Vegan seaweed burger tacos & pulled VegMe tacos

My second recipe in collaboration with VegMe is a seaweed burger taco with a caviar-tartar sauce as well as pulled VegMe tacos with pickled onion! And of course sweet potato fries on the side to dip into the left over sauce.

Burger patties aren’t just for burger buns. Why not add burgers to your baguette or chop one up and add to your pasta or like in this case… crumble up a seaweed burger and add to your tacos! Get creative and know that just because it is called a burger patty, doesn’t mean it has to be eaten with burger buns!

Here comes a simple & quick vegan recipe, which you all know by now are my favourite!

I want quick and delicious food that isn’t complicated or time consuming to make, and this fits all of those criteria… not to mention, is a great meal to prepare when inviting friends, family or partner over for a meal!



Ingredients: (Approximately 45-50 minutes** due to the cooking time of the fries)

Mini tortilla bread c.a 5-6 pieces
1-2 VegMe seaweed burgers
½ package pulled VegMe (alternatively, just have the seaweed burger!)
Sweet potatoes (alternatively, frozen sweet potato fried)

Pickled onion:
2-3 red onions
300-400ml water
3tbs sugar
2tbs vinegar
0.5tsp salt

For the sauce:
c.a 80g VegMe mayonnaise
c.a 60g vegan quark (alternatively a thick yogurt * vegan)
½ teaspoon of lime juice
C.a 1 tbs sweet relish
c-a 1-2tbs vegan caviar (picture)
Salt and pepper


How to:

Heat the oven to 220 ° C and place baking paper on a baking pan.
Start with the sweet potato fries – either pour frozen sweet potato fries on the baking sheet and bake according to the package.

Or make homemade by peeling the sweet potatoes and then cutting into thin fry-like form. Then place in a bowl of cold water, covering the whole sweet potato and leave for about 30 minutes. Afterwards pour away the water and sprinkle some corn starch, salt, oil and spices over the fries. Mix well before placing the sweet potatoes on the baking pan – make sure there is space between all the pieces.

Bake in the oven for about 25-30 minutes and turn the fries over after half the time (they are ready when they are golden brown. **Tips to increase the heat to 250 ° C for the last 5 minutes so they get extra crispy).


Begin preparing the pickled onion (you can prepare the day before for optimal taste):
Start by peeling and chop the onion and place in a glass jar or bowl. Then start by boiling the water. When the water starts boiling add sugar, vinegar and salt and mix until it is all combined.
Pour the mixture over the onion and cover with foil or close the jar. Leave for a minimum of 30 minutes, but preferably longer.

The sauce: Make the sauce by mixing all the ingredients together and tasting. Add more or less of certain ingredients according to preference. Place in the fridge until it is time to eat.

Begin by frying the seaweed burgers in a little oil for about 3-4 minutes on each side. In a separate frying pan (or after frying the burgers) start frying the pulled VegMe for a few minutes.

Last heat the tortilla bread in the oven for 1-2 minutes (it is fine to skip this and eat them cold!).
Chop lettuce, tomatoes, onion and avocado for your tortillas. (Adding mango to the pulled VegMe tacos is also a great combo!)

When all the food is prepared, it’s time to fill your tortillas! Tip, dip the sweet potato in the sauce that is over!

Eat warm and enjoy!!!


And if you have left over tortilla bread, why not make your own nacho chips, recipe HERE.


*Paid collaboration with VegMe* 


3 Comments Add yours

  1. yummy! will definitely try it!


  2. Rachel says:

    OMG I would have NEVER thought to do this! Great flavor combos!!


  3. carol says:

    This is a really good idea using burgers 🙂 I have made pizza before using chopped up burgers as a topping but never thought of this – definitely going to give them a go this weekend!


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