Veggie Oatburger
This quick and easy vegan oatburger is packed with diced veggies to light up your taste buds.
Servings: 6
Ingredients
- 3 cups quick oats, can be gluten-free
- 1 cup ground cornflakes or your favorite bread crumbs
- 1/2 cup nutritional yeast flakes
- 1 1/2 cups diced celery
- 1 medium onion, diced
- 3-4 medium carrots, diced
- 1 28 oz. can of crushed tomatoes
- 1 tbsp rubbed sage
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp salt or salt substitute
- 1 cup ground nuts of your choice (optional)
- 1/4 cup ground flaxseed, mixed with hot water
Instructions
- Preheat oven to 400 degrees F.
- Dice all vegetables; partially soften carrots by microwaving for 5-6 minutes.
- In a large mixing bowl, add quick oats, cornflakes or bread crumbs, nutritional yeast flakes, salt and seasonings. Mix together.
- In a small bowl or mug, mix the ground flaxseed with 3-4 tablespoons of hot water. Stir until the mixture forms a gel. This should only take a few minutes.
- Add the crushed tomatoes, diced vegetables, ground nuts and flaxseed mixture to the bowl. Mix well. If more moisture is needed to form a thick batter, add additional crushed tomato.
- Form the batter into individual burgers. To form the patties, simply form a chunk of the batter into a ball, place it on the flat surface of the pan, and then pat it out flat. They should spread out in a circular shape. You'll want them to be not too thick and not too thin.
- Add burgers to a baking sheet that is lined with parchment paper or use a silicone baking sheet (my preferred method). Both ways are excellent options. No oil is needed for baking--that means less calories for you and more benefits for reducing inflammation and improving heart health.
- Bake for 15 minutes until top of burger is browned. Flip and bake for 10-12 more minutes. If you like your burgers to be on the crunchy side, feel free to bake a little longer. Serve immediately for a delicious lunch or dinner.