Though I am not completely vegan or vegetarian, I do enjoy a good Meatless Monday recipe. Chef Chloe Coscarelli shared one of her signature vegan dishes, portobello sliders with caramelized onions and tempeh bacon, on Home & Family, which airs weekdays at 10 am ET/PT on Hallmark Channel. I am excited to have permission to share the vegan sliders deliciousness with you here.
Chef Chloe has been a vegan since she was 16 even her Italian family even cooks vegan with her. She also has a cookbook out with some of her favorite recipes, Chloe’s Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics
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Vegan Sliders Recipe
Photo Credits: Copyright 2016 Crown Media Family Networks/Photographer: Jeremy Lee
Ingredients for Caramelized Onions
- 2 tablespoons olive oil
- 1 large red onion, thinly sliced
- Sea salt
- Freshly ground black pepper
Vegan Slider Patty Ingredients
- 1 tablespoon olive oil, plus extra for pan
- 8 ounces portobello mushrooms, sliced (baby bellas or larger portobello mushrooms)
- 1 (15-ounce) can lentils, rinsed and drained (or 2 cups cooked)
- 1 teaspoon dried basil
- 3⁄4 cup all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Ingredients for Vegan Basil Pesto
- 1 cup packed fresh basil
- 1⁄4 cup olive oil
- 1 clove garlic
- 1 tablespoon lemon juice
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon ground black pepper
In a food processor, combine all ingredients. Process until smooth.
Ingredients for Tempeh Bacon
- 2-3 tablespoons coconut oil
- 1 (8-ounce) package tempeh, thinly sliced
- Sea salt• 1 tablespoon gluten-free tamari
- 1 tablespoon pure maple syrup
- 1 tablespoon sriracha
- Slider buns or dinner rolls, sliced in half and toasted
- 1 small tomato, thinly sliced
How To Make The Caramelized Onions
In a large skillet, heat olive oil and sauté onions over medium heat until tender and slightly caramelized, about 20 to 30 minutes. Season generously with salt and pepper and set aside.
How To Make The Tempeh Bacon
In a large skillet, heat oil over medium-high heat. Add tempeh and pan-fry until nicely browned. Season with salt. In a small bowl, whisk tamari, maple syrup, and sriracha. Add to skillet and let cook on low until evenly coated.
Portobello Mushroom Sliders With Caramelized Onions And Tempeh Bacon
How To Make The Vegan Sliders
In a large nonstick skillet, heat olive oil over medium-high heat. Place mushrooms in the pan and sauté until just soft. Remove from heat and let cool a few minutes. Transfer mushrooms to a food processor and set skillet aside for later use.
Add lentils, flour, basil, salt and pepper to the processor. Pulse until the mixture just comes together. Refrigerate the mixture until chilled. If the mixture is too sticky, you can add a little bit of flour. Using the palms of your hands, form the mixture into mini patties, each about 2-inches in diameter by 1⁄2-inch thick.
Heat the reserved skillet over medium-high heat, and pan fry patties in batches, adding more olive oil as needed. Let the patties cook about 3 to 5 minutes on each side, or until nicely browned.
Assemble the vegan sliders by layering the slider patty, basil pesto, caramelized onions, and tomatoes on your favorite bun.
I enjoyed watching Chef Chloe Coscarelli in the kitchen preparing her portobello vegan sliders with caramelized onions and tempeh bacon.
Printable Recipe Card For Portobello Sliders :
Vegan Sliders: Recipe For Portobello Sliders With Caramelized Onions
Ingredients
- 3/4 cup Caramelized Onions
- 1/3 cup pesto
- 1 (8-ounce) package tempeh, thinly sliced
- Mini buns or dinner rolls, sliced in half and toasted
- 1 small tomato, thinly sliced
- Ingredients for Vegan Slider Patties:
- 1 tablespoon olive oil, plus extra for pan
- 8 ounces mushrooms, sliced
- 1 (15-ounce) can lentils, rinsed and drained (or 2 cups cooked)
- 1 teaspoon dried basil
- 3⁄4 cup all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- In a large nonstick skillet, heat olive oil over medium-high heat and sauté mushrooms until just soft. Remove from heat and let cool a few minutes. Transfer mushrooms to a food processor and set skillet aside for later use.
- Add lentils, flour, basil, salt and pepper to the processor. Pulse until the mixture just comes together. Refrigerate the mixture until chilled. If the mixture is too sticky, you can add a little bit of flour. Using the palms of your hands, form the mixture into mini patties, each about 2-inches in diameter by 1⁄2-inch thick.
- Heat the reserved skillet over medium-high heat, and pan fry patties in batches, adding more olive oil as needed. Let the patties cook about 3 to 5 minutes on each side, or until nicely browned.
- Assemble the vegan sliders by layering the slider patty, basil pesto, caramelized onions, and tomatoes on the buns.
Nutrition Facts
Vegan Sliders: Recipe For Portobello Sliders With Caramelized Onions
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 453.76 kcal | |
| % Daily Value* | ||
| Total Fat 17.56 g | 26.2% | |
| Saturated Fat 2.83 g | 10% | |
| Trans Fat 0.0 g | ||
| Cholesterol 1.78 mg | 0.3% | |
| Sodium 710.21 mg | 29.6% | |
| Total Carbohydrate 52.39 g | 17.3% | |
| Dietary Fiber 10.98 g | 40% | |
| Sugars 4.98 g | ||
| Protein 26.04 g | ||
| Vitamin A 1.1 % | Vitamin C 9.07 % | |
| Calcium 14.22 % | Iron 40.98 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
These veggie burgers make delicious comfort food. Have you been looking to expand your vegan slider recipes? I hope you enjoy these flavorful vegan sliders made with portobello mushrooms.
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Emily says
This really vegan sliders recipe was very helpful for me,I’ll bookmark this website for the future purpose!
Gina Badalaty says
This look incredibly delicious!! Yum. Only trouble is my husband doesn’t like onions. (Who doesn’t like onions??) What’s more incredible is that I only just found this out, after 20 years together LOL. No problem, I can simply replace that with fermented jalapenos, and then he’d LOVE this!