Our version of Meatless Monday is for vegetarian foodies with discriminating palates and features recipes that elevate the “dining at home” experience. A weekly feast for your eyes, Mondays won’t be the same once you get a hold of these savory and seasonal dishes with distinct and intense flavors. Invite a friend over and start your week already satiated with good food and good conversation.
Got a recipe for ridiculously rich tasting risotto or a silky smooth sweet potato soup? Send your ideas for seasonal vegetarian recipes here.
Today’s recipe is provided by Chef Makini Howell of Seattle’s Plum Bistro. Chef Makini Howell left her job in the fashion business to pursue her passion for creating delicious plant-based food. She’s the owner of Seattle’s wild popular and vegan, Plum Restaurants and Plum Burgers, the only vegan burger food truck in the nation run by a woman. She’s also the author of new cookbook, “Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro.” Be sure to connect with her on Instagram at @plumrestaurants
These sliders are savory, hearty, dinner-party bites. Use your favorite smoky barbecue sauce and spark up the sliders further with our spicy, tangy pickled onions. You won’t miss the meat. To make the dish soy-free, substitute a rice milk mayonnaise.
Barbecue Oyster Mushroom Sliders with Pickled Onions
- ¼ cup olive oil
- 1 teaspoon chopped garlic
- 1 pound oyster mushrooms, cleaned and pulled apart into 1-inch pieces
- ¾ cup plus 2 tablespoons vegan barbecue sauce, divided
- ¼ cup vegan mayonnaise or Savory Soy Cream
- 8 mini burger buns, split
- ½ cup pickled red onions
- 1 tablespoon chopped fresh parsley
- Heat the oil in a large pan over medium-high heat
- Add the garlic and cook until browned, 1 to 2 minutes
- Add the mushrooms and toss them in the oil for a few minutes, until they are softened but retain their thick, meaty texture
- Add ¾ cup of the barbecue sauce and lower the heat to a simmer, cooking the mixture for about 5 minutes, until the sauce has thickened and the flavor has penetrated the mushrooms
- They should look like bits of pulled pork
- In a small bowl, whisk together the mayonnaise and the remaining 2 tablespoons of barbecue sauce to make a sort of aioli
- Pile a few spoonfuls of mushrooms on the bottom of each bun
- Add a drizzle of aioli and a tablespoon of pickled onions
- Sprinkle chopped parsley over the onions, add the top buns, and serve
Simplicity expert and purveyor of provocative vegetarian cuisine, A.Michelle Blakeley is the curator of the new online magazine, The Vegetarian Aficionado. Being a vegetarian is a lifestyle. With a focus on plant-based seasonal and local fare, vegetarianism is a harmonic balance between your mind and body that gives rise to an appetite for life. Connect with her on Twitter at @vegaficionado or Instagram at vegetarianaficionado