Hoppin’ John Sliders on Cracked Wheat-Pumpkin Topknots

 

Hoppin' John Sliders by An Unrefined Vegan

About one year ago today I got off of my not-really-into-the-holidays duff and came up with a New Year’s recipe using black-eyed peas and greens. Problem was, it was too late to post for 2013-2014. So the post sat patiently, scheduled and ready to go for this New Year. Although the recipe was good to go, looking at the photos again made me realize that they just weren’t going to cut it so just a few days ago I re-did them, and revisiting this recipe, I was very pleased that I still liked it and that I thought it still worked. And so I present to you, at long last, Hoppin’ John Sliders with Smoky Lemon Aioli Sauce (on my Cracked Wheat-Pumpkin Topknots) and sautéed greens. Happy New Year!

Hoppin' John Slider Ingredients An Unrefined Vegan

I shared this recipe at Virtual Vegan Linky Potluck #26.

 

Vegan Hoppin' John Sliders
Serves 6
Ring in the New Year or any other day with these oil-free, plant-based sliders topped with garlicky greens and a spicy vegan aioli sauce.
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Prep Time
2 hr 15 min
Cook Time
20 min
Total Time
2 hr 35 min
Prep Time
2 hr 15 min
Cook Time
20 min
Total Time
2 hr 35 min
324 calories
45 g
6 g
9 g
19 g
1 g
170 g
103 g
8 g
0 g
7 g
Nutrition Facts
Serving Size
170g
Servings
6
Amount Per Serving
Calories 324
Calories from Fat 78
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Cholesterol 6mg
2%
Sodium 103mg
4%
Total Carbohydrates 45g
15%
Dietary Fiber 12g
46%
Sugars 8g
Protein 19g
Vitamin A
16%
Vitamin C
33%
Calcium
12%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 small onion, chopped into chunks
  2. 1 rib celery, roughly chopped
  3. 1/2 bell pepper, roughly chopped
  4. 3 cloves garlic
  5. 8 mushrooms, stemmed and cut in half (or use cooked brown rice for a more traditional take; about 1 cup*)
  6. 1 spicy chipotle vegan sausage (I used Field Roast), cut into chunks
  7. 2 cups cooked black eyed peas or 1 15.5-ounce (439g) can of black-eyed peas, rinsed and drained
  8. 1/4 cup parsley
  9. 1 Tbsp. nutritional yeast
  10. 1 tsp. dried thyme
  11. 1/4 tsp. smoked paprika
  12. salt & pepper to taste
  13. pinch cayenne pepper
  14. 1 Tbsp. pure maple syrup
  15. 1/2 tsp. Liquid Smoke
  16. 1/2 cup flaxseed meal
  17. ~2 1/2 cups steamed greens
  18. Smoky Lemon Aioli Sauce (recipe below)
  19. 10 Cracked Wheat-Pumpkin Topknots
Instructions
  1. Place the onion, celery, red bell pepper, garlic, mushrooms, and vegan sausage in the bowl of a food processor. (*If using brown rice in place of mushrooms, do not add to the food processor. Stir into the mixture whole.) Pulse until the ingredients are broken down into small pieces. Add the black eyed peas and the parsley and pulse a few times. Pour the mixture into a skillet and stir in the nutritional yeast, thyme, smoked paprika, salt, pepper, and cayenne. Add a splash of Bragg Liquid Aminos, water, or vegetable broth and sauté until the veggies are tender. Set aside to cool.
  2. Put the Liquid smoke and maple syrup in a large bowl. Add the cooled vegetable mixture and the flaxseed meal and stir until thoroughly combined. Refrigerate the mixture for several hours so that it firms up.
  3. Heat a pan or large electric skillet and lightly spritz with cooking oil. Using a 1/3 cup measure, scoop up the mixture, pat down, and than gently tap the patty into the palm of your hand. Add the patty to the hot skillet and continue forming the remaining mixture. Cook sliders for about 5 minutes or until browned, then carefully turn to brown the other side.
  4. To make the greens, I sauté fresh kale and spinach in a splash of vegetable broth and/or Bragg Liquid Aminos until tender. I add minced garlic and black pepper and continued to sauté for a few more minutes. Remove from the heat and set aside until needed.
  5. To make the sandwiches, split the rolls and lightly toast. Schmear one side of each roll with Smoky Lemon Aioli Sauce and place a slider on top; load about 1/4 cup of greens onto the slider and top with the other half of the roll.
beta
calories
324
fat
9g
protein
19g
carbs
45g
more
an unrefined vegan http://anunrefinedvegan.com/

Smoky Lemon Aioli Sauce An Unrefined Vegan

 

Smoky Lemon Aioli Sauce
Yields 1
The perfect spicy-smoky topping for the Hoppin' John Sliders! Also a great dipping sauce for fries.
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Prep Time
2 hr 10 min
Total Time
2 hr 10 min
Prep Time
2 hr 10 min
Total Time
2 hr 10 min
476 calories
30 g
16 g
36 g
15 g
9 g
218 g
223 g
9 g
0 g
26 g
Nutrition Facts
Serving Size
218g
Yields
1
Amount Per Serving
Calories 476
Calories from Fat 302
% Daily Value *
Total Fat 36g
55%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 20g
Cholesterol 16mg
5%
Sodium 223mg
9%
Total Carbohydrates 30g
10%
Dietary Fiber 2g
9%
Sugars 9g
Protein 15g
Vitamin A
8%
Vitamin C
6%
Calcium
19%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup raw cashew pieces, soaked for a few hours, rinsed and drained
  2. 1/2 cup non-dairy plain yogurt
  3. 1 1/2 tsp. fresh lemon juice
  4. 1 clove garlic
  5. 1 Tbsp. water
  6. 1/4 tsp. chipotle in adobo sauce
  7. 1/4 tsp. smoked paprika
  8. pinch sea salt
Instructions
  1. Place all ingredients in a high-speed or regular blender and process until very smooth. Adjust seasonings to taste. This will firm up as it sits.
Notes
  1. I like to serve these sliders with - of course - oven-baked fries or with my Sweet Potato Fries with Parsley, Garlic & Lemon Zest. You might even try dipping the fries in the Smoky Lemon Aioli Sauce.
beta
calories
476
fat
36g
protein
15g
carbs
30g
more
an unrefined vegan http://anunrefinedvegan.com/

Oven-baked French Fries An Unrefined Vegan

 

 

19 thoughts on “Hoppin’ John Sliders on Cracked Wheat-Pumpkin Topknots

  1. The Vegan 8

    It all looks heavenly Annie but I think I’m dying a little over those rolls!! Yum!! I also have a few posts that I wrote many months ago that are sitting waiting for the right time to publish, haha!

    Reply
  2. MyWifeMakes.com

    ERMAHGOD THOSE FRIES. How do you get them so darn crispy in the oven? I always end up with soggy ones! I’ve caved and started buying the frozen ones for levan….still healthier than him going down to the chip store.

    Have a wonderful New Year Annie, looking forward to more posts in 2015!!!

    Reply
    1. An Unrefined Vegan Post author

      Thanks, Richa! Took these on one of our last sunny days here. Oh my, I have some VERY ancient posts in drafts that I’m sure will never see the light of day.

      Reply
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