Oil-free and gluten-free kidney bean and pumpkin seed sliders with miso and tofu.
Hearty, flavourful and vegan mini burgers, that are loaded with healthy ingredients. These little sliders are truly delicious and very crowd-pleasing. They are slightly crisp on the outside, tender on the inside, just like any good veggie burger. Plus they are also easy and quick to make if you own a food processor, and require only a few, cheap ingredients. Aaaaand….they make you happy. So so so happy!
Let’s be honest. Who doesn’t love veggie burgers? Especially the ones that are smoky, subtly spicy, hearty and great in texture. Everybody loves veggie burgers. I love that you can easily make great patties with random ingredients and I especially love that you can use them in so many ways. First of all burgers, of course, or sliders in this case. But you can also add them to sandwiches, wraps, tacos, burritos, you name it. I also love to eat the patties with a simple green salad or some sweet potato fries.
But let’s talk a bit more about burgers. What so good about burgers? In my opinion, the toppings. ALWAYS. Good toppings can take any burger to the next level. So be creative and stuff the burgers with many things. I usually simply go with veggies, I love to use tomatoes, cucumber, onion, greens or herbs, plus avocado. This case I also had ketchup and vegan sriracha mayo, but pesto and tahini sauces are usually my biggest favourites. Oh, plus my new addictions are edible flowers. Sorry, you will see a lot of them here the next weeks (Thank you, Mom for the great tips). I am just way too excited because of the edible flowers nowadays. And because of these sliders. Deliciousness!
- 1 can of kidney beans
- 300 g/10 ounce extra firm tofu
- 1 tbsp white miso paste
- ¼ cup of pumpkin seeds
- 3 cloves of garlic
- 1 red onion
- 2 small carrots (grated)
- 5 tbsp tomato puree
- 2 tbsp ground flaxseed
- 1,5 tsp liquid smoke
- 1,5 tbsp dried basil
- ½ bunch of fresh parsley
- 1 tsp cayenne pepper
- salt and black pepper (I did not use any additional salt, the miso paste was salty enough for me)
- Preheat oven to 200°C/400°F.
- Combine all ingredients in a food processor and process until mostly blended but still slightly chunky.
- Form mixture into small patties and place on a large baking tray lined with parchment paper. Bake for 30-40 minutes, turning them over once halfway through baking time. The patties are quite soft in texture, so do the flipping carefully.
- Serve on small buns (GF if you prefer) with fresh veggies and condiments of your choice. Enjoy!