Recently, I was scrolling through the Bloom for Life blog and I noticed that I’ve developed a bit of an infatuation with sweet treats. Now, I don’t really consume them much myself (I’m a fruit addict instead), but I love creating baked goods for others (and for my other project My Stoned Kitchen).
Anyways, this got me thinking that I need to experiment and make more savory dishes that are at the very minimum vegan.
Tada! This nut-free beet-sunflower seed burger recipe is awesome. And, with jicama fries on the side, it’s a great meal to consume outdoors, during this beautiful fall season, and soak up some sun.
Since I made this entree, I’ve developed quite a few more savory recipes… so keep an eye out for those! …Now I just need to find the time to upload them all to this blog.
I hope you enjoy this raw vegan burger recipe. I know I devoured the one in the photographs after pictures were all done. Enjoy!
Raw Vegan Beet-Sunflower Seed Burgers [Nut-Free]
Preparation Time: 30 minutes + dehydration time
Serving Size: ~12-15 patties (depending on size)
- 2 medium chopped beets
- 1 red bell pepper
- 1 large carrot
- 1 cup ground sunflower seeds
- 1 cup ground flax seeds 1/4 cup olive or coconut oil
- 1/4 cup apple cider vinegar (with the ‘mother’)
- 6 Tbsp oregano
- Salt to taste
- In a food processor, add beets, carrot, and red pepper. Pulse until all three are rice-size. Add the ingredients to a medium-sized bowl.
- Add remaining ingredients, including ground sunflower seeds, ground flax seeds, apple cider vinegar, and spices, to the bowl and mix well. Let sit for 10 minutes.
- When you come back to the bowl, the mixture should be thick in consistency and have a dough-like texture.
- Portion the burgers to 1/4 cup, and use your hands to form 1/4-inch thick patties.
- Place the burgers on a dehydrator tray and dehydrate for 4 hours at 115 degrees F (this keeps the enzymes “live”). After four hours, flip the burger patties and dehydrate for another 4-5 hours.
- Store the burger patties in the fridge in an air-tight container. They will stay fresh for up to five days.
Raw Vegan Jicama Fries
Preparation Time: 10 minutes
Serving Size: 4-5
- 1 jicama
- 1 Tbsp coconut or olive oil (I prefer coconut oil)
- 3 Tbsp nutritional yeast
- 1 Tbsp chili powder
- Dash of paprika
- Salt to taste
- Peel Jicama and slice julienne style.
3) You can consume as-is, or dehydrate for 1-2 hours (my preference) to slightly soften the root vegetable.
There you go! I hope you enjoy this recipe. If you did, please comment below and share this recipe!