Loaded Veggie Quinoa Sliders
1 cup quinoa
2 cups water
4 garlic cloves
1 cup spinach, broccoli and red pepper mixture
1 cup bread crumbs (regular or gluten free)
½ cup vegan cheddar cheese
2 egg substitutes (see recipe below*)
2 Tbsp fresh herbs (basil, parsley or cilantro)
Cook the quinoa according to package instructions. Let this cool before you work it into the rest of the dish.
Cook the frozen spinach and broccoli according to package instructions. Then drain them and place them in a food processor with the garlic and red pepper and pulse until they are chopped thoroughly.
In a large mixing bowl, lightly beat the egg substitutes. Add the vegetable mixture and bread crumbs and mix together. Add quinoa and herbs and lightly season with salt and pepper. What you want is a sort of batter that you can press into patties that isn’t too wet and sticky, but also doesn’t fall apart. Add in more bread crumbs as necessary to find this balance.
When the burger mix is ready, take a handful and roll it into a round that’s a little larger than a golf ball but smaller than a racket ball. Place each onto a sheet pan lined with parchment paper and gently press into slider shape. Leave them thicker than you want the finished product to be as you’ll press them a bit more once they cook. Ideally you should refrigerate them for at least half an hour so they set nicely.
Bring a large skillet up to medium high heat and add a small amount of olive oil. Place the sliders into the skillet and gently press them down. Cook for 4-5 minutes per side until browned and crispy. Serve on buns of your choice with vegan cheese. Yield: 12
*For eggs: combine 2 Tbsp ground flaxseeds with 6 Tbsp warm water. Stir well and set aside. This equals 2 eggs.
Healthy Lifestyle Center, 4300 No. River Rd., Rogue River – Cooking Class (Rogue River SDA Church)
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