Ingredients
- 1 8oz package organic tempeh (Lightlife)
- 2 cucumbers
- 1 cup shredded cabbage
- 1/8 cup rice vinegar
- 1 cup sliced mushrooms any variety
- 1 Tbs low-sodium Tamari soy sauce
- 1 cup cooked black beans*
- 3 Tbs minced garlic
- Olive oill
For the Miso Maple Glaze
- 2 Tbs miso paste (any kind)
- 2 Tbs pure maple syrup
- 2 tsp rice vinegar
- 1 tsp low-sodium Tamari soy sauce
- 1/2 tsp sesame or olive oil
Instructions
- Make the miso maple glaze
In a small bowl, mix together the 2 Tbs miso paste, 2 Tbs maple syrup, 2 tsp rice vinegar, 2 tsp low-sodium Tamari soy sauce, and 1/2 tsp sesame or olive oil. Stir until all of the miso paste has been absorbed. - Start the tempeh
Pat the tempeh dry with a paper towel. Crumble or cut into 1/4 pieces. In a large frying pan, combine the tempeh and 1 cup water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes, Drain the tempeh and let cool slightly. Wipe the pan dry. While the tempeh is cooking, prepare the slaw. - Make the cucumber salad
Trim the ends from the cucumbers. Lay the cucumbers flat; using a peeler, shave the cucumbers lengthwise into ribbons. In a medium bowl, combine the cucumber ribbons, cabbage, rice vinegar, and 1 TBS olive oil. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal. - Prep and cook the mushrooms
Finely chop the mushrooms. In a medium frying pan over medium-high heat, warm 1 to 2 tsp olive oil until hot but not smoking. Stir in the mushrooms, season lightly with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Stir in the 1 Tbs Tamari soy sauce and 1 Tbs minced garlic and cook until fragrant and the mushrooms are coated, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. While the mushrooms are cooking, start preparing the sliders. - Prep and cook the sliders
Rinse the black beans. In a large bowl, using a fork, masher, or the bottom of a bowl, mash the beans to a coarse paste. Add the tempeh, 2 Tbs minced garlic, and 1/4 cup miso maple glaze and mash well to combine. Using wet hands, form the mixture into six 1/2 thick patties. Brush some of the remaining miso maple glaze onto the tops. In the same pan used to soften the tempeh, warm 1 to 2 Tbs of olive oil over medium-high heat until hot but not smoking. Add the patties and cook glaze side down 3-4 minutes. Brush the tops with more miso maple glaze and turn over to cook 3-4 minutes more. Transfer to plate. - Assemble the sliders and serve
Top the sliders with the mushroom mixture and serve alongside the cucumber slaw.
*These also taste great using cannellini beans.