•  1 lb mushrooms finely chopped
  • ½ cup or 1 small onion diced
  • 2-3 garlic cloves minced
  • 1 tsp garlic powder
  • 2 tsp vegan worcester sauce
  • ¼ cup nutritional yeast
  • ½ cup instant oatmeal
  • ½ cup bread crumbs (can use gluten free)
  • ¼ cup finely chopped parsley
  • 2 tbsp powdered vegan egg replacer or ground flaxseed 
  • salt and pepper to taste (I like garlic salt)


In a pan on medium high heat, sauté the mushrooms and onions with worcester sauce and a little water until they start to brown. Once done transfer mushroom and onion mixture to a bowl and add the rest of the ingredients. Mix thoroughly and cover, then place in the refrigerator for at least 4 hours. I find that overnight is best. Preheat the oven to 425°. After 4 hrs or overnight take the mixture and form 3 hamburger size patties. Bake them for 10-15 minutes or you can brown them on a nonstick pan (you might have to lightly spray it if it sticks.) 


Makes 3 Patties.

Get this recipe and more of my plant-based recipes in my Plantifully Lean Cook Book

1 Comment

  1. Andrea LeVecke on February 12, 2021 at 11:12 am

    The egg replacer is supposed to go in the recipe in powder form as I reading the recipe, correct?

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