Veggie Oat-Burgers

Serve in buns or as a main course, hot or cold. Can be frozen.

Yields:	12 servings
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4	cups	water
1/2	cup	soy sauce, sodium reduced	or tamari
1/2	cup	nutritional yeast
1	large	onion	diced
1/2	tablespoon	garlic powder
1	tablespoon	oregano	and basil, dried
1	teaspoon	liquid smoke	optional
1	x	mushrooms	or fresh, about 1/4 cup to 1 cup (optional)
4 1/2	cups	rolled oats	old fashioned

Bring all ingredients except the oats to a boil.

Turn heat to low and stir in 4.5 cups rolled oats.

Cook for about 5 minutes until the water is absorbed.

Don't overcook.

If it is too soupy, add some oats at about 5 minutes and cook for only a few more minutes until thickened.

Fill a rectangular non-stick baking pan with the mixture (makes square patties, easier than forming little circles).

The pan could be anywhere from 9 x 18 inches (22.5 X 45 cm.), 12 inches (30 cm.) square or larger to make patties about a half-inch (1.3 cm.) thick.

If too thin they'll be tough and will dry out.

Bake at 350 F. for 25 minutes.

Then use a utensil that won't scratch your pan to cut the giant burger into 3.5" to 4" (10 cm.) square burgers and flip them over.

Cook another 20 minutes.

This fudge is simply delicious!