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Week of 12/16/19

Hawaiian Sliders with Mushrooms and Lentils
with slaw / roasted Brussels sprouts

Active: 45 Total: 45
Original GF Paleo Vegetarian
Hawaiian Sliders with Mushrooms and Lentils

Saucy lentils make a tasty filling for these meatless sandwiches. They feature a sweet and savory sauce a tangy slaw for topping.  Roasted chili-garlic Brussels sprouts make a flavorful, hands-off side.

Tags
Dependent Meal Pairs
Proteins
Beans, lentils
Cuisines
American
Save recipe
79

Ingredients

Metric
Servings:
4
Hawaiian Sliders with Mushrooms and Lentils:
  • Mushrooms, portobellos - 4 , chopped
  • Cilantro leaves - 3 Tbsp , chopped
  • Coleslaw mix - 8 oz
  • Vinegar, rice - 1 Tbsp
  • Brown sugar - 1 tsp
  • Soy sauce, low-sodium - 2 tsp
  • Oil, cooking - 1 Tbsp
  • Lentils, cooked - 1 1/2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
  • 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)
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
Roasted Chili Garlic Brussels Sprouts:
  • Brussels sprouts - 1 lb , trimmed and halved
  • Oil, cooking - 1 Tbsp
  • Chili garlic sauce - 1 tsp (sub any hot sauce)
  • Sesame seeds, white (opt) - 1 tsp

Prep

  1. Brussels sprouts / Onions - Prep as directed. Store separately. (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 (portion for 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. Mushrooms - Chop mushrooms. (Can be done up to 2 days ahead)

  4. Make slaw - Chop cilantro. Combine coleslaw mix and cilantro with rice vinegar, brown sugar, and soy sauce (portion for sliders). (Can be done up to 1 day ahead)

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Make

  1. Heat oven to 425F / 218C degrees.

  2. Toss Brussels sprouts with cooking oil (portion for Brussels sprouts), chili garlic sauce (portion for Brussels sprouts), and sesame seeds. Season with some salt. Spread out on a sheet pan. Transfer to oven and roast, shaking the pan halfway through cooking, until tender and golden brown, 20 to 25 minutes.

  3. While Brussels sprouts are roasting, heat a wok or skillet over medium-high heat. Add cooking oil (portion for sliders) and then mushrooms. Saute until mushrooms are golden and tender, 5 to 7 minutes.

  4. To mushrooms, add lentils and portion of Hawaiian BBQ Sauce for sliders (reserve the remaining sauce for Thursday). Cook, stirring frequently, until sauce has reduced slightly and coated ingredients, ~5 minutes more.

  5. Give slaw a stir and season with some salt.

  6. Toast slider buns.

  7. Fill slider buns with mushrooms / lentils and slaw. Enjoy sliders with Brussels sprouts on the side.

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