hour or two. This is optional. To enjoy the fresher tasting version, just skip the dehydrating step.
a blender, puree the red pepper until liquefied, adding water as
needed for blending. Stir together with the ground flax seeds and let
the flax seeds soak in this for 15 minutes or so, until the flax seeds
have become gooey. This is what will hold the burgers together.
processor fitted with an “S” blade, pulse the mushrooms, walnuts,
jalapeno, onion, and celery until chopped finely. Stir in the red pepper
and flax mixture and two tablespoons olive oil.
burgers and place on a teflex or plastic sheet. Spread just a bit of
olive oil on your sheets so the burgers will flip easily, if needed. Dehydrate for
about 2 hours then flip onto a regular dehydrator screen and let finish
dehydrating, which takes about another 2 hours.
avocado mayo is simple. Just blend the avocado, agave, vinegar and
spices until creamy. A blender will make this nice and creamy, but mashing with a fork would probably
the burgers on a bed of lettuce leaves, with a dollop of avocado mayo,
some chopped red onion, and chopped jalapenos.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.