I am in love…with these sliders – I know I say this a lot, but really, these are incredible. Plus, they are so much fun to eat – mini foods are just so adorable. The roasted beet, golden shredded carrot and arugula are the perfect match to the smokey tempeh. A little siracha sauce & veganaise push these sliders to a whole nother level of awesomeness!
Serve these cuties up at a party or have a couple for lunch. I don’t care how you serve, just make sure you get these in your belly as soon as possible. Yes. they are that good.
Smokey Tempeh Sliders
makes 6 sliders
for the slider buns
makes 6 mini slider rolls
3/4 cup warm water (120*)
2 tsp dry active yeast
1 1/2 -2 cups spelt flour
1/2 tsp salt
1 tsp liquid sweetener of choice (maple syrup, agave. honey)
1 tsp black and tan sesame seeds
1 tsp pink Himalayan sea salt
1 tbsp melted butter
for the tempeh
1 package of tempeh, thinly sliced/shaved
2 tsp liquid smoke
2 tbsp apple cider vinegar
1/4 cup tamari
3 cloves garlic- smashed and roughly chopped
2 tbsp maple syrup
1 tsp vegan better than beef bouillon (or vegan Worcestershire) + 1 cup of water or 1 cup vegetable stock
shredded carrots – golden (1 carrot)
1 tomato – thinly sliced
1 small beet, scrubbed & thinly sliced into 6 rounds – roasted
1 tbsp sriracha
1/4 cup veganaise
for the min slider rolls
sprinkle yeast in the bottom of medium bowl – add warm water and allow to sit for 10 minutes until yeast is bubbly/foams. with a wooden spoon or your hand, mix 1 1/4 cups of flour, salt & sweetener into the yeast mixture – turn onto a lightly floured surface. knead the remaining 1/2 cup of flour into the dough until the dough becomes smooth, 7-8 minutes – please note the dough will not seem to have a lot of elasticity to it. place dough ball in a oil bowl and cover – allow to rise until double in size. pre heat oven to 425*
line a baking sheet with parchment – after 1st rise shape dough into 6 equal rolls. cover and allow to rest & rise for an additional 20 minutes.
after 2nd rise, melt vegan butter.
with a sharp knife score the top of each roll with an x. brush the tops of the rolls with the melted vegan butter. sprinkle with sesame seeds & Himalayan salt.
bake in pre heated oven for 12 – 15 minutes.
remove and allow to cool. rolls can be made up to 1 day in advance – dough can be made up to 5 days in advance and stored in the fridge until ready to use.
the marinated tempeh
In a shallow baking dish combine all marinade ingredients – place the sliced tempeh in the dish ensuring all pieces of tempeh are immersed in the marinade. Allow to marinade for at least 30 minutes // can be made a day in advance.
Roast your beets while the oven is preheating for your bread – roasting time 15 minutes.
To roast your beets, toss the beet slices in canola or olive oil and spread on a small baking sheet.
In a small bowl mix the sriracha and veganaise
assembly of the sliders
In a large skillet, pan sear/braise tempeh in half the marinating liquid, braise until liquid is mostly evaporated + flip the tempeh. Once all the tempeh is flipped, pour remaining half of marinade over tempeh and sear/braise until all liquid is gone and tempeh is golden/has a nice sear.
Cut the slider roll in half lengthwise
Spread a bit of the sriracha veganaise on the top half of the roll , top with arugula. place a few slices of the tempeh on the bottom half of the slider roll and top with tomato, a bit of shredded carrot & a beet slice. put the two halves together.
assemble all 6 sliders & serve.
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