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4 ½ cups water
½ cup Bragg Aminos
1 ½ tsp. Italian Seasoning & sweet basil & garlic powder
½ tsp. thyme & oregano
¼ tsp. cayenne pepper
½ cup chopped walnuts
1/3 cup raw sunflower seeds
½ cup finely chopped celery
1 small onion, chopped & sauteed
1/3 cup nutritional yeast flakes
2 TBS tofu (optional)
4 ½ cups regular oats (not quick)
In a large kettle, bring water, Braggs and seasonings to a boil. Add the rest of ingredients EXCEPT oats. Bring to boil again. Add the oats, stirring just enough to mix evenly. Turn off heat, cover and allow to cool 10 – 15 minutes. Form into 3” burger patties using a Pam sprayed wide mouth jar lid and ring. Place on a non-stick baking sheet. Bake in 400 degree oven for 15 minutes, or until lightly browned and crispy. Flip and bake for another 15 – 20 minutes. These freeze very well.
(Adapted from the Ten Talents Cookbook by Rosalie Hurd)
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