Plant-Based Crispy Chick'n Sliders

In a small bowl, mix 2 avocados (pitted and smashed), 1 medium tomato (seeded and chopped), 1 diced small onion, 1 jalapeno (seeded and minced), 1 Tbsp chopped fresh cilantro and 2 tsp freshly squeezed lime juice.

18-19 MINS

Preheat oven to 425°F. Bake frozen plant-based patties on a nonstick baking sheet for 18 to 19 minutes, turning once halfway through. Add buns during last 4 to 5 minutes. Assemble plant-based sliders with your favorite toppings.

Keep frozen. Do not thaw.

Appliances vary. Adjust cooking times as needed.

Food must be cooked thoroughly to 165°F.

9-11 MINS

Remove 2 plant-based sliders from wrapper. Wrap plant-based patties in a paper towel and set buns aside. Microwave plant-based patties on high for 1 minute. Heat 1 teaspoon vegetable oil in a nonstick skillet over medium heat. Cook plant-based patties, covered, for 2 minutes turning once. Turn heat to medium-low and add buns. Continue cooking plant-based patties and buns for 6 to 8 minutes, turning frequently. Assemble plant-based sliders with your favorite toppings.

2 1/2 MINS

For 2 sliders: Remove plant-based sliders from wrapper; set buns aside. Wrap both plant-based patties in a paper towel and microwave on high 1 minute. Reassemble plant-based sliders and wrap in a paper towel. Continue cooking on high for 1 to 1 1/2 minutes. Let stand for 1 minute and add your favorite toppings.

Remember: Let rest for 2 mins before serving. Do not overcook - it's not meat!

In a small bowl, mix together 1 cup mayo (or vegan option), 1/4 cup Sriracha hot sauce, 1 Tbsp milk (or vegan option) and 1 tsp sea salt.

KEEP FROZEN

COOK THOROUGHLY