Curry Lentil and Mushroom 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.
Tried this recipe?Let us know how it was!