Whoop, whoop! It’s Super Bowl Week on the blog…and I’m kicking off the festivities with my favorite Vegan Black Bean Sliders and making them miniature because everyone loves cute, bite-sized food.
I’m a Volunteer, y’all. I’m predisposed to love football and food. And by football I really mean, tailgating, eating delicious game day food and pretending I understand what the heck is happening in the game (a bit of cheering here and there helps with that, if you were wondering…).
Since football and food are totally my thing…totally, I’m so excited to share this recipe for Vegan Black Bean Sliders today!
While I’m no longer vegan, I’m a conscious meat eater who tries not to make meat the center of every meal. One of the many takeaways of having been vegan for six months, is knowing that I don’t need to eat meat in order to feel satisfied. With that said, these Vegan Black Bean Burgers are on my regular dinner rotation. And oh so perfect to include in your Super Bowl spread.
They’re so good, have perfectly crispy edges and I imagine even a total carnivore would enjoy these delicious sliders!
Not only are these super tasty, they’re packed with so much protein. Noshing on junk food to celebrate the big game is definitely tempting but if you’re looking for a healthier alternative on game day, these Vegan Black Bean Sliders are a crowd pleaser.
They’re prepared with a whole lotta’ veggies, a can of black beans, cooked quinoa AND oatmeal. Sneaking extra veggies into meals is my jam. I love being able to add all the fixings my heart desires guilt-free because these meatless gems are so darn good for you.
So, send your Super Bowl party guests home with something to talk about, besides the Pats win, of course!
- 1/4 cup quinoa cooked
- 1 onion diced
- 1 bell pepper diced
- 2 cloves garlic diced
- 1 cup kale chopped
- 1 can black beans drained
- 1/2 cup old-fashioned rolled oats
- 2 flax eggs
- 1/2 tablespoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon parsley
- Salt and pepper to taste
In a large mixing bowl, combined quinoa, onion, bell pepper, garlic, kale, black beans, oats, flax eggs and seasoning.
Form patties by using a teaspoon or small cookie scoop.
Heat oil in a skillet (I like to use coconut oil). Then pan fry the patties on each side, until golden brown.
Serve on buns with cheese, mustard, ketchup, tomatoes, pickles and other desired toppings.
To make flax eggs: 1 flax eggs equals 1 tablespoon ground flax seeds + 2 1/2 tablespoons water.