Plant-Based Lentil Sliders
Chef
Deon Munjone
Hospital
James A. Haley VA Hospitals & Clinics
Prep time
2 hours
Cook time
1 ½ hours
Yield
20 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
16 ounces diced celery
16 ounces diced carrots
16 ounces diced onions
16 ounces diced green bell peppers
1 ounce salt
1 ounce chopped garlic
½ ounce black pepper
½ ounce paprika
½ ounce coriander
½ ounce cumin
½ ounce curry powder
½ ounce garlic salt
1 ounce tomato paste
64 ounces lentils
192 ounces water
2 ounces chicken base
4 ounces olive oil
64 ounces rolled oats
60 ounces brioche buns
15 ounces sliced tomatoes
8 ounces caramelized red onions
8 ounces sliced avocado
8 ounces arugula
2 ounces olive oil
2 tablespoons balsamic glaze
2 ounces beef stock
Chipotle mayonnaise
16 ounces diced carrots
16 ounces diced onions
16 ounces diced green bell peppers
1 ounce salt
1 ounce chopped garlic
½ ounce black pepper
½ ounce paprika
½ ounce coriander
½ ounce cumin
½ ounce curry powder
½ ounce garlic salt
1 ounce tomato paste
64 ounces lentils
192 ounces water
2 ounces chicken base
4 ounces olive oil
64 ounces rolled oats
60 ounces brioche buns
15 ounces sliced tomatoes
8 ounces caramelized red onions
8 ounces sliced avocado
8 ounces arugula
2 ounces olive oil
2 tablespoons balsamic glaze
2 ounces beef stock
Chipotle mayonnaise
preparation
Instructions
1. Sauté vegetables and spices 5 minutes.
2. Add lentils, water, tomato paste, and chicken base. Simmer 1 hour.
3. Blend oats and combine with lentil soup. Rest 10 minutes.
4. Portion into 20 patties and bake at 350 degrees for 30 minutes, flipping halfway.
5. Caramelize onions 5 minutes per side.
6. Slice vegetables and dress arugula.
7. Toast buns and spread 1 teaspoon chipotle mayonnaise.
8. Assemble sliders and drizzle with balsamic glaze.
2. Add lentils, water, tomato paste, and chicken base. Simmer 1 hour.
3. Blend oats and combine with lentil soup. Rest 10 minutes.
4. Portion into 20 patties and bake at 350 degrees for 30 minutes, flipping halfway.
5. Caramelize onions 5 minutes per side.
6. Slice vegetables and dress arugula.
7. Toast buns and spread 1 teaspoon chipotle mayonnaise.
8. Assemble sliders and drizzle with balsamic glaze.
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