Nutritious, protein-dense, vegan tempeh sliders. Topped with caramelized onions, mushrooms, and a vegan basil pesto spread.
If baking the sliders, preheat oven to 400°F/200°C (not necessary for grilling).
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.
Heat olive oil in a medium-sized skillet over medium heat. Add chopped red onion, mushrooms, and minced garlic. Cook until soft, stirring frequently.
Meanwhile, make a flax egg by combining 1 tablespoon of ground flaxseed with 2.5 tablespoons water. Let sit for 5 minutes to thicken.
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.
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.
If Baking: place on baking sheet and bake in preheated oven for 20 minutes, flipping halfway through.
To Grill: heat your grill or stovetop grill pan on medium heat. Grill sliders for 4-5 minutes on each side.
*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/