8 – 10 oz mushrooms, coarsley chopped
1 sm, med onion, chopped
1-2 clove garlic, chopped
1-2 TBSP veggie broth
1/4 c nutritional yeast
1/2 c quinoa flakes (can sub quick or rolled oats)
1/4 c sunflower seeds
1 TBSP tahini
2 TBSP low sodium soy sauce
Seasonings: salt, pepper, parsley flakes, basil, oregano, etc
Saute the onions and garlic in 1 – 2 TBSP veggie broth until translucent – about 5 minutes. Add the mushrooms and seasonings and cook until very tender – about 10 minutes. (You want as much water as possible to cook out of the ‘shrooms.) Remove mixture from heat and cool – about 5 minutes.
Add mushroom mixture to food processor. Add nutritional yeast, quinoa flakes (or oats, if using), sunflower seeds, tahini, soy sauce. Process until thick, paste like mixture forms.
Let mixture sit for 5 – 10 minutes to firm up. Refrigeration isn’t necessary, but it might speed the firming process.
From mix into three balls. Flatten into patties and either cook in a skillet about 5 minutes on each side, or bake at 350 F for about 30 minutes, flipping after the first 20.