| 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”