7 Ingredient Veggie Sliders
7 Ingredient Veggie Sliders might be just the side dish you are searching for. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs 25 cents per serving. One portion of this dish contains approximately 6g of protein, 1g of fat, and a total of 94 calories. 3608 people have tried and liked this recipe. This recipe from Minimalist Baker requires baby bella mushrooms, chili powder, cooked quinoa, and kidney beans. From preparation to the plate, this recipe takes approximately 1 hour. Overall, this recipe earns a super spoonacular score of 96%. Similar recipes include Three Ingredient Pulled Pork Sliders, Bean-and-Veggie Sliders, and Beef and Veggie Sliders.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
6 button or baby bella mushrooms, diced ( - 1 1/4 cups)
1 Tbsp chili powder (or sub cumin), yes Tablespoon
3/4 cup cooked quinoa
1 15-ounce can kidney (or black) beans, well rinsed and drained
Salt and Pepper
- 1/2 cup raw walnuts, crushed or ground into a loose meal (divided)
Equipment:
frying pan
mixing bowl
oven
baking sheet
plastic wrap
sauce pan
baking paper
Cooking instruction summary:
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
Step by step:
1. 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.
2. 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.
3. 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 37
4. 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).
5. 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.
6. 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
Nutrition Information:
covered percent of daily need
