4 1/2 C water
1/2 C Braggs Aminos
1 1/2 TBSP onion powder
1 tsp poultry seasoning
4 1/2 TBSP nutritional yeast flakes
1 1/2 TBSP garlic powder
1 1/2 TBSP Italian seasoning
1 1/2 TBSP parsley
1 1/2 TBSP dried onion
1 1/2 TBSP vegan beef-style seasoning
Combine in a kettle and bring to boil.
4 1/2 C quick oats
4 1/2 TBSP coconut milk
1 1/2 TBSP honey
Add to mixture in kettle and cook 5-10 minutes.
3/4 C finely chopped pecans (not recommended for those reversing CVD)
12 oz firm tofu
½ C finely chopped onion
Take off heat and add nut meal and tofu. Mix well, refrigerate for 1-2 hours or until you’re ready to form into patties.
Bake in oven at 350°F for 20 mins on each side. Makes 17 medium sized burgers.
*They do shrink a little as they bake, so make them a little bigger than the size of the buns!