Vegan Quinoa and Black Bean Sliders
Deliciously hearty quinoa and black bean sliders that are perfect for dinner and completely plant-based.
These vegan quinoa and black bean sliders are not only a delightful choice for dinner but also a nutritious powerhouse.
Packed with protein and fiber, they make a satisfying meal for everyone, whether you're vegan or not.
Explore the world of plant-based cooking with this easy and flavorful recipe from vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Quinoa is a fantastic source of protein and works well as a base for these sliders. Black beans add a hearty texture and flavor. Feel free to substitute the black beans with chickpeas or lentils if desired.
Tips & Notes
- •Make sure to let the quinoa cool slightly before mixing it with other ingredients to avoid cooking the flax egg.
- •You can prep the slider patties in advance and freeze them for quick dinners later.
Recipe Variations
- •Try adding chopped spinach or kale for extra greens.
- •Experiment with different spices like chili powder or Italian seasoning for varied flavors.
Storage & Freezing
Store leftover sliders in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave before serving. You can freeze the uncooked patties, placing parchment paper between them, for up to 3 months.
Frequently Asked Questions
Can I make these sliders gluten-free?
Yes, just use gluten-free breadcrumbs and ensure your slider buns are also gluten-free.
How can I make these sliders spicier?
Add some chopped jalapeños or a pinch of cayenne pepper to the mixture.
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Deliciously hearty quinoa and black bean sliders that are perfect for dinner and completely plant-based.
Ingredients
Instructions
- 1
Start by cooking the quinoa. In a medium saucepan, bring 2 cups of water to a boil, add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and water is absorbed.
- 2
While the quinoa is cooking, prepare the flax egg. In a small bowl, mix the ground flaxseed with 6 tbsp of water and let it sit for about 5 minutes until it thickens.
- 3
In a large skillet over medium heat, heat the olive oil. Add the chopped onion and red bell pepper. Sauté for about 5 minutes until the onion is translucent.
- 4
Add the minced garlic and grated carrot to the skillet, cooking for another 2-3 minutes until fragrant.
- 5
In a large mixing bowl, combine the cooked quinoa, black beans, sautéed vegetables, flax egg, cumin, smoked paprika, salt, and black pepper. Mix until well combined.
- 6
Gradually add the breadcrumbs to the mixture, stirring until the mixture holds together. If it's too wet, add more breadcrumbs.
- 7
Form the mixture into patties, about 3-4 inches in diameter.
- 8
In the same skillet, add a bit more oil if needed and cook the patties over medium heat for about 5-7 minutes on each side, or until they are golden brown and heated through.
- 9
To serve, place each slider patty on a bun and top with sliced avocado, lettuce, and tomato. Enjoy your sliders!
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