Ingredients
- 14 cup old fashioned oats
- 3 slices whole wheat bread
- 1 tablespoon nutritional yeast flakes
- 0.5 (14 ounce) package extra firm tofu (squeeze out excess water well and crumble up)
- 14 teaspoon garlic salt
- 1 tablespoon grated celery (measured after water has been squeezed out
- see directions)
- 1 tablespoon red onion (measured after water has been squeezed out
- see directions)
- 23 cup grated potato (measured after water has been squeezed out
- see directions)
- 12 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 12 tablespoon soy sauce
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon agave nectar (or 1 1/2 Teaspoons)
- 1 tablespoon all-purpose flour
- 12 teaspoon salt
- 2 tablespoons wheat germ
- 1 egg substitute (see recipe description)
- 1 12 tablespoons melted vegan butter
Instructions
- Place old fashioned oats into food processor or blender and pulse a few times to chop finer.
- Pour into mixing bowl.
- Place the 3 slices of bread in food processor or blender and chop into bread crumbs.
- Measure out 1/4 cup and put into mixing bowl.
- For the celery, red onion and potato take special care to squeeze out the juices with a strainer after they have been grated.
- The pulp can become quite wet and cause the patties to become too moist.
- After you have the juice out, then measure.
- Into mixing bowl throw in; nutritional yeast, tofu, garlic salt, celery, red onion, dijon mustard, lemon juice, soy sauce, old bay seasoning, agave, potato, flour, salt, wheat germ and egg replacer and mash together.
- Preheat oven to 350 degrees.
- Spray cookie sheet and hands with cooking spray and measure out 5 - 1/3 cup portions.
- Lay them on cookie sheet and shape into squares about 3/4 inches thick.
- Brush top side with melted butter and sprinkle with bread crumbs.
- Carefully turn over with a spatula and do the same on the other side.
- Place into oven and bake 15 minutes.
- Then flip and bake 15 more minutes.
- Let set for 5 minutes after out of the oven.
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