Vegetarian or not, come this way, this is so silly. This recipe is vegetarian, so carnivores may want this with a beef, pork, or any meat steak. This is not a recipe for vegans though, I haven’t gotten there yet unless I load up on veggies and fruit. Hey! what a concept, vegetables and fruits. One should always remember the basics if you want to stay healthy, right?
Years ago, for about nine months, I was a vegetarian. I bought a bunch of veggie stuff… veggie hot dogs, veggie empanadas, I didn’t know what they were actually supposed to be, do you get the idea anyway? He wanted to be a vegetarian for the animals. I felt so guilty and I guess I still do, but I went back to eating meat and I guess I shut down that part of me that cares about it. From time to time I prepare this dish because I love it. The consistency is very meaty actually. Try it, I think you’ll like Micky!
Oatmeal and Mushroom Steak
1 TBL. vegex (like a bouillon cube)
1/2 cup hot water
1 teaspoon sea salt (yes, if you’re going to be healthy, do it with sea salt, smile)
1/2 sage or poultry seasoning
1 chopped onion
3 TBL. Butter (I always use real butter, the taste can’t compare)
3 well beaten eggs
1 can of cream of mushroom soup
2 cans of soup – hot water
1 can of mushrooms (I know, I can ‘hear you’, the canned stuff is not that healthy)
2 1/4 cups of raw traditional oats
Saute onions in butter. Combine everything except mushroom soup, 2 cans of hot water, and vegex. Mix well. Cover and let stand for about 45 minutes. Shape the mixture into meal-sized pancakes and fry in hot oil until golden brown. (Gads another unhealthy thing, stop thinking so loud! I can hear you all the way to Hawaii.) Pour some of the soup mix (all the stuff you didn’t use to make the empanadas) into the bottom of a 9×12 baking dish to cover the bottom. Place the patties on top of the mixture and cover the rest with the soup mixture.
Bake at 350 degrees for 1 hour.
Yay, you’re almost done. Make a small salad and some fruit for dessert, set a beautiful table. Hurrah!
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