Raw Vegan Mushroom Burgers

Raw Vegan Mushroom Burger

Guest Recipe by Gena of Choosing Raw

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Raw Vegan Mushroom Burgers

Raw. Vegan. Gluten Free. Grain Free.

Serves 4

3 large portobello mushroom caps, chopped
2 tbsp tamari (I use low-sodium)
1/2 teaspoon smoked paprika
1 tbsp agave
1 1/2 tbsp apple cider vinegar
1 cup pumpkin seeds
1/2 cup chopped carrot (or carrot pulp)
1/2 cup chopped celery (or celery pulp)
1 tsp rosemary or thyme

1) Mix the tamari, smoked paprika, agave, and ACV in a bowl. Add mushrooms and try to mix them well into this marinade. Let sit for about 2 hours.

2) In a food processor fitted with the S blade, grind pumpkin seeds till smooth.

3) Remove mushrooms from the marinade (reserving it) and add to the processor. Process till the mixture has very little texture, but isn’t as smooth or uniform as a nut pate. If it’s overly pasty, add a few tablespoons of water or your leftover marinade.

3) Add the carrot, celery, and thyme, and pulse to incorporate it all, still leaving some texture.

4) Shape into four patties and dehydrate at 115 for about 2 hours, flip, and keep dehydrating for another 3-4, or until they’re the texture you like. Alternately, you can bake these at 325 degrees for about 30-35 minutes, flipping once. Serve over greens, on some raw bread, or in a wrap sandwich!

No matter how you serve, these are a delicious and satisfying part of a meal, and especially appropriate for this time of year.

Raw Vegan Mushroom Burger


  1. Hi,
    can you share a post on how to keep the balance of good nutrition and not gaining weight on a vegan diet. I have friends who are vegetarians and to me they have a lot of body fat. I am researching on changing my lifestyle. BTW I found you through Choosing Raw.
    Thank you Much!!!

    • Hi Tracy, thank you so much for touching base. Weight concerns are not a simple black and white answer unfortunately. You can put on weight and/or loose weight with any way of eating. You have to take into account how much of any food you are consuming on a daily basis. You then need to take into account emotional stress, which can put on weight very easily no matter what you eat. What I suggest to all of my clients and followers: I believe food is your medicine, my guidance around food comes intuitively. I feel it’s about learning to listen to your body, feeding your body the goodness it deserves and exactly what it’s asking for. Our bodies need variety, this is where it’s important to trust what your intuition is telling you. I hope this helps. Please let me know if you have any further questions. Much love Rach x

  2. Thank you Rachael for the words of wisdom and inspiration. I will take all of that into account as I start my new journey. Blessings..xx

  3. I made these burgers on Saturday. I had to cook them in the oven. I cooked half a batch for my boyfriend and I. They were easy to prepare and absolutely delicious served over salad. The remaining batch was put in the refrigerator and cooked the following day. I made burgers using butter lettuce as the buns for our Sunday picnic. I love this recipe. The paprika gives it that smokiness that we love. I have always broiled marinated portobello mushrooms when making vegan burgers; but this recipe is a wonderful, more decadent version. I do suggest that if making these in the oven, prepare ahead of time and allow mixture to set for at least a couple of hours. It could have been me; but my first batch was somewhat loose–which was okay since it was served over salad. However, the second batch (that which was put in the refrigerator overnight) was nice, firm and held up as a traditional burger would. I also cooked the second batch for 30 minutes on one side and 5 minutes on the other. Thank you for this recipe, Rachel. I have added it to our favorite foods recipe diary.

    • Rachael says:

      HI Rhonda, thank you so much for sharing. I have been really looking forward to making these, they are definitely on my list now. It’s great to know about the cooked version I know a lot of people will be very happy to know this. Thanks again for touching base. Enjoy being in your kitchen. Much love Rach xx

  4. Zukwanza Nunu-Afrique says:

    I made these, in the oven because I couldn’t be arsed to wait and wanted them before 9pm and it was 7pm! They were delicious. Very smokey flavor. A dark rich type. I had it between zucchini bread, with a slice of lettuce, tomato, and cashew cheese. It was absolutely delicious. Great rich flavor.

    • Thank you so much for touching base and letting us know. I had another client who did the same and got the same results LOVED them. This makes me happy… So glad you enjoyed them. X

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