Recipe - Veggie Oat-Burgers

4 cup Water
One half cup Saltreduced soy sauce or
tamari
One half cup Nutritional yeast
1 lg Onion minced
One half tablespoon Garlic powder
1 tablespoon Each Oregano and Basil,
dried
1 teaspoon Liquid smoke (optional)
Mushrooms, fresh or canned
(optional) One fourth cup to 1 c
4 One half cup Old fashioned rolled oats

Bring all ingredients except the oats to a boil. Turn heat to low and stir
in 4.5 cups rolled oats. Cook for about 5 minutes until the water is
absorbed. Don't overcook. If it is too soupy, add some oats at about 5
minutes and cook for only a few more minutes until thickened.

Fill a rectangular nonstick baking pan with the mixture (makes square
patties, easier than forming little circles). The pan could be anywhere
from 9 x 18 inches (22.5 X 45 cm.), 12 inches (30 cm.) square or larger to
make patties about a halfinch (1.3 cm.) thick. If too thin they'll be
tough and will dry out.

Total cooking time is 45 minutes. Bake at 350 F. for 25 minutes. Then use a
utensil that won't scratch your pan to cut the giant burger into 3.5" to 4"
(10 cm.) square burgers and flip them over. Cook another 20 minutes. Serve
in buns or as a main course, hot or cold. Can be frozen.

(Oh, the McD I refer to above is the guilty arches, not Dr. John)

Recipe originator unknown. Posted by Neal Pinckney Makaha, Hawaii
npinckney@mcimail.com AH6HM
From Fatfree Digest AprilMay 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip