Serves 3

  • 1 small onion, chopped
  • 2 garlic cloves, diced
  • 1-2 Tbsp veggie broth
  • 8-10 oz mushrooms coarsely chopped
  • Seasonings: salt, pepper, parsley, basil oregano, cilantro
  • ½ c Quinoa flakes
  • ¼ c nutritional yeast
  • ¼ cup raw sunflower seeds
  • 1 Tbsp tahini
  • 1 Tbsp olive oil

Sauté onions and garlic in veggie broth until translucent, about 5 min. Add the mushrooms and seasonings and cook until very tender, about 10 min. (You want as much water as possible to cook out of the mushrooms). Remove mixture from heat, drain liquid and let cool about 5 min. Add mushroom mixture to food processor; add nutritional yeast, quinoa flakes, sunflower seeds and tahini and mix in food processor until it forms a firm sticky mixture. Form into 3 balls, greasing hands with a little olive oil. Flatten into patties and cook in skillet on medium heat with olive oil about 5 min per side.

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