Raw Vegan Veggie Burgers - Nut-Free Version

Raw Veggie Burgers - Vegan and Nut-Free

Super delicious and bursting with flavor raw vegan veggie burgers!  

This is one of my older recipes that I'm finally getting around to posting.  Just never thought of taking pics of these as they aren't the prettiest looking specimens, but they sure are delicious!  I make different versions of veggie burgers as I tweak them all the time.  These are nut-free, but then sometimes I feel like a nut so I'll use walnuts (tee hee hee). 

Raw Veggie Burgers in the dehydrator

While in the dehydrator, they smell soooo good that it's hard to not eat them right off the tray.  Not that I have ever done that (snicker snicker).  But it's well worth the wait. 

The recipe is super easy to make and you can adjust the seasonings and herbs to your liking.  That's one of the tweaks I make as I just let my taste buds take control - partly anyway.  So let's get to the recipe.

Raw Vegan Veggie Burgers - Nut-Free
*makes approximately 8 burgers

1 cup sunflower seeds ground to flour consistency
place in large bowl and set aside

2 large garlic cloves - minced
2 heaping cups mushrooms (quartered)
1/2 onion roughly chopped

Put the above into food processor and pulse process several times until broken down into small bits, but do not over process or it will turn into mush.  Transfer this mixture into the flour bowl and combine well.

Add the following into the flour bowl:

1 large carrot - shredded
1 large zucchini - shredded
1 1/2 TBS Braggs or Tamari
1 tsp heaping Marjoram
1 tsp basil
1/2 tsp oregano
1/2 tsp onion powder
2 TBS flax meal

Combine ingredients well.  Mixture will be thick and wet.

I make 8 large thick patties as they shrink down in size.  However, you can make them as big or small as you wish - just remember that will alter the time frame in the dehydrator.

Scoop mixture onto lined dehydrator sheet and form into a large thick pattie.  Do this for each one.  Put into the dehydrator at 145° F for 1 hour only, then turn down to 115° F.  When the top is dry to touch (about another hour or so), transfer them to mesh trays by placing a mesh sheet and tray on top of the patties, flip the trays over then slowly peel back the liner.  Put them back into the dehydrator, wet side up, until done.  They will be moist (not wet) on the inside, yet firm when done.

Total time can vary between 5-7 hours or longer due to a variety of factors (thickness and size of patties, weather, location, humidity, dehydrator, etc.).  Mine took about 6 hours total, but I live in the desert, so that is a factor.
I used romaine leaves for our "bun" and topped them with sliced tomato, onions and avocado.  These are flavorful enough so that you don't need any condiments, but if you prefer to use them then by all means go with your taste buds and enjoy!

Peace☮
Rocki

Raw Vegan Nut-Free Taco Filling, Pico de Gallo and Green Baja Sauce

Pico de Gallo, Nut-Free Taco Filling, Green Baja Sauce - Raw and Vegan

For those who like or need to keep their meals nut-free, I altered my Walnut Mushroom Filling to accommodate you.  I like to keep most of our meals either nut-free or at least enjoy them sparingly.

This version I tweaked ever so slightly and replaced the walnuts with raw sunflower seeds.  It has a nice texture and same great flavor as my original recipe.  Perfect replacement for the walnuts.  I'm also working on another one, which I've made before but want to tweak it a bit more before posting it.

I also created another new sauce to go with our raw tacos tonight.  Mark loves my hemp cheeses, but I wanted something different and was thinking of a Baja sauce.  It came out fresh and bursting with flavor!

My pico de gallo is a staple here, we eat this regularly and it was funny to actually measure it.  I change this up frequently, so go with your taste buds.  Oh and yes, there was guacamole with our raw tacos.  Can't eat Mexican food without guacamole!  Any meal for that matter.

Nut-Free Taco Filling - Sunflower Seeds

1 heaping cup raw sunflower seeds

2 1/2 cups quartered baby portobellos (8oz package)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp ancho chili powder (I typically use more)

1 tsp smoked cumin powder

2 tsp Braggs liquid aminos (or Tamari)

 

Put sunflower seeds into food processor and process until you have small bits.  Add in remaining ingredients and pulse process until it resembles taco meat.  Don't over process or you will end up with pate - unless you want pate.  This will be light in color, but will darken after a little while. 

 

Store in fridge for a couple hours to let the ingredients mingle or eat immediately.  This is best when eaten fresh, but will last in the fridge one extra day.

 

Note: Feel free to adjust the spices to your to your taste buds - I do that all the time.

 

Green Baja Sauce

1/2 yellow bell pepper
1 small pepper for heat of choice - or use more yellow bell
1/4 cup roughly chopped onion
1 clove garlic
1/3 cup roughly chopped cilantro
juice of 1 lime
1/2 cup hemp heart seeds
water as needed

Put all ingredients in blender and just a tiny bit of water to help get it going.  Blend until smooth and creamy.  Add a little more water at a time to thin it out as desired.

Store in fridge for up to 3 days.


Pico de Gallo

3 medium tomatoes roughly chopped (about 2 1/2 cups)
1/4 cup cilantro (small handful)
1/2 cup roughly chopped green onion
1/2 cup roughly chopped white or red onion (I use a mix of both)
2 cloves garlic - *minced (or see below for easy way to mince)
juice of 1 lime
jalepeno of desired amount or other pepper for heat
pinch or two of sea salt

Put all ingredients into food processor and pulse process until broken down into chunky little pieces.  Or, process until your desired consistency.  I like to put mine in mesh strainer and let most of the juice strain out so it doesn't make our tacos soppy wet.  Your choice.

*TIP: to mince garlic the easy way, turn food processor on and with it running toss in the garlic cloves and voila'! minced garlic!  Scrape down the sides and then add in the rest of the ingredients.

Hope you enjoy the recipes and have fun creating!

Peace☮
Rocki

Raw Vegan Pizza Balls - version II

Raw Vegan Pizza Balls

Bite size pizza - raw, vegan, gluten-free and nut-free.  This is a super tasty tweaked version of my Raw Vegan Pizza Rounds and Poppers.  There's just a slight difference between the two recipes, but enough to notice so thought I would post this recipe as well.

I popped these yummy snack size bites into the dehydrator for just a couple hours and boy, I don't know how I stopped myself from eating them one by one!  They are SO good right out of the dehydrator, but no worries if you do not have one as these tasty pizza balls can be eaten without dehydrating.  Yep.  Sure can.

Bite Size Pizza - the Raw Vegan Way

When you bite into these delicious balls of bliss, especially right out of the dehydrator, you'll think you're eating a slice of pizza.  Pretty close to it at least.  Plus they are chewy and... oh my... I think I need to make another batch.

Raw Vegan Pizza Balls Makes approximately 18-20 small bites

1 cup raw sunflower seeds
1/2 heaping cup sundried tomatoes (soaked in 1 cup of water - reserve water)
1/3 cup onion, roughly chopped
1/4 cup hemp heart seeds
1/2 heaping cup nutritional yeast (needed for "cheese" flavor)
1 tsp fennel seeds (needed for tasty pizza flavor)
1/2 tsp Italian seasoning
1/2 tsp oregano
1 tsp garlic powder
1/8 tsp sea salt
*optional black olives (about 5-6 quartered)

In a food processor add sunflower seeds and process until small bits that resembles flour.  Do not drain the soaked sundried tomatoes - simply scoop them out of the soak water, give a gentle squeeze and add them to the processor.  Add in all remaining ingredients *except* water and process until mixture holds together when forming a ball.  You may need to stop and scrap down the sides, etc. as mixture will be somewhat thick.  It shouldn't, *but* if the mixture seems too dry add in some of the soak water a little at a time until achieved.  Take a little taste test too - you know you want to.

Roll the mixture into small bite size balls.  You'll probably want to do another taste test at this time.  If there are any left and you don't want to dehydrate them, serve immediately or put them in the fridge to chill.

Or - put them on a lined dehydrator tray and dehydrate at 110°F for approximately 2 hours or longer if you wish.  This will not turn them into crust or crackers, it will simply firm them up a bit more.  You will definitely want to do another taste test right out of the dehydrator - mmmmm!  In fact, at this point you may want to make a double batch.

Peace☮
Rocki

Raw Vegan Pizza Rounds and Poppers

Raw Vegan Pizza Rounds and Poppers

Pizza anyone?  Here's a fun tasty variation of my full size Raw Vegan Pizza that makes a perfect little bite size snack, appetizer or even a meal.  Plus, you don't need to dehydrate them if you don't want to.

Dehydrated or not these are tasty little bites of pizza

This batch I dehydrated (well, except for a few that accidentally ended up in our mouths), but I've also made them without dehydrating.  Seriously, these are SO very yummy right out of the food processor!  The texture is a little different without dehydrating, soft and chewy, but you'll definitely taste the delicious pizza flavor either way.

These were perfect for our lunch with a nice green salad and watermelon

You can either make them round little balls like pizza poppers or flatten them out like mini pizza's - or both.  They make fun and tasty appetizers with or without toppings.  I've made them with a topping of raw vegan cheese with a variety of different veggies on each one.  Put a little olive in the middle of the rounds and you'll have an awesome popper!  A fun and nutritious appetizer to take to parties and family dinners. 

Raw Vegan Pizza Rounds and Poppers
Makes approximately 18 small bites

1 cup raw sunflower seeds
1 Tbs flax meal
1/4 cup hemp heart seeds
1/2 cup nutritional yeast
1/2 cup heaping sundried tomatoes (soaked and drained)
1/3 cup onion, roughly chopped
1 tsp fennel seeds
1 tsp Italian seasoning
1/2 tsp oregano
1 tsp garlic powder
1/4 tsp sea salt
*water if needed

In a food processor, add sunflower seeds and process until small bits like flour.  Add in all remaining ingredients *except* water - process until mixture holds together when forming a ball.  If it seems too dry, add 1/2 tsp water at a time until achieved.

With your hands roll into small bite size balls. Take a little taste test - you know you want to.  You can leave them all round little balls or flatten with your hands into little pizza rounds - like cookies. You'll probably want to do another taste test at this time.  If there are any left and you don't want to dehydrate them, serve immediately or put them in the fridge to chill.

Or - put them on a lined dehydrator tray and dehydrate at 110° F for approximately 1-2 hours.  This will not turn them into crust or crackers, it will simply firm them up a bit more which makes them perfect if you want to turn them into an appetizer with toppings.  You will definitely want to do another taste test right out of the dehydrator - mmmmm!  In fact, at this point you may want to make a double batch.

Peace☮
Rocki