Pav Filling

1. Heat vegan butter in a pan over low-medium heat. Add in your cumin seeds and cook until fragrant.
2. Add onions and garlic and saute for 1-2 minutes.
3. Mix in your carrot and tomatoes. Cook for 3-4 minutes.
4. Add your bell pepper, broccoli, boiled potatoes, salt, ground turmeric, pav bhaji masala and Kashmiri red chilli powder. Mix, then cover and cook for 8-10 minutes.
5. Pour your maple syrup, lemon juice and add your coriander. Using a potato masher, mash the mixture well (you should still have some un-mashed veggies).

Vegan Garlic Butter

1. Add your vegan butter and garlic into a bowl and microwave for 10-20 seconds or until the butter has melted. You can also do this in a saucepan over low heat.

Assembly

1. Pre-heat your oven to 180C/160C fan.
2. Cut your soft rolls in half and place the bottom side onto a baking tray lined with parchment paper. Generously spread your vegan garlic butter on the bottom half of your rolls.
3. Spread your Pav filling on top, then sprinkle green chillies on top.
4. Add your vegan cheese on top – I used vegan cheese slices but you can use shredded vegan cheese.
5. Sprinkle some freshly chopped coriander on top, along with some pav bhaji masala.
6. Close your sliders with the top half of your rolls, spread a little more melted vegan butter on top. Then, sprinkle some more coriander and pav bhaji masala on top.
7. Bake for 15-20 minutes.
8. Finely, sprinkle some salt flakes on top (this is optional) + enjoy warm with some ketchup or green chutney!