We have made many different kinds of strips but these are really delicious! Strips go well as a side dish with just about anything and they are a wonderful addition to pasta, rice, wraps, pita sandwiches and even quick stir fries (if you make them beforehand), their great versatility makes them ideal for your vegan recipe repertoire! Here is our latest version of strips. Enjoy!
1 cup brown rice, cooked
1/2 cup quick oats
2 medium potatoes, peeled and cubed
1 crusty bread (could be a sub)
2 cups whole wheat flour
1/4 cup sunflower seeds
1/4 cup sweet peppers, chopped
1 medium onion, peeled and chopped
1 carrot, peeled and sliced
1 stalk celery, washed and sliced
2 1/2 sweet paprika powder
3 full Tbsp. cornstarch
Salt to taste
1/2 tsp. garlic powder
1/2 tsp. Italian Seasoning
1 tbsp. olive oil
Cut the bread in pieces and put in a large bowl with some water to soften. Meanwhile, in a blender with a 1/2 cup water, process the peppers, carrot, onion, potatoes, celery, rice and sunflower seeds until you have a paste.
Scrape out of the blender and add to the mushy bread. Mix well and add all the other ingredients, blending thoroughly.
Form patties. Place on a greased cookie sheet and bake at 375º F for 15 minutes on one side, then flip and bake 15 more minutes on the opposite side.
Bring out of the oven and let cool. Cut into strips. Put into your favorite tomato sauce (spaghetti type sauce) and let simmer a bit until the strips soak in the juice of the sauce and the flavors blend.