Diner Sauce:

150 g Vegan alternative to mayonnaise
2 tbsp Mustard, medium hot
2 tbsp Ketchup
2 tbsp Olive oil
1 tbsp Apple vinegar
½ tsp Paprika, sweet
A pinch of lovage, powder
A pinch of red pepper
A pinch of celery salt
1/8 tsp Pepper, ground
Salt (after your’s fancy)
1 tbsp Madeira (optionally)
¼ Onions, chopped very finely
½ Garlic clove, chopped very finely
20 g Gherkin

Pulled Chicken Burger:

Vegan alternative to chicken legs
Some olive oil, for frying
Black pepper, freshly ground
Some salt
Chinese cabbage, small
1 Red onion


    1. For the dressing stir vegan alternative to mayonnaise, medium hot mustard, ketchup, olive oil and apple vinegar together in a bowl until smooth. Intermix spices as well as optionally some Madeira-liqueur wine. Then peel onions and garlic clove and chop very finely, also cube gherkins very finely and mix it all in the Diner Sauce.

    2. Now peel the Veggie chicken legs carefully away from the sugar cane in the middle and rip, in direction of fibre, in bite-sized, irregular pieces
      Heat some plant oil in a pan and fry the soy pieces crisply in it, then season to taste with freshly ground pepper and salt.

    3. Cut Chinese cabbage in very fine stripes, wash and shake dry. Peel red onions and cut in fine rings.

    4. Halve burger buns, coat the lower half with some Diner Sauce and cover with a big handful of Chinese cabbage stripes. Spread the crisply fried vegan alternative to Pulled Chicken on the salad covering, add a portion of the Diner Sauce and close with the bun-lid.


Our tip: The Pulled Chicken Burger also tastes great with seared filet pieces made by Vegini and tasty seasoning an spices, available at our shop!

Portion: 3-4 People

Recipe: Sophie Mathisz / Photograph: Marcus Maly

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