1cupwalnutsfinely ground to almost meal consistency in a food processor or blender
6tablespoonsgluten flouralso known as vital wheat gluten
2tablespoonsminced fresh parsleyor dry ground
2 1/2tablespoonssoy sauceor to taste
3tablespoonswater or unsweetened soymilkActual amount needed may vary slightly.
In a skillet, saute celery, onion, and mushrooms in 1 tablespoon of olive oil (or a few tablespoons of water) until they are soft.
In a large bowl, combine all remaining ingredients (and sauteed veggies when they are finished.) You may have to adjust how much liquid (water or soymilk) is needed based on whether you use store-bought bread crumbs or make your own out of fresh bread, like I did. I recommend adding extra water or soymilk 1 tablespoon at a time until your burger mixture reaches your desired consistency (not sopping wet, but soft, moist, and malleable).
Preheat oven to 350 degrees Fahrenheit.
Shape burger mixture into round 1/4 cup sized patties and place on an oiled or non-stick lined cookie sheet. Bake patties for approximately 30 minutes, flipping each patty over after the first 15 minutes.
Allow patties to cool for a few minutes before serving. Allow patties to cool to room temperature before freezing.
This recipe was inspired by Kay Hansen's recipe in her Vegan Homestyle Cookbook.