| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 470 | 15g | 3g | 55g |
| sugars | fibre | protein | salt |
| 8g | 10g | 25g | 1.5g |
Why I Love Canadian Vegetarian Bison Sliders with Mushroom Gravy
Walking into my kitchen, the memories of my childhood unfurl like a fragrant bouquet. The fusion of my Italian-American heritage and the influence of growing up in New Jersey comes alive as I prepare today’s specialty, Vegetarian Bison Sliders with Mushroom Gravy. On my culinary journey, I have discovered the myriad flavors of the world and found love for Canadian cuisine, particularly our northern neighbor’s predilection for burgers. Today, I give it a new twist, while preserving the familiarity of an old favorite.
A Touch of Canadian Inspiration
I have drawn inspiration from renowned chef Chuck Hughes, who is known for his love for Canadian comfort food and I’ve recollected the artful balance of savory and hearty flavors in his dishes. This vegetarian variant of the classic bison sliders carries the essence of his simple yet rich cooking style, while also accommodating the increasing demand for meatless options. These sliders might not be an old family recipe or a classic Italian dish, but they’re a testament to my culinary exploration and willingness to try new things.
Finger Food with a Flavorful Bite
The Vegetarian Bison Sliders with Mushroom Gravy purportedly mimic the texture of bison meat but cater to a vegetarian palate. Smothered with a lusty mushroom gravy, the sliders carry the deep, rich umami flavor that’s hard to resist. Garnished with fresh arugula, tomatoes, or pickles, they become a celebration of textures and flavors.
These sliders remind me of the traditional Italian meatball sliders, with their hearty and compact nature. Serve them along with a side of my grandma’s cole slaw or a simple green salad, and you have an entire meal that’s familiar yet exciting.
Every time I cook, it’s like a little trip back home, stirring up the warm memories of my Italian-American upbringing while navigating the wider world of global cuisines. In every dish, I find a piece of me, my journey, and my love for food, and that’s why I love the Vegetarian Bison Sliders with Mushroom Gravy recipe.
What You’ll Need
- 1.5 lb vegetarian bison substitute (like a veggie ground round or crumbled veggie burgers)
- 6 small whole wheat buns
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon cider vinegar
- 1 tablespoon soy sauce
- 2 tablespoons breadcrumbs
- 1 tablespoon ground mustard
- 1 tablespoon Canadian steak seasoning (or a mix of salt, pepper, garlic powder, and onion powder)
- 2 cups sliced cremini mushrooms
- 2 tablespoons all-purpose flour
- 1 cup low sodium vegetable broth
- 1 cup non-dairy milk of choice (like almond or oat)
- 1 tablespoon vegan Worcestershire sauce
- Fresh arugula for garnish (optional)
- Sliced tomatoes for garnish (optional)
- Sliced pickles for garnish (optional)
Method
Step One
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, then sauté until the onion becomes soft and translucent.
Step Two
In a large bowl, combine the vegetarian bison substitute with the sautéed onions and garlic. Add the cider vinegar, soy sauce, breadcrumbs, ground mustard, and Canadian steak seasoning (or the mix of salt, pepper, garlic powder, and onion powder). Stir the ingredients together until they are well combined.
Step Three
Divide the vegetarian bison mixture into six portions. Shape each portion into a small patty, slightly larger than the whole wheat buns.
Step Four
Return the skillet to medium heat. Cook the vegetarian bison patties for around 3-4 minutes on each side until they are browned and cooked through. Remove the patties from the skillet and set them aside.
Step Five
In the same skillet, add the sliced cremini mushrooms and sauté until they release their liquid and become golden brown. Stir in the all-purpose flour, then slowly whisk in the low sodium vegetable broth. Bring the gravy to a simmer, stirring continuously, until it thickens.
Step Six
Stir in the non-dairy milk and vegan Worcestershire sauce. Continue to simmer the gravy for a few more minutes, until it reaches your desired consistency. Season with additional salt and pepper if needed.
Step Seven
Assemble the sliders on the whole wheat buns. First place the cooked vegetarian bison patties, then spoon the mushroom gravy on top. If desired, garnish with fresh arugula, sliced tomatoes, and pickles. Your vegetarian bison sliders with mushroom gravy are now ready to be served and enjoyed!
