Vegan Easy Sausage Patties

1 cup cooked cooled quinoa (I used red quinoa)
2 cup very thinly sliced mushrooms
2 tbsp Soy sauce (tamari)
0.35 cup sunflower seeds - raw
.35 cup, chopped Walnuts or pecans raw
.5 tsp Salt
2 tsp Garlic powder
1 tsp Thyme, ground
1 tsp Rosemary
1 tsp Sage, ground
2 tsp Smoked Paprika
1 tsp Fennel seed ground
2 date, pitted Medjool dates
.25 tsp Pepper, red or cayenne to your desired heat level
pinch ground cloves if desired

Have beans cooked ahead as well as quinoa cooked and cooled.

Cook quinoa ahead and let it cool. Preheat oven and rinse beans, then cook on pan for about 10 minutes at 350 degrees. You are just drying them out so they appear dry and cracked open. Let cool.
Saute mushrooms on med heat in cast iron with the tamari til browned and cooked down to about half of what they were to start with. Let cool.
In food processor place nuts, seeds and dates. Process to loose meal texture...not a powder. Add cooled quinoa and spices and process a bit. Add beans and mushrooms. Process until it all comes together so you can form it into patties. Freeze before cooking if desired. Will keep 3 to 4 days in refrigerator uncooked as well. Cook in large cast iron skillet over med heat. Cook 3 to 4 minutes on each side. Or bake at 350 on parchment for 15 to 25 minutes.

Serving Size: Makes 6 large size patties