Where’s The Meat No Beef Gluten-Free Vegan Hamburger Meatless Patties

After creating my no-beef crumbles recipe that is vegan, soy-free, nut-free, dairy-free, gluten-free and egg-free, I loved it so much that I used that recipe to create a meatless pattie.

This recipe is the BOMB when it comes to ground meatless patties.  It taste great.  It holds it’s shape well.  It has a good chew and bite to it and is the closest thing I have tasted to replicated ground meat.  Does it taste like beef?  NO, but when it is served on a hamburger bun with ketchup, mustard, minced onion and pickles it sure does taste a lot like a McDonalds hamurger.   If you are looking for a meatless burger this fits the bill for BB Q’s, quick lunches or dinners, Salisbury steaks, meat loaf, hot dogs and more!  This also freezes well.

Where’s The Meat No Beef Patties 4 cups oat quick oats 1 tbsp. Italian seasoning 1 tsp. salt 1/4 tsp. black pepper 3 tbsp. Nut-free Vegan Parmesan cheese or regular Parmesan cheese 1 tbsp. dry onion flakes 1 tsp. garlic powder 1 tbsp. paprika 12 oz.  cooked mushrooms, drained (canned mushrooms work fine) OR 1/2 cup crushed dehydrated mushrooms. 2 tbsp. tomato paste 1 tbsp. liquid smoke 1 large egg or 1 tbsp. ground flaxseed 2 cups water, veggie broth, beef or chicken broth or bullion In a large bowl you will blend up the oat flour, Italian seasoning, salt, pepper, Nut-free Vegan Parmesan cheese, dry onion flakes, garlic powder and paprika.  In a food processor, grind up the cooked mushrooms until they are a very fine mince. If you are using dehydrated mushrooms just skip this step and add them to the mixture as is. Add the ground mushrooms, tomato paste, egg or ground flaxseed, liquid smoke and water to the dry ingredients and stir until the mixture is thoroughly combined.   Using wet hands shape handfuls of the meatless ground meat into patties and place them onto a baking sheet lined with parchment paper.  I use an ice cream scoop to help get an even amount for each patty. Place the baking pans in the oven and bake for about 45 minutes until they are golden brown and crispy.  Heat up some water, veggie broth, beef or chicken broth or bullion in a large pot on the stove.   Bring the liquid to a boil and add the patties. Cook them for about 10 minutes. Then remove them with a slotted spoon and put them back onto the parchment lined baking sheet.  Sprinkle them with salt and pepper. Cool them completely. Flash freeze them in the freezer and then place them into two Ziploc bags. Put a frying pan on medium high heat and add some oil or spray with non-stick spray (I use the spray).  Brown the patties on both sides in the skillet until they are a light golden brown. www.thehealthetarianwoman.com