Being a Vegetarian or not, you will love this super-satisfying Veggie Burger Recipe! 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!
Our great-tasting 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 at the Tree of Life Café, as their flavors are so much richer and delightful than their dried counterparts. Healthy herbs have been prized since ancient times, and today, we even more depend upon them to purify our body, mind, and soul!
The base is made of walnuts and pumpkin seeds. As claimed by Dr. Gabriel Cousens in “Conscious Eating”, nuts and seeds are essential in a live-food diet because they carry a high concentration of protein and healthy fats. They are excellent for fast oxidizers and parasympathetics because they supply both protein and oil, but should be eaten in moderation by slow oxidizers and sympathetics.
Want to know more about Personalizing Your Diet to Your Body-Mind Constitution? See “Conscious Eating” by Dr. Gabriel Cousens
Raw Veggie Burger Recipe (Phase 1)
Makes 12 Patties (You can halve the recipe to make 6)
- 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.)
Learn more recipes in our Conscious Eating I & II Courses at the Tree of Life in Patagonia, Arizona