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Kidney Bean and Pumpkin Seed Sliders [Vegan]

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Make these hearty and flavorful mini burgers the star of your cookout. These little sliders are truly delicious and very crowd-pleasing. They are slightly crisp on the outside and tender on the inside, just like any good veggie burger. Plus, with the help of a food processor, they are also easy to make and require only a few, cheap ingredients. And … they make you happy. So, so, so happy!

Kidney Bean and Pumpkin Seed Sliders [Vegan]

This Recipe is :




Cook Time



  • 1 13.5-ounce can of kidney beans
  • 1 10-ounce block extra firm tofu
  • 1 tablespoon white miso paste
  • 1/4 cup of pumpkin seeds
  • 3 cloves of garlic
  • 1 red onion
  • 2 small carrots, grated
  • 5 tablespoons tomato purée
  • 2 tablespoons ground flaxseed
  • 1 1/2 teaspoons liquid smoke
  • 1 1/2 tablespoons dried basil
  • 1/2 bunch of fresh parsley
  • 1 teaspoon cayenne pepper
  • Salt and black pepper, to taste


  1. Preheat oven to 400°F.
  2. Combine all ingredients in a food processor and process until mostly blended but still slightly chunky.
  3. Form the mixture into small patties and place on a large baking tray lined with parchment paper. Bake for 30-40 minutes, turning them over once halfway through baking time. The patties are quite soft in texture, so do the flipping carefully.
  4. Serve on small buns with fresh vegetables and condiments of your choice.





I’m Evi, a freelance photographer, food enthusiastic and the girl behind the blog Green Evi. The blog is my little corner of the internet where I show my quick, simple, seasonal and plant-based recipes using fresh and natural ingredients 2-3 times a week. The blog is focusing on healthy and affordable food to help everybody adopt healthy habits in their everyday life.



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4 comments on “Kidney Bean and Pumpkin Seed Sliders [Vegan]”

Click to add comment
Tash Finch
1 Years Ago

These. Look. So. Yummy!!

Boyd Wilkins
1 Years Ago

They look pretty

Fiona Benton
1 Years Ago

Emma N Alvin these sound yummy!!

Emma N Alvin Webby
30 Mar 2016

I am totally making these asap!

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