Rinse the quinoa and cook in 1 cup of water (250 ml) for 15 minutes or until the water is absorbed.
Mix the ground flax seeds with 6 tablespoons of water, set aside for 15 minutes.
Preheat the oven to 400°F - 200°C.
In a frying pan, heat up the olive oil and saute the mushrooms with the garlic for about 5 minutes.
Once cooked, dice the mushrooms. Put them in a bowl along with the cooked quinoa, sun-dried tomatoes, parsley, coriander, garlic and shallot. Mix, and incorporate the flax seed "eggs", and soy sauce. Lastly, add the nutritional yeast and oat flour. Divide the dough in 10 pieces and shape the patties with wet hands - I use a yellow ice-cream scoop and press them down with the palm of my hand. Place them on a baking sheet lined with parchment paper. Brush or spray with a bit of canola oil (optional).
Bake for 15 minutes.