Spinach & Pumpkin Vegetarian Burgers : Raw Vegan Recipes

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: mozzarella cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

black beans

🥗Healthier: chickpeas

💰Cheaper: canned beans

Chickpeas are lower in calories and can be used similarly.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: store brand buns

Whole grain buns offer more fiber and nutrients.

Start by adding 1 cup of pumpkin seeds to a food processor.

Add 1 cup of sunflower seeds to the food processor.

Add 1 cup of walnuts to the food processor.

Add 1 cup of soaked flax seeds to the food processor.

Add 1/2 teaspoon of cayenne to the food processor.

Add 1 tablespoon of cumin to the food processor.

Add 5 chopped garlic cloves to the food processor.

Add 2 tablespoons of coconut aminos to the food processor.

Add 1/4 cup of olive oil to the food processor.

Add 1/4 cup of oregano to the food processor.

Blend the mixture in the food processor until it resembles a paste.

Transfer the mixture to a large bowl.

Add chopped celery to the bowl.

Add shredded zucchini to the bowl (about 4 zucchinis).

Add shredded carrots to the bowl (about 2 carrots).

Add chopped cilantro and parsley to the bowl (about 1/4 bunch each).

Add chopped onion to the bowl (1 onion).

Add chopped kale to the bowl (1 bunch).

Add chopped spinach to the bowl (1 bunch).

Mix all ingredients together until well combined.

Take a dehydrator tray and use rings to shape the burger patties.

Press a handful of the mixture into the ring to form a burger patty.

Carefully remove the ring while holding the burger patty.

Dehydrate the patties overnight until dry to the touch on top, with the middle remaining moist.

If the patties are thinner, they may only need about 5 hours in the dehydrator.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens