Chuck Wagon Patties


  • 1 medium onion, finely minced
  • 1/3 c. water
  • 1 – 12 oz. pkg. Yves meatless ground (or 1 ½ c ground gluten)
  • 1 c. finely chopped pecans
  • 1 c. finely chopped walnuts
  • 3 Tbsp. nutritional yeast flakes
  • 2 c. quick oats
  • ¼ c. breadcrumbs
  • 1 – 16oz. can garbanzo beans, drained and rinsed
  • 3 Tbsp. reduced fat Vegenaise
  • 3 Tbsp.  Bragg’s Liquid Aminos
  • 1 tsp. VegeSal, or your favorite all-purpose vegetable seasoning


  • 2 – 10 ¾ oz. cans of Tomato Soup, mixed per instructions on can


  1. In a small skillet, cook onion in the 1/3 cup of water until clear.
  2. Place garbanzos into a food processor and blend until a smooth paste forms.  Remove and transfer to a large mixing bowl. 
  3. Add the rest of the ingredients and stir until well combined. Form into patties using 1/4 cup of mixture for each. 
  4. Place patties on a baking pan that has been sprayed with a non-stick baking spray, and then spray the tops of the patties. 
  5. Bake at 375 degrees for 30 minutes. Flip patties halfway during baking to brown both sides. 
  6. Remove from oven and put into a 9 x 13 casserole dish. Pour prepared tomato soup over the top and return to oven for about an hour.  Serve hot.


Browse Cook(s): Cinda Sanner
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.