Homemade Vegeburgers

This is a big moment, because people have been bugging me for this recipe for years and I haven’t ever really given it out… Mostly because the recipe is partly made up and I make them a little differently almost every time! Still trying to perfect it, because sometimes they are more crumbly than others. But they get lots of compliments…

I like to make a huge batch and freeze them so we can just pull out and thaw as many as we want at a time.

• 4 c water
• 1 c raw pecans or walnuts, finely chopped
• 1 c sunflower kernels
• 1 c grated carrots
• 1 large onion, finely chopped
• 1/3 c Bragg’s liquid aminos
• 1/4 c oil
• 1/4 c flaxseed meal
• 4 cloves garlic
• 4 tsp nutritional yeast flakes
• 2 tsp basil
• 1 tsp sage
• 4 c old fashioned oats

Place all ingredients except the oats in a large pan, mix well, and bring to a boil over medium-low heat, stirring occasionally. Stir in oats and remove from heat. Cover and set aside to cool.

Preheat oven to 350 degrees. When mixture is cool, form into 3-inch patties and placed on oiled baking sheets. Bake for 15 minutes on each side. Makes about 20 burgers. I’ve refrigerated the mixture for up to a day or two and then baked the patties and they turned out okay.