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Vegan Meatball Sliders
35 minutes
Whether you’re vegan or not, this recipe is sure to satisfy all audiences- these are absolutely incredible! Give them a try and let us know what you think.


  • 1 large yellow onion
  • 8 oz. white mushrooms
  • 2 cloves of garlic
  • ½ cup sundried tomatoes, oil drained
  • 1 ½ cups cooked brown rice
  • ½ cup breadcrumbs
  • ¼ cup MRM Sprouted Black Rice Powder
  • 1 tsp. dried basil
  • 1 ½ tsp. sea salt
  • Black pepper to taste
  • Olive oil or cooking spray
  • Vegan Pesto (recipe follows)
  • Slider Buns

Vegan Pesto:

  • 4 oz package of fresh basil leaves (2-2 ½ cups)
  • ½ cup walnuts (or nut of choice)
  • ½ cup olive oil
  • 4 cloves of garlic
  • 2T nutritional yeast
  • 1 ½ T of fresh lemon juice
  • Sea salt and black pepper to taste
  • Method: Simply grind everything in a food processor until smooth.


  • Preheat a medium skillet over medium-high heat. Drizzle with olive oil or cooking spray. Chop onion, slice mushrooms, and add to the heated pan. Sautee 6-8 minutes, until vegetables are soft and starting to turn golden. In the final minute of cooking, add garlic (crushed or minced) and sauté until fragrant.
  • While the vegetables are cooking, add sundried tomatoes to a food processor and pulse a few times to chop them. Add the rice, breadcrumbs, MRM black rice powder, and spices. When the vegetables are finished, transfer to the food processor.
  • Pulse the mixture until its just starts to come together. Be careful not to completely “puree” it, as the texture makes this taste more similar to traditional meatballs. Use your hands to form the mix into 20-22 balls.
  • In the same skillet as before, heat more oil or cooking spray, and add the meatballs. Cook on all sides for 1-3 minutes, just until the outsides are crisp.
Assembly: Toast the buns, add arugula or lettuce, then the meatball, pesto, and I added an additional sundried tomato, too!

Nutrition Information


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