5 from 5 votes
Tempeh Sliders
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

Nutritious, protein-dense, vegan tempeh sliders. Topped with caramelized onions, mushrooms, and a vegan basil pesto spread.

Course: Dinner
Cuisine: American
Servings: 6 sliders
Calories per Serving: 150 kcal
  • 8 ounces tempeh
  • 2 cups vegetable broth
  • 3/4 cup red onion chopped
  • 3/4 cup cremini mushrooms chopped
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 1/2 cup Italian breadcrumbs
  • 1/3 cup fresh parsley chopped
  • 1 flax egg*
  • 1/4 tsp liquid smoke
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp salt + pepper each
  1. If baking the sliders, preheat oven to 400°F/200°C (not necessary for grilling).

  2. Slice tempeh into strips and place into a medium pot on medium-high heat. Cover with vegetable broth and let come to a boil. Once broth is boiling, reduce heat and let simmer for 10 minutes. Drain vegetable broth and set tempeh aside.

  3. Heat olive oil in a medium-sized skillet over medium heat. Add chopped red onion, mushrooms, and minced garlic. Cook until soft, stirring frequently.

  4. Meanwhile, make a flax egg by combining 1 tablespoon of ground flaxseed with 2.5 tablespoons water. Let sit for 5 minutes to thicken.

  5. Then, add all ingredients to a food processor. Pulse until combined. At this point, the mixture will be very thick and you may need to transfer to a bowl and combine with a spoon. 

  6. Using both hands, take a small handful of the mixture and roll into a ball. Then, press the ball between your palms to make a small slider patty, depending on the size of the buns you're using. Ours were about 4 inches.

  7. If Baking: place on baking sheet and bake in preheated oven for 20 minutes, flipping halfway through.

  8. To Grill: heat your grill or stovetop grill pan on medium heat. Grill sliders for 4-5 minutes on each side. 

  9. Serving Suggestion: Toast slider buns and spread basil pesto on bottom bun followed by a large basil leaf. Spread homemade tomato sauce on the tempeh slider patty. Then, top with caramelized onions and mushrooms. We also topped with jalapeños because we like it spicy.

Recipe Notes

*To make a flax egg, combine 1 tablespoon ground flaxseed with 2.5 tablespoons water in a small bowl. Mix together and let sit for 5 minutes to thicken. For more detailed instructions, go here: http://www.pastabased.com/how-to-make-a-flax-egg/