2tspvegan chicken bouillonwe use Jada Chicken Salt
1/2inchginger rootfinely minced
2 clovesgarlicfinely minced
2 tbspchickpea flour
2tbspmilled chia seeds
3tspsoy sauce
1tspgarlic powder
1/2tspsea salt
slider buns
baby lettuceoptional
Chipotle Pineapple Salsa
1cancrushed pineappledrained
1red bell peperdiced
1/2inchginger rootfinely minced
1/2medium red onoindiced
1lime- juice of
1handfulcilantrochopped
1tspsea salt
1/2chipotle peper in adobo sauceminced
Coconut Lime Aioli
1/4cupfull fat coconut milk
1/2cupvegan mayonnaise
zest of 1/2 lime
Juice of 1 lime
1tspgarlic powder
sea saltto 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.