White Sweet Potato, Black Bean & Ched Sliders

Makes 12 sliders

Lactose-Free | Vegan | Gluten-Free

Prep time: 20 minutes
Cook time: 30 minutes

What You’ll Need

  • 6 slices Vevan Ched-Melts, halved
  • 1 lb. white sweet potatoes peeled, cut into ½-inch cubes
  • ½ cup quinoa, rinsed and drained
  • 1 cup vegetable broth
  • 1 ½ tsp. ground cumin
  • ¾ tsp. ground smoked paprika
  • ½ tsp. granulated garlic
  • 1 tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 15 oz. black beans canned, rinsed and drained
  • 1 cup oats quick or old-fashioned, (gluten-free for gluten free option)
  • ½ cup onion, finely chopped
  • ¼ cup cilantro finely chopped
  • Oil spray
  • 12 slider buns (gluten-free for gluten-free options)

Optional Toppings

  • Zhoug Sauce (we used Trader Joes)
  • Vegan Basil Pesto
  • Romaine Lettuce
  • Sliced tomato

Here’s How

  1. In a medium-sized pot combine sweet potatoes, quinoa, and vegetable broth. Cover pot with a lid and bring to a boil. Reduce heat to a simmer and cook for 15 minutes, or until sweet potatoes are fork tender.
  2. In a small bowl combine cumin, paprika, granulated garlic, salt, and pepper.
  3. Pulse oats in a high speed blender 3-4 times to make a coarse oat flour.
  4. Once sweet potatoes and quinoa are done cooking (all the water should be absorbed) add them to a large bowl with black beans, coarse oat flour, onion, cilantro, and seasoning mix. Mix until well combined.
  5. Divide the slider mixture into 12 equal portions. Form each portion into a round disc about 3/4 inch thick.
  6. Spray cooking oil in a large skillet over medium heat. Place slider patties in a single layer. (You may have to cook these in 2 batches depending on the size of your skillet.)
  7. Cook patties for 4-5 minutes per side until golden.

Assemble your sliders:

  1. Place a half slice of the Vevan Ched-Melts on top of each patty.
  2. Top each slider bun with your favorite toppings and serve warm.