RAW VEGAN WHAT I EAT IN A DAY + RAW BURGER RECIPE (savory + delicious)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

egg yolk

🥗Healthier: avocado

💰Cheaper: mayonnaise

Avocado provides creaminess with healthy fats, while mayonnaise is a cost-effective alternative.

capers

🥗Healthier: chopped olives

💰Cheaper: pickles

Chopped olives can mimic the briny flavor, while pickles are usually less expensive.

brioche buns

🥗Healthier: whole grain buns

💰Cheaper: regular hamburger buns

Whole grain buns offer more fiber, while regular buns are often cheaper.

Chop up celery, onion, and parsley finely and place them into a large bowl.

Add chili flakes to taste and mix the chopped veggies together, then set aside.

In a food processor, add garlic, ground flax seeds, sunflower seeds, walnuts, chia seeds, dried dill, nutritional yeast, and salt.

Pulse the mixture until it reaches a flour-like consistency.

Combine the processed mixture with the chopped veggies in the large bowl.

Add water and lemon juice to the mixture to give it moisture for forming patties.

Take a handful of the mixture, ball it up, and press it down gently on parchment paper to form a patty.

Place the formed patties into a dehydrator.

Prepare the buns by washing portobello mushroom caps, peeling, and scraping them clean.

Marinate the mushroom caps in a bowl with olive oil and coconut aminos, rubbing it in thoroughly.

For a side, peel a sweet potato and chop it into fry shapes, then marinate with namashoyu and olive oil.

Set the marinated sweet potato fries aside for about 30 minutes to marinate.

Line the fries on parchment paper and place them into the dehydrator.

Chop up tomato, onion, and romaine lettuce for burger toppings.

Make a raw ketchup as a condiment for the burger.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens