Vegan Breakfast Patties - cooking recipe

Ingredients

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

Preparation

Heat oil, flour and soy sauce in large skillet over medium-low heat. Whisk well to combine.
Whisk in broth or soy milk and cook until thickened, continuing to whisk, about 2 minutes.
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.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with cooking spray.
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.
Bake for 20 minutes, and serve.
If freezing, wrap each patty individually in plastic wrap.