Really, Black Bean and Edamame Sliders – but these are Vegans answer to Sloppy Joe’s. Vegetarian Times says, and I definitely agree, that, “edamame lightens up the black bean mixture to keep these sliders from tasting too dense.”
The filling is packed full of protein – with black beans AND edamame – and the spices are subtle enough to not be overpowering. I did have to omit the cilantro since Dave doesn’t care for it, although I sneaked in the cumin without him noticing! Dave even went back for a second burger!
As a vegan, I always get asked, “where do you get your protein, and how do you get enough?” To be honest, I don’t worry too much about my protein intake. I eat lots of greens and fresh fruit which contain protein, despite the common belief. Here is a link to a vegetable protein percentage chart. I also don’t particularly eat a lot of tofu, beans, or nuts which are the more common vegetarian protein sources. I just eat a plant based diet, and for six years now it has done me well.
On to the recipe…. which can double as an amazing sandwich spread or cracker topper. I served our Sloppy Joes with a side of corn and peaches. What a southern meal!
Black Bean and Edamame Sliders
March 2011 Vegetarian Times
Makes 12 sliders (4-6 regular sized burgers) | 30 minutes or fewer
1 cup frozen shelled edamame
1 clove garlic (I used 2)
1 1/2 cups cooked black beans, or
1 15-oz. can black beans, rinsed and drained
1 chipotle chile in adobo sauce, rinsed and minced
1/4 cup coarsely chopped cilantro
3/4 cup plus 1 tbs. prepared fat-free barbeque sauce, divided
(in which I used too little because apparently I can’t read)
1 1/2 tsp. ground cumin
1/4 tsp. salt
1 tsp. EVOO
12 small whole-wheat dinner rolls (I used whole-wheat hamburger buns)
1. Bring small pot of water to a boil. Add edamame, and cook 10 minutes. Drain
2. Process garlic in food processor until minced. Add edamame, black beans, chipotle chile, cilantro, 1 tbs. barbecue sauce, cumin, and salt. Process until mixture forms coarse paste.
3. Heat oil in saucepan over medium-low heat. Add edamame mixture, and heat until hot, stirring occasionally.
4. Spoon 1 tbs. barbecue sauce onto each bottom bun. Top with bean mixture, spinach or green of choice, and top bun.
Per slider: 329 CAL; 16 G PROT; 9 G TOTAL FAT; (3 G SAT FAT); 51 G CARB; 14 MG SOD; 11 G FIBER; 12 G SUGARS