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–+ servings

Protein-Rich Beans and Quinoa Sliders

These protein-rich beans and quinoa sliders are hearty vegan bites stacked with fried eggplant, melty vegan cheese and fresh veggies. Perfect as party appetizers, snacks or an easy lunch.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Choose Serving Size 8

Ingredients 

For quinoa patties:

  • 1 cup quinoa
  • 14 oz red beans canned, drained
  • ¼ cup sweet corn
  • 1 tomato chopped
  • 3 Tbsps psyllium husks
  • ⅓ cup chickpea flour or rice flour, or any other flour you want
  • 5 Tbsps parsley chopped
  • 1 onion chopped
  • 1 tsp garlic powder
  • ½ tsp sweet paprika powder
  • 1 tsp oregano
  • salt and pepper to taste
  • oil for frying

Assembly:

  • gluten-free burger buns by Schar or any other buns
  • eggplant sliced thin
  • cherry tomato sliced thin
  • vegan cheese
  • lettuce leaves
  • mustard

Instructions

  • Boil the quinoa in a small pot for 15 minutes.
  • Drain it well and add it to a large bowl. Add all the other quinoa patty ingredients and start mashing everything together with a fork.
  • Chill in the fridge for 15 minutes.
  • Meanwhile, slice the buns, eggplant, tomatoes and vegan cheese, and prepare all the other ingredients for these quinoa sliders.
  • Heat some oil in a non-stick pan. Shape the patties and lightly fry them for 3 minutes on each side. Set them aside on a plate lined with paper towels.
  • Add the eggplant slices to the greased pan. Fry for 2 minutes on one side, then flip. Place a slice of vegan cheese on top of each eggplant slice and cover with a lid. Let it cook for 2 minutes, until the cheese melts. Set aside.
  • Assemble the quinoa sliders, just like in the photos.
  • Enjoy!

Notes

Drain the beans and quinoa really well before mashing, since excess moisture is the top reason egg-free patties fall apart. Store leftover patties in an airtight container in the fridge for up to 3 days, or freeze them and reheat in a pan.