Raw Vegan Sun-Dried Tomato and Vegetable Burgers Recipe

Introduction

These Raw Vegan Burgers are a flavorful and nutritious alternative to traditional patties. Made from sun-dried tomatoes, fresh vegetables, and seeds, they offer a satisfying texture and a fresh taste all while staying completely raw.

Ingredients

• 1 cup sun-dried tomatoes (soaked)
• 1 cup red bell pepper
• 1/2 cup carrots
• 1/2 cup pumpkin seeds
• 2 garlic cloves
• 1/8 cup basil (fresh)
• 1/8 cup fennel (fresh)
• 1 tbsp olive oil
• 2 tbsp flax seed (freshly ground)
• 1 tsp cumin seed (freshly ground)
• 1 tsp paprika
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

1. Step 1: Soak the sun-dried tomatoes in water for about 1 hour until they are soft.
2. Step 2: Grind the flax seeds into a fine flour using a spice grinder or blender.
3. Step 3: Combine the soaked tomatoes, red bell pepper, carrots, pumpkin seeds, garlic, basil, fennel, olive oil, ground flax seed, cumin seed, paprika, salt, and pepper in a food processor. Process until the mixture resembles ground meat.
4. Step 4: Shape the mixture into approximately 6 patties of even size.
5. Step 5: Place the patties in a dehydrator and dry for 1 hour at 165°F (74°C), then reduce the temperature to 115°F (46°C) and continue dehydrating for about 3 more hours, or until the burgers are firm but still pliable.

Tips & Variations

• For a nuttier flavor, lightly toast the pumpkin seeds before blending.
• If you don’t have a dehydrator, you can dry the patties in an oven set to the lowest temperature and the door slightly open to allow moisture to escape.
• Swap fennel with fresh parsley or cilantro for a different herbal note.
• Add a splash of tamari or soy sauce to boost umami flavor if you don’t need the recipe fully raw.

Storage

Store raw vegan burgers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them wrapped individually for up to 1 month. To rehydrate after freezing, let them thaw in the fridge and enjoy cold or warm slightly in a dehydrator or oven at low temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tomatoes that aren’t sun-dried?

Yes, you can use any dried tomatoes, but soaking times may vary. Ensure they are softened well before blending to achieve the right texture.

Do these burgers need to be cooked?

No, these are raw vegan burgers designed to be enjoyed as is or lightly dehydrated to improve texture and firmness without cooking.

Raw Vegan Sun-Dried Tomato and Vegetable Burgers Recipe

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★★★★★

4.9 from 99 reviews

• Author: Lila
• Total Time: 5 hours 15 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

These Raw Vegan Burgers are a nutritious and flavorful plant-based alternative to traditional burgers. Made from sun-dried tomatoes, fresh vegetables, seeds, and herbs, these patties are dehydrated to achieve a firm, meat-like texture without any cooking or baking, making them perfect for raw food enthusiasts or those seeking healthy, whole-food meals.

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Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 1 cup sun-dried tomatoes (soaked)
• 1 cup red bell pepper
• 1/2 cup carrots
• 1/8 cup fresh basil
• 1/8 cup fresh fennel
• 2 garlic cloves

Seeds & Spices

• 1/2 cup pumpkin seeds
• 2 tbsp flax seed (freshly ground)
• 1 tsp cumin seed (freshly ground)
• 1 tsp paprika

Oils & Seasonings

• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp pepper

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Instructions

1. Soak the sun-dried tomatoes: Begin by soaking the sun-dried tomatoes in water for about 1 hour until they become soft and pliable.
2. Grind flax seeds: Using a grinder or food processor, grind the flax seeds into a fine flour to help bind the burger mixture.
3. Process ingredients: Combine the soaked tomatoes, red bell pepper, carrots, pumpkin seeds, garlic, fresh basil, fresh fennel, olive oil, ground flax seed, cumin seed, paprika, salt, and pepper in a food processor. Pulse until the mixture reaches a consistency similar to ground meat, ensuring all ingredients are well incorporated.
4. Shape patties: Form the mixture into approximately 6 evenly sized patties by hand.
5. Dehydrate the burgers: Place the patties on dehydrator trays and dehydrate them for 1 hour at 165°F (74°C) to start the drying process, then continue dehydrating at 115°F (46°C) for about 3 hours or until the burgers are firm but still retain moisture, maintaining their texture.

Notes

• Soaking the sun-dried tomatoes softens them for easier blending and better texture.
• Grinding flax seeds fresh helps bind the patties naturally without eggs or gluten.
• Dehydrating at two different temperatures helps firm the burgers while preserving their raw status.
• These burgers can be served raw or lightly warmed if preferred, but avoid cooking above dehydrator temperatures to keep them raw vegan.
• Store any leftover patties in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

• Prep Time: 1 hour 15 minutes
• Cook Time: 4 hours
• Category: Main Course
• Method: Dehydrating
• Cuisine: Vegan, Raw

Keywords: raw vegan burgers, dehydrated burgers, plant-based patties, raw food recipe, vegan burger