VeganMain dishLow SodiumEasy PrepDairy Free Chalet Vegan Patties Share Written By Kathy Dahlke Tags VeganMain dishLow SodiumEasy PrepDairy Free 2018-12-19 Passes all three tests! Appearance, texture and taste!!! Very "burger" looking! Holds together well once cooled and has a great mouth feel - not too mushy like bean patties. Satisfying taste! Truly a recipe well combined to be "more than the sum of its parts"! 2 cups finely chopped walnuts (Use a food processor) 2 cups cooked brown rice 2 cups rough chopped mushrooms (Use food processor) 1/2-3/4 cup of dry oatmeal 1 teaspoon tumeric 2 teaspoons cracked black pepper 2 T Tamari (low sodium) or low sodium soy sauce 1 teaspoon onion powder 1/4 teaspoon celery seed 1/4 teaspoon celery salt (optional) 2 T "butter" (Blend with mushrooms in food processor) 1/2-1 cup (finely chopped kale) 2 T Veganese 2 T grated red beet (one small beet) 4-6 cloves minced garlic Combine and chill. Form patties. Makes 8-12. Heat non-stick skillet on medium high. Add 4 or 5 patties. Sear for 1-2 minutes then lower the heat to medium. Continue cooking for another 1-2 minutes. Flip when patty no longer sticks to pan. Cook on medium for 1-2 minutes. Remove or leave in pan and turn stove off. Let patties rest before enjoying!