| 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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