I squeezed the juice from the veggies before cooking them. I also used left over quinoa, which is a protein grain great for use when replacing meat, and a left over baked potato grated instead of the oats. I also used muenster cheese. I substituted the soy sauce for Braggs liquid amino acids (very similar) and instead of flour I used nutritional yeast. I would suggest cooking on med.to med. high and letting them stay for several minutes on each side. I must say that homemade was much better than any of the frozen ones I have had and my husband was very impressed. I plan to make many of these from the things in my garden and freezing them for the winter.
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I squeezed the juice from the veggies before cooking them. I also used left over quinoa, which...