7 Ingredient Veggie Sliders

• Produce

  • 6 Button or baby bella mushrooms, diced (~1 1/4 cups
  • 1/2 Red onion, finely diced (~3/4 cup

• Pasta & Grains

  • 3/4 cup Quinoa, cooked

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 Salt and pepper

• Nuts & Seeds

  • 1/2 cup Walnuts, raw

• Other

  • 1 15-ounce can Kidney (or black beans, well rinsed and drained

Found on minimalistbaker.com

Description

Ingredients

• 1/2 red onion, finely diced (~3/4 cup)
• 6 button or baby bella mushrooms, diced (~1 1/4 cups)
• Salt and Pepper
• 1 15-ounce can kidney (or black) beans, well rinsed and drained
• 3/4 cup cooked quinoa
• 1 Tbsp chili powder (or sub cumin), yes Tablespoon
• ~1/2 cup raw walnuts, crushed or ground into a loose meal (divided)
• OPTIONAL: For even more flavor, add a shake of vegan worcestershire or A-1 sauce when adding the chili powder

Directions

• Heat a large skillet over medium-low heat and add some nonstick spray or add a bit of olive oil. When hot add the onion and slowly sauté, seasoning with a pinch each salt and pepper.
• When the onions are soft – about 5 minutes – turn up the head to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
• Remove from heat and add beans and mash. You’re looking for a rough mash, not to turn it into a paste, so you can leave some whole or halved if you want. Taste and add another pinch of salt, or pepper if needed.
• Transfer the mixture to a mixing bowl, add the quinoa, chili powder or cumin and stir. Lastly, add the walnuts a little at a time until the mixture is thick and malleable enough to form into patties. Pop in the fridge for 10-15 minutes to cool and preheat your oven to 375. Coat a baking sheet with nonstick spray or olive oil.
• Once chilled, form into small patties. I love using a peanut butter jar lid lined with plastic wrap to get the perfect, mess-free shape (a tip I learned from Iowa Girl Eats). See photo.
• Arrange on the baking sheet and brush or spray the tops with olive oil and another pinch of black pepper and any leftover crushed walnuts (optional). Bake at 375 for a total of 40-45 minutes, flipping around the 20-minute mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary. For a quicker option, form into thinner patties (1/4 inch) and brown in a saucepan over medium to medium-high heat lightly coated with olive oil. Cook until brown on both sides – 3-4 minutes on each side. However, this version doesn’t get them as well done in the middle.
• Serve on small buns or atop mixed greens with desired toppings.
• If you don’t want to cook the whole batch at once, form into 10 thicker patties, parbake them at 375 for 15-20 minutes. Then cool and stack between layers of parchment paper and cover. Freeze for up to a few weeks. To cook, bake as instructed until desired texture/color is reached.
• Makes ~10 medium baked patties, or ~16 thin sautéed patties

Nutrition