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Prepare time: 25 min
Cook: 25 min
Ready in: 30 min

The plant-based alternative to a Chicken Sandwich. Flavorful TVP (Textured Vegetable Protein) slices with purple garlic slaw in homemade pretzel buns. This is burger perfection.


  • 6 TVP slices
  • olive oil for the pan
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon curry powder
  • 1/2 cup Garlic Slaw
  • 2 Pretzel Buns

For the garlic slaw

  • 1/2 head of purple cabbage
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice
  • 1/2 cup of my Garlic Sunflower Seed Dressing
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For the garlic slaw

  1. Wash the cabbage and thinly slice it (leave out the core) using a mandoline slicer.
  2. Place the sliced cabbage in a large bowl, add the salt and lemon juice and give it a good mix. Then add about half a cup of the Garlic Sunflower Seed Dressing and mix again.
  3. Place the slaw in the fridge and let it sit overnight.
  4. The cabbage gets softer overnight.
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For the burger

  1. For the vegan chicken slices, heat water in a big pot and toss the TVP slices in there once it’s boiling. When the TVP slices are soft, drain them and gently press the water out of them.
  2. Add olive oil to a large pan, so it’s coated on the bottom (you can use less if you use a non-stick pan), heat it up and add the spices. Tilt the pan, so that the oil takes up all the spices. Add in the TVP slices and pan-fry them on medium to high heat until brown on both sides.
  3. Assemble your burgers & enjoy!
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