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The healthful ingredients in these plant-based patties have great flavor and are an excellent alternative to the highly refined ones at the grocers made with soy protein isolate or concentrate. These freeze very well, so make an extra batch to grab for a quick breakfast.
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When reheating, cover patties with foil so they do not dry out, or a damp paper towel if you are microwaving.
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2 cups water
1/2 cup finely chopped raw cashews — chop by hand, a grinder will turn them to powder
1/4 cup low-sodium soy sauce — for allergies use GF or SF soy sauce
1/4 cup nutritional yeast flakes
1 tbsp tahini
1 1/2 tsp onion granules or powder
1 1/2 tsp oil, opt.
1/4 + 1/8 tsp garlic granules or powder
3/4 tsp sage or 1 tbsp fresh minced
1 tsp basil or 1 tbsp fresh minced
1/4 tsp thyme or 1 teas fresh minced
1/4 tsp oregano or 1 teas fresh minced
2 cups quick oats — use GF oats for gluten free
SCOOP onto prepared cookie sheet and flatten to 1/2-inch thick. I like to use a scoop – release so all the patties are uniform and it is quick and easy. For best results use parchment paper lightly sprayed with nonstick spray.