Vegan Sliders with Tempeh Bacon
Mini vegan sliders layered with smoky tempeh bacon, creamy avocado, crisp lettuce, and spicy vegan mayo on soft buns. Bold. Bite-sized. Brag-worthy.
Ingredients
- 6 mini slider buns
- 1 block tempeh 8 oz, sliced thin
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp liquid smoke
- 1 tbsp olive oil
- 1 ripe avocado sliced
- 1/2 cup shredded lettuce
- 2 tbsp vegan mayo
- 1 tsp sriracha
- Salt and pepper to taste
- Optional: tomato slices red onion, or pickles
Instructions
- Slice tempeh into 1/4-inch strips. Mix soy sauce, maple syrup, and liquid smoke in a bowl.
- Marinate the tempeh in this mixture for 10 minutes. Let that smoky magic soak in.
- Heat olive oil in a skillet. Fry tempeh slices until golden brown and crispy, about 3 minutes per side.
- Toast slider buns lightly. Don't burn them—you're not that chaotic.
- Mix vegan mayo and sriracha in a small bowl. That’s your spicy spread.
- Spread sauce on both sides of buns. Layer lettuce, avocado, and tempeh bacon.
- Add optional extras if you're feeling wild. Serve warm and try not to inhale them too fast.
Notes
🧬 Nutritional Info (Per 3 Sliders)
- Calories: 290
- Total Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 14g
💪 Vitamins & Minerals (Per Serving)
- Iron: 10%
- Vitamin C: 12%
- Folate: 15%
- Magnesium: 8%
- Vitamin B6: 9%
💁♀️ Extra Flavor Tips
- Add pickled jalapeños for that spicy little kick of chaos.
- Use brioche-style vegan buns if you want to feel a bit rich.
- Press tempeh before marinating for maximum soak-up drama.
- Don’t skip the sriracha mayo—it’s the real MVP here.
- Serve with sweet potato fries and an attitude.