It isn’t quite grilling season yet, though some of us do grill even in the snow! But here is a recipe that offers a meatless grilling alternative. You bake these burgers instead of grilling them and, as the tips suggest, they are easy to make ahead and freeze.
Maybe you’re skeptical (we were before we tasted them!). But our recipe testers, most of whom are not vegetarians, raved about the vegetarian burger recipes in the book.
Serve these with ketchup, mustard and your other favorite burger toppings and you have a healthy alternative that we think even the kids will eat!
Fix-It and Forget-It Vegetarian Cookbook, page 72
Makes 12 servings
Prep Time: 30 minutes
Standing Time: 30 minutes
Cooking/Baking Time: 25-30 minutes
3 ¼ cups water
¼ cup soy sauce
1 tsp. onion powder
¼ tsp. garlic powder
1/8 – ¼ tsp. cayenne pepper to taste, optional
1 tsp. dried thyme
1 tsp. dried sage
1 tsp. dried marjoram
¼ cup raw sunflower seeds
2 Tbsp. nutritional yeast flakes, optional
3 cups rolled oats
1. Combine water, soy sauce, onion powder, garlic powder, cayenne, thyme, sage, marjoram, sunflower seeds, and nutritional yeast flakes. Bring to a boil.
2. Add rolled oats to boiling mixture. Remove from heat and stir, mixing well.
3. Cover with lid. Let sit for 20 minutes.
4. When cool enough to handle, drop by 12 spoonfuls onto greased baking sheet. Press down into patties.
5. Bake at 350° for 15 minutes. Turn patties over and bake for another 15 minutes.
1. You can double this recipe and pat into a greased rimmed baking sheet. Bake 25-30 minutes. Cut into squares to serve.
2. Cool completely after baking, wrap, and freeze. These freeze well and pack well in a lunch. When reheating, thaw and heat on a non-stick skillet or in the microwave.