Ingredients

• 1 cup sweet onion, diced
• 4 cloves of garlic, minced
• 1 cup grated carrot (1 large)
• 1 1/2 cups grated zucchini (1 med)
• 3 cups chopped mushrooms
• 1 tbsp coconut oil
• 1/4 cup low sodium tamarie
• salt & pepper
• 1 cup oat flour
• 1 cup sunflower seeds (ground)

Directions

• Heat a large skillet to medium low and add oil. Toss in diced onion and cook until transluscent. Add the garlic and cook for another minute. Now add grated carrot and zucchini.
• Let cook for another 5 to 7 minutes, stirring occasionally. Add the chopped mushrooms and stir to combine. Let sit and cook for another 5 minutes, stirring occasionally. Turn off heat and let mixture cool slightly while you prepare dry ingredients.
• In a large mixing bowl, combine oat flower and ground sunflower seeds (you can grind both oatmeal and seeds in food processor until they look like flour). Add a pinch of salt and pepper.
• Add the cooked veggies to the bowl, leaving excess juice in pan and mix well with flour. Add tamari sauce and mix again. Adjust seasoning as required.
• Divide mixture into 6 balls and place on parchment lined cookie sheet. (put in freezer for a few minutes if too sticky). Once shaped, you can flatten the burgers and go straight to baking them or you can place in the freezer. (They will keep one month in freezer).
• Cook them in a skillet with a little coconut oil or bake in the oven (flip patties halfway thru).

Photos