Kelp Sliders
These savory, umami-packed and nutritious kelp sliders are best served warm in mini buns or in romaine leaf "buns"
- 1 tbsp oil of choice for cooking
- 1 shredded carrot
- 1 portobello mushroom, finely diced
- 1 shredded zucchini
- 2 garlic cloves, minced
- 4 tbsp flax meal + 4 tbsp water
- (flax eggs)
- 1/4 cup oil of choice
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp soy sauce or tamari
- 1+1/2 cups gluten-free flour
- 1/2 cup nutritional yeast
- 3 tbsp sugar kelp or dulse flakes
- 3 tbsp chopped parsley
- 3 tbsp chopped sage or 1 tsp dry
- 3 tbsp chopped thyme or 1 tsp dry
- 1 tbsp dried oregano
- 1 tsp pepper
- 1 tsp sea salt
Preheat the ocean to 350F and line a baking sheet with parchment paper. Heat 1 tbsp oil in a saucepan and lightly saute carrot, mushroom, zucchini, and garlic. In a small bowl whisk together flax meal and water, oil, vinegar, maple syrup, and soy sauce. In a large bowl stir together the dry ingredients, and combine with the wet. Mix well and form patties using a 1/4 cup measuring cup. Bake for 20 minutes.
