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Kidney Bean and Pumpkin Seed Sliders


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  • Total Time: 55 mins
  • Yield: 18-20 small patties 1x

Ingredients

Units Scale
  • 1 can of kidney beans
  • 300 g/10 ounce extra firm tofu
  • 1 tbsp white miso paste
  • 1/4 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
  • 1/2 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)


Instructions

  1. Preheat oven to 200°C/400°F.
  2. Combine all ingredients in a food processor and process until mostly blended but still slightly chunky.
  3. 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.
  4. Serve on small buns (GF if you prefer) with fresh veggies and condiments of your choice. Enjoy!
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Main
  • Cuisine: Vegan