Monday, January 7, 2019

Meatless Monday Veggie Nut Loaf Sliders With Spicy Sauce

Hello Beautynistas and Suavies alike! Happy Meatless Monday! We thought that we'd bring you all something a little different today and we think that it'll be worth your time. Okay, well you know how sometimes happy accidents happen? This meal is definitely one of those moments. Mother TME had sent over her world famous Veggie Nut Loaf and we had spicy sauce in the fridge from the evening before, as well as slider buns in the pantry and a star was born. This recipe is the perfect alternative to conventional sliders and we challenge you to not love them just as much!

While the recipe for Veggie Nut Loaf is a little time consuming (Prep Time 1 hour and Total Time 2.5 hours), you can freeze it for up to 12 months. So make it once, cut the loaf into portions and freeze for a quick and delicious meatless dinner.

Veggie Nut Loaf

  • 1 1/2 cups cooked Jasmine rice
  • 1 cups toasted pecans
  • 1/2 cup toasted walnuts
  • 1 cup cashews **(finely chop the nuts)
  • 1 large sweet onion, finely chopped
  • 1 cup mushrooms, finely chopped
  • 2 1/2 cups carrots, finely chopped
  • 1 14 oz can chickpeas, finely chopped
  • 3 garlic cloves, minced
  • 1 T. butter
  • 1 T. olive oil
  • 1/2 t. Kosher salt
  • 1/2 t. thyme
  • 1/2 t. oregano
  • 2 t. basil
  • 1 t. parsley
  • 1/2 cup zinfandel wine
  • 4 eggs, beaten
  • 1 cup Jarlsberg cheese, grated
  • 1 cup Monterey Jack cheese, grated
  • 1 cup Parmesan cheese, grated

Preheat oven to 350. Cook rice. Toast pecans and walnuts. Chop nuts finely. Cook onion in butter  and olive oil until translucent. Season with salt, add garlic, chopped mushrooms, dried mushrooms, herbs. Add carrots, mushrooms, garlic and wine. Cook on medium heat approximately 5 minutes. Add salt and herbs. Reduced heat and cook until the wine has been absorbed. Combine with rice, nuts, eggs, cheeses, and chickpeas. Lightly coat a loaf pan. Fill and bake at 350 until top is golden and firm -- about 1 hour to 1 and 15 minutes. Let loaf sit for 15 minutes before removing to cool completely for freezing or to serve.

Spicy Slider Sauce

  • 6 tablespoons unsalted butter
  • 1/2 cup Frank's Hot Sauce
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Combine the butter, hot sauce, honey and brown sugar in a saucepot. Stirring constantly, bring to a boil and cook until the mixture comes together, 2 to 3 minutes. Remove from the heat. Add the garlic powder, salt and pepper, and stir until smooth.


12 slider buns, Veggie Nut Loaf, Spicy Sauce and Pickles 

Cut the Veggie Nut Loaf into 3-inch squares. Pour the sauce over the slices and toss to coat. Place each piece onto a slider bun and add a pickle chip. Serve warm.

We hope that you love this recipe and these sliders as much as we do! Good eating to you!

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