Sometimes, all you need to round up a meal is a bunch of delicious vegan patties! These sliders are just the thing, they are very flavorful and go well with just about anything. You can serve them as is or top them with your favorite sauce, salsa or gravy and add them anywhere you feel like it. You can also incorporate them to your favorite sandwiches!
1 1/4 cups brown rice, cooked
3 slices of whole wheat bread
1/4 cup sweet green peppers
1/4 cup sweet red peppers
1 medium size tomato, chopped
1 medium size potato, peeled and cubed
1/4 tsp. parsley powder or 1 sprig fresh parsley
2/3 cup water or broth, if available
The stalk of a green onion, sliced
2 tbsp. sweet paprika powder
1/2 tsp. baking powder (aluminum free)
1 tsp. nutritional yeast (NOT brewer's yeast nor baker's yeast, but a special yeast you find at specialty stores and health food stores)
2 Tbsp. Masaharina (you find this on the Latino section of any well-stocked supermarket, it is used also to make tortillas)
2 Tbsp. Matzo meal (used in Jewish cooking, this is to add consistency and flavor. You can also pulverize matzo crackers to get the meal, so long as you make sure, they are grounded fine.)
Salt to taste
1 tbsp. olive oil
Process the vegetables (peel, chop, slice, etc.,) then drop into a blender or food processor and adding a little bit of water, turn into a paste. Scrape into a bowl and add the rest of the ingredients, mixing well and adding just a tiny bit of water till you have a mixture with a consistency that is easy to turn into patties or sliders. Adjust the salt to your taste as you go. You can cook these in a skillet until golden brown on both sides or bake them in the oven at 350 degrees F. Flip them once.
Note- You might have noticed that we do not use black pepper. Black pepper has the tendency to irritate the lining of the stomach of sensitive people, that is why we don't use it. Baking powder can do the same, so if you feel that you would be affected by it, do not add it to your version of the recipe. In that case, the sliders will be firmer, so eat them while they are still warm!
Yield: 1 dozen (small)
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