how-to, raw vegan burgers, Portobello mushrooms buns, gluten-free recipe, crunchy vegan burger,

1. Gather the ingredients

    • 2 large portobello mushrooms
    • 4 carrots
    • 2 stalks of celery
    • 1 lb. of rehydrated sun-dried tomatoes
    • 2 stalks of scallions
    • 1 small zucchini
    • 1 tbsp of mustard

how-to, raw vegan burgers, Portobello mushrooms buns, gluten-free recipe, crunchy vegan burger,

2. Clean the mushrooms

First rinse the mushrooms and scoop away the black gills. Set aside.

how-to, raw vegan burgers, Portobello mushrooms buns, gluten-free recipe, crunchy vegan burger,

3. Chop chop

Chop up all the burger patty raw ingredients.

how-to, raw vegan burgers, Portobello mushrooms buns, gluten-free recipe, crunchy vegan burger,

4. Process

Place the chopped vegetables in a food processor until blended together finely. At this point you can add any seasonings you’d like. Garlic, cumin and paprika are some flavorful options.

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5. Form the burger

Make a ball from the processed vegetables and squeeze all the juice out (there will be a lot of juice coming out, be ready for it).

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6. Flatten the burger

Gently flatten the burger ball into a patty shape. The diameter should be similar to the mushrooms’ diameter.

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7. Flatten the mushrooms

Cut away the mushrooms’ bottom to make them more flat and bun-like (the thickness will depend on how tall your mushrooms are).

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8. Enjoy!

Dress the burger with lettuce, tomatoes, avocado, vegenaise or whatever you like! And if you cannot fit the whole burger in your mouth, take the top bun off before munching away.

Photos © Ana Lisa Alperovich for Inhabitots