Preparation:

• Soak the flax seed for about an hour.
• Rinse the flex seeds.
  
  
• Finely chop up the carrots.
  
  
• Remove the pits from the dates.
  
  
• Warm up the water.
  
  
• Blend the dates with a cup of purified, slightly warmed water.
  
  
• Pour the sweet, warm water over the chopped carrots and let them sit in this water for about half an hour.
• This will soften and sweeten the carrots a bit.
• Remove the excess water from the carrots.
  
  
• Finely chop up the shiitake or portobello mushrooms and spring onion leaves.
  
  
• Cut off the outer part, the peel, of the tomato, leaving the juicy part, the middle, of the tomato aside.
  
  
• Put the carrots, mushrooms, onion leaves and tomato peel in the food processor.
• Process these ingredients until everything is finely chopped and mixed together well.
• Transfer the chopped vegetables to a bowl.
  
  
• Put the middle of the tomato, lemon juice, flax seed and oregano in the blender.
• Blend these ingredients into a sauce.
  
  
• Pour the sauce over the chopped vegetables.
• Add some sweet, red, ground paprika to this mix and mix everything together.
  
  
• Place a baking paper sheet or Paraflex sheet on the dehydrator trays.
• Arrange one to two tablespoons of the burger mixture on the dehydrator trays, shaping the mixture into burger shapes.
• Dehydrate the burgers at 48 C / 118 F degrees for about 4 hours.
• Flip the burgers and dehydrate them for another 1 to 2 hours.
  
  
• Take the burgers out of the dehydrator and serve them with a salad.
  
  
• Enjoy!

Enjoy healthy vegetable burgers. Thanks in advance for commenting and sharing this recipe.

Keep glowing,
Marina