PREP TIME :15 mins
COOK TIME:45 mins
TOTAL TIME: 1 hour
7 Ingredient smoky veggie sliders that are gluten free, vegan and perfectly tender and crumbly. Make the whole batch for a crowd, or par-bake half, freeze and save them for later.
- 1/2 red onion, finely diced (~3/4 cup)
- 6 button or baby bella mushrooms, diced (~1 1/4 cups)
- Salt and Pepper
- 1 15-ounce can kidney (or black) beans, well rinsed and drained
- 3/4 cup cooked quinoa
- 1 Tbsp chili powder (or sub cumin), yes Tablespoon
- ~1/2 cup raw walnuts, crushed or ground into a loose meal (divided)
- OPTIONAL: For even more flavor, add a shake of vegan worcestershire or A-1 sauce when adding the chili powder
- Heat a large skillet over medium-low heat and add some nonstick spray or add a bit of olive oil. When hot add the onion and slowly sauté, seasoning with a pinch each salt and pepper.
- When the onions are soft – about 5 minutes – turn up the head to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
- Remove from heat and add beans and mash. You’re looking for a rough mash, not to turn it into a paste, so you can leave some whole or halved if you want. Taste and add another pinch of salt, or pepper if needed.
- Transfer the mixture to a mixing bowl, add the quinoa, chili powder or cumin and stir. Lastly, add the walnuts a little at a time until the mixture is thick and malleable enough to form into patties. Pop in the fridge for 10-15 minutes to cool and preheat your oven to 375. Coat a baking sheet with nonstick spray or olive oil.
- Once chilled, form into small patties. I love using a peanut butter jar lid lined with plastic wrap to get the perfect, mess-free shape (a tip I learned from Iowa Girl Eats). See photo.
- Arrange on the baking sheet and brush or spray the tops with olive oil and another pinch of black pepper and any leftover crushed walnuts (optional). Bake at 375 for a total of 40-45 minutes, flipping around the 20-minute mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary. For a quicker option, form into thinner patties (1/4 inch) and brown in a saucepan over medium to medium-high heat lightly coated with olive oil. Cook until brown on both sides – 3-4 minutes on each side. However, this version doesn’t get them as well done in the middle.
- Serve on small buns or atop mixed greens with desired toppings.
- If you don’t want to cook the whole batch at once, form into 10 thicker patties, parbake them at 375 for 15-20 minutes. Then cool and stack between layers of parchment paper and cover. Freeze for up to a few weeks. To cook, bake as instructed until desired texture/color is reached.
- Makes ~10 medium baked patties, or ~16 thin sautéed patties
Author: Minimalist Baker
Recipe type: Sandwich
Cuisine: Vegan, Gluten Free