Yieldmakes 2 4-inch burgers
1 cup walnuts, soaked for 4 hours
1 cup cashews, soaked for 4 hours
1 cup portobello mushrooms, chopped
½ cup carrots, grated
¼ cup onion, minced
1½ teaspoon celtic sea salt
.66 cup water or vegetable juice
In a food processor, puree nuts, mushrooms and carrots. Add the remaining ingredients and puree. Form the mixture into 2 4-inch patties on a mesh dehydrator sheet. Dehydrate the patties for 10 hours at 90F.Place each patty between two pieces of raw brerad(ezekiel 4:9 bread).Add your favorite combination of veganaise, pickles, onions, romaine leaves or sprouts, tomato and avacado.
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