Bean and Grain Sourdough Sliders (air fried or baked) + Upcoming Cooking Classes

by JL Fields on August 8, 2017

I’ve been home from the book tour (see my next stops at the end of the post) for nearly a week and that means I’ve been cooking up a storm!

Air fried tofu, broccoli and cauliflower over brown rice | @jlgoesvegan

Air fried tofu, broccoli, and cauliflower over brown rice.

Kitchari and Steamed vegetables | @jlgoesvegan

Kitchari and steamed vegetables.

Bean salad and air fried kale chips | @jlgoesvegan

Bean salad and air fried kale chips.

Quinoa salad and spicy bean and collard green soup | @jlgoesvegan

Quinoa salad and spicy bean and collard green soup.

Leftover spicy bean soup with leftover quinoa and air fried tofu | @jlgoesvegan

Leftover spicy bean soup with leftover quinoa and air fried tofu.

TVP Oatmeal with fresh berries and cinnamon | @jlgoesvegan

TVP Oatmeal with fresh berries and cinnamon.

White bean miso puree on sourdough toast with air fried kale chips and raw veggies | @jlgoesvegan

White bean miso puree on sourdough toast with air fried kale chips and raw veggies.

Sambel Goreng Tempeh Salad | @jlgoesvegan

Sambal Goreng Tempeh Salad (the tempeh recipe is in my book The Vegan Air Fryer).

And over the weekend I pulled my two sourdough starters out of dormancy to feed them and bake bread. I had enough starter to make a big ole loaf of bread but then I started thinking about how dinner rolls might turn out. So I divided the dough and ended up with this.

Those rolls needed to be slider buns!

Since bulk cooking is my thing – a couple of pressure cookers going on a Saturday or Sunday is all it takes to have food to mix and match into meals all week long – I knew I probably had something in the refrigerator to throw together to make veggie sliders. I found cooked scarlet runner beans (made with a bay leaf, cumin, cinnamon and an entire jalapeno, chopped) and a grain mix of brown basmati rice and farro. And those bulk cooked beans and grains and the adorable little sourdough rolls turned into Bean and Grain Sourdough Sliders.

And here’s the simple recipe:


Bean and Grain Sourdough Sliders

Course Main Course
Cooking Method Air Fryer
Servings 8
©JLFields JL Fields


  • 1 1/2 cups cooked scarlet runner beans (made with jalapeño, cumin, and cinnamon)
  • 1/2 to 3/4 cup mix of cooked brown basmati rice/farro (just rice or just farro is an option
  • 1/2 cup of diced onion
  • 1/3 cup panko
  • 4 cloves garlic
  • Juice of half a lime
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/ teaspoon Mexican oregano
  • 1 teaspoons chipotle avocado oil (or extra-virgin olive oil; if using plain oil, add a dash of chipotle powder to the mix)
  • 2 to 3 spritzes olive oil spray


  1. Add the beans, grains, onion, panko, garlic, lime juice, salt, cumin, oregano, and avocado oil to a food processor. Pulse until roughly chopped and easy to form into patties.  

  2. Form 8 sliders - about 1/4 cup mixture per slider. Refrigerate for two hours (or for several days).

  3. Spritz the air fryer basket and the top of the sliders with olive oil. 

  4. Place in the air fryer and cook on 330°F for 10 minutes. Gently flip over, spritz tops again, and increase the heat to 390°F to cook for 3 minutes longer. 

Recipe Notes

  • I made the beans in advance in a pressure cooker. If using canned beans be sure to add a jalapeno pepper and about 1/2 teaspoon cinnamon to the food processor. You may want to increase the cumin, too.
  • No air fryer? Bake at 350°F to 375°F for 20 to 25 minutes or fry in a skillet in oil until golden brown.

The bread recipe I used is here. If you use the recipe as is you’ll have all you need to make the slider buns (or dinner rolls). If you double it you can end up with a gorgeous sourdough boule and eight rolls. Either way, bake the rolls at 475°F for about 15 minutes (internal temp should be between 190°F and 200°F).

All that comforting home cooking should tide me over for awhile and it’s going to need to because Friday I’m on the road again, this time to Montana! Here’s what coming up in August and September.

October and beyond events can be found at

And right here in Colorado Springs, I have several classes scheduled for August and September.

Saturday | August 19 | 12 to 2 p.m.

Seitan and Soy Curls

In this hands-on class, you make the homemade seitan (a gluten-version of vegan meat)! We will make it three ways: baked, steamed, and in the pressure cooker. While the seitan is cooking up we’ll work with soy curls, making a chicken-less salad, tacos, and Asian-style soy curls. When the seitan is ready, we’ll prepare it three different ways.

2-hour hands-on class + recipes: $55

refund policy


Monday | September 11 | 7 to 8 p.m.

Quick & Easy Recipes to Fuel the Plant-Based Athlete

In this demonstration class triathlon and swim coach Dave Burgess, certified in sports and performance nutrition, covers the basics of pre-, during and post-workout fueling and culinary instructor JL Fields will show you how to make three simple recipes … fast!

1-hour demonstration class + recipes: $25

refund policy


Tuesday | September 12 | 6 to 8 p.m.

Vegan Pressure Cooking 

Learn how to create quick full-flavored, wholesome dishes that don’t keep you chained to the kitchen but do keep you and your family happy! Great for anyone who has a traditional stove top pressure cooker, an electric pressure cooker, or a multicooker such as the Instant Pot and Fagor LUX. (You can even bring your own device!)

2-hour hands-on class + recipes: $45

refund policy

Find the full list of vegan cooking classes scheduled through November at

And, finally, wherever you live, I offer Online Cooking Lessons:

I join you in your kitchen via video platform (Skype, Zoom, Facebook Video Chat, or Facetime) for a LIVE lesson to teach you how to pressure cook*, air fry, or create real world meals and meal plans.

$65 per hour fee includes:

  • 1-hour LIVE session
  • Recipes and grocery list


Schedule your session at

*For pressure cooking, I can help you with your Instant Pot (or other multicookers, such as Fagor LUX or GoWISE 8 in 1) or electric or stovetop pressure cookers.

Okay, I’m out. It’s time to gear up for Montana. Be sure to follow along on Facebook, Twitter, and Instagram!

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Get 10% off the VeggiDome at checkout with code JLFIELDS “VeggiDome”
  • Bianca Phillips

    Yum! I may have to start cooking more like this soon. The whole batch cooking thing. Paul has told me that he’ll try being vegan at home (AGAIN) if I cook, but he’s picky. And I’m not used to cooking for two and don’t really have time to cook every night. This might be the answer! We’ll see how this goes. Haha. It won’t be the first time he’s said he’ll be vegan at home. Also these sliders look great!

    • JL

      Bianca, that’s huge! How fun! Before Dave went vegan that was one of his steps. We had a lot of fun in the kitchen together making vegan versions of food he liked. Can’t wait to hear how it goes!

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