8-Ingredient Lentil + Charred Poblano Sliders w/ Basil Lime Aioli
Difficulty: 1/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Prep & Cook Time: 25-30 minutes
Servings: 16 sliders
The Challenge: Vegan Sliders
Sliders - get there name for well...sliding through you and their small size. I like the latter but maybe not the prior. What's great about a vegan slider? Its healthy + tasty.
Some fans had noted that they love my stuff but sometimes it can be a little too difficult to make when they don't have much time. I hear you! And I raise you 8-Ingredient, 25-Minute Lentil Sliders that use charred poblanos, spices, and onion to make an amazing dish. Not only is this dish amazingly tasty...its simple too! Yay.
Lentils were a good base for this dish as alone they have the flavor to stand on their own, and they are easy to work with. I like them over beans for sliders because they form a more paste like consistency and bind really well. Sliders are tough for veggies because veggie burgers or bean burgers have a little bit less stability.
I also add stability by using egg...well chia egg. Chia eggs are just chia seeds and water (1 part chia to 2.5-3 parts water). What happens? Chia glue similar to egg whites that bind every ingredient together. The great thing about this is that you don't have crumbly veggie burgers. No one likes that!
The real win here though is charring poblano on a hot castiron pan or grill. Charred poblano is smoky with a peppery flavor that isn't too spicy. It adds that smoky and heat element to these sliders along with a great onion spice saute blend.
Well, if you aren't already salivating. I topped this slider with a 3-ingredient basil lime aioli that will kick your taste buds into oblivion.
Let's get into it! Woot!
Sliders
- 1 cup dry brown lentils + 2.5 cups water
- 1 medium poblano
- 1/2 red onion, diced
- 2 chia eggs (2 tbl chia seeds + 5.5 tbl water)
- 1 cup oat flour
- Salt + Pepper, to taste
- 1 tsp Old Bay
- 1 tsp Garlic Powder
Aioli
- Handful of fresh basil, fine dice
- 1/3 cup of vegan mayo
- 1 lime, juiced
Other
- French baguette, sliced into 1/4 inch slices
- Arugula (optional)
- Heirloom tomato slices (optional)
Equipment You'll Need:
Cutting Board . Medium Cutting Knife . Measuring Cups . Measuring Spoons . Large Frying Pan . Medium Pot . Colander . Mixing Bowls . Food Processor . Parchment Paper . Castiron Pan . Whisk . Bread Knife
Before You Cook:
- Place lentils in pot with 2.5 cups water, bring to boil, reduce to medium-low heat, cook 15 minutes
- Wash and cut ingredients
1. While lentils are cooking, add chia seeds to water. Set aside. It will form a glue like you see above.
2. Add poblano to a dry castiron or regular pan over medium-high heat. Char on each side for 2-3 minutes and rotate until have good char on each side. Use a dishcloth to handle. Be careful!
3. While poblano is charring, add onions to pan with 1 tbl of oilve oil. Saute for 3-4 minutes and then add all spices. Saute another 3-4 minutes.
4. While onions, lentils, and poblano are cooking, I whisk together the basil, lime juice, and mayo to form my aioli.
5. Drain lentils and set aside.
6. Add all the slider ingredients to food processor and run for just 5-10 seconds to mix well. You can also mix in a bowl if you like more intact lentils.
7. Form 16 sliders with hands. They should be about 2-3 inches in diameter. I use just under 1/4 cup per slider of the mixture.
8. Once you have sliders formed, grab a large frying pan. I use a spray-on olive oil to coat the pan and cook on each side over medium heat for 3-4 minutes. I do it in two batches.
9. Create your spread. Sliders plated. Aioli to the side. Cut your bread. Tomato slices or arugula to top it.
