| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian | 20 | Servings |
INGREDIENTS
| 4 | c | Water or vegetable stock |
| 1/2 | c | Onion; diced small |
| 1/2 | c | Carrots; diced small |
| 3/4 | lb | Fresh mushrooms; diced |
| 1/4 | c | Soy sauce |
| 1/3 | c | Nutrional yeast |
| 2 | Cloves garlic; minced | |
| 1 | ts | Oregano |
| 1 | ts | Thyme |
| 1/2 | ts | Marjoram |
| 5 | c | Rolled oats |
INSTRUCTIONS
Bring water or stock to a boil in a 2-qt. saucepan. Add onion, carrots and mushrooms and cook until soft. Add soy sauce, yeast, garlic, oregano, thyme and marjoram. Add rolled oats, one cup at a time, letting oats sink in, then stirring. Cook for 5 minutes until mixture is thick at the bottom of the pot. Cover, set aside for 15 minutes, as it continues to thicken. Cool and shape into patties. Place on an oiled cookie sheet. Bake at 350-degrees for 40 minutes, turning after 20 minutes. Serve hot in buns or cold in sandwiches with lettuce and mayonaise. Makes 20 patties. Posted to MC-Recipe Digest V1 #199 Date: Thu, 15 Aug 1996 00:50:42 EDT From: jadi@juno.com (Jadi Christian)
A Message from our Provider:
“Luck has nothing to do with it”