DIRECTIONS

Make your roasted garlic.

Preheat the oven to 400F. Remove any excess papery skin from the head of garlic, while keeping the head and cloves intacts. Slice a very thin amount off the top of the garlic head, making the very tops of the garlic cloves visible. Place the garlic into a small piece of foil and drizzle the olive and sprinkle with salt. Wrap your foil around the garlic to seal and place it onto a baking sheet to catch any oil drippings. Bake for 30 minutes, or until the cloves are fully soft in the center. Once cooked, remove from the oven and cool.

Make your garlic mayo. When the garlic is cooled enough to handle remove 6 cloves by either using a fork or pressing front the bottom to pop out the garlic and mash into a paste. In a small mixing bowl, mix together the vegan mayo, roasted garlic, green onions, lemon juice, and salt.

Make your B&B Pickle Chips. In a small saucepan, add sugar, mustard seeds, celery seeds, turmeric, garlic, salt, and water and bring to a boil. Add sliced cucumbers to a medium bowl and pour the hot spice mixture over the cucumbers and then stir in the vinegar. Let cool to room temperature before using and storing in the fridge for up to weeks.

4. Build your sliders. Slather on garlic mayo on the bottom of your buns. Layer on Plant Provisions Mesquite BBQ Slices, a few pickle chips, and a sprinkle of fresh cilantro and top with the other half of the bun. Repeat with the remaining sliders buns.