raw Portabello Patties

 Portabello Patty, served on Italian Flatbread with Cashew Cheez

There are endless ways to produce a veggie burger at home, raw or not, and they are sooo much healthier than the ones you buy at the store.
Looking in the freezer at the grocery store.. you've usually got 2 options. Wheat gluten and soy protein isolate. Okay, so they're not the woorrrst ingredients in the world, but they certainly arent the best either. They are definitely overused, not very easy for our bodies to digest, and besides protein & fiber they dont have many nutritional benefits. Not to mention the vast majority of soy is genetically modified.
So stay away from it and explore the world home homemade veggie burgers! Make a big batch, freeze a few, and you'll always have some on hand. YES!

after 14hours in the dehydrator

This recipe is from one of my very favorite raw & living foods "uncook" books. Its called Living Cuisine The Art and Spirit of Raw Foods by Renee Loux Underkoffler. I halved this recipe and it made 5.5 large burgers.

Portobello Patties
makes 10-12 patties
2 c walnuts
4c chopped portobello mushrooms
3T evoo
3T nama shoyu (raw soy sauce)
1T apple cider vinegar
2 cloves garlic
1 c chopped red onion
1/2 c chopped basil
1/2 c chopped parsley
1 T dried oregano
2c chopped zuchinni
1/2 c chopped celery
2 T nutritional yeast (optional)
1-2 t sea salt

Soak walnuts in fresh water for 2-4 hours. Drain and rinse.
Chop portabello mushrooms. Toss with olive oil, nama shoyu, and apple cider vinegar. Allow to marinate at least 30minutes. The mushrooms can be marinated a day in advance and stored in the refrigerator.
In a food processor, finely chop garlic, onion, basil, parsley and oregano. Add soaked walnuts, chopped zucchini, and celery, and chop finely. It may be necessary to scrape the sides of the food processor with a spatula and continue to chop to a smooth consistency. Drain off the marinade from the mushrooms. Add marinated mushrooms and chop in a few pulses to mix, but do not blend smooth. There should be a savory texture to the mixture. Add nutritional yeast, if desired, and season with salt.
Form patties out of 1/2 c of 1c of the mixture. Place patties on nonstick sheets or wax paper. Dehydrate at 108 for 12-20 hours or until a crust has formed. Flip over patties and return to the dehydrator, so that the underside dries.
The patties are best with a crust on the outside and moist inside for a savory texture. The patties can also be dried thoroughly for longer storage and spritzed with fresh water to moisten before serving. Store in a resealable bag, or storage container in the fridge.    

raw dough before dehydrating