Spicy Oriental Sliders + Cashew Secret Sauce

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Spicy Oriental Sliders + Cashew Secret Sauce

No one will even miss the meat with these protein-packed wonders! Make ahead and keep dinner in the refrigerator for those busy weeks or make extra and keep it in the freezer (for up to a month). This may become your new solution to Meatless Monday...or when you’ve got to cook up a great meal for drop-in guests and their unexpected +1s.

PREP TIME | 30 mins + soaking time
COOK TIME | 10 mins
CUISINE | Asian: Vegan
YIELD | Serves 8-10

Wine Pairing: Riesling

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Ingredient List

  • 2 cups cooked lentils

  • 1 cup cooked quinoa, freekeh or couscous

  • 1 tbsp ground flax mixed with 3 tbsp water 

  • ⅓ cup panko flakes

  • 1 cup cilantro, chopped

  • ½ cup Thai basil, chopped

  • 1 tbsp grated ginger

  • ½ tbsp garlic, minced

  • 1 tbsp sriracha sauce

  • 1 heaping tbsp peanut butter

  • 1 heaping tbsp soy sauce

  • 2 tbsp peanut oil plus 2 tbsp butter

  • 1 cup unsalted cashews

  • ½ cup coconut milk

  • ½ cup chopped cilantro

  • 1 lime, juiced

  • ½ tsp garlic powder

  • 2 tsp kosher salt

  • 1 tbsp sriracha sauce

  • 8-10 small buns

  • Any combination of greens, tomato, onion, or veggies of your choice to top

Directions

Step 1 — For the secret sauce: rough chop the cashews, place in a bowl and cover with cold water. Let sit for at least 6 hours or overnight. Drain cashews and place them in a food processor or blender. Add cilantro, lime juice, sriracha, garlic powder, salt, and coconut milk. Puree on high until very smooth. Can be refrigerated for up to two weeks in an airtight container.

Step 2 — For sliders: pulse lentils in a food processor until chunky, mashed consistency. Add quinoa, cilantro, basil, garlic, flax/water mix, ginger, sriracha, soy sauce, and peanut butter and whir to mix into a semi-chunky consistency (but not smooth). Dump into a bowl and add the panko flakes and combine. If time permits, refrigerate for a few hours for flavors to combine or divide into 6 balls and then form immediately into patties. (Add a few drops of water if consistency is too stiff before forming patties.)


Step 3 — In a large skillet on medium high heat, pan fry the patties (working in batches if necessary) in a mixture of butter and oil 3-4 minutes on each side until brown crust forms. Reduce heat to medium low and cook an additional 3-5 minutes.

Step 4 — Serve on toasted buns spread with a generous heap of secret sauce. Top with your choice of veggies and/or salad greens.

RieslingGuest UserAsian, Vegan