While staying with me during my post-op hip-joint-replacement surgery, my cousin Carmen prepared some delicious meals. One day she made meatless patties—the upside being that you can make a couple different versions from the same ingredients. They freeze well so you can made a double batch with very little additional work—ready to take out of the freezer and serve at a moment's notice.
- 1 medium onion, chopped finely
- 1 cup chopped nuts (or ½ c nuts and ½ c sunflower seeds)
- 1½ cups old-fashioned rolled oats
- ½ cup egg whites (or equivalent to equal 4 eggs) if you use eggs
- ¼ cup Chia seeds
- 1 cup vegetable broth or non-dairy milk (almond, rice)
- 1 T McKay’s mock-chicken seasoning
- ½ tsp salt
- ⅛ tsp thyme
- ¼ tsp sage
- ⅛ tsp marjoram
- ½ tsp garlic powder (or 1 clove garlic, minced)
- ½ cup diced mushrooms, sauté in frying pan with 1 Tbsp oil until dry (if desired)
- Mix all ingredients together in a bowl (except for rice milk or broth).
- Place rice milk or broth in a saucepan and bring to a boil. Remove from heat.
- Pour over ingredients in bowl and mix well. Cover and let stand for340 minutes or so.
Version #1 – Meat-less Patties
- Form into 2-inch patties about 1/2 inch thick and place on greased cookie sheet.
- Bake in oven preheated to 350 degrees F. for about 45 minutes until patties are brown and cooked.
- Remove from oven. Place in layers in a 9-12 inch casserole dish sprayed with olive oil. Pour three cups of gravy over the patties. Cover casserole and return to oven for 30-40 minutes until heated through.
- Can serve with mashed or baked potatoes or spoon over cooked and drained noodles.
Version #2 - Meat-less Burgers
- Form into three-inch patties about 1/2 inch thick and place on a greased cookie sheet.
- Bake in oven preheated to 350 degrees F. for about 45 minutes until patties are brown.
- Remove from oven and carefully place each on ½ of a mixed-grain burger bun or English muffin.
- You can top with any desired condiments and eat open faced.