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One of our favorite foods several years ago was oatmeal patties made with cream of mushroom soup and other ingredients we don't use today; so it's been a long time since eating one of our favorite foods. The other day I (Debbie) was messing around in the kitchen trying to re-create these patties. I have to say, these patties are very similar in texture and taste! I used our "cream of mushroom" we shared with you awhile ago as a sauce to put on top of them. You can use any gravy or eat them as burgers. I also wanted to create a burger you could dehydrate in the oven for those who don't have dehydrators. These are fabulous in the oven and they don't take too long. Either way; in the dehydrator or oven, they are really delicious.

Oatmeal Patties (Burgers)

Makes 9 Patties

2 cups oats, soaked (at least 2 hours; we soaked ours overnight)

1/4 cup chia gel (2t chia seeds mixed with 1/4 cup water. Let sit until it turns into a gel; about 10 minutes)

2 1/4T coconut aminos (you can use Tamari)

1 clove garlic, minced

2t onion flakes

1/2T sage

1T parsley flakes

2t Emeril's Seasoning* (recipe below)

1T chopped onion

1 1/2T oil (chia, flax, olive, hemp)

1/4 cup psyllium husks

Place oats and chia gel in food processor and process for a few seconds. Add rest of ingredients except psyllium husks and chopped onion. Process until smooth. Add in chopped onion and pulse for just a few seconds. Transfer mixture to a mixing bowl and add in psyllium husks. If using a dehydrator, place parchment paper on mesh tray and form your patties. Dehydrate 145 degrees for one hour then turn down to 115 degrees until done. If using an oven, place parchment paper on baking tray and form your patties. Place temperature on lowest setting, leave the door ajar, and place tray on top rack. Dehydrate for about 1 hour and 20 minutes or until done. We like to pour our raw version of cream of mushroom (see below) over the top and eat them that way. Store in refrigerator.

Cream of Mushroom

1 cup cashews, soaked

1 cup chopped mushrooms

1/2t sea salt

Non dairy milk or water (we used hemp milk)

Place cashews, mushrooms and sea salt in blender. Add in enough water or milk to make your sauce. Store in refrigerator. You will have to stir this after it sits as it will get dark on top.

*Emeril's Essence Seasoning: 

1T paprika

1T sea salt

1T garlic powder

1 1/2t onion powder

1 1/2t dried oregeno

1 1/2t dried thyme

1t black pepper

1t cayenne pepper (you can use more if you like it spicy) 

Blend all ingredients together in mixing bowl. Transfer to glass jar and store.