Throughout March and April, we're teaming up with STL Veg Girl to bring you delicious and healthy recipes!
Don't forget to mark your calenders for our Girls' Night Out on April 23rd!
Looking for a healthier alternative to beef or ground turkey? These tempeh sliders will do the trick. Add the creamy cashew slaw from last week, and you have a healthy and complete meal!
2 8oz packages of tempeh
1 C quick oats
2 TBS ground flax meal
1/2 yellow onion, diced small
2 cloves garlic, minced
1 red bell pepper, diced small
1 green bell pepper, diced small
1 jalapeno pepper, de-seeded, diced small
3/4 C prepared teriyaki sauce
vegan slider buns
Cut open the tempeh packages and break apart with your fingers. Process in batches in a food processor and pulse until it is the consistency of ground beef. Transfer to a large mixing bowl. Add in the quick oats and the flax. To a hot skillet, add a little water and begin to saute the onion. Once brown, add in the peppers and continue to cook for another 3 minutes (the water will evaporate, and you will have to add a little bit more). Once soft (but not mushy), add in the garlic. Allow to cook for another 30 seconds, and then transfer the mixture to the tempeh bowl. Toss and pour in the teriyaki. Using your hands, massage the mixture well until the teriyaki is soaked into the tempeh and oats. You can add more teriyaki if you like. Cover the bowl and refrigerate for at least an hour (overnight is fine).
Preheat oven to 350 and begin to patty up the slider to the size of your bun. The thicker they are, the longer they will take to cook, so keep them about 3/4" thick. Line a jellyroll pan with parchment paper (or lightly oil a baking pan), and bake sliders for 25 minutes, flipping once at the halfway point. Place slider on bun and top with a slice of pineapple.