This recipe is an amazing winter treat for all those burger lovers out there who miss a warm, delicious sandwich. It is simple to make, has great flavor and texture and can be eaten with veggies or between two slices of raw bread.
Mushrooms are fleshy, nutrient dense and low in calories, making these burgers a great option for people who are watching their weight. Moreover, mushrooms contain more vitamin D than any other vegetable, and are a great addition to the diet during winter days.
Mushrooms offer a wide range of nutrients, including essential amino acids, vitamin B, as well as minerals like copper, iron, selenium, manganese, magnesium and phosphorus. They also contain a special amino acid called ergothioneine, which is found only in mushrooms and yeasts and that functions as strong antioxidant.
The sunflower seeds are added both for their fiber, protein and essential fats, as well as for their texture and taste. I often add sunflower or pumpkin seeds to my raw vegan recipes, as I find it much easier to incorporate them in my main meals than eat them as they are.
More raw vegan recipes here: http://rawfoodhealthwatch.com/raw-food/raw-vegan-recipes/
I love beet but my boyfriend isn’t a beet fan. He does, however, LOVE these. There’s something about the linseed and parsley that mellows the flavour, and the seed creates a great burger consistency.
They are SO simple. 4 ingredients and 1 session with the processor. You can eat thesem straight or dehydrate them (about 5 hours and they’ll be slightly crisp on the outside but soft in the middle!).
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I knew beets were the bomb and spent some time surfing for the perfect raw beet burger - I found several raw and vegetarian recipes - this one I adapted mostly from the addicted to veges and petit chef. I hope you like!
I almost always have some kind of a burger at home. I try to make various kinds of it, so that I don't get bored with the taste, but the base is always the same:. 2-3 cups of seeds and approx. half as much vegetables. Its flavouring is very important, can be Chinese, Bolognese or Hungarian. Using sea alga gives it a unique, fihs-taste, try it if you like. It's not necessary to dehydrate, it can be eaten right after it's mixed. In this case it's more like a pasta: soft and easy to spread. If dehydrated, it can be used up for a longer time.
These hearty burgers can easily become a dip by bypassing the dehydration and adding a bit more spice. You could also just spread it between two slices of bread to make a sub sandwhich. I originally intended to use sunflower seeds in place of almonds (mimicking Sunshine Burgers) but after realizing that I forgot to buy them, used ground almonds and they tasted just as good. The almonds helped to mellow out the strong flavor of the black beans as well, and helped with consistency. My neice said that they smelled like pizza as I was dehydrating…(always comments from the peanut gallery) ;-)