Raw Vegan Burgers

Raw Vegan Burgers are one of those meals I love to make on special days – which is why it became this year’s Christmas pleasure. In the past I have also been one of those people that used to be so strict with their eating habits during the year and on special occasions go for a full-on cheat day. Afterwards, I often felt so tired and heavy, with a clouded mind, stomach aches and guilty feelings on top.

Nowadays, I have a much more sustainable approach to healthy eating – creating meals that are nourishing and feel great in my body but also taste amazing, on a daily basis.

This way, I don’t need cheat days or cleanses to move forward in my health journey while still enjoying such delicious dishes every day.

This is one of those recipes that combines health power and tastiness – without any regrets afterwards. I personally love my meals raw, so I use a dehydrator to create these burgers. But you can also use an oven at a low temperature to make them if you don’t have that kind of equipment.

Raw Vegan Burger Recipe

For the patties:
2 carrots
1 small bell pepper
1 tomato
3 small zucchini
3 garlic cloves
1/2 red onion
1 tsp paprika
1 tsp onion powder
Dash of cayenne pepper, cumin, black pepper
3-4 tbsp psyllium husk
Optional: 1 tsp curry powder

For the filling:
2 red onion
1/3 cucumber
1-2 tomatoes
1 cup sprouts
2 cups marinara sauce

Instructions for the recipe

Since I also wanted to marinate some onions, I made the tomato sauce beforehand. You can find some great sacue recipes in my ebook Everyday Sauces.

1. Slice 2 red onions and marinated them in part of the tomato sauce.

2. Place them onto a silicon dehydrator sheet and later on, put the tray into the dehydrator together with the burgers. They need about the same duration and temperature to get crispy (see below).

3. Put all ingredients for the burger patties into the processor and mix well.

4. Form about 6 burger patties out of the dough and put them onto a silicon dehydrator sheet. Set the temperature at 46° C (115° Fahrenheit).

5. After about 3-4 hours they should be firm enough so that you can place them onto a mash dehydrator sheet and turn them around. They need about 10 hours longer till they are ready. Check on them regularly to avoid them getting too dry.

6. When the burger patties and onions are ready, slice tomatoes and cucumber.

7. Put aside about 12-24 lettuce leaves as bun for 6 burgers. Depending on the thickness and firmness of the leaves, I sometimes like to double them.

8. Now, you can assemble your burger with the lettuce, patty, sauce, cucumber, tomato, onion and extra sprouts if you like.

We don’t need cheat days when our healthy meals as so delicious that we don’t even feel the desire to eat anything else. This is why it has been so easy for me continue with the raw vegan lifestyle over the last 4.5 years. I just love how it tastes and makes me feel – and don’t miss anything else.

Try it for yourself and tell me how these raw vegan burgers make you feel!

I wish you a wonderful week,
Anais