Recipe - Vegetarian Barley-Vegetable Soup

1 cup Uncooked oatmeal
3 Egg whites or
2 Eggequivalent of egg
substitute
1 teaspoon Ground sage
1 teaspoon Ground fennel
1 ds Ground rosemary
1 ds Parsley
1 ds Dill
Salt and black pepper to
taste

Date: Wed, 24 Apr 1996 11:57:13 0400

From: lciano@aurora.liunet.edu (Linda)
A couple of weeks ago someone posted a request for a recipe for vegetarian
breakfast "sausage". Well, a few days ago (funny how synchronicity works,
isn'tit?) my mother passed along the following recipe, adapted from a
WWIIera recipe for meatless sausage.

Mix all ingredients well and form into four patties. Brown in a nonstick
skillet (this has a tendency to stick, so you might want to use a *light*
spray of nonstick cooking spray). To the skillet add 3 cups of vegetable
stock, or 3 cups of water mixed with a veggie boullion cube. Bring to a
boil, cover, reduce heat, and simmer for 20 minutes. Remove patties from
liquid, and rebrown before serving (they should be very dark brown and a
little crispy on the outside). The leftover liquid can be thickened with a
little flour to make a nice gravy to pour over the "sausage". The trick to
this recipe is to make the patties properly. If you pack them too tightly,
the middles will become glutinous; if they are not packed tightly enough
they will fall apart. Doublingthe recipe works well. If you're not going to
use the patties right away, do not rebrown after boiling; save the
rebrowning for just before serving. They will keep several days in the
refrigerator.

FATFREE DIGEST V96 #114

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.