Ingredients
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1 cup textured vegetable protein
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1/4 cup quick-cooking rolled oats (NOT instant according to the cookbook)
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil, flakes
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1/2 teaspoon dried parsley flakes
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1/2 teaspoon onion, granules
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1/2 teaspoon garlic granules
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1/4 teaspoon mustard powder
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3/4 cup water (almost-boiling)
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2 tablespoons organic ketchup
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2 tablespoons soy sauce (or tamari or Bragg's)
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1 tablespoon creamy peanut butter (can also use tahini, or any other nut or seed butter)
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1/4 cup whole wheat pastry flour
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1 tablespoon nutritional yeast
Instructions
- Place the water into a bowl and add the oregano, basil, parsley flakes, onion, garlic granules (or powders), and mustard powder with the oats and TVP chunks, and mix well.
- Add the ketchup and soy sauce to the mixture, and let rest for 5 minutes so the TVP can soak up the flavors.
- Add the nut/seed butter and incorporate.
- Add the whole-wheat pastry flour and nutritional yeast, and mix thoroughly.
- Form about 4-6 flat patties by hand (or about 8-10 if you want slider size!).
- Put a heavy-bottom skillet on medium heat and add a light coating of high-smoke point oil like grapeseed, canola, or olive oil and cook each patty for about 5-8 minutes on each side or until golden brown.