Begin by heating a skillet over medium heat and adding the walnuts. Toast them for about 5–7 minutes, stirring frequently until they become fragrant and slightly golden.

Finely dice the mushrooms and white onion, ideally using a food processor for even and quick chopping. Set aside the chopped veggies.

In the same skillet, add a splash of oil and sauté the diced mushrooms and onions for 6–8 minutes until the mushrooms release their moisture and the onions turn translucent.

In a food processor, add the toasted walnuts, oats, Panko breadcrumbs, nutritional yeast, ground flax, and parsley or cilantro. Pulse until it’s well combined but still has some texture.

Incorporate the drained and rinsed black beans, BBQ sauce, and tamari to the dry mixture in the food processor. Pulse until everything is just combined.

Transfer the sautéed vegetable mixture into a large mixing bowl and then add the processed bean mixture. Stir until it’s well incorporated.

With clean hands, form the mixture into 8 large patties and place them on a parchment-lined baking sheet.

Preheat your oven to 400°F (200°C) and bake the patties for 15 minutes. Flip them halfway through and continue baking for another 12–15 minutes until they are firm and golden brown.

Once baked, allow the patties to cool on the baking sheet for about 5–10 minutes before serving.