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Week of 4/30/18

Hawaiian Sliders with Mushrooms and Lentils
with Napa cabbage slaw / sesame snap peas

Active: 40 min Total: 40 min
Original GF Paleo Vegetarian
Hawaiian Sliders with Mushrooms and Lentils
Saucy mushrooms and lentils get a Hawaiian touch with a sweet-savory sauce. Like Sloppy Joe's, these sandwiches are messy but worth it!
Smarts: When our team dreamed up this recipe we envisioned these served on small, sweet Hawaiian-style slider rolls (King's Hawaiian brand is widely available), but they would be great on regular hamburger buns as well.
Dependency
Hawaiian BBQ Pizza with Pineapple
Tags
Low Calorie
Proteins
Beans, lentils
Cuisines
American
Save recipe
156

Ingredients

Metric
Servings:
4
Hawaiian BBQ Sauce (for 2 nights):
  • Onions, medium and red - 1/2 , diced
  • Oil, cooking - 1 Tbsp
  • Tomatoes, crushed (14 oz / 397 g) - 1 can
  • Tomato paste - 3 Tbsp
  • Hoisin sauce - 1/4 cup
  • Soy sauce, low-sodium - 2 Tbsp
  • Honey - 1 Tbsp
  • Chili garlic sauce - 1 tsp (sub any hot sauce)
  • Oil, toasted sesame - 1 tsp
  • Lime juice - 2 tsp
Hawaiian Sliders with Mushrooms and Lentils:
  • Cabbage, Napa - 6 oz , shredded
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Mushrooms, portobellos - 4 , chopped
  • Vinegar, rice - 1 Tbsp
  • Brown sugar - 1 tsp
  • Soy sauce, low-sodium - 2 tsp
  • Oil, cooking - 1 Tbsp
  • Lentils, cooked - 1 1/2 cups (canned or vacuum-packed)
  • Hawaiian BBQ sauce (ingredients listed separately) - 3/4 cup
  • Slider buns / rolls, small - 12 (look for sweet Hawaiian slider rolls; sub 1 regular hamburger bun per serving)
Sesame Snap Peas:
  • Snap peas, fresh or frozen - 1 lb
  • Oil, cooking - 1 Tbsp
  • Chili garlic sauce - 1 tsp (sub any hot sauce)
  • Sesame seeds, white (opt) - 1 tsp

Prep

  1. Onions - Dice onions. (Can be done up to 5 days ahead)
  2. Make Hawaiian BBQ sauce - This makes enough for 2 nights. Heat cooking oil (portion for sauce) in a saucepan over medium heat. Add onions and saute until soft, 3 to 5 minutes. Add tomatoes, tomato paste, hoisin sauce, soy sauce, honey, chili garlic sauce (portion for sauce), and toasted sesame oil. Remove from heat and stir in lime juice. (Can be done up to 5 days ahead)
  3. Napa cabbage / Green onions / Mushrooms - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  4. Make slaw - Combine Napa cabbage and green onions with rice vinegar, brown sugar, and soy sauce (portion for sliders). (Can be done up to 1 day ahead)
  5. Snap peas - If using fresh snap peas, trim. If using frozen, defrost.

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Make

  1. Heat a wok or skillet over medium-high heat. Add cooking oil (portion for snap peas) and snap peas. Saute until snap peas are starting to brown in spots, 2 to 3 minutes for frozen and 4 to 6 minutes for fresh.
  2. Add chili garlic sauce (portion for snap peas) and saute for 1 minute more. Season with some salt and top with sesame seeds. Set snap peas aside and cover to keep warm. Return wok / skillet to medium-high heat.
  3. Add cooking oil (portion for sliders) and then mushrooms. Saute until mushrooms are golden and tender, ~4 minutes. Add lentils, and portion of Hawaiian BBQ Sauce for sliders (reserve the remaining sauce for Wednesday). Saute until lentils are heated through, ~2 minutes.
  4. Give slaw a stir and season with some salt.
  5. Toast slider buns.
  6. Fill slider buns with mushrooms / lentils and slaw. Enjoy sliders with snap peas on the side.

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