Hoppin’ John Sliders on Cracked Wheat-Pumpkin Topknots


Hoppin' John Sliders by An Unrefined Vegan

About one year ago today I got off of my not-really-into-the-holidays duff and came up with a New Year’s recipe using black-eyed peas and greens. Problem was, it was too late to post for 2013-2014. So the post sat patiently, scheduled and ready to go for this New Year. Although the recipe was good to go, looking at the photos again made me realize that they just weren’t going to cut it so just a few days ago I re-did them, and revisiting this recipe, I was very pleased that I still liked it and that I thought it still worked. And so I present to you, at long last, Hoppin’ John Sliders with Smoky Lemon Aioli Sauce (on my Cracked Wheat-Pumpkin Topknots) and sautéed greens. Happy New Year!

Hoppin' John Slider Ingredients An Unrefined Vegan

Hoppin' John Sliders by An Unrefined Vegan


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Hoppin’ John Sliders

  • Author: Annie
  • Prep Time: 135
  • Cook Time: 20
  • Total Time: 155


Ring in the New Year or any other day with these oil-free, plant-based sliders topped with garlicky greens and a spicy vegan aioli sauce.


  • 2 cups cooked black eyed peas or 1 15.5-ounce (439g) can of black-eyed peas, rinsed and drained
  • 2 Tbsp. flaxseed meal
  • 1 Tbsp. pure maple syrup
  • 1 teaspoon liquid smoke
  • 2 Tbsp. nutritional yeast
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • salt & pepper to taste
  • pinch cayenne pepper
  • 1 small onion, chopped into chunks
  • 1 rib celery, roughly chopped
  • 1/2 red bell pepper, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 8 button mushrooms, stemmed and cut in half (or use 1 cup cooked brown rice*)
  • 1 spicy chipotle vegan sausage (I like Field Roast brand), cut into chunks
  • 1/2 cup rolled oats
  • 1/4 cup fresh parsley or cilantro
  • ~2 1/2 cups steamed greens
  • Smoky Lemon Aioli Sauce (recipe below)
  • 10 Cracked Wheat-Pumpkin Topknots


  1. Put the beans in a large bowl and mash, leaving a few whole beans. Stir in the flaxseed meal, liquid smoke, maple syrup and all of the spices and seasonings. Set aside.
  2. Place the onion, celery, red bell pepper, garlic, mushrooms and vegan sausage in a medium skillet with a generous splash of water, vegetable broth and/or liquid aminos. Sauté on medium-high heat until veggies are softened, about 6 minutes. Let cool slightly, then scrape into the bowl of a food processor. (*If using brown rice in place of mushrooms, do not add to the food processor. Stir into the bean mixture whole.) Add the rolled oats and parsley/cilantro. Pulse until the ingredients are broken down into small pieces.
  3. Add the vegetable mixture into the bean mixture and stir until thoroughly combined. Refrigerate for several hours so that it firms up.
  4. Heat a pan or large electric skillet and lightly spritz with cooking oil. Using a 1/3 cup measure, scoop up the mixture, pat down, and than gently tap the patty into the palm of your hand. Add the patty to the hot skillet and continue forming the remaining mixture. Cook sliders for about 5 minutes or until browned, then carefully turn to brown the other side.
  5. To make the greens, sauté fresh kale and spinach in a splash of vegetable broth and/or liquid aminos until tender. Add minced garlic and black pepper and continued to sauté for a few more minutes. Remove from the heat and set aside until needed.
  6. To make the sandwiches, split the rolls and lightly toast. Schmear one side of each roll with Smoky Lemon Aioli Sauce and place a slider on top; load about 1/4 cup of greens onto the slider and top with the other half of the roll.


  • Serving Size: 6
  • Calories: 301
  • Sugar: 8
  • Sodium: 102
  • Fat: 5
  • Saturated Fat: 1
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 48
  • Protein: 19
  • Cholesterol: 6


Smoky Lemon Aioli Sauce An Unrefined Vegan



clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smoky Lemon Aioli Sauce

  • Author: Annie
  • Prep Time: 130
  • Total Time: 130
  • Yield: 1 1x


The perfect spicy-smoky topping for the Hoppin’ John Sliders! Also a great dipping sauce for fries.


  • 1/2 cup raw cashew pieces, soaked for a few hours, rinsed and drained
  • 1/2 cup non-dairy plain yogurt
  • 1 1/2 tsp. fresh lemon juice
  • 1 clove garlic
  • 1 Tbsp. water
  • 1/4 tsp. chipotle in adobo sauce
  • 1/4 tsp. smoked paprika
  • pinch sea salt


  1. Place all ingredients in a high-speed or regular blender and process until very smooth. Adjust seasonings to taste. This will firm up as it sits.


  • I like to serve these sliders with – of course – oven-baked fries or with my Sweet Potato Fries with Parsley, Garlic & Lemon Zest. You might even try dipping the fries in the Smoky Lemon Aioli Sauce.


  • Serving Size: 6
  • Calories: 79
  • Sugar: 2
  • Sodium: 37
  • Fat: 6
  • Saturated Fat: 1
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 5
  • Protein: 3
  • Cholesterol: 3


Oven-baked French Fries An Unrefined Vegan

Hoppin' John Sliders by An Unrefined Vegan


19 thoughts on “Hoppin’ John Sliders on Cracked Wheat-Pumpkin Topknots

  1. The Vegan 8

    It all looks heavenly Annie but I think I’m dying a little over those rolls!! Yum!! I also have a few posts that I wrote many months ago that are sitting waiting for the right time to publish, haha!

  2. MyWifeMakes.com

    ERMAHGOD THOSE FRIES. How do you get them so darn crispy in the oven? I always end up with soggy ones! I’ve caved and started buying the frozen ones for levan….still healthier than him going down to the chip store.

    Have a wonderful New Year Annie, looking forward to more posts in 2015!!!

    1. An Unrefined Vegan Post author

      Thanks, Richa! Took these on one of our last sunny days here. Oh my, I have some VERY ancient posts in drafts that I’m sure will never see the light of day.

  3. Pingback: Choosing Raw - vegan and raw recipes | Weekend Reading, 1.4.15

  4. Pingback: Virtual Vegan *Linky* Potluck Part 27 | Bunny Kitchen

  5. Pingback: Vegan Cracked Wheat & Pumpkin Topknot Rolls

  6. Pingback: Tasty Vegan BBQ Round Up - Ceara's Kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.