Name: Raw Vegan Burger Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6
Ingredients: 1 Sun Dried Tomato; 1 Red Bell Pepper; 1 Carrots; 1 Pumpkin Seeds; 2 garlic cloves; 1 Basil; 1 fennel; 2 tbsp flax seed; ground; 1 tbsp tablespoon olive oil; 1 tsp cumin seed; 1 tsp paprika; ¼ tsp salt; ¼ tsp Pepper

An incredibly fresh and tasty vegan burger, loaded with herbs and spices and made from a base of veggies and seeds.

When I first discovered raw foods, raw vegan hamburgers were one of the very first recipes I ever attempted making. The recipe was called beet hamburgers, and as you can most likely imagine they were made from beets and extremely intense purple/red! Beets have been scratching my throat lately, so I chose to try and take a break to recreate my cherished raw hamburger dish without beets and also without nuts.

I chose to add sun-dried tomatoes, carrots and pumpkin seeds to replace the nuts. I also skipped the raw vegan buns this time and utilized my homemade vegan buns; however, if you’re a hardcore raw vegan, I recommend this cornbread dish.

This veggie meat can also be utilized for meatballs and zoodles, if you want two simple raw dinners, just form a few of the veggie meat into meatballs and save them for later!

Raw Vegan Veggie Meat

The steps are incredibly simple; you just prep your components and add them in the food processor, then you’ll process it for about 30 seconds up until it starts to resemble meat.

Like real burgers, you form them into patties with your hands and get prepared to prepare them or in this case, dehydrate.

I have not attempted these in the oven, but I imagine they would cook up well in the oven or a frying pan. If you’re pressed for time, this might be your best option, although you miss out on some of the minerals and vitamins that are damaged by heat.

To dehydrate, place your newly shaped burgers onto a ventilated dehydrator sheet and dehydrate at 165 degrees for the first hour to vaporize water and decrease the risk of fermentation, then turn down to 115 degrees until the burger is somewhat dry and firm all the way through, about 4 hours. You don’t want to over-dry it; nobody likes a dry hamburger.

That’s it now put that patty in between 2 buns with all the garnishes you love! I am personally a big fan of ketchup, pickles, and spinach, but don’t forget about avocado, mustard, peppers and onions!

Raw Vegan Burgers

Authorsaucys

Directions:

Soak the sun-dried tomatoes until soft, about 1 hour.
Grind the flax seed into flour.

Yields6 Servings

Prep Time15 minsCook Time4 hrsTotal Time4 hrs 15 mins

1 Sun Dried Tomato

1 Red Bell Pepper

1 Carrots

1 Pumpkin Seeds

2 garlic cloves

1 Basil

1 fennel

2 tbsp flax seed; ground

1 tbsp tablespoon olive oil

1 tsp cumin seed

1 tsp paprika

¼ tsp salt

¼ tsp Pepper

Soak the sun-dried tomatoes until soft, about 1 hour.

Grind the flax seed into flour.

Process all the components together until it looks like ground meat.

Forming meat into about six patties.

Dehydrate for 1 hour at 165 degrees then about 3 hours at 115 degrees, or up until the hamburgers are firm.

Ingredients