Kung Pao Sliders Vegan
Spice up your next plant-based meal with these tantalizing Vegan Kung Pao Sliders! Packed with bold, Asian-inspired flavors, these sliders combine juicy, plant-based patties with a rich, homemade Kung Pao sauce made from peanut butter, hoisin, and a hint of red chili flakes. Each slider is layered with crisp cucumber, crunchy red bell peppers, and a sprinkle of crushed roasted peanuts for the perfect balance of texture and heat. Finished with fresh cilantro leaves and nestled between soft slider buns, these easy-to-make delights are ready in just 40 minutes, making them perfect for weeknight dinners or a crowd-pleasing appetizer. Whether you're exploring vegan cuisine or simply craving vibrant flavors, these sliders are guaranteed to leave a lasting impression!
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Recipe Information
Ingredients
- 400 grams Plant-based ground meat
- 0.5 cup Panko breadcrumbs
- 3 stalks Green onions, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 1 tablespoon Peanut butter
- 1 tablespoon Rice vinegar
- 2 tablespoons Hoisin sauce
- 1 teaspoon Maple syrup
- 0.5 teaspoon Red chili flakes
- 0.25 cup Roasted peanuts, crushed
- 8 pieces Small slider buns
- 1 small Cucumber, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 0.25 cup Fresh cilantro leaves
- 2 teaspoons Sesame oil
Instructions
In a large mixing bowl, combine the plant-based ground meat, panko breadcrumbs, 1 stalk of chopped green onion, 1 minced garlic clove, 1 teaspoon grated ginger, 1 tablespoon soy sauce, and 1 teaspoon cornstarch. Mix thoroughly until well combined.
Form the mixture into 8 small slider patties and set them aside on a plate.
In a small bowl, whisk together the remaining soy sauce, peanut butter, rice vinegar, hoisin sauce, maple syrup, remaining cornstarch, and red chili flakes to create the Kung Pao sauce. Set aside.
Heat 1 teaspoon of sesame oil in a large non-stick skillet over medium heat. Cook the slider patties for 3–4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and keep warm.
In the same skillet, add the remaining sesame oil along with the remaining minced garlic, grated ginger, and chopped green onions. Sauté for 1–2 minutes until fragrant.
Pour the prepared Kung Pao sauce into the skillet and cook for 2–3 minutes, stirring constantly, until the sauce thickens slightly.
Place the cooked slider patties back into the skillet and toss them gently in the sauce until fully coated.
To assemble the sliders, layer a cucumber slice and a few red bell pepper slices on the bottom half of each slider bun. Top with a saucy Kung Pao slider patty, sprinkle crushed peanuts, and add a few cilantro leaves. Place the top bun over everything.
Serve immediately and enjoy these spicy and flavorful Kung Pao Sliders!
Nutrition Facts
Calories |
2744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.1 g | 177% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 4771 mg | 207% | |
| Total Carbohydrate | 286.3 g | 104% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 53.5 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 627 mg | 48% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 2680 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
