Raw Vegan Portobello Mushroom burger


  • A large Portobello mushroom or an eggplant (aubergine)

Cashew cream mayonaise

  • 2 large tbp Cashew nuts
  • 1 small tsp lemon juice
  • 1 tsp coconut water

Blend all ingredients and spread over the bun.

Sundried tomato ketchup

  • 1 cup of sundried tomatoes
  • 2 ripe tomatoes
  • rosemary, oregano, basil, any herb of your choice
  • 2 tsp of lemon

Blend all ingredients and spread it on the other side of the bun.

Add some of your favourite toppings like

  • Tomatoes
  • Lettuce
  • Cucumber
  • Sprouts
  • Arugula
  • Red onion
  • Guacamole

Carrot-beet pattie

  • 1 Carrot
  • 1 Beet
  •  1 cup Sunflower seeds
  • Fresh cilantro
  • Coriander
  • Cumin
  • 1 cup Sweet corn
  • 1 cup of sundried tomatoes

Process all ingredients. Make patties and take them to the dehydrator. Let them sit overnight. Or take them to the oven to the lowest temperature. You don’t want to cook them, just to dry them.

The bread of the burger would be the portobello mushrooms or the eggplant. If you choose the eggplant dehydrate it overnight.

Being a Vegetarian or not,when you make your own burgers, you get to choose the ingredients including how much sodium, fat and fiber is in them. You can make your veggie burgers as light or hearty as you want and you get to choose the flavor profile. Nothing is as good as the healthy, homemade veggie burger!

This Raw Veggie Burger is filled with protein, healthy fats and anti-inflammatory components such as ginger, lemon juice, cayenne and hing. Where possible, fresh herbs and whole spices are used.

The base is made of walnuts and pumpkin seeds. Nuts and seeds are essential in a live-food diet because they carry a high concentration of protein and healthy fats.

Raw Vegan Burger

Recipe (makes 12 patties)

  • 1.5 C. pumpkin seeds
  • 1.5 C. walnuts
  • 4 C. minced vegetables (grated carrots, bell peppers, celery, zucchini)
  • 1 C.  sundried tomato (soak for at least 1/2 hr.)
  • 1/2 C. chickpea miso
  • 1/4 C. olive oil
  • 3 Tbsp. lemon juice
  • 2 Tbsp. ginger
  • 1/8 tsp. cayenne
  • 3 Tbsp. Italian Seasoning
  • 1/2 tsp. Himalayan salt
  • 1/2 tsp. hing
  • 1 C. fresh herbs (rosemary, basil, oregano)
  • 1 bunch fresh parsley
  • filtered water

Step 1 – Pulse pumpkin seeds and walnuts in food processor.

Setp 2 – Add veggies and sundried tomatoes and pulse.

Step 3 – Add herbs and process together.

Step 4 – Blend remaining ingredients together in a blender.

Step 5 – Transfer all ingredients (from blender and food processor) to mixing bowl and combine well by hand. Add enough water to create smooth mix.

Step 6 – Measure 1 scoop per patty and make rounds about 1 inch thick. (A mason jar lid makes for an excellent shaping tool.)

Step 7 – Dehydrate 8 – 12 hours at 105 degrees F, flipping half way through. They should still be moist and soft when done. (If using a conventional oven, please turn temperature to lowest setting, place veggie burgers onto baking tray (s) lined with parchment paper, place in the oven, keep the oven door slightly open, check after 4 hours. You want them to have a firm texture on the outside but still be moist and soft. Add more time if needed but watch closely. Conventional ovens dehydrate more quickly so often dehydrating times are cut in half.)


Raw Vegan Sun Burgers


  • 1 C. walnuts seeds, soaked (soak 1-2 hours)
  • 1 C. almonds, soaked (soak 12 hours, store in water in refrigerator until ready to use)
  • 1 C. pine nuts, unsoaked
  • 1/2 C. olive oil
  • 1/2 C. water
  • 2 celery stalks, finely chopped
  • 2 Tbsp. thyme, chopped
  • 3 Tbsp. sage, chopped
  • 2 Tbsp. marjoram, chopped
  • 1 tsp. fresh ginger, chopped
  • 1 tsp. cayenne
  • 2 tsp. Celtic salt

Homogenize nuts or blend with olive oil and water until very smooth. Stir in celery, chopped herbs, and remaining ingredients. Cover a countertop with plastic wrap and place dough on it. Cover the dough with another layer of plastic wrap, and with a rolling pin, roll the dough to 1/4″ thickness. With a circular cookie cutter (or lid from a large jar), cut out “burgers” from the dough and place on dehydrator sheets. Dehydrate at 145ºF for 1–2 hours. (If using a conventional oven please use the lowest setting. Place burgers on a baking sheet lined with parchment paper. Place the tray in the oven, keep the oven door cracked and if you have an oven fan please use that as well. Check the burgers in 45 minutes and then add time if needed. Conventional ovens dehydrate more quickly than dehydrators.) Serve with Alive Mustard, Living Catsup, or Sweet and Hot Barbeque Sauce.