Recipe - Oatmeal Mushroom Steaks

2 1/3 cup Old fashioned oatmeal ( try
toasting the oats first in
the oven ) Good!
1 md Onion, chopped
3 tablespoon Lowfat margarine ( can
reduce amt., use olive oil,
or just saute' with water )
3 Eggs, well beaten ( can use
liquid egg substitute )
1 cn (8 oz) mushroom pieces,
drained ( may sub. equiv.
amount fresh, lightly
cooked
1 teaspoon Vegex* dissolved in:
One half cup Hot water
One half cup Canned skim milk
1 teaspoon Lawry's seasoned salt ( or
any that you like )
One half teaspoon Thyme, dried
One half teaspoon Sage, "
One half teaspoon Poultry seasoning
One half teaspoon Paprika

GRAVY
1 cn Lowfat cream of mushroom
soup
2 cn Hot water with:
One half teaspoon Vegex dissolved into it

Vegex: this is similar to Marmite, a dark paste made from nutritional
yeast. You may find it in natural food stores. Also called Sovex. If you
can't find it try 2 tsp. of bouillon or cubes in the water. Vegex adds a
nice rich "dark" flavor to recipes.

Saute' onion however you choose, until clear. Then combine all the
ingredients except those for the gravy. Let mixture stand in a covered bowl
in the fridge for 45 min. to soak up moisture. Using about 1/3One half cup of
the mixture form small oval patties and brown in a nonstick pan using a
nostick spray. Or you can place them on a well sprayed large cookie sheet
to brown. Flip them over when bottom is nicely browned, I would say about
1015 min. in a 350 oven, then 5 10 min. on the "flip side". I'm not sure
as I always brown them in a pan on the stove or in an electric frying pan.
Layer the "steaks" in a sprayed baking dish and cover with the gravy. If
you like these you can eliminate the gravy and form them into "burger"
shapes and serve with buns and all the fixings!

Posted to Digest eatlf.v097.n081 by srlng@juno.com on Mar 26, 1997