• 2 cups walnut halves (course chopped)
• 8 ounces portobello mushrooms, gills removed, roughly
chopped
• 2 Tablespoons chilled vegan butter, cubed (Earth Balance)
• 2 cups cooked freekeh, bulgur or brown rice
• 1/2 cup uncooked regular rolled oats
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon pink salt
Form into patties and bake in a 350 oven for about 20 minutes
and turn over and about 20 minutes on the other side.
NOTE: I use brown rice and season this with Better Than
Bouillon seasoned vegetable base instead of the onion, garlic
and salt. I have had some problems with keeping these patties
together but I think it’s because I use too many mushrooms.
