Oatmeal mushroom steaks

Yield: 1 Servings

Measure Ingredient
2⅓ cup Old fashioned oatmeal ( try toasting the oats first in the oven ) Good!
1 medium Onion, chopped
3 tablespoons Low-fat margarine ( can reduce amt., use olive oil, or just saute' with water )
3 Eggs, well beaten ( can use liquid egg substitute )
1 can (8 oz) mushroom pieces, drained ( may sub. equiv. amount fresh, lightly cooked
1 teaspoon Vegex* dissolved in:
½ cup Hot water
½ cup Canned skim milk
1 teaspoon Lawry's seasoned salt ( or any that you like )
½ teaspoon Thyme, dried
½ teaspoon Sage, "
½ teaspoon Poultry seasoning
½ teaspoon Paprika
1 can Low-fat cream of mushroom soup
2 cans Hot water with:
½ teaspoon Vegex dissolved into it


Vegex: this is similar to Marmite, a dark paste made from nutritional yeast. You may find it in natural food stores. Also called Sovex. If you can't find it try 2 tsp. of bouillon or cubes in the water. Vegex adds a nice rich "dark" flavor to recipes.

Saute' onion however you choose, until clear. Then combine all the ingredients except those for the gravy. Let mixture stand in a covered bowl in the fridge for 45 min. to soak up moisture. Using about ⅓--½ cup of the mixture form small oval patties and brown in a non-stick pan using a no-stick spray. Or you can place them on a well sprayed large cookie sheet to brown. Flip them over when bottom is nicely browned, I would say about 10-15 min. in a 350 oven, then 5- 10 min. on the "flip side". I'm not sure as I always brown them in a pan on the stove or in an electric frying pan.

Layer the "steaks" in a sprayed baking dish and cover with the gravy. If you like these you can eliminate the gravy and form them into "burger" shapes and serve with buns and all the fixings! Posted to Digest eat-lf.v097.n081 by srlng@... on Mar 26, 1997

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