Zucchini Mushroom Rounds
4 ounces mushrooms, finely chopped
1 small onion, chopped
1 small zucchini, chopped
1 carrot, chopped
1 ounce peanuts
2 cups fresh breadcrumbs
2 tablespoons chopped fresh parsley
1 teaspoon Bragg's liquid aminos
Pepper to taste
Oatmeal for shaping
2 Tablespoons olive oil
In a large skillet with no oil cook mushrooms for 8 minutes stirring constantly to keep from burning. Place onion, zucchini, carrots and
nuts in the blender. Blend together just until starting to combine.
Remove from blender and place in large mixing bowl. Add mushrooms, breadcrumbs, parsley, yeast extract and pepper. Stir until
completely combined. Add oatmeal mixing well.
Shape mixture into round disks about 2 inches thick. Place canola oil in large skillet. Heat over medium heat about 1
minute. Add rounds and cook 10 minutes. Turn and cook approximately 8 minutes or until brown and heated through.