For the burgers, soak the sun-dried tomatoes in warm water for approximately 45minutes -1 hour. Remove and pat dry.
Slice the sweet potatoes in half and rub flesh with coconut oil. Roast flesh side down for 400°F for 25 minutes or until tender. Let potatoes cool, peel and add to large mixing bowl along with 1 tablespoon olive oil and tomato paste.
Chop cilantro, rosemary, onion, sun-dried tomatoes, and garlic. Add to the mixing bowl with potatoes.
Grind the oats until a rough flour is formed, and add to potato mixture.
Using a potato masher, mash the mixture until potatoes are broken down and ingredients are mixed well.
Add beans and mash another few times, it’s fine that the beans get smashed a bit!
Roll 10-12 balls with the mixture and press to flatten into patties.
Heat a tablespoon of olive oil in a frying pan and add burgers. Fry on each side for approximately 3-5 minutes.
For the cream sauce, soak cashews overnight or for at least 4-5 hours, rinse and drain well.
Add cashews to blender with the water and blend until desired consistency- the sauce should be creamy with no small cashew pieces (add more water if needed). Add all other ingredients and blend until smooth.
Serve burgers open-faced with bread of your choice, and add basil garlic cream on top. Serve with any other toppings such as avocado, pickled onions, spinach.
Heat the olive oil in a saucepan over medium heat. Add the onions and cook until translucent. Add the cumin and chipotle powder and cook for one minute. Add the ketchup, brown sugar and apple cider vinegar and bring to a boil. Reduce heat to a simmer and add cherries. Stir to combine and cook for about 5-7 minutes.
Remove sauce from heat and season with salt and pepper. Allow to cool slightly. Transfer to a blender or food processor and puree until smooth. Set aside.
In a skillet over medium heat, heat a little water or oil. Add the jackfruit and cook until blackened in spots, turning occasionally, about 5 minutes. Add half of chipotle cherry BBQ sauce and 1/2 cup water to skillet. Stir and cover; turn heat down to medium-low and cook for about 10 minutes, then stir again, adding more water if needed. Cover and cook for another 10 minutes.
Remove from heat. Using a fork, shred the jackfruit until it resembles pulled pork. Assemble sliders with slaw and and BBQ jackfruit. Add more BBQ sauce if desired.
Add the chickpeas, BBQ sauce, garlic powder, and chili powder to a saucepan. Cook over medium heat for 10 to 15 minutes, stirring constantly and smashing about half of the chickpeas with the back of a fork or slotted spoon.
Add 1 tablespoon of water at a time if the mixture starts sticking to the bottom of the saucepan. Remove from heat and season with salt to taste.
TO MAKE THE PINEAPPLE SLAW:
Combine the mashed avocado, pineapple, cilantro, agave, lime juice, and apple cider vinegar in a mixing bowl. Whisk to combine, adding a bit of water to thin as necessary.
Once you have a nice creamy dressing, stir in the cabbage, toss to thoroughly combine and season with salt and pepper to taste.
TO ASSEMBLE THE SLIDERS:
Spread a spoonful of the BBQ chickpeas on the bottom portion of a whole wheat slider bun. Top with a scoop of pineapple slaw and sprinkle with roasted sunflower seeds for some extra crunch, if desired.
In a medium-sized saucepan, heat oil over medium heat. Add the onion and garlic and sauté until soft, about 3-4 minutes. Add the remaining ingredients an whisk together. Once bubbling, stir in the water, salt, and pepper. Reduce heat to low, cover, and simmer for 30 minutes (the longer the better), stirring occasionally.
Remove from the heat and cool before transferring to a glass jar. Store in the refrigerator.
Drain the jackfruit and add to a saucepan with 3 cups of water, bring to a boil over medium heat and boil for 5 minutes.
Drain, shred with a fork and throw in a pan with bbq sauce for 5-7 minutes on medium to high heat. The jackfruit should take on a slightly darker color.
To make the slaw, throw the cabbages in a bowl with lime juice, salt, and pepper.
To assemble the sandwiches top with the jackfruit, jalapeño slaw, and a bun.
Place the onion, celery, red bell pepper, garlic, mushrooms, and vegan sausage in the bowl of a food processor. (*If using brown rice in place of mushrooms, do not add to the food processor. Stir into the mixture whole.) Pulse until the ingredients are broken down into small pieces. Add the black eyed peas and the parsley and pulse a few times. Pour the mixture into a skillet and stir in the nutritional yeast, thyme, smoked paprika, salt, pepper, and cayenne. Add a splash of Bragg Liquid Aminos, water, or vegetable broth and sauté until the veggies are tender. Set aside to cool.
Put the Liquid smoke and maple syrup in a large bowl. Add the cooled vegetable mixture and the flaxseed meal and stir until thoroughly combined. Refrigerate the mixture for several hours so that it firms up.
Heat a pan or large electric skillet and lightly spritz with cooking oil. Using a 1/3 cup measure, scoop up the mixture, pat down, and than gently tap the patty into the palm of your hand. Add the patty to the hot skillet and continue forming the remaining mixture. Cook sliders for about 5 minutes or until browned, then carefully turn to brown the other side.
To make the greens, sauté fresh kale and spinach in a splash of vegetable broth and/or liquid aminos until tender. Add minced garlic and black pepper and continued to sauté for a few more minutes. Remove from the heat and set aside until needed.
To make the sandwiches, split the rolls and lightly toast. Schmear one side of each roll with Smoky Lemon Aioli Sauce and place a slider on top; load about 1/4 cup of greens onto the slider and top with the other half of the roll.
TO MAKE SMOKY LEMON AIOLI:
Place all ingredients in a high-speed or regular blender and process until very smooth. Adjust seasonings to taste. This will firm up as it sits.
Potato Fritter Sliders With Chipotle Aioli[Vegan] Sorry. ... NO pic for this recipe. ... Use your imagination. ... You won't be wrong.
2 dozen cracked wheat mini slider buns (or GF bread)
24 slices of tomatoes
24 small pieces of romaine lettuce
vegan butter to grill the bread
Chipotle Green Onion Aioli:
3 chipotle pepper with Adobo Sauce (comes in a small can)
4 garlic clove, minced
2 tsp lemon juice (to taste)
1 cup vegan mayo
1 cup additional vegan mayo OR 1/4 cup silken soft tofu
2 tbsp chives (or green onions), finely chopped
freshly ground black pepper
For the Potato Filling:
2 large russet potatoes
2 tbsp oil (such as grapeseed oil)
1 teasp mustard seeds
½ teasp asafetida (optional, omit for gluten-free)
16 cloves garlic, finely chopped
1 teasp ginger, finely minced
fresh green jalapeno, minced (optional for added spice)
1 teasp fresh lemon juice
salt (to taste)
¼ cup cilantro, finely chopped
For the Potato Fritter Batter:
1 cup + 2 tbsp chickpea flour (gram flour)
¼ teasp turmeric
½ cup water
½ teasp salt (to taste)
pinch baking soda
PREPARATION For the Potato Filling:
Completely cook the potatoes by boiling in water or using a pressure cooker. Peel and mash the potatoes.
Heat the oil in a non-stick pan on medium heat. Add the mustard seeds. When they start to crackle, add the asafetida (if using) and sauté for a few seconds.
Immediately add the minced garlic, ginger, and fresh jalapeno (if using). Sauté for ~30 seconds or until fragrant, mixing frequently.
Add the potatoes, turmeric powder, lemon juice, chopped cilantro, and salt (to taste). Mix well.
Remove from heat and cool completely. During this time, you can prepare the Chipotle aioli .
Divide the potato mixture into ~22-24 portions (~2 tbsp filling each). Shape into round balls and set aside.
To Make the Aioli:
Add all the ingredients, except for the chives, into a blender such as a Vitamix. For the chipotle pepper, scoop one out of the can allowing any Adobo sauce to come with it (~1 tbsp, see notes below).
Blend until completely pureed into a thick and creamy aioli.
Pour the aioli into a bowl. Add the finely chopped chives. Add some freshly ground black pepper to taste. If needed adjust the seasoning with some salt or additional lemon juice (note: I did not need to add any additional salt to my aioli).
To Make The Potato Fritters:
Heat oil in a frying pot on medium to high heat.
Whisk all the ingredients for the batter in a mixing bowl until smooth.
Once the oil is hot enough (To check this, drip a little of the batter into the hot oil. If the oil is hot enough, the batter should immediately fry and float to the top), dip each potato ball into the chickpea flour batter and quickly roll to coat. Shake off the excess, and place in the hot oil. Fry, turning occasionally, until golden and crisp on the outside. Using a frying spatula, transfer to a paper-towel lined plate to drain. Depending on how large your frying pot is, you can fry a few potato fritters at once.
To Assemble The Sliders:
Heat some butter in a large pan over medium heat. Add the mini slider buns and grill on both sides until toasted.
For each slider, spread 1 tbsp of the prepared chipotle aioli on the bottom half, top with one piece of lettuce and one tomato slice. Place the potato fritter on top of the tomato slice. Spread another 1 tbsp of the aioli on the top half of the bun and close. Gently smash and enjoy!
Wash the cauliflower and break it up into florets, keeping them as large as possible. Slice the cauliflower into cross-sections.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Arrange the cauliflower steaks on the baking sheet and coat lightly with olive oil or cooking spray. Sprinkle with salt and pepper, to taste.
Bake for 15 minutes, then flip the steaks and bake for 10 more minutes.
While the cauliflower is baking, you can whip up the pesto. Add cashews, basil, olive oil, garlic, nutritional yeast, lemon juice, salt, and pepper to a food processor and blend until smooth. This will likely require some scraping the sides to get everything combined.
Pulled Carrot Sliders With Peach Barbecue Sauce[Vegan]
INGREDIENTS FOR THE SLIDERS:
5 large carrots, peeled and shredded
1 large red onion, peeled and thinly sliced
1/2 teaspoon of olive oil
4 slider buns
FOR THE BARBECUE SAUCE:
1 tablespoon olive oil
1/2 cup diced yellow onion (or any other onion)
5 garlic cloves, minced
1 cup tomato sauce
4 chipotle chilis in adobo, roughly chopped
1/4 cup apple cider vinegar
3-4 yellow peaches, the riper the better, diced (about 1 1/2-2 cups)
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/3 cup coconut sugar
1 teaspoon liquid smoke
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
FOR THE SLAW:
1 1/2 cups shredded white cabbage
1 1/2 cups shredded purple cabbage
4 tablespoons vegan mayonnaise
1/2 teaspoon salt
1/2 squeeze of lime
1/2 teaspoon black pepper
Preheat the oven to 350°F and line a baking pan with parchment paper. If you don’t have parchment paper, you can line it with lightly oiled aluminum foil or lightly grease the bottom of the pan to avoid sticking.
Shred the carrots with the shredder attachment of your food processor or with a box or hand-held grater.
Thinly slice the onion.
Place carrots and onion in the baking pan and drizzle the olive oil over them. Toss well to coat and then spread them evenly in the pan. Grate freshly ground pepper evenly over the top.
Cover the pan with aluminum foil and roast for thirty minutes. Shake the pan every ten minutes to ensure that they’re evenly roasted. The carrots and onions should be nice and soft and lightly caramelized.
In a medium-sized saucepan, heat oil over medium heat. Add the onion and garlic, sauté until soft, about 3-4 minutes.
Add the tomato sauce, chilis in adobo sauce, apple cider vinegar, chopped peaches, lemon juice, Dijon mustard, brown sugar, and liquid smoke. Whisk together. Once bubbling, stir in the water, salt, and pepper.
Reduce heat to low, cover, and simmer for 45 minutes to an hour, stirring occasionally.
Remove from the heat and cool before transferring to a glass jar. Store in the refrigerator.
Add the roasted carrots and onions to the sauce and stir well to coat. Simmer for 15 minutes. To make the slaw throw all the ingredients in a bowl and combine. Top with grilled peaches, red onion, and slaw.
Buffalo Cauliflower Sliders With Blue Cheese Sauce[Vegan]
FOR THE CAULIFLOWER SLIDERS:
1 cup almond milk
1 cup white or whole wheat flour
1 teaspoon garlic powder
Pepper, to taste
1 tablespoon olive oil
1 head of cauliflower (chopped into medium/large portions)
1 cup panko bread crumbs
1/2 cup Buffalo sauce
4 tablespoons vegan butter
FOR THE BLUE CHEESE SLAW:
1/2 cup vegan blue cheese
1 cup purple cabbage, chopped
1 cup white cabbage, chopped
Preheat oven to 450°. Cut cauliflower into bite-sized pieces discarding the core.
Combine almond milk, flour, garlic powder, pepper, and olive oil in a large bowl. Create a separate bowl with the panko.
Dip the pieces into the batter (let any excess drip off), then coat in panko, place on a foil-lined pan, and bake 15 minutes.
Melt Buffalo sauce with butter on the stove or in the microwave. Remove from the oven and gently toss cauliflower in the Buffalo sauce. Generously coat the cauliflower, but don’t soak. Place back on the pan and bake an additional 5-10 minutes or until cauliflower is tender-crisp.
To assemble the slaw, chop and throw together all the ingredients. Top the cauliflower pieces with slaw and serve. Serve with carrots and celery.
Combine red onion and 1 tablespoon extra virgin olive oil in a skillet and cook over low heat. Add in a pinch of sea salt and let caramelize for about 15-20 minutes, stirring occasionally; set aside.
While the onions are caramelizing, brush mushrooms with remaining 1/2 tablespoon olive oil and sprinkle with paprika, onion powder, sea salt, and black pepper. Heat a grill or skillet to medium heat, then cook mushrooms for about 5 minutes on each side, or until they’re juicy and tender. At the 7-minute mark, add on the slices of dairy-free American cheese and watch them melt.
Once the mushrooms are done, set them to the side to cool off a bit. While they cool, toast up the slider buns by placing them on the grill for 2-3 minutes.
Now, assemble the sliders! It goes like this: bottom bun, arugula, cheesy portobello, sliced tomato, caramelized onions, sliced avocado, a dollop of your favorite barbecue sauce, a sprinkle of red pepper flakes (optional), and the top bun.
Though best when fresh, store sliders in an airtight container in the refrigerator for an additional day or two. Toast them back up in the oven at 350°F for 5-7 minutes or quickly heat them in the microwave for 1-2 minutes.
1/2 cup Carolina-style BBQ sauce, plus more for the sandwiches
FOR THE APPLE SLAW:
2 cups shredded cabbage
2 large avocados
Juice from 1/2 of 1 lemon
3 teaspoons organic sugar
1 teaspoon celery salt
1/2 teaspoon sea salt
1/2 teaspoon cracked pepper
TO MAKE THE SLIDERS:
Preheat the oven to 400°F. Open and drain the cans of jackfruit. Trim the tough core from the jackfruit pieces and remove the seeds. Cut the jackfruit into very small triangle shapes. This will help the jackfruit get the stringy, pulled texture.
In a large skillet, heat the oil on medium high. Sauté the onion for 1-2 minutes until it becomes slightly translucent. Add the garlic and cook for another minute or two. Stir in the jackfruit, then add the vinegar, brown sugar, vegan Worcestershire sauce, liquid smoke, and dry spices. Mix well.
Pour the vegetable broth into the skillet, reduce heat to medium, and cover. Cook the jackfruit until all the liquid is absorbed, about 10 minutes, stirring often and mashing the jackfruit pieces until the mixture becomes stringy and resembles pulled pork.
On a lined or greased baking sheet, spread the jackfruit in an even layer. Bake in the oven for 20 minutes, then take the pan out and pour the Carolina-style BBQ sauce over the jackfruit. Stir well until evenly combined and if desired, use a fork to shred the bbq pulled jackfruit even further. The smaller the pieces are, the chewier and more delicious they will be.
Place the pan back in the oven for another 20 minutes and get to work on the avocado slaw (recipe below). Assemble the sliders with a scoop of BBQ jackfruit, apple slaw, and a drizzle of sauce. This recipe makes 8 sliders, with leftover slaw.
TO MAKE THE APPLE SLAW:
Peel the apples and julienne them into matchstick-sized pieces. In a medium bowl, mash one large avocado. Set the other aside to top the sliders.
Add the apple matchsticks and remaining ingredients to the mashed avocado. Stir to combine.
Cut your tempeh to size to perfectly fit each bun. Add to a shallow dish and cover with enough barbecue sauce to fully coat. Lightly flip each piece until covered. Set aside until needed, you can marinate overnight for even more flavor.
Wash and thinly slice your purple cabbage. Transfer to a large bowl with shredded carrots.
In a medium bowl, add kale ripped from the stem into bite-size pieces. Massage with lemon juice and a touch of oil, this will help break it down and remove any bitter flavor. Test a piece to see if it’s still bitter, you’ll know it’s ready when the bitterness goes away and it reduces in size.
Mix together kale, carrots, and cabbage with a little liquid sweetener (like agave nectar), salt, and pepper, to taste. Cover and refrigerate until needed.
Heat a grill pan to medium heat and lightly oil as needed.
Place tempeh at a diagonal and cook for 4-5 minutes, flip, and repeat.
Toast slider buns as desired.
Assemble with grilled tempeh, kale slaw, and a touch of vegan mayonnaise and/or mustard on top.
Red onion, broken apart into small rings, or roughly chopped
Red leaf lettuce leaves
TO MAKE THE BLACK SOYBEAN SLIDERS:
In a cup, mix the ground flax seeds with the 2 tablespoons of water and set aside. The flaxseed and water mixture will be your “flax egg,” which serves as a binder.
Drain and rinse your black soy beans and then mash with a potato masher or a fork, until they are mushy, but still a little chunky.
Mince your red pepper and white onion and add to the smashed soybeans. Next add the breadcrumbs, flax mixture, salt, and pepper. Mix everything together until combined. Next, form your mixture into 12 patties.
Heat your skillet over medium-low heat with just enough olive oil to completely coat the bottom of the pan. Once heated, add your patties. Cook about 5 minutes on each side, or until browned and then remove from the pan.
Before turning off your burner, toast your dinner rolls until lightly browned, 2-3 minutes.
TO MAKE THE CHIPOTLE-AVOCADO-LIME SAUCE:
In a dish combine vegan mayonnaise, avocado, lime juice, chipotle powder, and salt. Mix together until well-combined and smooth.
Slice cherry tomatoes into little tomato rounds, break your red onion apart into little rings, or roughly chop, and wash the red lettuce leaves.
Spread the mayonnaise onto each side of the dinner roll, add the burger patty, top with vegetables, and the top of the bun. Use a toothpick to hold it all together.