Down Mulberry Lane

Sour Cream Patties... Dairy Free.

This weekend, I tried making Sour Cream Patties, but without dairy.  Beings dairy is a main theme of this recipe, I was hoping it would turn out.   It was fine.  My daughters said it was just like the regular version... my only change was that I used tofu sour cream in place of the dairy version. 

Sour Cream Patties:

Patty:

One can of vegetarian burger, 4-5 eggs, 1/2 teaspoon of garlic powder, 1 teaspoon of onion powder, 2 packets of george washington's broth (just the powder)... a chicken or beef flavored seasoning is a good substitute for this, and a 1/2 teaspoon of sage.

Mix together and fry in a non-stick skillet... no oil necessary if you let the pan heat up first.

Sauce:

2 cups of sour cream, 2 cups of a seasoned broth (I've done both vegetarian chicken or beef... both are good), mix together.  One small can of mushrooms/drained, and one onion sliced into rings.

Layer patties, mushrooms and onions in a pan... can use a 9 by 13 or layer in a 3 quart crockpot.  Pour sauce over it.  Let the crockpot cook on low for about 4 hours.  OR bake at 350 F for 45 minutes until bubbly and onions are soft. 

This is one recipe my husband enjoys and me going dairy free was killing him because the only vegetarian dishes he likes contain dairy.  *grin*  My girls said Dad won't even notice a difference.   He didn't get to try them...since he was at work and they were gone before he had a chance to try them. 

One more recipe to add to the approved list.  At least I have a nice meal for special occasions that I can count on.  This recipe is a bit pricey and I tend to double it and put it into my 5 qt. crockpot when I do make it.  Left-overs are still just as great! 

Warmly, ~Melissa