With all the summertime cookouts I thought it was time for raw vegan burger recipe. My neighbors are always cooking out… I can smell it. And even though I don’t miss beef, I do miss the backyard burger. So I thought it was time to bring a raw vegan burger to the picnic table.
You can get really creative when pairing these burgers with veggies. You can make them open faced with some sprouts or lettuce and tomato. You can also make some raw cashew cheese and raw onion bread for a cheeseburger. In addition to that you can also make your own raw ketchup and mustard for your condiments! Let me know if you would like me to provide recipes in a future blog post! I even like to put these burgers on a salad because they’re a great source of protein. Everything you need is listed below as well as links to some of the products I used. Enjoy!
Raw Vegan Burger Ingredients (makes about 8):
2 cups cups mushrooms
2 cups carrots grated extra fine
1 cup onion chopped fine
3/4 cup celery chopped
1/2 cup pine nuts soaked overnight
1/2 cup pumpkin seeds soaked overnight
1/2 cup hemp seeds
1/4 cup water
1/4 cup Nama Shoyu
1 tbsp freshly chopped sage
1 tbsp freshly chopped thyme
1 tsp chipotle powder
1 cup raw oat groat flour (grind raw oat groats in a blender to make flour)
Mix together in a large bowl the mushrooms, carrots, onion, and celery.
Then drain the pine nuts and pumpkin seeds and grind them up fine in a food processor. Find the one I use HERE.
Add the pine nuts, pumpkin seeds, and hemp seeds to the veggie bowl and stir to combine.
Combine the water and Nama Shoyu and add it to the bowl.
Mix in the herbs and chipotle powder.
Stir in the oat grout flour a little at a time till combined well.
Shape into patties about 1 in thick on non-stick dehydrator sheets. I made 8 patties with this recipe.
Dehydrate at 145° for 30 min then 115° for 4-6 hours flipping onto screen halfway though. If you would like a crispier outside you can leave them in longer. The inside will be moist. Find my dehydrator HERE.