Labor Day weekend is fast approaching and that means it BBQ time.
If you want to join in the fun without participating in the meat-fest, try these Big Ol’ Burgers. Packed with flavor and B-12, this vegan, raw burger recipe makes a delicious alternative to meat patties. The mushrooms give the patties a hearty, meat-like taste and the Sun Dried Tomato Ketchup mimics the classic condiment to round out this tasty meal.
Big ol’ Burgers
Ingredients:
1/2 cup crimini mushrooms
1 stalk celery, chopped
1 carrot, shredded
1/4 cup sweet onion, chopped
1/2 teaspoon apple cider vinegar
1/2 clove of garlic
a sprig (about 1 tablespoon packed) fresh parsley
1 tablespoon fresh oregano (optional)
2 tablespoons raw almond butter
4 tablespoon flax seeds, ground
Himalayan sea salt
fresh cracked black pepper
water as needed to form patties
Use a food processor to pulse celery, carrots, onion, garlic, parsley and oregano to a fine chop. Add in the mushrooms and pulse until well combined, but not mash. Transfer to a large bowl and add remaining ingredients. Mix with your hands and form patties. Note that you may also want to form 3 to 5 meatballs to top a Pesto Pasta dish on Saturday. Dehydrate the patties and the meat balls on a dehydrator tray at 115 degrees Fahrenheit until dry to the touch on the outside and warm inside.
TIME SAVER…
Make these ahead and them warm them in the dehydrator or toaster oven.
Sun Dried Tomato Ketchup
Ingredients:
1/4 cup sun dried tomatoes (drained of oil)
1/2 a ripe tomato
2 to 4 pitted dates
1/8 cup olive oil
1/4 teaspoon Himalayan Sea Salt (add more to taste)
1/2 teaspoon apple cider vinegar
1/8 teaspoon onion powder
agave to taste
Blend all ingredients well in the VitaMix until smooth. The taste gets sweeter after it refrigerates, so don’t over do it with the agave. Use one teaspoon at the most.
