Raw Vegan Sunflower Veggie Burger
Want more energy, clear skin and a thinner waist line? Raw vegan recipes are the easiest and in my opinion funnest way to achieve your goals and still eat as much as you like. Instead of being in a food coma after a cooked animal burger, you can feel light, fresh and full of energy after these raw vegan veggie burgers. I made these burgers for Caleb and our friend Nadia and they loved them so much they ate 3!
A lot of people tell me they want to go raw but their family isn’t on board. Try making some mainstream recipes with a raw twist and see how well they take to it. It’s a great way to introduce people to raw food without pushing the idea on them. Just make a fun meal and invite them to the dinner table. I know Caleb will pretty much eat anything I make him, and I think this is fair to say for myself as well. When your partner or children are hungry, just make food. You don’t have to emphasize that it’s raw or vegan. Anyways, think of how often you eat raw food… do you ever eat fruit or a salad? Just saying.. you’re already there.
Ingredients:
- 1 cup walnuts, soaked overnight and drained
- 2 cups sunflower seeds, soaked for 4 hours and drained
- 4 large carrots
- 2 small beets
- 2 cups of kale
- 3 stalks of celery
- 2 tsp. himalayan salt
- 1 tsp. garlic
- 1/2 purple or white onion
Instructions:
1. Soak and drain your nuts & seeds and set aside. Cut up your veggies and put them in the food processor. Process until you get a fine, chopped mixture and pour into a large bowl. Put your walnuts into the food process, process until you achieve a dough like consistency and pour into the bowl of veggies. Now for your sunflower seeds, add to the food processor and pulse until they are made into small chunks. Mix into the bowl and stir the mixture with your hands or a spatula until you have veggie burger “neat”.
2. In your hands, round the neat into little balls and place on your dehydrator sheet. You can probably put about 6 per tray. Press down on the little balls until they are formed into patties. Very much like how you would make cookies!
3. Dehydrate at 110-115 for 5-6 hours and enjoy.
Notes: You can store these for 4-5 days and you’ll just want to pop them back in the dehydrator for 30 minutes or so before eating again as the moisture will come back into them as they are stored. Keep in a sealed, preferably glass airtight container.
Raw Vegan Sunflower Veggie Burger on Spinach and Lettuce Bun
Toppings:
- Sliced Tomato
- Sliced Pickle
- Spinach
- Broccoli Sprouts
- Sliced Avocado
- Home made ketchup*optional
- Organic Mustard*optional
If you want an awesome home made Chipotle May recipe you can try this one:
Chipotle ‘Mayo’
- 1 cup soaked and rinsed raw cashews
- 1/2 tsp himalayan pink salt
- 1 tbsp lemon juice
- 1 tsp nutritional yeast
- dash of onion and garlic powder
Wrap Options:
You can wrap these burgers in red leaf lettuce and spinach like we did or you can try Collard Greens or Romaine Lettuce!
Raw Vegan Sunflower Veggie Burger with Ketchup and Mustard
Learn how to integrate raw foods into your lifestyle in our 3 months course How to Go Raw, Not Crazy! We’re taking a few more student testers, if you’d like more details on how you can get a discount on registration you can email us with the subject line “how to go raw”.
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