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My Raw Vegan Burger
(garnished on a bed of romaine with avocado and dried tomato topped with cheddar cheese) |
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Are you wondering what you can do with your juice and nut pulp? Is it stacking up in your freezer? Or are you one of those people who simply throw all that good pulp away?
Let no food go to waste! Pulp is still food with nutritional value left in it that can be used for something. Juice pulp and nut pulp, can be used to make a variety of foods. Today's post is about showing you how to make veggie burgers from all that pulp. Here's my basic Raw Vegan Veggie Burger Recipe, that is a no fail! It will have your house smelling really good just from mixing the seasonings up alone.
INGREDIENTS
- Green Juice Pulp
- Veggie Juice Pulp
- Nut Pulp
- Coconut Oil
- Finely Chopped/Diced onion (optional)
- Finely Chopped/Diced celery (optional)
- Finely Chopped/Diced garlic (optional)
- Finely Chopped/Diced red bell pepper (optional)
- Finely Chopped/Diced green bell pepper (optional)
- Finely Chopped/Diced yellow bell pepper (optional)
- Finely Chopped/Diced mushrooms (optional)
- Finely Chopped/Diced carrots (optional)
- Seasonings of your choice...I used the following:
- Turmeric
- Cumin
- Hemp Powder
- Dried Tomatoes
- Himalayan Salt
- Black Pepper
- Cayenne Pepper
- Basil
- Parsley
- Curry
- Nutritional Yeast
- Braggs Liquid Aminos
- Ground Mustard Seed
- Chia Seeds (pre-soaked in water-this will help "bind" it all together)
STEP ONE: Let your pulp(s) un-thaw. Put them all in a bowl.
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Un-thawed Juice and Nut Pulp
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STEP TWO: Add your additional chopped veggies and seasonings.
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| Added chopped veggies and seasonings |
STEP THREE: Mix by hand very well and form into balls.
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| Form into balls to "set" |
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TIP: Let the balls sit in the fridge for AT LEAST AN HOUR.
This will help "set" your veggie burgers, but also allow it to let
the seasonings and variations of flavors from all of the different pulps
set in too. P.S., Don't let that green color scare you away. I used a lot of
"green juice" pulp. So of course my veggie burgers will be green...but
if you scroll down, it comes out brown(ish) just like a "real" burger when its done.
STEP FOUR: After your veggie balls have set. Make them into patties and put them on the dehydrator. It never takes long for veggie burger to be ready. I let mine dehydrate for about 5-7 hours on 115 degree setting.
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| Make into patties and put on the dehydrator |
TIP: Now I know some of you stove cookers are thinking, that's a long time to wait for a burger. But trust me the time flies. You can prep everything the night before, and put them on the dehydrator the next morning and go to work. Or do, as I do, and simply un-cook them while you're sleeping. When you wake up, they are ready! *smile*
And voila! You've just made your own veggie burger and all out of left over juice pulp that you probably was going to throw away!
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| A finished "un-cooked" veggie burger |
Please Note:
(a) Feel free to add additional veggies, nuts and/or seeds to make your veggie burger more filling. I didn't add any nuts or seeds to this particular batch because I used a pretty hefty amount of nut pulp left over from making almond milk.
(b) You'll notice I used Chia Seeds to help bind it all together. It's not really necessary if you use nut pulp, like I did. But if you want to use them feel free...another option is flax seeds or flax flour.
(c) You'll notice I didn't put specified seasoning amounts because the amount you choose to use would depend on the amount of pulp you have and how large of a batch of burgers you make. When in doubt, you can always taste test it...its not like you're eating raw meat. *wink*
(d) You can fry or bake these. Whatever you prefer. Please know that by
cooking you cook majority, if not all, of the nutrients out of your
veggies. I typically dehydrate, as a way of "un-cooking" to maintain the
full nutritional value of the vegetables. Also, while it's called
"un-cooking" your food still comes out warm, just like it would from an
oven.
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