Coconut Veggie Sliders

      4 Comments on Coconut Veggie Sliders

Remember when I said I wasn’t going to participate in WIAW link-ups unless I thought I had something to contribute?  I have something to contribute.  In fact, I have a few things to contribute because you see, I’ve been changing up my eats, I’ve been cooking, I’ve been creating new recipes.  And lucky for you, I’m going to share!

We all know yogurt bowls are my favorite lunch, I eat it almost every day, but sometimes it’s good to change it up…sorta.  A bowl with fruit + a Chobani bite and a 1/2 sandwich with a slice of P28, spinach, hard boiled egg white and TJ’s roasted pepper spread.

photo-198This lunch was so good and a nice little change from my usual while still offering me a daily comfort.

After Saturday’s race, we went to eat at a local pub in Madison.  I got their falafel wrap with hot apples, but only ate 1/2 the wrap and took the rest home.  Alongside I made a giant salad with roasted brussels and a homemade dressing.

photo-199This was delicious and while the wrap didn’t hold up quite as nicely as I would have liked, it was still a delicious dinner!

I love giant salads for dinner and finding new, easy ways to change them up and make them tasty.  One way I love to do that is with the toppings and one night that meant veggie burger + lots of avocado.

photo-197But that’s no ordinary veggie burger, those are my coconut veggie sliders and they’re delicious!!


Coconut Veggie Sliders

by Katie Arnold

Ingredients (12 sliders)

  • 1/2 cup carrot, chopped
  • 1/2 cup red pepper, chopped
  • 1/2 cup celery tops, chopped
  • 1/2 cup mushrooms, chopped
  • 1/4 red onion, chopped
  • 2 tsp Garlic powder
  • 2 tsp Cumin
  • Salt & Pepper
  • 2 tsp Coconut Oil
  • 3 tsp Water
  • 1 can black beans
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup planko bread crumbs
  • 1/4 cup coconut
  • 1/4 cup oats


Saute carrot, red pepper, celery tops, mushrooms and red onion with some salt & pepper in a little olive oil until soft.

Put sauted veggies in a food processor with garlic powder, cumin, coconut oil, water and a bit more salt & pepper and blend until well combined.

Add the coconut flour, almond flour and panko and blend until combined.

Pulse in coconut and oats.

Take 1/4 cup of “dough” and form into small patties. You should be able to get 11-12 mini sliders.

Cook in a pan with coconut oil until browned, flipping 1/2 way through. You can also bake in a 375* oven for 20 minutes, flipping again 1/2 way through.

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Happy What I Ate Wednesday! It feels good to be back!

Eat your veggies, people!  Right, Jen? 😉


How have you changed up your meals this week?

4 thoughts on “Coconut Veggie Sliders

  1. Sarah @ The Smart Kitchen

    Those look AMAZING! Giant salad monsters are my favorite dinner, and I can just imagine how fabulous those sliders would be crumbled up on top. With ketchup? And mustard? Maybe? 😉

    I have a hard time changing up my routine, but I agree, sometimes it can be really nice to have a bit of novelty!

  2. Lauren @ Oatmeal after Spinning

    I would really, REALLY like to eat one of those coconut veggie burgers! I’ve made black bean burgers cooked in coconut oil many times, and that flavor just makes them so much better!
    I changed up my eating routine by adding a smoothie after my morning workout. Time will tell if it makes any kind of difference in making my muscles grow to be bigger and stronger (or, as you know, hypertrophy :))

  3. Liz @ I Heart Vegetables

    Oh my goodness, I’m glad you joined the link up because that’s how I found your blog and those sliders look totally amazing!!! I’ve been making my boyfriend veggie burgers and most of them have been so-so but these look incredible!

  4. Hannah @ CleanEatingVeggieGirl

    I love the addition of coconut oil to these veggie sliders! That is not something that I normally see when it comes to veggie burgers. I am always trying to come up with new ways to make them, so this sounds really delicious and unique. Thanks for sharing :).

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