Vegan Breakfast Patties

• 2 tablespoons olive oil
• 2 tablespoons spelt or 2 tablespoons whole wheat flour
• 1 tablespoon soy sauce or 1 tablespoon Braggs liquid aminos
• 1 1/2 cups warm vegetable broth or 1 1/2 cups plain soymilk
• 1 cup rolled oats
• 1/2 cup chopped yellow onion
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1 cup finely chopped raw nuts (walnuts taste good)
• 1 cup cooked brown rice or 1 cup other whole grain
• 1 cup minced shiitake mushrooms or 1 cup button mushroom

1. Heat oil, flour and soy sauce in large skillet over medium-low heat. Whisk well to combine.
2. Whisk in broth or soy milk and cook until thickened, continuing to whisk, about 2 minutes.
3. Remove from heat and add the oats, onion, sage, thyme, nuts, rice, and mushrooms. Stir well to combine and transfer entire contents to a medium mixing bowl. Allow to set at room temperature for 10 minutes, then refrigerate until cool enough to handle, about 20 minutes.
4. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with cooking spray.
5. Remove the mixture from refrigerator, and scoop 1/4 cup of mixture into a patty. Place on the lined baking sheet, and continue to scoop mixture into patties until done.
6. Bake for 20 minutes, and serve.
7. If freezing, wrap each patty individually in plastic wrap.

olive oil, spelt, soy sauce, vegetable broth, rolled oats, yellow onion, sage, thyme, nuts, brown rice, shiitake mushrooms

Taken from www.food.com/recipe/vegan-breakfast-patties-248292 (may not work)