Curry Lentil and Mushroom Sliders
Servings Prep Time
8sliders 30minutes
Cook Time
30minutes
Servings Prep Time
8sliders 30minutes
Cook Time
30minutes
Ingredients
Curry Sliders
  • 8oz mushroomsany variety
  • 1 1/2 cups cooked green lentils
  • 1/2 cup cooked quinoa
  • 2tbsp Jamaican Curry Powder
  • 2tsp vegan chicken bouillonwe use Jada Chicken Salt
  • 1/2inch ginger rootfinely minced
  • 2 cloves garlicfinely minced
  • 2 tbsp chickpea flour
  • 2tbsp milled chia seeds
  • 3tsp soy sauce
  • 1tsp garlic powder
  • 1/2tsp sea salt
  • slider buns
  • baby lettuceoptional
Chipotle Pineapple Salsa
  • 1can crushed pineappledrained
  • 1 red bell peperdiced
  • 1/2inch ginger rootfinely minced
  • 1/2 medium red onoindiced
  • 1 lime– juice of
  • 1handful cilantrochopped
  • 1tsp sea salt
  • 1/2 chipotle peper in adobo sauceminced
Coconut Lime Aioli
  • 1/4cup full fat coconut milk
  • 1/2cup vegan mayonnaise
  • zest of 1/2 lime
  • Juice of 1 lime
  • 1tsp garlic powder
  • sea saltto taste
Instructions
Salsa Instructions
  1. In a large mixing bowl stir together all ingredients. Store in a seal-able container in a refrigerator for at least 30 minutes to allow flavors to combine.
Aioli Instructions
  1. In a large mixing bowl stir together all ingredients. Store in a sealable container in a refrigerator for at least 30 minutes to allow flavors to combine.
Slider Instructions
  1. Preheat the oven to 400 degrees F.
  2. Heat a large saute pan over medium-high heat. Pour in vegetable broth and all vegetables and spices and saute for about 15 minutes until vegetables are tender and fragrant.
  3. Add vegetables and all remaining ingredients to a food processor and pulse for about 30 seconds until mixture is sticky and holds together.
  4. Line a baking sheet with parchment paper and lightly spray with cooking oil. Use a ⅓ measuring cup to divide mixture and form into balls. Place on baking sheet about an inch apart and flatten to about ½ inch thick.
  5. Bake for about 30 minutes until surface is browned. Serve on a slider bun with baby lettuce, pineapple salsa, and coconut lime aioli.