Oatburgers with mushrooms
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Large onion, diced | |
| ½ | pounds | Fresh mushrooms; diced |
| ¼ | cup | Oil |
| 4½ | cup | Water |
| 1 | teaspoon | Garlic powder |
| ½ | teaspoon | Dried basil |
| rolled oats | ||
| ¼ | cup | Nutritional yeast |
| ½ | teaspoon | Seasalt |
| ⅓ | cup | Soy sauce |
| ¼ | teaspoon | Oregano |
| ½ | teaspoon | Thyme |
| 5 | cups | Old fashioned |
Directions
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)