Dinner

Raw Vegan Sun-Dried Tomato and Veggie Burgers Recipe

Name: Raw Vegan Sun-Dried Tomato and Veggie Burgers Recipe
Prep time: 1 h 15 min
Cook time: 4 h
Total time: 5 h 15 min
Cuisine: Raw Vegan
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 fresh basil; 1/8 cup fresh fennel; 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

ByLila Prescott November 8, 2025November 8, 2025

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Introduction

These raw vegan burgers are a delicious, plant-based alternative perfect for anyone seeking a nutritious and flavorful meal without cooking. Made from sun-dried tomatoes, fresh vegetables, seeds, and herbs, they offer a satisfying texture and bold flavors that even meat-eaters will enjoy.

A round, thick cookie with a rough texture sits on a white marbled surface with black lines underneath. The cookie is filled with many visible bits of chopped nuts, dark brown pieces that look like chocolate, and small red and green fragments spread throughout. The surface of the cookie looks uneven and crunchy, showing a mix of shiny and matte spots from the different ingredients. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Soak the sun-dried tomatoes in water until they soften, about 1 hour.
Step 2: Grind the flax seeds into a fine flour using a grinder or food processor.

Step 3: Combine all the ingredients in a food processor and process until the mixture resembles ground meat, ensuring everything is well blended.
Step 4: Shape the mixture into approximately 6 evenly sized patties.
Step 5: Dehydrate the patties first at 165°F (74°C) for 1 hour, then at 115°F (46°C) for about 3 hours, or until the burgers are firm to the touch.

Tips & Variations

For added texture, toast the pumpkin seeds lightly before blending.
Substitute basil with fresh cilantro for a different herbal note.
If you don’t have a dehydrator, you can dry the patties in a very low oven with the door slightly open, but watch carefully to avoid cooking them.

Storage

Store the raw vegan burgers in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 1 month. To enjoy, thaw in the fridge and serve cold or gently warm them in a dehydrator or low oven if preferred.

How to Serve

A thick sandwich sits in the center of a white square plate on a white marbled surface. The sandwich has five layers: a round, light beige top bun with a rough texture, a leaf of bright green kale with ruffled edges underneath, a spread of red sauce just below the kale, thinly sliced red tomato and purple onion stacked together below the sauce, a thick, dark brown patty with a coarse texture beneath the vegetables, and a round, light beige bottom bun similar to the top bun. In the blurred background, there is a glass jar holding bright pink and coral flowers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burgers without a dehydrator?

Yes, you can use a low-temperature oven set to about 115°F (46°C) with the door slightly ajar to mimic dehydrating. Keep a close eye to prevent cooking the patties.

Are these burgers suitable for people with nut allergies?

Yes, this recipe uses pumpkin seeds, which are seeds rather than nuts, but always ensure seeds are safe for your allergy needs.