Looking for ways to get your kiddos to eat more veggies? Then don’t just use them as a side dish! Put vegetables front and center as the main course for your next dinner. Vegetables make for great sandwiches, especially the kid-pleasing mini variety, affectionately known as sliders. To start, you might want to make versions that taste like meat. For example, your kids will be surprised at the meaty flavor – courtesy of mushrooms – in vegan “pulled pork” sliders and smoky baby Portobello sliders. Create patties with beans and finely diced veggies with Southern-style veggie sliders. Or barbecue squash to make grilled vegetable sliders. These vegetarian sliders are so good your kids won’t miss the meat!
These vegan “pulled pork” sliders from The Food Network get their rich flavor from baked mushrooms. Clean Portobello mushrooms, slice thin and then cook until browned. Toss the slices in a tangy combination of soy sauce, brown sugar and molasses and return to the oven. Bake until crisp then serve on slider buns with fresh-made coleslaw.
Break out your box grater to make this perfect pulled vegetable sliders recipe from Foodista. Grate carrots and yellow potatoes (you don’t even need to peel them). Make your own barbecue sauce using a can of crushed tomatoes, cider vinegar, dark brown sugar, mustard powder and seasonings. Add shredded cabbage to the sauce along with the remaining vegetables. Cook until softened and then add the vegetables to slider or mini brioche buns.
In a food processor, pulse together cooked kidney beans, cooked rice, shredded carrots and broccoli, and grated ginger. The mixture will become almost like ground meat. Form the mixture into mini burgers. Sauté the patties in a nonstick skillet before placing onto sliced and toasted buns. These bean-and veggie sliders from Martha Stewart are even better with sliced mango tucked into the bun.
Instead of grilling up burgers, what about adding zucchini, mushrooms, red pepper and onion onto the barbecue? Follow this recipe for grilled vegetable sliders from ALDI to craft mini-veggie sandwiches to serve alongside – or in place of – the expected beef variety. Add a bit of spinach-spiked sauce to each one to hold everything together.
In a bowl, drizzle mushrooms with olive oil and a shake or two of barbecue seasoning. Toss to coat. Grill or broil the mushrooms until cooked through – about 3 minutes on each side. Place sautéed onions on the mushrooms along with shredded, smoked Gouda. Offer up these smoky baby Portobello sliders from Vegetarian Times while they’re still piping hot.
Swap black beans for black-eyed peas as the base for these Southern-style veggie sliders from Better Homes & Gardens. Smash the black-eyed peas and mix with an egg, finely diced red bell pepper and celery, breadcrumbs and seasonings. Form into patties before sautéing in a nonstick pan over medium-high heat. Stir a bit of Cajun seasoning into mayonnaise to serve on each patty.
Got a favorite vegetarian sliders recipe? Tell us in comments.