Easy Veggie Sliders + Mustard Cheese Sauce

When Best of Vegan hosts a Best of Vegan Burger Contest, best believe that Chris and I are going to enter.

The creation of this burger actually came together all on its own. Almost all of the ingredients that are in this burger were already available to us to use in my home, with the exception of the bread, mushrooms and large tomatoes that we ran to the store for.Periodically, my mom will whip out the slow cooker and make a huuuuge batch of beans for us to enjoy during the week, and to freeze for future meals. This time around, she cooked up pinto beans. All she does is cover 1 lb of beans in water (make sure it reached about 2 inches above the top of the beans) for 6 hours or overnight, drain, then place it into our slow cooker with 1 diced up onion, 2 cloves of garlic, 2 cups of water and 3 cups of vegetable broth. Turn that baby on low and let it cook the day through. You may need to add more water in during the day so if someone is home have them check on it!

These veggie burger sliders are jam-packed with a whole lot of goodness. There is a plethora of vegetables in it, as well as your serving of grains and legumes for the day, granting you a complete protein source on this beautiful plant-based lifestyle.Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

Easy Veggie Burger Sliders + Cashew Mustard Cheese Sauce {gluten- & oil-free}

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★★★★★

5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 43 minutes
• Yield: 9

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Description

These veggie burger sliders are easy to make, jam-packed with flavor and the perfect recipe to meal prep at home for the week! It is loaded with protein along with a plethora of vegetables, so you’ll be able to enjoy a delicious vegan burger without skimping out on nutrition!

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Ingredients

Veggie Patties:

• 2 chis eggs (2 tablespoons chia seeds + 6 tbsp water)
• 2 cups cold cooked brown rice
• 2 cups pinto beans (drained and rinsed)
• 1 cup rolled oats
• ½ cup diced red onion
• 1/3 cup diced green bell pepper
• 1/3 cup chopped carrots
• 4 oz. crimini mushrooms
• 2 cloves garlic
• 2 stalks celery
• 1 tablespoon nutritional yeast
• 1 teaspoon chili powder
• ¼ teaspoon paprika
• ¼ teaspoon cumin
• 1/8–1/4 teaspoon black pepper (to taste)
• ¼ teaspoon salt

Additional Ingredients

• Cashew Mustard Cheese
• Vegan burger buns or bread of choice (gluten-free if needed)
• Red onion
• Lettuce
• Tomato
• Cilantro

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Instructions

Veggie Patty

1. Mix chia seeds with water and allow it to sit for 10 minutes. Line a large baking sheet with a silicone baking mat or parchment paper.
2. Roughly chop vegetables, and then add all of the ingredients into a food processor. Pulse until uniform and broken down. (Make sure it’s not too chunky! We had to do this in two batches since our food processor is small).
3. Scoop about 3 tbs servings and form into 8 patties (about 1/3″ thick).
4. Bake in the oven at 350F on convection for 20 minutes, flip, then bake for another 8.
5. Cool for 10 minutes then assemble burgers as desired.

Cashew Mustard Cheese Sauce

1. Soak cashews for 2-4 hours or until soft. Add all above ingredients to high-speed blender until creamy and smooth. Add more cashews to thicken as needed. Add more veggie broth to thin out if too thick.

• Prep Time: 15 mins
• Cook Time: 28 mins
• Category: Entree
• Cuisine: Vegan, Gluten-free

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