Tofu Turkey Meatball Sliders with Cranberry Sauce
•1 pound tofu turkey
•1/2 onion (peeled and roughly chopped)
•2 cloves garlic (peeled)
•1 pound cremini mushrooms (cleaned and stems removed)
•2 tablespoons olive oil
•2 eggs (beaten)
•1 1/2 cups panko breadcrumbs
•1/2 cup parmesan cheese (finely grated)
•1/3 cup walnuts (toasted and chopped)
•1 teaspoon fresh thyme leaves (chopped)
•2 teaspoons parsley (finely chopped)
•1 teaspoon sage (finely chopped)
•12 potato slider buns
•1/2 cup store-bought cranberry sauce
•1/2 cup mayonnaise
•1 clove garlic (peeled)
•1 recipe Michael’s Pickled Chilis (to serve)
1Preheat oven to 425ºF.
2In the bowl of a food processor add the vegetarian turkey replacement and pulse until finely chopped. Remove to a bowl. Add the onion, garlic and pulse until finely chopped. Remove to a separate bowl. Lastly, add the mushrooms and pulse until finely chopped. Remove to bowl with onion and garlic. Meanwhile preheat a large skillet over medium-high heat and add olive oil. Add the onion, garlic and mushroom mixture and cook until tender, about 5 minutes. Remove to a large bowl to cool completely.
3Add the vegetarian meat replacement, eggs, breadcrumbs, Parmesan, walnuts, thyme, parsley and sage and mix to combine. Form into 1-inch meatballs and place on a baking sheet. Bake in the oven for 15 minutes or until golden brown and cooked through. Remove from the oven.
4To Serve: place potato buns face open on baking sheet. Place in oven for 3-4 minutes until toasted and warm. Spread cranberry sauce on top bun and aioli on bottom bun. Place meatball on bottom bun, top with a couple pickled chilis and sandwich two halves together. Serve warm.
5For the Aioli: in a medium bowl, add mayonnaise and finely grated garlic. Mix to combine.
6Tip: make the meatballs ahead of time. Cover and store in the refrigerator or in the freezer for 3-4 weeks.