It’s been a while. I don’t even know where to begin. Should we start with the whole I’ve been sick excuse? I already pulled that one a few months back? Oh. Damn. How about these holidays be craycray? More relevant? Phew. Now we can get onto the good stuff.
Have you guys finished your Christmas shopping? Have you baked, like, a smack-ton of cookies all stacked pretty-like in cellophane bags and tied up with variegated twine? Have you totally out-Elf-Shelf’d the crap out of your neighbors yet? (I swear, about 93% of any enthusiasm I have for being a parent one day revolves around out-Elfin’ the other carpool moms.)
I haven’t done any of those things, if it makes you feel better, and we’re cutting it pretty freaking close. So, you know, chickens. No heads. Chaos. All those things.
Here’s what I did manage to squeak out while helping to host a happy hour in The Citay a couple of weeks ago: Sliders. Sloppy ones. Of the veggie variety. And they were oh-so-tasty and super chill to prep. A heap of veggies. A wealth of salty, sweet and tangy flaves. All piled onto toasty, golden rolls and brightened with verdant cilantro. Really, really simple and perfect for entertaining since they’re a cinch to assemble and a mere three bites apiece. They’d be completely at home on a holiday hors d’oeuvre platter (Christmas apps? New Years small plates?), a healthy alternative to those junky after school snacks (read: aygulls-bay aights-bay) or a stellar supper for Meatless Monday. It’d be hard to go wrong.
Ok folks, off I go to try to re-capitate all these headless hens, get my ducks in a row and, you know, do a bunch of other things involving poultry and determined organization.
You go make some vegetarian friends and feed them delicious sliders. Tell them the Elf made you do it. That he is all about making mini sammiches two days before the holiday. That he’s basically a raging veggie joe fiend and homeslice knows what’s up.
They’ll totally buy it.
Happy Christmas, beautiful friends!
Veggie Joe Sliders (totally vegan-able!)
By Emily Stoffel
Cook time: 45 mins | Makes 12 – 15 sliders
Note: If not for the worcestershire sauce in this recipe, it’d be pretty dern vegan (assuming, of course, that you choose vegan rolls). So, if you’re vegetarian or vegan, feel free to swap out the worcestershire for a drizzle of lite soy sauce or Bragg’s Aminos.
- 2 T olive oil, plus extra for drizzling
- 1 small onion diced
- 2 green bell peppers, diced
- 20 oz crimini mushrooms, roughly chopped
- 2 tsp everyday or steak seasoning
- 10 dashes worcestershire or Bragg’s Aminos/soy sauce
- 1/4 cup brown sugar
- 2 heaping T tomato paste
- 1 can (15 oz) tomato sauce
- 2 T red wine vinegar
- 2 tsp chili powder
- salt & pepper to taste
- 12 – 15 small dinner or Hawaiian rolls
- cilantro, for serving
Heat olive oil in a large skillet over medium-high heat. Add onion, bell peppers, mushrooms, steak seasoning and worcestershire or Bragg’s Aminos and saute until veggies give up their juices and liquid begins to evaporate, about 15 minutes. Add brown sugar, tomato paste, tomato sauce, vinegar, chili powder and salt and pepper to taste and stir to combine. Bring to boil, then immediately reduce heat to low, cover and simmer for 20 minutes. Meanwhile, split rolls, drizzle with olive oil and toast lightly under broiler until golden brown.
Serve veggie joe mixture spooned generously on toasted rolls with cilantro to taste. Spear with a toothpick, if desired. Enjoy!
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