Raw Mushroom Patties Recipe – Makes 2 Servings

Main ingredients

8-10 Baby Bella Mushrooms chopped
2 tbsp Coconut aminos (soy free) or Braggs Liquid aminos
1 ½ tbsp apple cider vinegar (with the mother)
1 cup raw sprouted pumpkin seeds (you can use raw pumpkin seeds too)
2 medium carrots
2 stalks celery
1 tsp onion powder
1/3 cup red bell pepper

Add the aminos, apple cider vinegar and chopped mushrooms, stir, and let marinate for at least 30 minutes up to 1 hour.

In the food processor (fitted with S-blade) and grind the pumpkin seeds into a powder/flour consistency. Add to medium mixing bowl.

In the food processor (fitted with S-blade) and chop the carrots, celery, and bell pepper until fine. Add the marinated mushrooms and liquid to the mix. Blend until fine texture.

Add onion powder and all ingredients to the medium bowl with the ground pumpkin seeds.

Using a large scoop form into patties. Place on parchment or teflex sheets and place in the dehydrator at 115 degrees Fahrenheit for about 4 hours-flip halfway through. Dehydrate until they are still a little moist. The patties can also be frozen. Separate each patty with parchment paper and place in freezer safe container for up to one month.

Sauce ingredients

2-3 tbsp Dijon mustard
1/2 tsp or more filtered water for the consistency you like

Whisk mustard and drizzle over the patty.

Serve the raw mushroom patties over a bed of greens and veggies or wrap in romaine, collard or beet leaves.