Vegetarian Cream Cheese Patties With Mushroom Gravy Recipes

VEGETARIAN CREAM CHEESE PATTIES WITH MUSHROOM GRAVY

Steps:

• Place the cream cheese in the freezer for approximately 15 minutes, remove and cube into 1/2" chunks immediately while it is still very cold from the freezer. (This step will help to harden the cream cheese slightly so it will be easier cut.)
• In a medium to large bowl beat the eggs well, then add the cubed cream cheese, minced onions, finely chopped walnuts and bread crumbs. Mix VERY GENTLY until moistened and combined. Be careful not to break up the cream cheese chunks - they should stay in chunks in the patties.
• Preheat oven to 350 degrees now so it is ready when you are done frying patties.
• Heat a small amount of oil in the bottom of a non-stick frying pan. DO NOT ADD ENTIRE 1/2 CUP OIL TO PAN! Only use enough oil to keep patties from sticking, adding more as needed - I usually start with 1 or 2 tablespoons.
• Using approximately 1/4 cup of the mixture per patty, drop into the hot oil and fry patties. Flatten patties if needed and turn over to fry other side when first side is golden to medium brown.
• In a separate bowl, mix together the sour cream and cream of mushroom soup for the gravy.
• Once the patties are fried place the patties in an oven safe casserole dish, layering with the gravy.
• Bake for 25 minutes or until patties are heated through.
• Serve immediately making sure to spoon some of the gravy over each patty.

LIZ'S VEGETARIAN OATMEAL PATTIES

Steps:

• mix ingredients together. Fry patties and serve with a sauce made from 1 can mushroom soup, milk, and sour cream.

MUSHROOM VEGGIE PATTIES

Steps:

• Line a sheet pan with paper towels and set aside.
• Place the mushroom caps and stems in the bowl of a food processor and process, scraping down the sides, until the mushrooms are finely minced into something of a paste, almost resembling ground meat. (You can also mince as finely as possible with a knife.)
• Transfer the minced mushrooms to a large bowl. Add the parsley, garlic, salt, turmeric, oregano and pepper, and stir to combine. Add the flour and stir to combine. Beat in the eggs one at a time, stirring until the eggs are well combined and the batter has the consistency of loose yogurt.
• In a large pan with a lid, heat the oil over medium-high. Reduce the heat to medium, and dip two spoons in the hot oil so they're slightly greased up. Using the spoons, drop two tablespoons of batter into the oil to make one patty. With the back of a spoon, even out and shape the patty into an oval as best as you can. Repeat with as many patties as you have room for in the pan. Cover and cook the patties on one side until you see the edges setting and crisping up, about 5 minutes. (You should hear sizzling sounds.) Very carefully lift the lid so you don't get splattered, and use a spatula and spoon to flip the patties. Cover and cook until the other side is golden brown and the patties are cooked through, about 5 minutes.
• Transfer to the prepared sheet pan and repeat with any remaining batter, adding more oil if needed.
• Serve the mushroom patties hot or at room temperature with trimmings.

VEGETARIAN COTTAGE CHEESE PATTIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs into a large bowl. Stir in cottage cheese, rolled oats, wheat germ, dry onion soup mix, and dried thyme. Form into 8 patties.
• Heat oil in a skillet over medium heat. Place patties in oil, and brown on both sides. Remove patties to a 9x13-inch baking dish.
• Pour condensed soup into a small bowl. Stir in 1/2 can of water (or milk) to dilute, then pour over patties.
• Bake in a preheated oven until the soup is bubbly, about 20 minutes.