Vegan Cassava Bun Meatball Sliders

Total time1 hr 5 min

Prep time30 min

Cook time35 min

4.8

(30)

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Ingredients

4 servings

For the meatballs

1 lb ground beef (80/20)
2 tbsp cassava flour
2 tbsp coconut aminos
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
½ tsp ground turmeric
½ tsp ground ginger
1 tsp fine sea salt
1 tbsp coconut oil

For the sauce

1 cup pumpkin purée
½ cup bone broth
Chef's tip
Use the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base.
2 tbsp apple cider vinegar
1 tbsp coconut aminos
2 cloves garlic, minced
½ tsp ground turmeric
½ tsp ground ginger
½ tsp fine sea salt
1 tsp coconut oil

For the cassava buns

1 cup cassava flour
2 tbsp tapioca starch
½ tsp baking soda
¼ tsp fine sea salt
½ cup full-fat coconut milk
2 tbsp coconut oil, melted
1 tbsp apple cider vinegar

For serving

1 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
Make the buns: In a medium mixing bowl, whisk together the cassava flour, tapioca starch, baking soda, and 1/4 tsp salt. Add the coconut milk, 2 tbsp melted coconut oil, and 1 tbsp apple cider vinegar, and stir until a soft, slightly tacky dough forms — it should hold together when pressed but not be sticky enough to cling to your hands.

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