Raw Veggie Burger with Sunflower Bread and Sprouted Hummus

This recipe has various components to it! There is the raw sunflower bread, the chickpea patties, the hummus and the curried sunflower seeds. Yet don’t be alarmed by all the steps! You can easily use your favourite healthy bread from the market, you can use your favourite store-bought hummus and you can choose to make the raw or cooked version of the patties. Feel free to make everything from scratch if you want the challenge and have the time- its a lot of fun! The bread, patties and hummus will all keep 4-5 days in the fridge, so you can enjoy them all week long! Try making a big fresh salad and just adding the pattie on top, or try a sandwich with the sunflower bread just with miso, avocado and sprouts. Having healthy things on hand mean endless variations!

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Raw Vegan Burger with the trimmings

  •  2 slices of raw Sunflower Bread
  • 2 cos lettuce leaves
  • 1 tomato finely sliced
  • ¼ cucumber finely sliced
  • 1 small carrot grated
  • 1 raw or cooked chickpea and sweet potato burger (see below)
  • 1 teaspoon of green pea hummus
  • ¼ of a ripe avocado finely sliced
  • Curried Sunflower Seeds for garnish

If you are making the bread and patties, make those first. The raw versions will take at least 24 hours, the cooked patties will take an hour or so!

When you are ready and have your patties and bread on hand, prepare all of your salad ingredients and then simply stack the burger as you please- I did a layering of bread, lettuce, cucumber, tomato, carrot, pat tie, hummus, lettuce, bread!

This is a great meal to make for people new to raw or vegan food as it is fun, delicious and so pretty!

 

Quick and Tasty Raw Sunflower Bread

  • 1 cup of ground flaxseeds
  • 1/3 cup of whole flaxseeds
  • ½ teaspoon of salt
  • 2 tablespoons of finely chopped celery
  • 1 cup of water
  • 1/3 cup of tamari
  • 2/3 cup of sunflower seeds
  • ¼ cup of black sesame seeds

This is such a great recipe for raw bread! Simply place all of the ingredients in a bowl an mix very well to combine. Allow the mixture to stand for 15 minutes or so to absorb the water and then spread out on your teflex sheet around 1cm thick, covering the whole tray.

Dry at 105 degrees for 4 hours and then flip over and remove the teflex. Dry for another hour or two until the bread is dry through but still soft and malleable.

Cut each sheet into 9 even pieces and store in an airtight container in the fridge for up to 2 weeks.

 

Chickpea and Sweet Potato Burgers- cooked version

  • 4 cups of chickpeas cooked and rinsed
  • 1 medium size sweet potato cubed and steamed until soft
  • 1 teaspoon of cumin
  • 1 teaspoon of curry powder
  • 1 pinch of chili flakes
  • ½ inch piece of ginger grated
  • 1 tablespoon of chopped parsley
  • 2 tablespoons of buckwheat flour
  • ½ teaspoon of baking powder
  • 1 tablespoon of peanut butter
  • 1 tablespoon of tamari
  • Sesame seeds to coat

Place the chickpeas and cooked sweet potato in your food processor and blitz until it is relatively smooth- a few chunks are ok! Add the remaining ingredients and process until everything is combined.

Roll into small patties in your hand and then flatten onto a  baking tray lined with baking paper.

Scatter with sesame seeds and cook for 20 minutes in a moderate oven. Flip them over gently and cook for another 10 minutes until golden.

Store in an airtight container in the fridge for up to a week.

 

Raw Version-

  • 4 cups of sprouted chickpeas
  • 1 medium size sweet potato cubed
  • 1 teaspoon of cumin
  • 1 teaspoon of curry powder
  • 1 pinch of chili flakes
  • ½ inch piece of ginger grated
  • 1 tablespoon of chopped parsley
  • 2 tablespoons flaxseed meal
  • 1 tablespoon of tahini
  • 1 tablespoon of tamari
  • Sesame seeds to coat

Place the chickpeas and sweet potato in your food processor and blitz until it is relatively smooth- a few chunks are ok! Add the remaining ingredients and process until everything is combined.

Roll into small patties in your hand and then flatten onto a dehydrator tray lined with a teflex sheet.

Scatter with sesame seeds and dehydrate for 6-8 hours at 105 degrees. Flip them over, remove the teflex and dehydrate until dry- another 2-4 hours. Store in an airtight container in the fridge for up to 2 weeks.

 

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