Check out my Vegan Thanksgiving Slider recipe for the Big Mountain Foods Recipe Challenge! Using their MMMMighty Mushroom Bites, I made a super tasty slider with fresh spiced cranberry sauce, sautéed wilted spinach on a brioche bun. The Big Mountain Foods Mushroom Bites are made with split peas, shiitake mushrooms, sweet potatoes, carrots, chia seeds and other all natural yumminess. Chock full of vegetables, it’s like rolling all of the best of Thanksgiving in a super delicious mini-burger – perfect for holiday time entertaining!
Vegan Thanksgiving Slider Recipe
Makes 4 sliders – Prep time 35 minutes
You Will Need:
- 1 Package of Big Mountain MMMMighty Mushroom Bites
- 6 oz of fresh cranberries
- 1 tablespoons orange juice
- 2 tablespoons sugar
- 1/4 cup water
- dash of clove spice
- 2 cups fresh spinach
- 1-1/2 tablespoons olive oil
- pinch of salt
- vegan mayonnaise
- mini-brioche buns, or mini slider buns
How To Prepare:
Rinse fresh cranberries and put into a small pot. Add in orange juice and water and heat on medium low until the cranberries start to pop. Add in sugar and clove. Set heat to low for 10 minutes stirring occasionally until mixture until berries have broken down and the sauce thickens. Taste and sweeten accordingly to taste. Turn off heat.
In a medium sauté pan, add olive oil and turn heat to medium. Add spinach and toss with oil and let all of the leaves wilt completely. Transfer hot spinach to a separate bowl.
In the same sauté pan, add 1/2 tablespoon oil and 4 Mighty Mushroom Bite Patties. Heat on each side for about 2-3 minutes on medium until the outside is browned and patty is completely heated through.
Cut each brioche bun in half (if not already halved) and spread vegan mayonnaise on the bottom. Take 1/4 of the wilted spinach and put on top of the mayo spread side of bread.
Add the hot mushroom patty and then top with a spoonful of the fresh cranberry sauce. Serve like this with the top of the brioche bun to the side, so your guests can see the pretty vegan slider!
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