this post is sponsored by organic village
I was recently sent a lovely package from Organic Village featuring their tempeh range and plant based burgers, and I couldn’t wait to get cooking with them. I’ve tried their tempeh range in the past, and I absolutely adore it ( think organic adzuki bean and buckwheat tempeh, hemp seed tempeh, chickpea tempeh, etc) but I’ve never tried their burger patties.
SO here I am, after making + eating some damn fine vegan burgs, with a recipe for these damn fine vegan burgs plus a super thick and creamy smoked paprika aioli. I wish I got photos of the aioli, but trust me, it is just so good!
Wholesome Plant Based Burgs with a Creamy Smoked Paprika Aioli (v)
makes 2 burgers
print recipe here
2 hamburger buns
Greens of your choice
QUICK PICKLED PURPLE CABBAGE (rough recipe)
Thinly sliced red cabbage
Pinch of salt
White vinegar to cover
1 tbsp coconut/cane sugar
CREAMY SMOKED PAPRIKA AIOLI
140g medium firm tofu
1 tbsp freshly squeezed lemon juice
½ tsp salt
1 tsp maple syrup
¾ tsp smoked paprika
¾ tsp ground cumin
2 tbsp plant mylk
½ - 1 tsp cayenne (optional for spice)
TO MAKE AIOLI
Place all ingredient in a blender and blend until nice and creamy and well incorporated. Transfer into a serving dish and set aside.
TO MAKE PICKLED CABBAGE
Place your thinly sliced red cabbage into a bowl with salt, sugar and cover with enough white vinegar. Let sit for 10-15 minutes and drain or until you are ready to assemble your burgers.
Start by cooking your burger patties on a hot griddle or pan with a little oil. Cook for 2-3 minutes each side and flip
Place patties aside once cooked and quickly toast your sliced buns for 30 sec - 1 minute or until nicely golden.
Assemble your burgers - avocado slices, pattie, pickled cabbage, greens, creamy smoked paprika aioli and the buns! Feel free to add whatever else you enjoy!