| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Main dish | 20 | Servings |
INGREDIENTS
| 1 | Large onion, diced | |
| 1/2 | lb | Fresh mushrooms; diced |
| 1/4 | c | Oil |
| 4 1/2 | c | Water |
| 1 | ts | Garlic powder |
| 1/2 | ts | Dried basil |
| 1/4 | c | Nutritional yeast |
| 1/2 | ts | Seasalt |
| 1/3 | c | Soy sauce |
| 1/4 | ts | Oregano |
| 1/2 | ts | Thyme |
| 5 | c | Old fashioned |
| rolled oats |
INSTRUCTIONS
Saute the first four ingredients in a covered saucepan. While they are sauteeing, bring to a boil all the other ingredients except the oats. Lower heat, add the sauteed vegetables, and add the oats, one cup at a time, sallowing each cupful to sink a little before stirring gently. Cook up to five minutes--until mixture starts to stick to bottom of pot. Set aside to cool. It's much easier to form the patties if the mixture has cooled at least 10-15 minutes. Form into patties, place on oiled cookie sheet, bake at 350 degrees for about 45 minutes. Turn once after about 20 minutes. Makes about 20- 25 burgers. Oatburgers lend themselves to many variations. Some further suggestions are dill, parsley, celery, green or red peppers in placeof the mushrooms. (From _Vegetarian Cooking for a Better World_, by Muriel Collura Golde, MA, MS, MLS, published by NAVS) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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