Two homemade cashew and oat-based patties

A Plant-Based Meat Alternative

These savory breakfast patties are a tasty alternative to the highly refined commercial meat substitute products found in grocery stores. Make an extra batch to freeze so you can grab them for a quick morning meal. When reheating, cover patties with foil or, if microwaving, a damp paper towel so they don’t dry out.

Prep Instructions

  • Servings: 12 (2 patty) servings
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour and 15 minutes

Recipe Ingredients

  • 2 cups water
  • 1/2 cup finely chopped raw cashews (a grinder will turn them into powder)
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup nutritional yeast flakes
  • 1 tablespoon tahini
  • 1 1/2 teaspoons onion powder
  • 1/4 + 1/8 teaspoon dried sage or 1 tablespoon fresh, minced
  • 3/4 teaspoon dried sage or 1 tablespoon fresh, minced
  • 1 teaspoon dried basil or 1 tablespoon fresh, minced
  • 1/4 teaspoon dried thyme or 1 teaspoon fresh, minced
  • 1/4 teaspoon dried oregano or 1 teaspoon fresh, minced
  • 2 cups quick oats

Cooking Instructions

  1. Combine all ingredients except oats in saucepan and bring to a boil.
  2. Stir in oats, cooking and stirring until mixture starts to thicken. Remove from heat, cover, and let sit until cool enough to handle.
  3. Preheat oven to 325°F.
  4. Place parchment paper or silicone pad onto cookie sheet. Scoop mixture and drop balls onto prepared cookie sheet, flattening each to ½-inch thick. If you use a quick-release scoop, the process will be fast and easy, and the patties will be the same size.
  5. Bake for 15 minutes. Flip patties and bake for 10–15 more minutes, until brown and firm but not dried out.
  6. Serve with ketchup or gravy for a breakfast meal.

Nutritional Data

Calories: 51.45
Fat: 1.90 g
Saturated Fat: 0.21 g
Cholesterol: 0 mg
Sodium: 97.42 mg
Carbohydrates: 6.36 g
Fiber: 1.24 g
Sugars: 0.43 g
Protein: 2.40 g
© AdventHealth
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