Oats are more than just for breakfast. They can be used as a meat substitute. Acting much like Tofu, in that it takes on the flavor or whatever you allow them to soak in. This recipe is full of flavor, but as with all recipes, you can tweet it to fit your taste and make it your own.
1 Onion (chopped or minced) 1 tsp. thyme
3 C. Quicks Oats 1/4 - 1/2 C. Braggs Liquid Amino
1 C. walnuts or pecans meal 1 tsp. sage
1 1/2 tsp. salt 1/2 tsp. garlic powder
1 tbsp. Nutritional yeast flakes 1 tsp. onion powder
6 C. Water 1/4 C. olive oil
2 Cubes Frozen Basil 1 green pepper
In a pot, sauce your onions, green peppers. Once softened, add your water, salt, nutritional yeast flakes, frozen basil cubes, thyme, Braggs, sage, garlic powder, onion powder, and olive oil. Whisk together and allow to come to a boil. While waiting for water to boil, mix together your dry Quick Oats and nut meal together.
Once the water has come to a boil, turn off water, then add oat & nut meal mixture and stir. Be sure all dry oats are submerged in water. Once all the liquid is absorbed, they will begin to swell. Move pot to the side, away from the heat, place top on the pot and let sit until cooled.
Once oat mixture is cooled, it is now ready to be formed into patties. You can use a ice-cream scooper which helps to ensure uniformity with patties, or just simply use a spoon to scoop, and form with your hands. Some like to fry them in a plan or bake them in an oven. I prefer to fry them first, which can be done in a non-stick skillet.
I usually take the patties and freeze them for later, which saves me time after I have made and formed them into patties. When I am ready to use them, I take them and place them in a baking pan, and cover them with a gravy and bake them in the oven at 350 degrees for about 10-15 minutes.
When done, serve with a very hardy grain, veggies and salad. Again, remember, you can jazz them up to taste.
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