Breakfast Patties

Name: Breakfast Patties
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons brown rice or spelt flour; 1 tablespoon naturally brewed soy sauce (shoyu or wheat-free tamari); 1 1/2 cups warm vegetable stock or plain soy milk; 1 cup rolled oats; 1/2 cup chopped yellow onion; 1/2 teaspoon dried sage; 1/2 teaspoon dried thyme; 1 cup finely chopped raw nuts; 1 cup cooked brown rice or other whole grain; 1 cup minced shiitake or button mushrooms

11 ingredients

7 steps

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons brown rice or spelt flour
1 tablespoon naturally brewed soy sauce (shoyu or wheat-free tamari)
1 1/2 cups warm vegetable stock or plain soy milk
1 cup rolled oats
1/2 cup chopped yellow onion
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 cup finely chopped raw nuts
1 cup cooked brown rice or other whole grain
1 cup minced shiitake or button mushrooms

Directions

1

1. Place a large skillet over medium-low heat. Add the oil, flour, and soy sauce. Whisk well to combine.
2

2. Whisk in vegetable stock or soy milk and cook until thickened, continuing to whisk, about 2 minutes.
3

3. Remove from heat and add the oats, onion, sage, thyme, nuts, rice, and mushrooms. Stir well to combine and transfer entire contents to a medium mixing bowl. Allow to set at room temperature for 10 minutes, then refrigerate until cool enough to handle, about 20 minutes.
4

4. Preheat oven to 350°F.
5

5. Line a baking sheet with parchment paper.
6

6. Remove the mixture from refrigerator, and scoop 1/4 cup of mixture into a patty. Place on the lined baking sheet, and continue to scoop mixture into patties until done.
7

7. Bake for 20 minutes, and serve. If freezing, wrap each patty individually in plastic wrap.