1 cup carrots, sliced
1 6 inch rib celery, sliced
1 small red onion, sliced
3 to 4 slices of portabella mushroom
sage, to taste
poultry seasoning, to taste
sea salt, to taste
¼ cup pecans
2 tablespoon sunflower seeds
Put the carrots in the food processor and process until â€œmushâ€.
Add the sliced celery, mushrooms and onion and pulse until finely chopped.
Add the seasonings and mix lightly. Taste. It should be close to bland (dehydrating will intensify flavors).
Put in the pecans and sunflower seeds and pulse. I like to leave them in pieces to give texture.
Taste again and adjust seasonings if needed.
Form into four patties and put them in the dehydrator.
After two hours, turn carefully. Continue dehydrating for another two hours or until the desired texture has been reached.