A healthy raw vegan burger patty that will satisfy all your meaty cravings! I dare you to eat just one!
Ingredients
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
Instructions
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.
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.
Dehydration can vary depending on the ambient temperature and humidity levels.
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/