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Raw Vegan Veggie Burger

Posted in Main Dishes on 2018-04-25
Raw Vegan Veggie Burger
Normal 20 minutes Serves

This veggie burger recipe by Marina Yanay-Triner of Soul in the Raw is packed with deliciousness, is simple and easy to make, and has tons of healthy ingredients, unlike, you know, the standard thing. Serve these with a piece of lettuce, some tomato, onion, and of course, some raw vegan bread. Or you can use a portobello mushroom instead of bread as another healthy, raw option. Add some home-made sauerkraut for added flavor!



3 medium carrots, roughly chopped (about 2 cups)
1 small bell pepper, roughly chopped (1 cup)
1/2 white sweet onion, roughly chopped (1 cup)
1 jalapeno, deseeded (optional)
1 cup pecans, soaked in filtered water overnight, rinsed and drained
3 tablespoons whole flax seeds
1 teaspoon curry powder
1/2 teaspoon turmeric powder
1 pinch black pepper
teaspooon smoked paprika
1/2 teaspoon Himalayan pink salt
1 tablespoon apple cider vinegar
1 date (preferably deglet nour, as they are less sweet) pitted
1/2 teaspoon mustard


1. Soak pecans in filtered water, covered, overnight. 

2. Add carrots, bell pepper, onion, and jalapeno (if you like spicy) to a food processor, and pulse a few times until they break down.

3. Next, rinse and drain pecans over a colander, and add them to the food processor, pulsing a few more times - the mixture should now start to resemble ground beef.

4. Use a small blender or coffee grinder to grind the flax seeds, and add them to the food processor, along with all other ingredients. 

5. Then, pulse a few more times, stopping to scrape the walls of the processor to make sure everything is well incorporated. 

6. Now, place a handful of the mixture onto a dehydrator sheet - the size doesn't matter, just know that the bigger they are, the longer it'll take to dehydrate them. 

7. Make about 6-9 burger patties, evenly spaced out and not touching on the dehydrator sheet. 

8. Lastly, dehydrate for about 3-6 hours, depending on how firm you like your veggie burgers. After 3 hours, you will have a firm veggie burger on the outside, that is soft on the outside - perfect!

Recipe Notes

If you do not own a dehydrator, you can place these in the oven at the lowest setting, or even eat them as they are. They will be soft, but still delicious.

About the Chef

Marina Yanay-Triner Soul in the Raw

Marina Yanay-Triner of Soul in the Raw is a health and nutrition coach. She specializes in raw veganism. She began her raw vegan journey as a result of a powerful healing story in her family, and discovered her own body and a new connection to herself in the process. She was certified through the BodyMind Institute and currently does private coaching as well as teaches classes to show people how easy and delicious raw veganism can be.

Connect with Marina


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