There’s something about the environment that we need to talk about. Farming. That our abuse of the land, of animals and the overproduction of ‘animal product’ (er, that will stil be animals, right) is killing the planet, and affecting our health. The Independent recently reported it in a great article and captioned that if we really cared about climate change we should stop eating meat. (I encourage you to read the article. It’s a good one).
Simply put, we need to make changes. We need to stop thinking that we have to eat meat every day (we don’t). We don’t even need it that often and a massive reduction in meat consumption is not only good news for the animals and our waistlines it’s great news for the existence of our species as we know it. If you don’t buy in to the big picture thinking just yet (you should) maybe just knowing that this burger is really good for you, loaded with protein, will fill you up for hours and is our movie night treat at Raw Juice Camp is enough to flick your switch. I love watching Super Size Me while eating my raw vegan burgers. KInda makes me feel very ‘switched on’, and yes just a little bit smug.
We just can’t carry on the way we are. We can’t keep saying that we want to help limit the effects of climate change while holding a burger in our hands.
Well, maybe we can. If it’s a vegan burger and even better if it’s my raw vegan cheeseburger!
Ok, so here it is, enjoy!
To make around 12 large burgers
For the burger
- 2 cups sunflower seeds
- 6 large mushrooms
- 1 cup sundried tomatoes
- one large onion
- 2-6 cloves of garlic (how brave are you?)
- large fistful of fresh parsley
- 2 -4 tbspn tamari
- 1 cup organic oats (optional – use more flaxseeds if you do not want to use oats)
- 1/2 cup flaxseeds (freshly milled)
- 1 tspn, garam masala
- 2 tspn, chia seeds
- water to mix
Soak the sunflower seeds in pure water overnight. In a separate bowl chop the mushrooms, onions, tomatoes, garlic and parsley and cover with the tamari and also leave to sit overnight. Keep turning and covering the ingredients with the tamari from time to time.
In the morning drain the seeds and add to the other ingredients fold by hand. Place in food processor with 1 tbsp. garam masala. 2 tbsps. water. Transfer to a large bowl and hand fold in the chia seeds, Allow the mix to rest so the chia seeds have time to bloat (around 20 minutes) By hand gradually add the flax seeds and oats (you don’t need to use all of the oats. Add them gradually. These burgers should not be too wetb but also not too dry or they will dry out to much when you warm them)
Form into patties and keep in fridge for a couple of hours to firm or put them straight in the oven or dehydrator. Dehydrate for 2-6 hours or oven warm on a very low heat for an hour to two. Turn over half way so you don’t get a soggy bottomed burger. If you are adding the cheese then add the cheese sauce on the turn for the last 20 minutes of the warm through only.
For the cheese
- I cup soaked cashews
- I cup of (any) nutmilk (or water)
- 1 cup nutritional yeast flakes
- tspn apple cider vinegar
- tspn tamari
This sauce is part of a collection of recipes in my A Raw Christmas ebook. You will have extra left over from these measures so if you won’t use it up within a couple of days (perfect for a raw vegan courgetti!) then halve the recipe. Soak the cashews for at least two hours and discard the water. Blend the ingredients in a high powered blender and your ‘cheese sauce’ is ready to use! To get that baked cheeseburger effect spoon the sauce over the warming burgers. Use a teaspoon and take your time. Sometimes I make a little ‘well’ in the burger with my finger to keep a bit more cheese on. Do this at the last 20 minutes of the warm through. So if you have turned your burgers over then you need to put the sauce on the ‘soggy bottom’. Keep checking on the burgers. If the sauce is drying out too soon then add more. If the sauce is too runny then add more nuts if you can. Don’t worry if you drip it all over the place it really adds to the cheeseburger effect.
For the onions
- 4 large white onions
- 2 tablespoons olive or rapeseed oil
- 1/3 cup water
- 2 tablespoons tamari
- 1 cup dried apricots
- 2 tbspns maple syrup, agave or raw honey
This is a version of my caramelised onions from my Indian Summer Banquet ebook. Slice the onion finely with a mandolin. Mix the other ingredients in a high-powered blender or vitamix. Pour over the onions in a bowl until all the onions are really well covered. Massage well with your hands. You will think that the sauce wont reach but it will.
Spread over dehydrator trays and dehydrate overnight (9 hours) on 43. If you don’t have a dehydrator then warm through in the oven on lowest temperature for 4 hours with the oven door ajar. Move the onions around so they get equally warmed and dried. The batter will thicken and dry – so if you like your onions ‘greasy’ or ‘crispy’ you’ll know when they are done. Remove from the trays and use for your burgers.
Serve the burgers warm on a bed of fresh lettuce leaves (so you have something to hold instead of a bun) and try serving on a large tomato slice (or any veg slice) this will help prevent it all falling over (build a foundation!) Place the onions on the top and voila! Go feast yourself.
If you’d like to learn how to make more recipes like this then you might like to find our more about my Cookery School here.
Keeping it juicy & raw