Alright, entry number two! Unlike the last meal, it would be pretty impractical to do all the steps of this in one go. Using chickpeas as the slider “meat” came out of having cooked chickpeas sitting in the fridge that needed to be consumed. In our house, we never only make one day’s worth of beans, rice, bread, baked sweet potatoes, etc. Cook once, and then make variations for days!
So, I’m going to make the set up a little different for this. Instead of having the recipes at the bottom, after the price list and method, I’ll put more of an emphasis on the price and method for each particular recipe. The whole meal will be at the end. Oh, and sorry for the lame drink! But hey, what goes better with sliders than beer?
Here is a recipe my boyfriend veganized from this. He also removed some steps and claims he barely measures the ingredients. So, long story short, these are very easy, hard to mess up, and pretty gosh-darn delicious!
3 tbsp sugar $0.06
1/4 c water $0.00
1 cup almond milk $0.41
3 cup all-purpose white flour $0.24
1 tbsp salt $0.05
1/4 cup oil $0.36
1 packet yeast $0.50
2 tbsp oil coating $0.18
Per roll: $0.12
Calories per roll: 111
- Turn oven on for 30 seconds and turn off. Do not let it get hot, just a little warm.
- Mix 3 tbsp sugar, packet of yeast, and ¼ cup of warm water. Stir it up so that it starts fizzing a bit.
- Add 1 cup almond milk, 3 cups flour, tbsp salt, ¼ cup oil
- Mix everything together and knead for a couple of minutes (maybe 2? 3? It really doesn’t need too much kneading).
- Put a damp towel over the bowl and put in the slightly warmed oven. Let it rise for an hour.
- After an hour, punch down the dough and break it up into 16 pieces (halve dough, then halve pieces, then halve those, and halve those)
- Put pieces in oiled pan and let rise again in warmed oven for another 30 minutes.
- Take out rolls, and preheat oven to 400 degrees (about 10 more minutes)
- Bake rolls for 15-17 minutes on middle rack
- Take out of oven and remove from pan to cool
Vegan burgers and loafs are pretty easy, once you get the general formula down:
- The base- beans, sweet potatoes, rice, quinoa, etc
- The binder- flaxseed, flour, oatmeal…
- The flavor- vegetables, spices, garlic, and lots more garlic
- Mix together. Form patties. Bake (or fry). Eat.
I have a terrible habit of looking at bento boxes on Pinterest when I should be working, and one day I stumbled upon veganlunchbox.com, where Jennifer McCann not only makes delicious and often adorable bento boxes, but also created this easy vegan loaf (or slider) recipe creater page, which is a great place to get started making vegan burgers, loafs, etc.
So here is my latest “throw a bunch of stuff from the fridge into a patty and call it dinner” invention. They were pretty good, but I think they were actually better reheated the next day!
2 cups cooked chickpea $0.43
4 large mushrooms, diced $1.00
1 medium onion, diced $0.15
4 cloves garlic, minced $0.04
1 jalapeno, diced $0.06
1 carrot, grated $0.09
1 cup bread crumbs $0.62
1 tbsp ground flaxseeds $0.22
2 tbsp nutritional yeast $0.32
2 tbsp soy sauce $0.42
1/2 tbsp vegan worcestershire sauce $0.15
tsp mustard powder $0.05
black pepper $0.05
Per burger: $0.30
Calories per burger: 95
- Preheat oven to 350.
- Put the onion and ¼-½ cup water into a hot pan. Let the onions soften for a minute.
- Add in the mushrooms, soy sauce, and worcestershire sauce. Add more water to the pan slowly, so the vegetables are not completely covered, but enough so they do not stick. Cook the mushrooms with the onion for a couple minutes.
- While the mushrooms and onions cook, start mashing up your chickpeas with about ¼ cup water.
- Add the garlic, jalapeno, and carrots to the pan, and let them cook for a few minutes.
- While the veggies are cooking, add the breadcrumbs, flaxseed, nutritional yeast, and spices to the chickpeas and start mixing and mashing them together dry.
- Add the veggies and any remaining liquid from the pan (I had about ⅛ cup left).
- Mash everything together.
- To form your patties, roll the mixture into ping-pong sized balls, then press them down onto a parchment paper lined baking sheet to make a disc.
- Bake for about 30 minutes, keeping an eye on them after 20.
Cause I need more garlic on everything. If you wish to keep your breath fresh, I would not suggest using this spread. A nice avocado or tomato slice would also be a nice topping.
3 tbsp olive oil $0.27
1 tbsp nutritional yeast $0.16
4 cloves garlic $0.04
Per serving (½ tbsp): $0.12
Calories per serving: 106
- Mix everything together.
- Spread on bun.
Can’t have sliders without fries! Just a note on the cooking time, I baked these in a glass roasting pan (we only have one baking pan in the house), so my times probably vary greatly from people using different types of pans. I would suggest checking your fries regularly after 12 minutes.
1 lb russet potatoes $0.50
2 tbsp oil $0.18
Salt and spices $0.20
Per serving (⅙ of potatoes) $0.15
Calories per serving 187
- Slice your taters into fry shapes.
- Submerge them under water and let them soak for, oh, let’s just say until you remember that they’re there again (10 minutes? 30 minutes? 5 hours? Whatever!). This removes some of the starch, and so the potatoes get a bit more crispy!
- Dump out your water and shake off as much water as you can. Pat the potatoes dry.
- Put the potatoes back into a dry bowl, and coat with oil. Then add spices as you wish. I put salt, onion powder, garlic powder, oregano, and probably some other things.
- Lay them flat on a baking sheet and bake at 425. Mine took about 25 minutes to crisp up, but depending on your type of pan and how thin you cut them, yours could take as little as 12. Keep an eye on them!
And for side number two, you gotta have some raw veggies with every meal! Coleslaw is a great salad, because the longer it sits around (to a point, of course), the better it tastes, so you can make a whole lot ahead of time and have veggies ready for every meal. Plus, cabbage and carrots are crazy cheap. Cabbage is so dense, that ¼ of one fills up a big bowl.
1/4 cabbage $0.25
2 carrots $0.18
1 tbsp oil $0.09
3 tbsp vinegar $0.08
Per serving (⅙ of total salad) $0.10
Calories per serving 44
- Chop up cabbage.
- Grate carrots.
- Mix together with vinegar, oil, and salt.
2 chickpea burgers (with bun) $0.84
Total price per plate: $1.21*
Total calories per plate: 750
Price of a bottle of beer (with tax and deposit) $1.22**
*As a giant nerd/someone too cheap to buy a calculator, I do calculations on a GoogleDoc spreadsheet. The extra cent is due to a rounding issue with the partial cents. I could just make it $1.20, or I could make this disclaimer. Apparently I chose the less logical option.
**Cheaper beer available at your local liquor store (might I recommend Pabst Blue Ribbon)