Walnut Portobello Burger {raw vegan}
Recipe type: Entrees
Cuisine: Raw Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8 patties
A healthy raw vegan burger patty that will satisfy all your meaty cravings! I dare you to eat just one!
Cashew Mayo
  • 1 cup cashews, soaked 2 hours
  • ¼ cup lemon juice
  • water as needed
  • sea salt to taste
Burger Patties
  • 1½ cups walnuts, soaked 2 hours
  • ¾ cup almonds, soaked 2 hours
  • ¾ cups sunflower seeds, soaked 2 hours
  • 1 large portobello cap, chopped
  • 3 tablespoons coconut aminos
  • 1½ cups diced celery
  • ¾ cup flaxseeds, ground
  • 3 scallions, finely sliced
  • 4 cloves garlic, minced
  • ¼ cup finely chopped parsley
  • 3 tablespoons olive oil
  • 2 tablespoons fresh thyme
  • 1 tablespoon cumin, ground
  • ¼ teaspoon cayenne
  • ½ cup coconut aminos
  • 1 teaspoon sea salt
  1. To make the cashew mayo, place the soaked cashews and lemon juice in a blender. Start blending and add water little by little until the cashews begin blending easily and form a smooth consistency. Go little by little so you don't end up making the mayo too thin.
  2. For the patties, place the soaked walnuts, almonds, sunflower seeds and portobello in a food processor and pulse until a chunky "dough" is formed. Transfer to a bowl and mix with the rest of the ingredients by hand. Divide the mixture into 8 patties and place on a parchment lined dehydrator tray. Dehydrate for 3 hours and then flip the burgers and leave in the dehydrator for another 2-3 hours.
  3. Dehydration can vary depending on the ambient temperature and humidity levels.
  4. To build the lettuce wrap burgers, place the patty between a few leaves of lettuce and top with fresh sliced tomato, red onion, pickles, mustard, ketchup (not raw) and cashew mayo.
Recipe by Plant Craft at https://www.rachelcarr.com/walnut-portobello-burger-raw-vegan/