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TiNDLE PARM SLIDER

TiNDLE PARM SLIDER

MAKES SIX SANDWICHES

INGREDIENTS

TiNDLE:

  • 6 TiNDLE patties, cut in half

DRY DREDGE:

  • 2 cups potato starch

“EGG” WASH:

  • 3 cups Just Egg
  • 1 cup water

SEASONED BREADCRUMBS:

  • 2 cups plain breadcrumbs
  • 2 teaspoons nutritional yeast
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion
  • Powder 2 teaspoon salt
  • 2 cups marinara sauce
  • 1/2 cup vegan parmesan
  • 1 cup vegan mozzarella
  • 12 mini vegan slider buns

METHOD

  1. Dredge TiNDLE patties in the potato starch, followed by the egg wash and then breadcrumbs.
  2. Deep fry the breaded TiNDLE at 350˚ degrees for about 5 minutes, until golden brown and crispy.
  3. Transfer TiNDLE to a baking sheet and top with hot marinara and cheeses. Bake at 375˚ or broil until cheese is melted.
  4. Slice the rolls in half and toast the tops and bottoms.
  5. Spoon hot marinara on the toasted buns and sandwich the TiNDLE between the bread.
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