Vegan sliders are a delicious and satisfying mini burger appetiser or snack option for game nights, barbecues, parties, birthdays or any kind of get-together!
Filled with chilli jam, olives, caramelised onions, vegan cheese, roasted bell peppers, and vegan garlic and herb butter, these sliders are packed with flavour and are easy to make.
Ready in just 30 minutes, you can impress your family and friends with a delicious mini antipasto burger!
The inspiration behind this vegan slider recipe
Sliders are an American invention and are still predominantly enjoyed there. With a big game day culture and the easy, delicious and indulgent nature of sliders, I wanted to create an appetiser that met those requirements but didn’t tip it over the edge.
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The inspiration for these sliders came from a very popular food blog called Half Baked Harvest by Tieghan Gerard. I’m sure most of you know who Tieghan is and how amazing how work is. I saw her delicious range of pull-apart sliders and wanted to create something that was easier to put together than a burger-style bun and have to layer each bun individually.
I’ve taken two main ideas from her recipes, garlic & herb butter and baking the sliders. Even though you won’t get that cheesy pull with vegan cheese like you do with dairy cheese, I still think that they’re just as delicious with the flavours that I’ve combined.
Speaking of flavours, I have a few others in the pipeline, so keep an eye out for those, as they will all be completely different!
What makes these veggie sliders so good?
- They’re ready in less than 30 minutes
- The flavours are rich and work really well together
- Somewhat healthy and indulgent at the same time
- Easy to make
- Customisable to what you have on hand
- Perfect for entertaining!
These vegan sliders are layered with chilli jam, pitted kalamata olives, caramelised onions, vegan cheese, roasted red bell peppers, and topped with a garlic & herb butter.
Here’s what the layering process looks like:
Tips to help make the best vegan sliders
This is a very easy recipe, however, here are a few tips:
- If you want to skip baking them, just leave the garlic butter off the buns, and you’re ready to go! If you’d like extra flavour, you can swap it for pesto.
- These sliders are best served straight out of the oven. You can enjoy them later, but the buns will be a little more crispy.
- To avoid overly crispy and dry buns, cover them with foil to trap the heat and moisture. Don’t worry, they won’t go soggy.
- Use a vegan cheese that you like the taste of for this recipe. You can use any variety of sliced cheese. I found that mozzarella and cheddar style cheeses work best.
- I didn’t add sugar when making the caramelised onions as the chilli jam, and roasted red peppers add plenty of sweetness.
- Make sure you drain the olives and roasted red peppers from their brine to prevent a soggy slider.
- For those of you who are in Australia, the buns that I used are the dinner rolls from Bakers Delight. I also found that Woolworths has nice extra soft mini rolls in the bakery section. They are individual ones, so it will be a little bit more work to layer each one.
- You can easily double or triple this recipe to make more sliders for a bigger crowd.
- For a bit of extra gloss and a nice finish on the buns, you can brush them with a little bit of olive oil before baking.
- You can swap the chilli jam for sweet chilli relish, corn relish, beetroot relish, tomato relish, sweet mustard pickle, or anything else that you like! Just don’t use caramelised onion anything as you will be doubling up on flavours.
- I have picked pitted black kalamata olives, but you can use any kind of olives you like. An Italian mix is also nice in these sliders.
- You can swap out the roasted red peppers for roasted eggplant instead. It would be just as delicious!
- If you don’t have access to dinner rolls or don’t want to use them, any bread will work for this. You can easily make them into sandwiches or burgers. They’d be great on a Turkish roll as well.
These sliders are best eaten straight away while they’re still warm. I have left them out for up to a couple of hours, and they’re still nice but not as good.
If you don’t want to eat them straight away, you can prepare them ahead of time and put them in the oven just before serving. That way, you don’t have to be in the kitchen when you have guests around.
These sliders are great on their own as they’re loaded with flavour, but you can serve them with the following sides:
- Sweet potato or normal fries
- Grilled vegetables
- Mixed green salad
- Onion rings
- Guacamole and tortilla chips
- Corn on the cob
- Caprese salad
- Herb potato salad
- Pesto pasta salad
- Other antipasto favourites like artichokes, fresh or sundried tomatoes, dried fruit, and nuts
- Kombucha or other beverage of choice
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