During the lockdown I have had many requests for more plant-based recipes and ideas to be shared.
At Londolozi we have a 365-day plant-based menu for all our guests, whether you lead this lifestyle or not. We believe it’s all about choice!
Chickpeas – also known as the Garbanzo bean – the prime ingredient in dishes such as hummus, falafel and the Londolozi Plant-based burger
The Plant-Based Burger is an all time favourite and deliciously enjoyed with masala brinjal fries.
Simple fresh ingredients such as ground cumin, ground coriander, mint and lime juice & zest are some of the ingredients for our Plant Based Burger
The chickpea is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean and Egyptian pea. Chickpea seeds are high in protein and a key ingredient in hummus.
What’s great about the chickpea is the brine they sit in. This is called Aquafaba and is used as a replacement for eggs and egg white.
Its composition of carbohydrates, proteins, and other soluble plant solids which have migrated from the seeds to the water during cooking gives it a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties – it makes some of the best plant-based meringues and aioli I’ve tasted!
The Londolozi Plant-Based Burger
Ingredients
- 1 x 400 g tin of chickpeas (you can use dried chickpeas; remember to soak overnight for the best outcome)
- 1 x 400 g tin of brown lentils (you can use dried lentils remember to soak overnight for the best outcome)
- 5 Zucchini, grated
- 1/2 bunch fresh coriander
- 1/2 bunch fresh mint
- 1/2 bunch fresh parsley
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 3 tablespoons chickpea flour , plus extra for dusting (you can also use plain flour)
- 1 lime – juiced and zested
For the hot marinated coleslaw
- 1 baby white cabbage
- 1 baby red cabbage
- 1 cup olive oil
- 1 cup white wine vinegar
- 1 tablespoon maple syrup
To assemble
- 4 soft rolls
- 2 large ripe tomatoes
- 1 bunch fresh rocket aka arugula
For the Masala Brinjal Fries
- 1 large brinjal, cut into wedges
- 2 Teaspoons Masala Spice
- Tempura Flour – follow the instructions on the packet you find for usage
Method
- Drain the chickpeas (keeping the aquafaba for your aioli) and brown lentils and place in a food processor. Add the grated zucchini
- Pick the coriander, parsley & mint leaves, then add to the processor. If you don’t have a food processor, place in a bowl and mash with a potato masher or fork.
- Add the spices, flour and a pinch of sea salt, grate in the lime zest and add the juice, then pulse until combined, but not smooth – you want to retain a bit of texture. You can also use your hands to mush it all up!
- On a flour-dusted surface, divide and shape the mixture into four equally sized patties (roughly 2cm thick). Pop onto a tray and place in the fridge for around 30 minutes to firm up.
- Heat a little coconut oil with olive oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.
- For the hot marinated coleslaw – place the oil, vinegar & maple syrup in a pan, add the cardamom and allow to simmer for 10 minutes. Pour the hot liquid over the shredded cabbages and allow to sit in the fridge for an hour to steep.
- For the brinjal fries – sprinkle the wedges with the masala spice. Mix the tempura batter according to the directions on the packet. Dip each piece of brinjal in the batter and deep fry until golden
- To assemble the burger – cut the roll in half, place some rocket on the bottom, then the coleslaw. Place your hot chickpea burger on top and a dollop of the plant based aioli. Place the top of the bun on top and enjoy!
This burger recipe is also great to make falafel – roll the mixture into smaller balls and deep fry for extra crunch!
Plant Based Aioli
Ingredients
- 3 tbsp aquafaba liquid, drained from a can of chickpeas
- 1 TBSP apple cider vinegar
- 1/2 teaspoon Dijon Mustard
- 1/2 teaspoon Salt
- 1 cup vegetable oil (olive oil is not great for this as i find it gives it a strange taste)
- 1 teaspoon Lemon Juice and zest
- 2 cloves garlic grated
Method
- Add the aquafaba, vinegar, mustard and salt to a bowl and blitz for a second with an immersion blender so everything is combined.
- Keep the immersion blender running constantly and VERY slowly drizzle in the oil, making sure it is fully combined as you go. If you add it too fast, the whole thing will turn liquidy and isn’t redeemable. If you find you’re getting a bit of oil on the top, stop adding the oil and just blend for a little while before continuing.
- The mayonnaise will suddenly turn thick. Once all the oil is combined and thoroughly mixed. Add in the lemon juice and garlic and mix thoroughly.
The aquafaba will resemble a whitish colour – add your oil slowly. If it becomes to liquidy, you will have to restart!
Sound delicious Anna. Thanks for sharing the recipes. I have had a curry once in the boma. I think it was a curry with chickpeas. It was amazing. Can you perhaps share that recipe sometime?
Thanks Marinda – i shall indeed!
Anna, I loved the burger🤗
Thanks Joan!
Thanks Anna, like the sounds of the hot marinated coleslaw as a side to this dish 👌🏻 A nice twist to a Thai coleslaw or the regular one.🙏🏻❤️
Thanks Cally – yes, this is one of my all time favourite ‘coleslaws’ and keeps well in the fridge for a week or so – it’s not too heavy as there’s no mayo.
Mmmm, will definitely try that thanks Anna. 😊.Yes I agree, prefer the no mayo style the Thai/Vietnamese slaw is lighter too.
The recipes sound great, a new culinary experience for my family.
Thanks Christa – yes, even if you start with just once a week! meatless monday burgers!
Big difference from the last post-the 1926 burger!
Willing to explore!
Thanks Vin! Yes, i had so many requests after the 1926 burger for a plant based version, so there you go!
Are you back?
Oh yum! I eat a predominantly plant based diet and I’m always looking for great meat-free alternatives, so I’m really excited to try this. Thank you Anna 🙂
Thanks Nicole! Fabulous to hear – keep an eye on the blog as i will be sharing a few more in the weeks to come!
Wow that looks so good – I don’t believe I’ve had it before! I must request it next time – and the Brinjal fries – yumm!
Thanks Kara – this recipe is an amended one of the old one we used to do, i tested it whilst on lockdown. The brinjal fries are indeed a massive win and go well with anything!
Interesting…. but as a carnivore who also loves vegetables, I’m sure I’ll be ordering the 1926 burger 🍔!
Thanks Denise! there’ll always be a choice!
Thanks for this! One of the best things we can do for the planet is eat no or less meat!
Thanks Linda!
Looks divine!!!! Hope to see this on the menu in July 2021, cannot wait to get back to Londo!
Thanks Lori! We can’t wait to see you either!
Thank you Anna. I had no idea you catered for vegans. As a vegan it’s often very difficult to go somewhere for a lengthy or even short stay and know you will be able to eat nutritious, healthy, tasty food. Can’t wait to try your recipes! Many, many thanks.
Thanks Jennifer – yes we have been doing so now for the past 3 years, it’s definitely a new lifestyle and many people enjoy having the choice especially after a 3 night stay if you want something a little lighter x
Thanks Jennifer! Yes, we offer a 365 day plant based menu and there is always a lot of choice!
Anna, These recipes look amazing (as always)! We will share with Chef Jamil at Michael’s On East to see what he can do with them for our restaurant!
Thanks Team Klauber! yes, i would love to see what Chef Jamil does with the recipe! Let me know and send a pic. xx
OMG! I’m like a little California valley girl when I gather this to my bosom. lol
You are a life saver and I hear that you heard me. What better communication can you give? I think the Beatles said it best, “I am you and you are me and he is she and we are all together…” (I’ll leave the rest out, because I believe it was about a part of the human condition and its commitment to suffering). But, your plant based burgers sound like the “cat’s meow”. Count me in! Thank you, Anna, for reassuring my palate.
Thank you Patrick! I am extremely happy it made your heart sing and especially with one of my all time favourite Bands!
This sounds terrific!!
Thank you Paul!