Chipotle Brown Rice + Black Bean Vegan Sliders w/ Dairyfree Miso Mayo
Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Prep & Cook Time: 60 minutes
Servings: 10 sliders
The Challenge: Vegan Brown Rice + Black Bean Sliders
Sliders time.
Sliders named for well sliding through you. But in reality they are just mini-burgers! I wanted to do a brown rice forward slider that is mixed in with black bean, chipotle adobo sauce, and fresh corn. A really fresh slider that isn't dense but is protein-forward and beautifully balanced.
But sliders aren't sliders without a delicious sauce. We mixed up a miso mayo. That miso tang really takes this fresh slider over the top. We pair it with some fresh mixed greens and cucumber slices for an absolute treat.
How do we make sliders without eggs? Easy! Breadcrumbs, salsa, and vegetable broth coming together make this really great sticky blend that holds the rice, beans, and veggies together. One of my goals with every vegan burger is to make sure they don't fall apart. If you notice its too sticky/wet, add more breadcrumb. If its too dry, add more salsa.
Finally, we put this between a Hawaiian roll. I love these. The famous ones aren't vegan, but most stores have many choices that are vegan. They have a sweetness to them and are super doughy. They balance the tang of the sauce and the spicy salty slider.
Bake up the sliders rather than fried. In the end, we have a perfect handheld bite ... yum yum yum!
Let's get into it!
Brown Rice Black Bean Sliders
- 1 cup brown rice
- 2 + 1/4 cups vegetable broth
- 15 oz canned black beans, drained + rinsed
- 1 tbl olive oil
- large shallot, diced
- 1 corn on cob, dekerneled
- 1/2 medium poblano pepper, diced
- 2 tbl adobo sauce from canned chipotles in adobo
- 1/4 cup roasted salsa (optional)
- 3/4 cup breadcrumbs (panko or whole wheat)
- Spices: pinch of salt, pepper, smoked paprika, and oregano
Miso Mayo
- 1 tbl miso
- 1/4 cup vegan mayo
- 1/2 lemon, juiced
- pinch of salt + pepper
- 1 garlic clove, minced
- 1 tbl truffle oil
Other
- 1/2 cucumber, sliced thin
- 10 Hawaiian rolls
- fresh mixed greens
Equipment You'll Need:
Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Medium Pot . Large Frying Pan . Fork . Oven Pan . Silpat or Parchment Paper
Before You Cook:
- Wash + chop fresh ingredients
- Preheat oven to 400F
1. To start, bring the broth and rice to a boil in a medium pan. Reduce to low heat simmer and put a lid on top and cook for 35-40 minutes. Place into a mixing bowl when done.
2. While the rice cooks, add shallot, poblano, and corn into a large frying pan with oil. Cook over medium heat for 8-10 minutes until shallots are translucent. Set aside. Mix with rice once done.
3. Next, mix in black beans, salsa, chipotle sauce, and breadcrumbs.
4. Take 1/2 the mixture and place into food processor and mix well until great blend. Add with 1/2 that is unmixed and blend with fork to break apart and mix it well. If too wet and sticking a lot to hands, add in more breadcrumbs. If too dry add in more salsa.
5. Using 1/4 cup, measure out sliders. I scoop out a mixture and slap it down on a parchment lined pan then smash down just slightly with the 1/4 cup and bake i preheated oven for 20 minutes.
6. While the sliders bake, mix your miso mayo in a small bowl with a fork. You'll need to use the prongs to break down the miso a bit and whip it together.
7. Chop up cucumber slices.
8. Finally, warm up the hawaiian rolls in a dry pan with the light side down until you get a nice crisp on the bun.
9. To serve, add fresh greesn to bun, slider, add cucumber slice, and miso mayo. Finally top with bun top! Enjoy!
ignore this...its some metatag information for Pinterest...
