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Bean and Veggie Sliders topped with Mango, Chili and Garlic Dressing

Bean and Veggie Sliders topped with Mango, Chili and Garlic Dressing

What kind of vegan meal planning app would we be if we didn't create a veggie slider? We actually cooked this up a while ago, but only now got around to posting it.

It's our most liked photo on Instagram so far!

We decided to go with kidney beans and rice for the patty, since everyone else uses black beans and we wanted to be a bit different.

These sliders are great for after the gym. They pack 17g protein with a complete amino acid profile and the mango gives you a simple carb hit to kick start recovery.

We can't promise you'll be able to stop at one though!

So, enough talking, here's the recipe! We sure your going to love it. They're tender, flavourful, sweet, savoury and amazeballs!

Veggie sliders shot from above

Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Coconut, Gluten, Tomatoes


For the sliders

  • ½ tsp black pepper (ground)
  • ⅓ cup broccoli (shredded)
  • ½ cup carrot (grated)
  • 2 cups cooked kidney beans
  • 4 large eggless whole wheat buns
  • 1 tbsp extra virgin coconut oil
  • 2 cloves garlic (minced)
  • ½ medium onion (thinly chopped)
  • ⅓ cup rice
  • ½ tsp sea salt
  • 2 tablespoons vegetable broth
  • ⅔ cup water

For the garnish

  • 1 chili (minced)
  • 1 mango (sliced)
  • 1 cup salad greens
  • 1 cup tomato (sliced)

For the sauce

  • 2 cloves garlic (minced)
  • ¼ cup hummus
  • 1 tbsp lemon juice
  • 3 tsps soy milk
  • 1 tbsp tahini


  1. Use a medium size pot and add rice and water, simmer for about 30 minutes until soft.
  2. Using a food processor, blend the cooked kidney beans until crumbled. Add garlic, onion, vegetable broth and steamed rice. Blend until combined. Combine with grated carrot, shredded broccoli, salt and pepper.
  3. Shape one patty for each burger bun.
  4. Gently heat up some oil in a frying pan and cook the patties until browned. Gently flip and continue cooking for another 3-4 minutes. Remove from frying pan and continue cooking the remaining patties the same way.
  5. Combine the sauce ingredients in a medium bowl and set aside.
  6. To serve, cut the whole wheat buns in half. Layer with salad greens, the patty, lemon garlic dressing, sliced tomatoes, mango and minced chili. Serve immediately.


  • You can get creative with the toppings – add onions, avocados, capsicums, etc.
  • The patties are soft and fragile, but don’t worry if it breaks as it can be reshaped easily even after it is cooked .

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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