"Barbecue" Vegan Burgers

By pattie_d

The spring weather here in Israel is absolutely magnificent and perfect for tomorrow's Yom Haatzmaut barbecue. However, it is my personal custom to bring my own food, as most places serve meat based fare.

Ingredients

• So, here is a great vegan burger to try:
• 1 1/2 cups walnuts
• 2 ground carrots
• 3-5 sun dried tomatoes soaked for about 30 minutes
• 1/2 cup parsley, chopped
• 1/2 onion, chopped
• 1/2 tsp celtic or Himalayan salt
• 1/2 cup ground flax seed
• Barbecue Sauce:
• 1/3 cup + 2 sun dried tomatoes
• 2 medjool dates, pitted
• 1/3 cup gluten free tamari
• 1 Tablespoon S apple cider vinegar
• salt to taste
• water to cover about 1/2 the mixture

Preparation

Step 1

Grind carrots, parsley and onion in a food processor with "S" blade. Grind whole flax (Golden or Brown) in the blender. Grind separately, soaked and dehydrated walnuts and then combine in a large bowl with all ingredients except for flax seed. After well combined, add the ground flax and salt.

Form into patties and dehydrate for 15 hours in a dehydrator at 105 deg F. Then turn and dehydrate for 5 more hours.

"Barbecue Sauce"
Blend above ingredients in a high speed blender and spread over burgers. Enjoy!