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+ servings

Curry Lentil and Mushroom Sliders

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Dish
Cuisine Caribbean
Servings 8 sliders

Ingredients
  

Curry Sliders

  • 8 oz mushrooms any variety
  • 1 1/2 cups cooked green lentils
  • 1/2 cup cooked quinoa
  • 2 tbsp Jamaican Curry Powder
  • 2 tsp vegan chicken bouillon we use Jada Chicken Salt
  • 1/2 inch ginger root finely minced
  • 2 cloves garlic finely minced
  • 2 tbsp chickpea flour
  • 2 tbsp milled chia seeds
  • 3 tsp soy sauce
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • slider buns
  • baby lettuce optional

Chipotle Pineapple Salsa

  • 1 can crushed pineapple drained
  • 1 red bell peper diced
  • 1/2 inch ginger root finely minced
  • 1/2 medium red onoin diced
  • 1 lime - juice of
  • 1 handful cilantro chopped
  • 1 tsp sea salt
  • 1/2 chipotle peper in adobo sauce minced

Coconut Lime Aioli

  • 1/4 cup full fat coconut milk
  • 1/2 cup vegan mayonnaise
  • zest of 1/2 lime
  • Juice of 1 lime
  • 1 tsp garlic powder
  • sea salt to taste

Instructions
 

Salsa Instructions

  • 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

  • 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

  • Preheat the oven to 400 degrees F.
  • 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.
  • Add vegetables and all remaining ingredients to a food processor and pulse for about 30 seconds until mixture is sticky and holds together.
  • 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.
  • Bake for about 30 minutes until surface is browned. Serve on a slider bun with baby lettuce, pineapple salsa, and coconut lime aioli.
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