The healthful ingredients in these plant-based patties are a good alternative to the highly refined ones at the grocers made with soy protein isolate or concentrate. These freeze very well so make an extra batch to grab for a quick breakfast. When reheating, cover patties with foil so they do not dry out, or a damp paper towel if you are microwaving.
Ingredients
- 2 cups water
- 1/2 cup finely chopped raw cashews a grinder will turn them to powder
- 1/4 cup low-sodium soy sauce for allergies use GF or SF soy sauce
- 1/4 cup nutritional yeast flakes
- 1 tbsp tahini
- 1 1/2 teas onion powder
- 1 1/2 teas oil
- 1/4 + 1/8 teas garlic powder
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- 3/4 teas sage or 1 tbsp fresh minced
- 1 teas basil or 1 tbsp fresh minced
- 1/4 teas thyme or 1 teas fresh minced
- 1/4 teas oregano or 1 teas fresh minced
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- 2 cups quick oats use GF oats for gluten free
Instructions
- COMBINE all ingredients except oats in kettle and BRING to a boil.
- STIR in oats until starting to thicken. REMOVE from heat.
- COVER and LET SIT until cool.
- SCOOP onto prepared cookie sheet and flatten to 1/2-inch thick.
I like to use a scoop and release so all the patties are uniform and it is quick and easy. For best results use parchment paper lightly sprayed with nonstick spray.
- BAKE at 325° in preheated oven for 15 minutes. TURN and BAKE for additional 15 minutes.
- SERVE with ketchup or gravy for breakfast meal.