Savory Tempeh Sliders
These sliders are a delightful plant-based twist on a classic, packed with flavor and satisfying enough to please everyone at the table. I love how the tempe...
I have such fond memories of hosting friends for casual backyard cookouts, and these Savory Tempeh Sliders always steal the show.
Cooking with tempeh is like discovering a hidden treasure; it's so versatile and gives a hearty texture that I absolutely adore.
Plus, you can customize the flavors to fit your mood!
I often whip these up when I need something comforting yet healthy, and they never disappoint.
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
Tempeh is such a wonderful protein source and has a nutty flavor that really shines in these sliders. If you're ever in the mood for a twist, swapping in some BBQ sauce instead of soy sauce can give it a fun flavor profile. And don’t skip on the toppings; fresh avocado and cilantro really elevate the dish!
Tips & Notes
- •I like to double the tempeh mixture and save half for a quick salad topping later in the week.
- •If you want a bit of heat, throw in some chopped jalapeños while sautéing the onions!
Recipe Variations
- •Sometimes I’ll add grated carrots or shredded zucchini to the tempeh mix for extra veggies.
- •You can also try adding different spices like cumin or chili powder for a southwestern flair.
Storage & Freezing
These sliders are best enjoyed fresh, but if you have leftovers, store the tempeh mixture in an airtight container in the fridge for up to 3 days. Just reheat before serving, and assemble your sliders again!
Frequently Asked Questions
Can I make these sliders gluten-free?
Absolutely! Just use gluten-free buns and tamari instead of soy sauce. They’ll be just as delicious.
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Ingredients
Instructions
- 1
In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it's translucent.
- 2
Stir in the minced garlic and cook for another minute, until fragrant.
- 3
Add the crumbled tempeh to the skillet, followed by the soy sauce, maple syrup, smoked paprika, and black pepper. Mix well and cook for about 10 minutes, stirring occasionally, until the tempeh is browned and heated through.
- 4
While the tempeh is cooking, toast the slider buns if you like them a bit crispy.
- 5
Assemble the sliders: spread a layer of vegan mayo on the bottom half of each bun, top with a generous scoop of the tempeh mixture, add a slice of avocado, and sprinkle with fresh cilantro.
- 6
Cap them with the top half of the buns, serve warm, and enjoy!
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