Turkey and Cranberry Sliders (vegan)
Printed from Inclusive Kitchen — Turkey and Cranberry Sliders
Turkey and cranberry sliders are a beloved staple in American cuisine, often gracing holiday tables and game day spreads alike. This vegan version captures the essence of the original while embracing plant-based ingredients that are both delicious and satisfying. The sliders feature a savory chickpea and mushroom patty, infused with herbs and spices, topped with a tangy cranberry sauce that adds a burst of flavor.
The history of turkey and cranberry dishes dates back to early American settlers, who celebrated the harvest with feasts that included these two iconic ingredients. While traditional recipes often rely on turkey and mayonnaise, this vegan adaptation swaps in wholesome ingredients like chickpeas, oats, and fresh herbs, ensuring that everyone can enjoy the festive flavors without compromising their dietary choices. Plus, they’re easy to assemble, making them a perfect option for casual gatherings or holiday parties.
To elevate these sliders, consider serving them with a side of sweet potato fries or a fresh green salad. The combination of textures and flavors will impress your guests, and you might even find them asking for seconds. And let’s be honest, who wouldn’t want to indulge in a slider that’s both tasty and guilt-free? After all, it’s not just a meal; it’s a mini celebration on a bun!
Ingredients
- 2 cups cooked chickpeas
- 1 cup mushrooms, finely chopped
- 1 cup oats
- 0.5 cup onion, finely chopped
- 2 cloves garlic, minced
- 0.25 cup fresh parsley, chopped
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 12 buns whole wheat slider buns
- 1 cup cranberry sauce
- 1 medium avocado, sliced
Instructions
- Preheat your oven to 375°F (190°C). This temperature is perfect for baking the sliders to a golden brown without drying them out.
- In a large skillet over medium heat, add 2 tablespoons of olive oil. Once the oil is shimmering, add 0.5 cup of finely chopped onion and sauté for about 5 minutes until translucent.
- Add 2 minced garlic cloves and 1 cup of finely chopped mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and any moisture has evaporated.
- In a large mixing bowl, combine 2 cups of cooked chickpeas, 1 cup of oats, the sautéed onion and mushroom mixture, 0.25 cup of chopped fresh parsley, 1 teaspoon of ground cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
- Mash the chickpea mixture with a fork or potato masher until well combined but still slightly chunky. This texture will help the sliders hold together while providing a satisfying bite.
- Form the mixture into 12 equal patties, about 2 inches in diameter. If the mixture is too crumbly, add a splash of water or vegetable broth to help bind it.
- Place the patties on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes, flipping halfway through, until they are golden brown and firm to the touch.
- While the patties are baking, prepare your slider buns. Slice them in half and toast them lightly in a toaster or on a skillet for added texture.
- Once the patties are done, assemble your sliders by placing a patty on the bottom half of each bun. Top with a generous spoonful of cranberry sauce and a slice of avocado.
- Place the top half of the bun on each slider and serve immediately. These sliders are best enjoyed fresh, but they can also be stored in an airtight container in the fridge for up to 3 days.
- For an extra touch, consider adding a sprinkle of additional parsley or a dash of hot sauce for those who like a little kick.
- Enjoy your sliders with friends and family, and don’t be surprised if they ask for your secret recipe. Just remember, the only thing better than a good meal is sharing it with good company!
Nutrition (per serving)
- Calories: 180
- Carbs g: 28
- Protein g: 6
- Fat g: 5
- Sugar g: 2
