This slightly modified recipe is taken from the newly revised “Ten Talents” cookbook. It is a wonderful vegan cookbook (no dairy or egg recipes). We make these quite often and freeze them for convenience. I’ll post a link at the bottom of this recipe for that book. It’s a cookbook I wouldn’t want to be without.
4 1/2 c. water
1/2 c. Bragg Amino’s OR soy sauce
1 1/2 t. Italian Seasoning
1 1/2 t. sweet basil
1 1/2 t. garlic powder
1/2 t. thyme
1/2 t. oregano
1/4 t. cayenne to taste (opt.)
1/2 c. chopped walnuts
1/3 c. raw sunflower seeds
1/2 c. finely chopped celery
1 small onion, chopped OR 2 T. dried onion
1/3 c. nutritional yeast flakes
4 1/2 c. regular oats
In a large kettle, bring water, soy sauce and seasoning to a boil. Add walnuts, sunflower seeds, sauteed onion and nutritional yeast; bring to a boil again. Add the oats, stirring just enough to mix evenly. Turn off heat; cover, allow to cool 5-10 minutes. Form into 3 inch burger patties, using a wide mouth jar ring and lid. place on non-stick or oiled baking sheets. Bake burgers in 400 degree oven, 25 minutes on each side, or until lightly browned and crispy. Makes 15 burgers.
Note: May double the recipe and freeze burgers. We usually put 2 burgers on a bun for full flavor and dress it with any of the following: lettuce, fresh spinach leaves, avocado slices, sprouts, cheese, scallions, tomato, dressing of choice, etc. These are a healthy and satisfying alternative to burgers.