Easy, fun and kid friendly, these BBQ sliders are the perfect dinner for a crazy day. They are filled with protein, flavorful and have amazing texture!
My toughest eater ate 2 WHOLE SLIDERS. And asked me to make them again. Can I just stop here?
I had the honor to review the new cookbook, Frugal Vegan, by Katie Koteen and Kate Kasbee (even their names sound like they belong together!), and so far I am sold. All the recipes are simple to throw together, low in cost, and taste amazing! These BBQ sliders hit it big time in my house. I usually sweat a little when I cook, my middle
monster angel tends to be a tad selective in his food. Well, not only did he NOT throw the usual dinner tantrum, but…he. ate. seconds. I am still in shock.
Not only does this book have recipes that will get your stomach grumbling, I love the organization and the fun playful titles that they use (totally my personality soul sisters). With chapters like “Carb Party,” “Bring on the Bowls,” “Best Dressed Salads,” and “Get Sauced” (Still snorting with laughter over here on that one), how can you NOT want to get your hands on this book?! You’ll be hooked on these BBQ sliders alone!
Recipes I plan to tackle after the BBQ sliders:
- Mushroom Stroganoff (Umm, this mushroom lover is drooling already)
- Penne with Pumpkin Cream Sauce (I. Die.)
- Pineapple Scones (It’s like vacation in a scone)
- Salted Peanut Butter Popcorn (Holy hell I may just eat the page)
- Warm Apple Crisp (I’m a sucker for anything apple cinnamon, I have no will)
Easy, fun and kid friendly, these BBQ sliders are the perfect dinner for a crazy day. They are filled with protein, flavorful and have amazing texture.
- ½ ripe avocado , mashed
- 1/3 cup crushed pineapple , drained
- 2 tbsp cilantro leaves , torn
- ½ tbsp agave
- 1 lime , juiced
- ½ tsp apple cider vinegar
- 2 cups purple cabbage , shredded
- sea salt and pepper , to taste
Combine the mashed avocado, pineapple, cilantro, agave, lime juice and apple cider vinegar in a mixing bowl.
Whisk to combine, adding a bit of water to thin as necessary.
Once you have a nice creamy dressing, stir in the cabbage, toss to thoroughly combine and season with salt and pepper to taste.
Add the chickpeas, BBQ sauce, garlic powder and chili powder to a saucepan.
Cook over medium heat for 10 to 15 minutes, stirring constantly and smashing about half of the chickpeas with the back of a fork or slotted spoon.
Add water 1 tablespoon (15 ml) at a time if the mixture starts sticking to the bottom of the saucepan.
Remove from heat and season with salt to taste.
- To assemble, spread a spoonful of the BBQ chickpeas on the bottom portion of a whole wheat slider bun. Top with a scoop of Pineapple Slaw and sprinkle with roasted sunflower seeds for some extra crunch, if desired.
I added red onion to mine, because we love the bite, and only added pineapple to one batch since many of us don't always love fruit in our savory food.
I also used my homemade BBQ sauce.
From Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017. Photo credit: Allie Lehman