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Ingredients
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1/2 cup
hemp hearts
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1/4 cup
ground flax seeds
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2 tablespoons
ground chia seeds
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2 teaspoons
lemon juice
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1 teaspoon
sea salt
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1 tablespoon
nutritional yeast (optional)
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1/2 cup
sunflower seeds
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1/2 cup
walnuts or pecans
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3/4 cup
finely chopped veggies (combination of celery, onion, fresh parsley, and/or red pepper - some of each is best, but ratio does not matter)
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1 tablespoon
water
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1
clove of garlic
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1 teaspoon
dried dill (optional)
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1
set Paraflexx sheets
Directions
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Add all ingredients except hemp hearts and veggies to your food processor
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Process until well mixed and transfer into a large bowl
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Add remaining ingredients to mixture in the large bowl
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Mix with a spoon until thoroughly combined
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Line your Dehydrator trays , like an Excalibur, with paraflexx sheets
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Form patties with your hands, similar to burger patties - about 1/2 to 3/4 inch thick
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Place on trays so patties do not touch each other
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Dehydrate on highest temperature for 1.5 hours
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Reduce heat to 125 degrees F and dehydrate for another 5 hours
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Once burger patties are holding together and firming nicely, remove paraflexx, and continue dehydrating until they reach desired veggie burger consistency
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