How to Make Raw Vegan Veggie Burgers! With Shari Leiterman

walnuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are lower in fat and calories.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: nooch

Brewer's yeast is a more affordable source of B vitamins.

ground flaxseed

🥗Healthier: chia seeds

💰Cheaper: hemp seeds

Chia seeds provide similar texture and nutrients.

avocado

🥗Healthier: mashed banana

💰Cheaper: olive oil

Mashed banana adds creaminess at a lower cost.

Chop celery into half-inch slices and place in a bowl.

Add 5 carrots and 2 medium-sized zucchini to the bowl.

Add 1 chopped onion and 1 avocado to the mixture.

Incorporate any leftover almonds and tahini into the mix.

Add Italian spice, garlic powder, and curry to the bowl.

Pulse the mixture in a Cuisinart food processor until creamy but not watery, ensuring it retains some texture.

Transfer the mixture to a bowl, scraping down the sides of the food processor as needed.

Pulse the remaining vegetables in the food processor, ensuring they are chunky and not pulverized.

Combine the vegetable mixture with the creamy base in the bowl, mixing thoroughly.

Form the mixture into burger patties, packing them tightly.

Taste the mixture and adjust spices as desired before shaping into patties.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens