Instructions: Place the dry soybeans in a bowl, cover with water, and place in the refrigerator to soak overnight.

Place the pecans on a cookie sheet and bake at 350 degrees for 5 minutes or until lightly toasted and fragrant. Remove the pecans from the oven and set aside to cool.

Transfer the cooled pecans to a food processor and pulse a few times to finely chop them. Transfer the finely chopped pecans to a small bowl and set aside. Wipe out the food processor for use again.

Drain the soaked soybeans, place them in the food processor with the vegetable stock, and blend for 1 to 2 minutes or until smooth.

In a large bowl, whisk together the egg replacer and water, for 1 minute or until very frothy. Add the soybean puree, chopped pecans, and the remaining soybean patties ingredients, and stir well to combine. Set the soybean patties mixture aside for 10 minutes to allow the flavors to blend and the oats to rehydrate.

Lightly oil (or spray) a large baking dish with a little safflower oil and set aside. Lightly oil (or spray) a non-stick skillet with a little safflower oil and place over medium heat. Using a 1/3-cup measuring cup, portion the soybean mixture into patties and slightly flatten them. Cook the patties for 3 to 5 minutes per side or until lightly browned. Transfer the cooked patties to the prepared baking dish and set aside.

To make the gravy, in a blender or food processor, place all of the gravy ingredients, and blend until smooth and creamy. Transfer the bean gravy mixture to a small saucepan. Place the saucepan over low heat and simmer the gravy, while stirring often, until heated through. Taste and adjust seasonings, as needed.

Spoon a little of the gravy over the soybean patties and then bake the patties at 350 degrees for 20 to 25 minutes or until heated through. Serve the soybean patties topped with additional gravy. Serve as a side dish, main dish, or as a sandwich filling.

This recipe yields 6 servings.

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