The patty has only a few ingredients: sunflower seed, almond, flax, sun-dried tomatoes, apple cider vinegar and fresh cilantro, plus of course, any type of spices you would like to add! Throw it all into your blender for a couple of minutes and mould it together using your hands. Took us about 10 minutes of work!

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Raw Sun-Dried Tomato Burgers [Vegan, Gluten-Free]

Calories

102

Serves

8

Ingredients

  • 1/2 cup sunflower seeds soaked for 8 hours or overnight
  • 1/2 cup sprouted almonds soaked for 8 hours or overnight
  • 1/2 cup flax seeds
  • 1/2 cup chopped sun-dried tomatoes (not packed in oil!) soaked for 20 min
  • 2 tablespoons apple cider vinegar
  • 1/2 cup fresh cilantro chopped
  • 1 tablespoon kelp flakes (optional)
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Preparation

  1. Pre-soak sunflower seeds and almond in a cold water for 8 hours or overnight.
  2. Pre-soak sun-dried tomatoes in a clod water for at least 20 min.
  3. Drain the water from sunflower seeds, almond and sun dried tomatoes, place into a trainer and wash under cold running water.
  4. Put all the burger patty ingredients in a food processor and pulse until the consistency is slightly sticky.
  5. Shape into 8 smaller or 6 medium size patties and dehydrate at 115 for about 2 hours, flip, and keep dehydrating for another 3-4, or until they’re the texture you like.
  6. Don't own a dehydrator? No problem! Alternatively, you can dehydrate these in the oven.
  7. Preheat your oven to its lowest setting (mine is 170°F). Dehydrate” for about 4-5 hours or until the patties feels stiff and dry to the touch. Serve over greens, on some raw bread, or in a wrap in a nori sheet!

Nutritional Information

Per Serving: Calories: 102 | Carbs: 6 g | Fat: 8 g | Protein: 4 g | Sodium: 12 mg | Sugar: 2 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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