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    Home » Recipes » Uncategorized

    Meatless Sliders And More

    Jan 26, 2015 ·

    Jump to Recipe·Print Recipe

    3Tempeh-Sliders Super Bowl weekend, with gathering of family, friends and food!

    But what will the veggies and vegans have on the table to eat, other than the veggie platter or salads?

    At the gathering I'm attending, there will be plenty of good eats, because I'm making sure of it. The party is at my brother's and I'm taking some super veggie-vegan fare. I'll be sharing them with you this week.

    My first share is this meatless mix that can be prepared as Meatless Meatballs, Sliders or Sloppy Joes.

    The use of tempeh along with the nuts and seeds in the recipe gives these burgers a meaty texture.

    Tempeh-Slider

    It might fool some of the guest, it looks like the real deal.

    Tempeh-Vegan-Sliders2

    Slice up some peppers and onions, saute with 2 to 3 cloves of crushed garlic and you have got a topping for Meatless Hoagies.

    Sliced-Peppers-and-Onions

     

    Who wouldn't want to eat one of these yummies.

    Meatless-Hoggie

    Crumble a burger, add some sauce and you've got a Sloppy Joe.

    Tempeh-Sloppy-Joes

     

    A plate filled with goodness!

    Plated-Slider-and-Hoggie

    Print
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    Meatless Sliders And More

    • Author: Celeste @TheWholeServing
    • Prep Time: 15 mins
    • Cook Time: 40 mins
    • Total Time: 55 mins
    • Yield: 12 1x
    Print Recipe
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    Ingredients

    Units Scale
    • Meatless Mix
    • 1 8oz. package of tempeh
    • 1 14.5oz. can black beans, rinsed and drained
    • 1 medium yellow or white onion chopped
    • ⅓ cup sunflower seeds
    • 1 cup walnut pieces
    • 2 tablespoons tomato paste
    • 2 tablespoons Worcestershire sauce
    • 1 ½ tablespoons, your choice Grill Mates Seasoning
    • 1 ½ teaspoon cumin powder
    • 1 teaspoon, chipotle chili powder (optional)
    • Salt and pepper to taste
    • Sweet and Hot Barbecue Sauce
    • 1 14oz. can tomato sauce
    • 2 tablespoons, Worcestershire sauce (Annie’s brand is vegan)
    • ⅓ cup apple cider vinegar
    • ½ cup brown sugar
    • 1 tablespoon stone ground mustard
    • 1 teaspoon cumin
    • 1 teaspoon garlic powder
    • ¼ teaspoon red pepper powder, more if you like it hotter
    • Sesame Ginger Sauce
    • ½ cup sweet and hot Barbecue sauce
    • ½ cup raw coconut aminos or low sodium soy sauce
    • 2 tablespoons, toasted sesame oil
    • 1 teaspoon ground ginger
    • 1 to 2 teaspoons, hot chili oil (optional)

    Instructions

    1. Preheat oven to 350 degrees and line baking sheet with parchment paper or spray with cooking spray, set aside.
    2. Place tempeh in a saucepan with ½ cup water and bring to a boil, when water starts to boil, reduce to medium low and simmer for 1 minute on each side, remove from pan, chop and place in food processor.
    3. Add the black beans, onions, nuts and seeds, tomato paste, Worcestershire and seasoning to tempeh and process until mixture is combined, scraping down sides as needed, but not completely smooth. Mixture should still have some small chunks, this adds texture.
    4. Taste and add additional seasoning as needed.
    5. Form mixture into 12 patties or balls and place on prepared pan.
    6. Bake 40 minutes, turning after 20 minutes of baking.
    7. While burgers or meatless balls are cooking
    8. Place all sweet and hot barbecue sauce ingredients into a medium saucepan and bring to a soft boil, simmer for 3 to 4 minutes.
    9. Transfer to bowl and serve over meatless balls or with sliders.
    10. Store any unused sauce in the fridge.
    11. Sesame Ginger Sauce
    12. Mix Sweet and Hot barbecue sauce, coconut aminos or soy sauce, sesame oil, ginger and hot chili oil in a small bowl.
    13. Serve with meatless balls and sliders for an Asian flair.


    Nutrition

    • Serving Size: 1 Burger
    • Calories: 129
    • Sugar: 1.2
    • Sodium: 51
    • Fat: 5.6
    • Saturated Fat: 0.8
    • Carbohydrates: 13.6
    • Fiber: 3.9
    • Protein: 7.9
    • Cholesterol: 0

    Did you make this recipe?

    Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

     

     

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    About Celeste

    Reader Interactions

    Comments

    1. Tonya says

      January 26, 2015 at 8:12 pm

      Shhhh! I say implement the "Don't ask don't tell" policy. Thanks for the recipe, it was worth the wait!

      • Celeste says

        January 26, 2015 at 9:06 pm

        Have fun!

    2. Allen Vergakis says

      January 27, 2015 at 12:32 am

      Looks yummy! And thanks for all the great recipes!

      • Celeste says

        January 27, 2015 at 9:31 pm

        You are so welcome, enjoy!

    3. Joy @ Joy Love Food says

      February 01, 2015 at 2:43 pm

      These sound delicious! I love tempeh, but have never made it at home before, I need to try this. Thanks for sharing at What'd You Do This Weekend? 🙂

      • Celeste says

        February 01, 2015 at 9:57 pm

        Tempeh gives the burger a hearty feel.Thanks and enjoy!

    4. Lou Lou Girls says

      February 02, 2015 at 10:23 am

      Hello cute lady! I'm loving it. Pinned and tweeted. Thank you so much for partying with us. I hope to see you tonight at 7 pm. We love to party with you! Happy Monday! Lou Lou Girls

    Trackbacks

    1. The Best Vegan Black Bean Burger Recipes in the World! says:
      at

      […] and Eggplant Veggie Burgers Recipe 23. Sweet Potato Black Bean Burger Recipe 24. Meatless Sliders and More Recipe 25. New Mexican Green Chile Black Bean Burgers […]

    2. The Best Vegan Black Bean Burger Recipes in the World! says:
      at

      […] 24. Meatless Sliders […]

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    Hello and welcome!

    I’m Celeste the content creator, recipe developer, and food photographer here at The Whole Serving. I’ve been blogging for over ten years and I absolutely love creating and photographing tasty recipes.

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