on the go made with your favourite Violife Creamy and Violife slices. Delish!
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Cooking time15 minutes
Prep time10 minutes
DifficultyEasy
Servings4 portions
BROCCOLI COLESLAW:
- ½ Violife Creamy Original
- 2 tsps apple cider vinegar
- 2 tsps mango chutney
- salt and pepper
- 2 cups broccoli, in florets
- 1 red cabbage, thinly sliced
- 1 white cabbage, thinly sliced
- 1 red onion, thinly sliced
- 1 jalapeno, deseeded and thinly sliced
SRIRACHA SAUCE:
- ½ Violife Creamy Original
- ¼ cup sweet chili sauce
- 1 tbsp sriracha sauce
- Zest of 1 large lime, plus its juice
FOR THE MUSHROOM PATTIES:
- 1 cup oat milk
- 2 flax eggs
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 1 tbsp garlic powder
- 2 tsp paprika
- A pinch of salt
- Italian seasoning
FOR THE BURGER:
- 8 Violife Cheddar flavour Slices
- vegetable oil for frying
- 4 oyster mushroom
- 4 burger buns, toasted
- Crisps or chips to serve
- To make the coleslaw, in a large bowl whisk together Violife Creamy, vinegar, chutney and season, until combined.
- Add broccoli, cabbage, red onion and jalapeno and toss well, until evenly coated.
- To make the sauce whisk together the ingredients in a small bowl. Set aside.
- To make the batter for the mushrooms, in a medium bowl whisk together oat milk, flax eggs and vinegar.
- In a second bowl whisk together flour, garlic powder, paprika, salt and Italian seasoning.
- In a frying pan heat vegetable oil. Carefully dip the mushrooms into the batter and then into the flour, tossing to coat evenly on all sides. Repeat twice for each mushroom for extra crispiness.
- When the oil is hot, fry the mushrooms two at a time for 4-7 minutes on each side. Transfer to kitchen paper to soak up any excess oil.
- To assemble, spread a dollop of sriracha sauce on the bottom bun, top with mushroom, 2 slices Violife Cheddar flavour and coleslaw and top with the burger bun.
- Serve alongside crisps or chips.
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