Thai Veggie Sliders

Monica H


A dear friend gave me the gift of Teff grain. I wanted to incorporate it into a savory dish and used it in these sliders as a binding agent (like breadcrumbs, but way healthier!!)


☆☆☆☆☆ 0 votes

15 Min
40 Min


  • 1 can(s)
    black beans, undrained
  • 1 c
    broccoli florets
  • 1 c
  • 1/2
    vidalia onion
  • 1/4 c
    teff grain
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
  • 1/4 tsp
  • dash(es)
    red pepper flakes
  • ·
    hawaiian bread rolls

  • 1 c
    peanut butter
  • 1 c
    coconut milk
  • 1/2 c
    soy sauce

  • 1/2 c
    red onion
  • 1/2 c

How to Make Thai Veggie Sliders


  1. Prepare Teff according to package directions. This will turn out to be consistency of porridge. I boiled 1/4 cup teff in 2 cups water, adding a little olive oil. Then I let this sit, covered, for a good 20 minutes so it would thicken up.
  2. This is my done teff, after sitting to thicken.
  3. Boil broccoli and carrots until semi-tender. Drain and chop them up into bite-sized pieces, after they have cooled.
  4. Chop vidalia onion and saute until tender. Boil corn until tender. Drain and set aside.
  5. Drain black beans. Pour them into a bowl and mash them up.
  6. Add the broccoli, carrots, onion, teff and spices, mashing it all up as you go. Stir in the corn. Let this sit uncovered, for about 15 minutes, for it to thicken up.
  7. In the meantime, make the sauce. Heat the peanut butter, coconut milk and soy sauce on the stovetop, stirring frequently, until everything is melted together. Turn off heat, cover and let it sit.
  8. Heat saute pan with about 2 tablespoons olive oil. Drop in tablespoon of mixture. Use spatula to shape into a patty. Turn over after about 5 minutes on each side, or as patty becomes crusty on the outside.
  9. Place patties on Hawaiian buns. Top with the sauce and topping ingredients. Enjoy!

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