Raw Vegan Burger

Raw Vegan Burgers | Nut-free

amandanicolesmithDinner, Lunch, Nut-Free, Popular, Raw Vegan, Vegan 21 Comments

A super fresh and flavorful vegan burger, packed with spices and herbs and made from a base of veggies and seeds.

Raw vegan burgers were one of the very first recipes I ever tried making when I first discovered raw foods. The recipe was called beet burgers, and as you can probably imagine they were made from beets and super bright purple/red! Unfortunately beets have been scratching my throat lately so I decided to take a break and try to recreate my beloved raw burger recipe without beets and also without nuts.

Instead of nuts I opted for more sun-dried tomatoes, carrots and pumpkin seeds, I actually liked how much lighter it made the burgers.I also skipped the raw vegan buns this time and used my homemade vegan buns, but if you’re a hardcore raw vegan, I suggest this corn bread recipe.

This veggie meat can also be used for zoodles and meatballs, if you want 2 simple raw dinners, just shape some of the veggie meat into meatballs and save them for later!

Raw Vegan Veggie Meat

The steps are super easy, you just prep your ingredients and add them to the food processor, then you’ll process for about 30 seconds until it starts to resemble meat.

Lastly, like real burgers, you form them with your hands into patties and get ready to cook them… or in this case dehydrate.

I have not tried these in the oven but I imagine they would cook up well in the oven or a skillet. If you’re pressed for time this may be your best option, although you miss out on some of the vitamins and minerals that are destroyed by heat.


To dehydrate place your freshly shaped burgers onto a ventilated dehydrator sheet and dehydrate at 165 degrees for the first hour to evaporate water and reduce the risk of fermentation, then turn down to 115 degrees until the burger is firm and somewhat dry all the way through, about 4 hours. You don’t want to over dry it, nobody likes a dry burger.


That’s it now put that patty in between two buns with all the toppings you love! I am personally a huge fan of ketchup, pickles, and spinach, but don’t forget about avocado, mustard, peppers and onions!


Print Recipe
4.60 from 5 votes

Raw Vegan Burgers

A full flavor raw vegan burger made from veggies, seeds and spices.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Servings: 6


  • 1 cup sun-dried tomatoes
  • 1 cup red bell pepper
  • 1/2 cup carrots
  • 1/2 cup pumpkin seeds
  • 2 garlic cloves
  • 1/8 cup basil
  • 1/8 cup fennel
  • 2 tbsp flax seed; ground
  • 1 tbsp olive oil
  • 1 tsp cumin seed
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper


  • Soak the sun-dried tomatoes until soft, about 1 hour.
  • Grind the flax seed into flour.
  • Process all the ingredients together until it resembles ground meat.
  • Shape meat into about 6 patties.
  • Dehydrate for 1 hour at 165 degrees then about 3 hours at 115 degrees, or until the burgers are firm.


Store in an airtight container in the fridge for up to 3 days.
To reheat, dehydrate at 165 degrees for about 20 minutes.


Comments 21

  1. I just wanted to thank you! You have a good many really great recipes here. But you should know that rolled oats are not remotely raw. You can’t eat raw oats. They’re steamed pretty thoroughly before being rolled flat and then re-dried. This is why they’re digestible out of the package. If you ate any truly raw oats, you’d probably get a pretty wicked stomach ache, if not worse, depending on how many you ate. I have no issue with people eating some rolled oats, but if they’re in a recipe it’s not completely raw. You don’t have to take my word for it, either. Google “How are rolled oats made?” and see for yourself. I honestly have no idea how they snuck so deeply into the raw food community.

    1. Post

      Thank you for stopping by and taking the time to comment! I totally understand where you’re coming from.

      My friend and I used to be 100% raw and she and I had this exact conversation about how oats, and many other raw foods were actually not raw. So she scavenged for truly raw whole oats, but the only way she could get them was by buying a 50 pound bag of horse feed oats. She than gave me a small bag to experiment with, so I sprouted them and replaced the rolled oats in the recipe. I didn’t get a stomach ache, and they were actually quite good, but the amount of effort required was just not worth it.

      I think most of the raw food community understands that a lot of ingredients aren’t raw, take nutritional yeast for instance, but because these ingredients aren’t cooked heavily and are therefore not completely oxidized, I believe we all just accepted the fact that a 100% raw food diet just wasn’t going to be feasible. Plus if we feel comfortable after eating said cooked food, why the fuss? For me the stress of finding out that many of my beloved raw food ingredients were indeed not raw, for instance cashews and almonds, made me nuts. 😉 And of course you could find truly raw organic nuts online, but they are usually way too expensive for me. It’s a conundrum I know, and I’ve wondered if I should even be calling some of these recipe raw because of the fact.

      Again thank you for stopping by!

      1. 5 stars
        Sure you shall call your recipes raw, still.
        Only because nutritional yeast isn’t 100% raw on it’s own (due to the process of making), shouldn’t hinder you to call your raw recipe Not raw. As you said, your recipe isn’t cooked (heavily).

        Oh kay OK, I’ll get bashed over this, again but, as long as you tell people that, people will understand and accept. What’s the fuzz about getting so deeply emotional on that matter?

        Don’t accept it as a raw recipe because of it? Then don’t and move on.

  2. Hi Amanda,

    These look great – I would like to give them a go. I am just checking if you have added the full recipe? It looks like you have put oats and beetroots in from the pictures but there is no mention of them in the ingredients list.

    Thanks, Tina

    1. Post

      Yes this is the full recipe, I believe what you are seeing is purple carrots and the seeds from the red pepper flakes, which are not on the ingredient list, but if you like spicy I totally recommend adding some. Hope you like them! Cheers, Amanda

  3. Hi there, I just finished devouring my first batch, this is my new go-to recipe! Thanks so much! Just making sure I made these right, was I supposed to use dried basil and fennel seed, or fresh for both?

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  6. 4 stars
    but what’s the runt about ‘lolled oats’ here from one comment? This recipe doesn’t even include lolled oats? Do I miss something?

    On a side note, sprouted red rice is an excellent, raw binding food to swap with rolled oats. Try it.

    Or else, try rice flakes. Soak them for least 24 hours and air dry them for about 3 hours, thereafter. Not time consuming at all, just preparation beforehand. Plus and that is what I like, personally, it adds some crunchiness to your food. (love it in raw cakes).


    1. I think the commenter was referring to other recipes that include rolled oats. But you’re right rolled oats are not in this particular recipe.

      Thank you for suggesting a new ingredient. O have never tried red rice in this way, or rice flakes, I had always used buckwheat for the crunch. I will definitely be trying it!

  7. The Only issue I have on this Raw recipe is that you cook it.
    165 degrees, what, Fahrenheit or Celcius?

    Nevertheless, even if it’s Fahrenheit, anything above 109 degree is killing all enzymes and enzymes are not dead, but alive – In Raw Foods !!

    Hence, cooking your raw recipe doesn’t keep it raw but turns it into a “Cooked” recipe.

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