Monday, October 17, 2011

OATVP Patties

I chose this to be the first recipe to share with you because it is one of my first very own successes. It is not a vegetable patty as it does not contain any greens but it absolutely does not mind to be topped with lettuce, tomato or the vegetable of your choice, wrapped in bread or be completely naked!. Our favorite topping is mashed avocado with lemon and salt and sour cream, as you can see in the picture. With 160 calories and 14 grams of protein per patty, what's not to like! Be curious and enjoy! 

  Yields 6 patties


1 cup of TVP (texturized vegetable protein)
1 cup of oats
1 ¾ cups of hot water, add more if necessary
***2 tbsp of veggie seasoning
4 tsp of vital wheat gluten
2 tbsp of ground flax seeds
¼ cup of bread crumbs


In a microwave safe bowl mix all ingredients except the bread crumbs. Microwave for 2 minutes. To cook on stove top, pour mixture into a saucepan and cook until the water gets absorbed and a stiff dough is formed. Add salt and more water if necessary. Let mixture cool and then shape into 6 patties, you can also make 16 nuggets. Coat with bread crumbs. Fry on a thin layer of oil until both sides are browned or preheat an oven to 400 degrees F and bake each side for 8-10 minutes. The broiler of the oven works beautifully, too. Just broil the patties 7-8 minutes per side. 

copyright ©2011 Ruth Reynoso

*** Veggie Seasoning


2/3 cup Brewer's Yeast Powder
1 1/2  tbsp Onion Powder
1  tsp Garlic Powder
1 1/4 tbsp Salt
1/2 tsp Celery Seed
2 tsp dried basil
2 tsp oregano
1 tbsp Parsley, dried


In a blender combine all ingredients except the dried parsley, blend until smooth. Stir in the parsley, mixing well. Seal this finished seasoning mix in an airtight container. Remember to label the container so you know what it is. Use it in the same proportions as you would chicken bouillon. (1tsp-1 tbsp per cup of water) or as called for in the recipe.  


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