Mimi’s Southern Poppy Sliders

AuthorLeliaCategoryDifficultyIntermediate

Yields12 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 1 12 Pack Vegan Hawaiian Rolls (Whole Foods)
 ¼ cup Vegan Mayo
 ¼ cup Vegan Butter
 ¼ cup Parsley, Chopped
 1 tsp Vegan Worcestershire
 2 cups Violife, Shredded Mozzarella Cheese
 1 Medium Vidalia Onion, Diced Small
 ¼ cup Dijon Mustard
 1 Package Vegan Turkey Substitute, Diced (or Vegan Bacon)
 1 tbsp Poppy Seeds
 1 tsp Onion Powder
 ½ tsp Garlic, Minced or Pureed
 1 dash Salt & Pepper to Taste
Topping
 1 tsp Light Brown Sugar
 2 tbsp Vegan Butter
 1 tsp Poppy Seeds

1

Sauté onions on medium heat (using a nonstick pan or a touch of vegan butter) with a dash of salt & pepper to taste. After 2 minutes, add minced garlic.

2

Continue to cook 3-4 more minutes until onions start to caramelize. Fold in Turkey substitute. Mix evenly and turn off the heat.

3

Whisk together all remaining sandwich spread ingredients aside from the cheese. Butter should be soft enough to mix, but not melted.

4

Slice rolls in half and spread the mustard/butter mixture evenly across both sides. Be careful not to over saturate!

5

Distribute tofurkey/onion combo across bottom half of the rolls.

6

Layer cheese on top of tofurkey & onions and then place the tops of the break back on.

7

Prepare Topping: Melt butter and combine with brown sugar and poppy seeds. Brush evenly across tops of all rolls.

8

Loosely wrap all rolls in tinfoil, place onto a baking sheet and bake at 400 for 16-20 minutes. (Tops of rolls will start firm up and vegan cheese should be nice & melted!) '

Grammy & Mimi's Substitute For Non-Tofurky Fans: Use the Lightlife Vegan Bacon

Ingredients

 1 12 Pack Vegan Hawaiian Rolls (Whole Foods)
 ¼ cup Vegan Mayo
 ¼ cup Vegan Butter
 ¼ cup Parsley, Chopped
 1 tsp Vegan Worcestershire
 2 cups Violife, Shredded Mozzarella Cheese
 1 Medium Vidalia Onion, Diced Small
 ¼ cup Dijon Mustard
 1 Package Vegan Turkey Substitute, Diced (or Vegan Bacon)
 1 tbsp Poppy Seeds
 1 tsp Onion Powder
 ½ tsp Garlic, Minced or Pureed
 1 dash Salt & Pepper to Taste
Topping
 1 tsp Light Brown Sugar
 2 tbsp Vegan Butter
 1 tsp Poppy Seeds

Directions

1

Sauté onions on medium heat (using a nonstick pan or a touch of vegan butter) with a dash of salt & pepper to taste. After 2 minutes, add minced garlic.

2

Continue to cook 3-4 more minutes until onions start to caramelize. Fold in Turkey substitute. Mix evenly and turn off the heat.

3

Whisk together all remaining sandwich spread ingredients aside from the cheese. Butter should be soft enough to mix, but not melted.

4

Slice rolls in half and spread the mustard/butter mixture evenly across both sides. Be careful not to over saturate!

5

Distribute tofurkey/onion combo across bottom half of the rolls.

6

Layer cheese on top of tofurkey & onions and then place the tops of the break back on.

7

Prepare Topping: Melt butter and combine with brown sugar and poppy seeds. Brush evenly across tops of all rolls.

8

Loosely wrap all rolls in tinfoil, place onto a baking sheet and bake at 400 for 16-20 minutes. (Tops of rolls will start firm up and vegan cheese should be nice & melted!) '

Grammy & Mimi's Substitute For Non-Tofurky Fans: Use the Lightlife Vegan Bacon

Mimi’s Southern Poppy Sliders
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