Brussel Sprout Tempeh Sliders
Great appetizer that is sure to please! From co-founder Barbara Fiore.
Brussel Sprout Tempeh Sliders
Who is hungry for Tempeh sliders?
Ingredients
- Brussel sprouts (the larger the better)
- Tootie’s Tempeh sliced into thin cubes or rectangles that will fit onto the B-sprouts
- Oil, garlic, tamari, cumin, pepper, liquid smoke, if you have it
- Toppings of your choice (see options below)
- Toothpicks
Instructions
- Cut Brussel sprouts in half at the core so you have two solid “sandwich” sides for the sliders and keep the pairs matched so you’ll be ready to assemble them after they are cooked. Dip the cut sides in a marinade of olive oil, cumin, fresh ground pepper, finely diced garlic, a little tamari, and just a dash of liquid smoke (no worries if you don’t have any liquid smoke- they will taste great) and place cut side down on a baking sheet. Bake at 375°F for 10-12 min, flip them over and bake for another 5 minutes.
- Meanwhile, marinate the tempeh in the same ingredients you dipped the Brussel sprouts in for at least 10 minutes (or overnight in fridge), turning them over to fully coat. Bake them at 375°F for about 10-12 minutes, then flip them and bake for another 5 min.
- Once the Brussel sprouts and tempeh have cooled, you are ready to assemble them. There are so many variations you can do here. For a quick assembly: coat the bottom B-sprout with a Russian dressing (see recipe in Tempeh Reubens), add a piece of tempeh, more dressing, top with sauerkraut (that you’ve drained slightly) then add the matching Brussel sprout top and skewer with a toothpick.
- Another option: instead of sauerkraut, use caramelized sweet onions or kimchi, or a thick layer of basil pesto and alfalfa sprouts. The options are endless!
- Serve cold or reheat in the oven for 5-7 minutes after they are all assembled. Buon appetito!