Page 235 - UMass2018_CookBook

Vegan Sliders
Catherine S. Katz, Ph.D.
Preparation
1. Preheat oven to 325°F.
2. Spread the mushrooms onto a baking sheet in an even layer. Bake until lightly browned and most of the excess moisture has evaporated, 8 to 10 minutes. Set aside and let cool completely.
3. Meanwhile, in a small saucepan, combine the lentils and 1 cup water. Bring to a boil over medium-high heat, then lower the heat to medium-low and cook, partially covered, until tender, about 20 minutes. Let cool completely.
4. In another saucepan, bring 1 3⁄4 cups water to a boil over medium-high heat. Add the farro and cook, uncovered, until the water has evaporated, about 12 minutes. Let cool completely.
5. Place the oats in a small food processor and grind until medium fine (not powdery). Transfer to a medium bowl.
6. Place the lentils in the food processor and purée until a paste is formed, stopping occasionally to scrape the bottom and sides of the bowl. Add 1 tablespoon of the oil and purée until smooth.
7. Add the lentil paste, farro, mushrooms, tomato paste, mustard, onion powder, garlic powder and salt to the bowl with the oats and stir until combined. Form the mixture into 12 patties.
8. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the patties and cook until browned on both sides, 2 to 3 minutes per side.
9. Place each patty between a slider bun. Serve immediately.
Ingredients
Makes 12 sliders
8 ounces cremini mushrooms, diced
1⁄3 cup brown lentils, picked through and rinsed
1⁄2 cup farro
3 tablespoons olive oil
1⁄2 cup old-fashioned rolled oats
2 teaspoons tomato paste 1⁄2 teaspoon Dijon mustard 1 teaspoon onion powder 1 teaspoon garlic powder 1⁄2 teaspoon kosher salt
12 slider buns
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