Oh. Em. Gee. These little sliders are incredible! If I had had some leftover, we would have eaten them (does that makes sense?)! These were easy to make, and they just tasted so meaty! My 7 year old LOVED them (even though he hates mushrooms- shhhh!). I opted to use jarred pasta sauce for the tomato sauce, to make things easy. Next time I make this I am doubling the recipe. And I can’t wait to get Chloe’s cookbook! If all the recipes in it are half as good as this one, it will be awesome!
(Chloe’s Vegan Italian Kitchen, Chloe Coscarellli)
made 10 sliders for me
2 tablespoons olive oil, plus extra for brushing
1 onion, finely chopped
8 ounces sliced mushrooms
2 garlic cloves, minced
1½ cups cooked brown rice, cooled
½ cup Italian bread crumbs
¼ cup all-purpose flour
1 teaspoon dried basil
1½ teaspoons sea salt
1 teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper (optional)
Canola oil for frying
Slider buns or dinner rolls
1 cup tomato sauce, heated (I used jarred pasta sauce)
Classic Pesto Sauce (page 233 from Chloe’s Vegan Italian Kitchen) – I used jarred pesto sauce
Fresh basil leaves for assembly – I omitted
For the meatballs:
Heat olive oil in a large nonstick skillet over medium-high heat, and cook onion and mushrooms until soft and lightly browned. Add garlic and cook a few more minutes. Transfer to a food processor. Reserve skillet for later use.
Add cooled brown rice, bread crumbs, flour, basil, salt, pepper, and red pepper, if using, to the food processor. Pulse until the mixture just comes together. If necessary, transfer the mixture to a large bowl and mix with your hands. Season to taste and let cool slightly. Form the mixture into 1- or 2-inch balls to fit your bun size. Heat canola oil in the reserved nonstick skillet over medium-high heat, and pan fry meatballs in batches, adding more oil as needed.
Slice slider buns in half and brush the insides with olive oil. Toast in a sauté pan over medium heat until lightly browned on the edges. Layer a spoonful of tomato sauce, a meatball, a spoonful of pesto sauce, and a basil leaf in each slider bun. Stick each slider with a party pick to hold it together. Serve immediately.