Serves: 8
Pairing: Golden State Radical P.O.G. or Radical Guava
WHAT YOU NEED
Tikka Sauce:
- 4 tbsp Miyoko’s Creamery oat milk garlic parm butter (divided)
- ½ onion, peeled and diced
- 1 tbsp peeled and grated ginger
- 2 cloves garlic, peeled and sliced
- 1 tbsp garam masala
- 1 tsp turmeric
- ¾ cup crushed tomatoes
- ¾ cup coconut milk
- Hot Drops hot sauce of choice (JalaPasilla recommended)
- Kosher salt, to taste
Mustard Seed Carrot Pickles:
- 2 carrots, peeled into ribbons (outermost peelings composted)
- ½ cup water
- ½ cup rice vinegar
- 1 tbsp sugar
- 1 tbsp yellow mustard seeds
- 1 tsp peeled and grated ginger
- ½ tsp toasted and ground cumin
- ½ tsp toasted and ground coriander
- Kosher salt, to taste
Raita:
- ½ cup coconut yogurt
- ¾ cup cucumbers, sliced into thin ½ moons (peeled if bitter)
- 2 tbsp chopped fresh mint leaves
- ½ lime, juiced
- Kosher salt, to taste
For the Sliders:
- 2 turnips, peeled and cut into 8 x ½ inch disks
- Cooking oil of choice
- 8 sourdough slider buns
- ¼ cup picked cilantro leaves (optional)
- ¼ cup sliced green onion
WHAT YOU DO
MAKE THE TIKKA SAUCE:
- In a small saucepan, heat 2 tbsp of Miyoko’s Oat Butter over medium heat. Sauté onions for about 5 minutes until translucent.
- Add garlic and ginger, sauté for another minute until fragrant.
- Add garam masala, turmeric, crushed tomatoes, and coconut milk. Simmer for 10 minutes.
- Add Hot Drops hot sauce and kosher salt to taste. Blend the mixture in a blender until smooth. Set aside.
MAKE THE MUSTARD SEED CARROT PICKLES:
- In a small saucepan, bring water, rice vinegar, sugar, mustard seeds, ginger, cumin, and coriander to a boil.
- Pour the boiling mixture over the carrot ribbons. Season with salt and refrigerate until ready to use. These pickles can be stored in the fridge for up to a month.
MAKE THE RAITA:
- In a small bowl, combine the coconut yogurt, cucumber slices, mint leaves, and lime juice.
- Season with kosher salt to taste. Mix and set aside.
ROAST THE TURNIPS:
- Preheat the oven to 400°F.
- Oil both sides of the turnip disks and season with kosher salt. Roast on a baking sheet for about 20 minutes until tender but still holding their shape.
PREPARE THE SLIDERS:
- In a sauté pan, melt the remaining 2 tbsp Miyoko’s Oat Butter over medium-low heat. Toast the inside of the slider buns until golden.
- To assemble, dip each roasted turnip slice into the tikka sauce and place on the bottom bun.
- Top with mustard seed carrot pickles, raita, cilantro, and green onions.
- Place the top bun on and secure with a skewer.
PARTNER PRODUCTS
- Miyoko’s Creamery Oat Milk Garlic Parm Butter
- Hot Drops hot sauce of choice (JalaPasilla recommended)
- Golden State Cider Radical P.O.G. or Radical Guava (for pairing)
This vibrant, vegan slider features roasted turnips with a rich, spiced tikka sauce, crunchy mustard seed carrot pickles, cooling raita, and toasted buns—a perfect combination for a flavorful bite!
