Bunless tempeh–black bean sliders with mushrooms and cucumber slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Bunless tempeh–black bean sliders with mushrooms and cucumber slaw

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. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.


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.


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. 


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.


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.


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.