Ingredients
-
- 1 package seitan slices
- 1 pack (12 count) slider rolls
- 1–2 cups shredded vegan cheese or slices
- 1 cup hamburger dill pickles
- 1 large onion (yellow, white, or red), sliced thinly
- 2 teaspoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 cup vegan butter, melted
- 2 tablespoons minced onion
- 2 tablespoons prepared mustard (yellow, Dijon, or brown)
- 1 tablespoon minced parsley (fresh or dried)
Instructions
- Caramelize onions: Heat olive oil in a pan over medium heat. Add sliced onions and salt. Cook, stirring occasionally, until onions are golden and caramelized (about 20 minutes). Set aside.
- Preheat oven to 350°F (175°C) and butter a 13×9 baking dish.
- Prepare the butter mustard sauce: Mix melted vegan butter, minced onion, mustard, and parsley until well combined.
- Slice slider rolls in half horizontally. Place the bottom half into the baking dish.
- Layer seitan slices, caramelized onions, vegan cheese, and pickle slices. Top with the other half of the rolls.
- Brush butter mustard sauce generously over the top and sides of the rolls.
- Cover with foil and bake for 25 minutes. Uncover and bake an additional 5 minutes, or until the rolls are lightly browned and cheese has melted.
- Cut into individual sliders and serve immediately.
Notes
- For a gluten-free option, use gluten-free rolls.
- Try different vegan cheeses like cheddar, mozzarella, or pepper jack for variety.
- Add roasted peppers, spinach, or jalapeños for extra flavor.
- Store leftovers in the fridge for up to 3 days and reheat in the oven for best texture.
- Assemble ahead and refrigerate overnight; bake when ready to serve.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Sandwiches, Appetizers
- Method: Baking
- Cuisine: Cuban-Inspired, Vegan
- Diet: Vegan
Nutrition
- Serving Size: 2 sliders
- Calories: 320
- Sugar: 5g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
