Prep 15 mins
Cook 50 mins
These freeze well if you wrap them individually. Then you can remove them one or two at a time and microwave for about a minute. They are best enjoyed with a fork since they are a bit crumbly. I like to sprinkle them with Braggs aminos before serving but I bet they would also be really good with some vegan gravy! I got this recipe from The Great American Detox Diet by Alex Jamieson (of Supersize Me fame). Cooking time includes cooling.
- 2 tablespoons olive oil
- 2 tablespoons spelt or 2 tablespoons whole wheat flour
- 1 tablespoon soy sauce or 1 tablespoon Braggs liquid aminos
- 1 1⁄2 cups warm vegetable broth or 1 1⁄2 cups plain soymilk
- 1 cup rolled oats
- 1⁄2 cup chopped yellow onion
- 1⁄2 teaspoon dried sage
- 1⁄2 teaspoon dried thyme
- 1 cup finely chopped raw nuts (walnuts taste good)
- 1 cup cooked brown rice or 1 cup other whole grain
- 1 cup minced shiitake mushrooms or 1 cup button mushroom
- Heat oil, flour and soy sauce in large skillet over medium-low heat. Whisk well to combine.
- Whisk in broth or soy milk and cook until thickened, continuing to whisk, about 2 minutes.
- Remove from heat and add the oats, onion, sage, thyme, nuts, rice, and mushrooms. Stir well to combine and transfer entire contents to a medium mixing bowl. Allow to set at room temperature for 10 minutes, then refrigerate until cool enough to handle, about 20 minutes.
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with cooking spray.
- Remove the mixture from refrigerator, and scoop 1/4 cup of mixture into a patty. Place on the lined baking sheet, and continue to scoop mixture into patties until done.
- Bake for 20 minutes, and serve.
- If freezing, wrap each patty individually in plastic wrap.
I really enjoyed these patties for breakfast this morning! I used homemade veg. broth and button mushrooms. Good flavor and they held together well. Thanks Prose!