Veggie Oat-Burgers
Serving Size : 8
4 cups water
1/2 cup low sodium soy sauce -- or tamari
1/2 cup nutritional yeast
1 large onion -- diced
1/2 tablespoon garlic powder
1 tablespoon oregano -- dried
1 tablespoon basil
1 teaspoon liquid smoke flavoring -- (optional)
1 cup mushrooms -- fresh or canned
4 1/2 cups rolled oats
Bring all ingredients except the oats to a boil. Turn heat to low and stir in
4.5 cups rolled oats. Cook for about 5 minutes until the water is absorbed.
Don't overcook. If it is too soupy, add some oats at about 5 minutes and cook
for only a few more minutes until thickened.
Fill a rectangular non-stick baking pan with the mixture (makes square
patties, easier than forming little circles). The pan could be anywhere from 9 x
18 inches (22.5 X 45 cm.), 12 inches (30 cm.) square or larger to make patties
about a half-inch (1.3 cm.) thick. If too thin they'll be tough and will dry
out.
Total cooking time is 45 minutes. Bake at 350 F. for 25 minutes. Then use a
utensil that won't scratch your pan to cut the giant burger into 3.5" to
4" (10 cm.) square burgers and flip them over. Cook another 20 minutes.
Serve in buns or as a main course, hot or cold. Can be frozen.
Source:
"http://recipe-cookie.com/56/299282.shtml"
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Per serving: 252 Calories (kcal); 4g Total Fat; (12% calories from fat); 17g
Protein; 41g Carbohydrate; trace Cholesterol; 613mg Sodium
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