In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Bunless tempeh–black bean sliders with mushrooms and cucumber slaw
Gluten-Free Friendly, Dairy-Free, Vegan, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 520 Calories/Serving
30–45 Minutes
No gluten? No problem. These veggie burgers are seasoned with our savory miso-maple glaze and wrapped in refreshing cucumber “ribbons” for the ultimate gluten-free meal.
In your bag
- ½ pound organic flax tempeh
- 2 organic cucumbers
- ¼ pound organic shredded red or other cabbage
- 1 tablespoon rice vinegar
- 3 ounces organic cremini or other button mushrooms
- 1 or 2 cloves organic peeled fresh garlic
- 1 tablespoon gluten-free tamari
- ½ cup cooked black beans
- Sun Basket miso-maple glaze (miso - maple syrup - gluten-free tamari - rice vinegar - toasted sesame oil)
Nutrition per serving
Calories 520, Total Fat 29g (37% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1310mg (57% DV), Total Carb. 39g (14% DV), Fiber 15g (54% DV), Total Sugars 12g (Incl. 4g Added Sugars, 8% DV), Protein 29g
Contains:
Soybeans, Sesame
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Start the tempeh
- Crumble or cut the tempeh into ¼-inch pieces.
In a large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to a plate, and pat dry with a paper towel. Let cool slightly. Wipe the pan dry. While the tempeh is cooking, prepare the slaw.
2
Make the cucumber slaw
- Trim the ends from the cucumbers. Lay the cucumbers flat; using a peeler, shave the cucumbers lengthwise into thin ribbons. Set aside the 12 [24] widest ribbons for the sliders.
In a medium bowl, combine the remaining cucumber ribbons, cabbage, rice vinegar, 1 tablespoon [2 TBL] oil, and 1 teaspoon [2 tsp] sugar (from your pantry), if using. Season to taste with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.
3
Prep and cook the mushrooms
- Finely chop the mushrooms.
- Finely chop, press, or grate the garlic; set aside half for the sliders.
In a medium frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the mushrooms, season lightly with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Stir in the tamari and half the garlic and cook until fragrant and the mushrooms are coated, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. While the mushrooms are cooking, start preparing the sliders.
4
Prep and cook the sliders
- Rinse the black beans.
In a large bowl, using a fork, masher, or the bottom of a bowl, mash the beans to a coarse paste. Add the tempeh, remaining garlic, and 2 tablespoons [¼ cup] miso-maple glaze and mix well to combine. Using the bottom of a bowl or cup, mash the tempeh mixture to form a coarse paste; season to taste with salt and pepper. Using wet hands, form the mixture into six [twelve] ½-inch-thick patties.
In the same pan used to soften the tempeh, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the patties and cook, turning once and brushing each side with the remaining miso-maple glaze, until lightly browned and heated through, 3 to 4 minutes per side. Transfer to a plate. Add more oil between batches if needed.
5
Assemble the sliders
Working with 2 cucumber ribbons at a time, lay them on a work surface, crossing them to form an X. Place a slider in the center of the X and top the slider with some of the mushroom mixture, then fold the ends of the cucumber ribbons over the top of the slider. If using, place a toothpick through the center of each slider to hold it together.
Serve
Transfer the sliders and cucumber slaw to individual plates and serve.
Kids Can!
- Crumble the tempeh.
- Assemble the cucumber slaw.
- Press the garlic (if you have a press).
- Rinse the black beans.
- Mash the beans and tempeh.