Vegan Mushroom Meatloaf Sliders with Crispy Shallots
The best vegan meatloaf made with a base of mushrooms, turned into adorable sliders topped with crispy shallots and sweet and spicy ketchup!
Ingredients
Mushroom Meatloaf Patties
- 1 1/2 lbs. Baby bella mushrooms, chopped
- 3 Cloves of Garlic
- 1/2 a Sweet onion, chopped
- 1 Carrots, chopped
- 1/3 C. Olive oil, divided
- 1 Tbsp. Sage
- 1 Tbsp. Thyme
- 1 Tbsp. Liquid smoke
- Salt and Pepper to taste
- 1 C. Walnuts
- 1 1/2 C. Bread crumbs, divided
- 1/2 C. Oats
- 4 Tbsp. Flax meal
- 6 Tbsp. Water
Crispy Shallots
- 2 Shallots, sliced
- 1/2 C. Corn starch
- 1 tsp. Salt
- Veggie oil for frying
Sweet and Spicy Ketchup
- 1/2 C. Ketchup
- 1 Tbsp. Maple syrup
- 1 Tbsp. Balsamic vinegar
- 2 tsp. Red pepper flakes
For the sliders
- Slider buns
- Lettuce, optional
Instructions
- Make the mushroom meatloaf first. Heat 2 Tbsp. of olive oil in a large pan on medium high. Add the garlic(you can just keep it whole if you want), carrots and onions. Saute for about 4-5 minutes stirring frequently until the onions become transparent.
- Reduce heat a bit, then add the mushrooms. You can add more olive oil at this point if you need it. Cook the mushrooms, stirring frequently. Season with the thyme, sage, liquid smoke and about 1/2 tsp. of salt and a dash of pepper. Cook until the liquid from the mushrooms has been cooked out. About 10 minutes.
- Once the mushrooms and veggies are cooked, add the mixture to a food processor, then mix the flax and water together in a small bowl to make flax eggs. Let it sit for a minute to thicken, then add the flax eggs, 1 cup of bread crumbs and the remaining meatloaf ingredients to a food processor. Process for a minute until all combined, but it has a bit of texture still. Taste and season, mine needed quite a bit more salt. Chill in the fridge or freezer for about 15 -20 minutes.
- While the meatloaf is chilling, make the ketchup by whisking all the ingredients together. Set aside.
- Once you are ready to make the patties, roll the meatloaf mix into small balls, then flatten out. Place the remaining 1/2 cup of bread crumbs on a plate and coat the outside of the patties with bread crumbs on both sides.
- Heat about 1-2 more Tbsp. of olive oil in a non stick pan, then cook the patties in the non stick pan for about 2-3 minutes on each side until nice and brown and firmed up a bit.
- While you are cooking the patties, start heating about an inch of veggie oil in a small pan. Then once you are done with the patties, place the corn starch in a bowl, then toss the sliced shallots in the corn starch. Shake off and fry for 2-3 minutes until nice and golden brown. Remove from the oil and place on a paper towel. Sprinkle with salt.
- To put together, place a little ketchup on both sides of the bun and then a patty, then then crispy onions. Consume!
Notes
The patties are delicate so be careful when you flip them. If they are too soft, you can add a little more of the bread crumbs.