High protein, super nutritious, all natural, vegan burger!
-1/2 cup Hemp Protein
-1 can Beans (=1cup)
-½ cup Walnuts
-½ cup Hemp seeds
-½ cup Chia seeds
-½ c Sunflower seeds – soaked
-½ cup Pumpkin seeds – soaked
-¼ cup ground flax seeds
-3 cups finely chopped veggies (combination of celery, onion, fresh parsley,
-and/or red pepper - some of each is best, ratio doesn't matter but make sure -you add at least 1 onion).
-2 Tbsp Lemon juice
-2 Garlic Cloves
-3 Tbsp Shoyu
-1 Tbsp Onion powder
-1 Tbsp cumin
-1 tsp Chili powder
-2 tsp Oregano
-1 tsp Rosemary
-2 tsp Paprika powder
-3 tsp Celtic salt or to taste
Soak sunflower and pumpkin seeds for an hour or two first.
Place seeds in a bowl covered with water and let sit, before using make sure to drain and rinse.
Put chia seeds in a bowl with 1 cup water to thicken and gelatinize.
Process the vegetables in a food processor. Add walnuts, sunflower and pumpkin seeds and process with vegetables until broken down but still chunky. Remove and put into big mixing bowl. Process beans until half broken down and then add to bowl. Add hemp protein, hemp seeds, gelatinized chia seeds, lemon juice and spices and mix all together.
Make into patties.
To dehydrate – Flatten patties down on teflex sheet and dehydrate at 115 degrees F (45C) for 3 hours.
Flip onto mesh screen and continue dehydrating until dry and slightly crispy (3 more hours).
To cook – Oil a baking tray with coconut oil and flatten patties down on tray.
Cook at 330 degrees F (160-170 C) for 20-25 minutes, until dry and slightly crispy and then
flip over and continue cooking for another 15minutes, until dry and slightly crispy on other side.
Patties can be packed in freezer bags and frozen.
To heat from the fridge or freezer you can heat in a frying pan or pop into the toaster until warm and toasty.
Source: International Cannabis Community Recipies and Styling: Karin Joosten Photography: Ron Kreeft