4 cups water
1/4 cup Braggs Liquid Aminos or soy sauce
1 tablespoon vegetable stock base (I used Vogue brand)
2 tablespoon nutritional yeast
2 tablespoon powdered egg replacer, no added water (I use Ener-G Egg Replacer)
1 8 oz package tempeh, crumbled
12-16 oz mushrooms (any, but I prefer crimini)
1 cup walnuts
1/2 re onion
3/4 cup carrots
1/2 cup or more, whole wheat flour
3 cups regular oats (not the quick cook kind)
Place water, braggs, nutritional yeast, egg replacer, stock base and crumbled tempeh in a large pot and bring to a boil. In a food processor, grind the walnuts, mushrooms, onions and carrots and add to the pot. Boil this mixture for 5 minutes. In a second bowl, combine the oats, and flour, add to the pot. cook on medium for 5-8 minutes, or until extremely thick. pour into a bowl and chill for 2 hours.
Preheat oven to 350 degrees F. Scoop out oat mixture and shape into patties of desired thickness, I usually get about 14 from this recipe. Place on a lightly sprayed baking sheet and cook for 15-25 minutes per side.
Cool, wrap and freeze until ready to use.