Recipe: Yummiest Veggie Burger Ever!

Recipe by Chaya-Ryvka

Makes 12, ¼ Cuppers
• 1 cup soaked/rinsed pumpkin seed
• 1 cup soaked/rinsed walnuts
• ½ cup shitake mushrooms –
packed cup
• ¾ cup carrot, chopped
• ¾ cup celery, chopped
• ¼ cup sun-dry tomato, chopped
• ¾ tsp. Italian seasoning
• ¾ tsp. onion powder
• ¾ tsp. garlic powder
• 1 Tbs. + 1 tsp. tamari
• ¼ Cup + 2 Tbs. Olive Oil
• 2 Tbs. ground flax
• Water just to keep mixture moving

 

Place all ingredients in a food processor fitted with an “s” blade attachment. Process until all ingredients are fully broken down and the texture is that of a smooth pate. Measure out 12 1/4 cup patties on a dehydrator tray fitted with a teflex sheet. Dehydrate at 145 for an hour, then bring the temp. down to between 110 and 115 degrees. Leave burgers to dehydrate for a bout 6 hours or until dry enough to flip. Transfer to a dehydrator tray without a teflex sheet using a spatula. Place moist side up and allow burgers to dehydrate for another 6 to 8 hours. Serve on your favorite raw bread or a lettuce leaf with all your favorite burger toppings. Store in your fridge for up to a week or freeze for up to 3 months. Enjoy!

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