Hey, lovelies!

Recently, I was scrolling through the Bloom for Life blog and I noticed that I’ve developed a bit of an infatuation with sweet treats. Now, I don’t really consume them much myself (I’m a fruit addict instead), but I love creating baked goods for others (and for my other project My Stoned Kitchen).

Anyways, this got me thinking that I need to experiment and make more savory dishes that are at the very minimum vegan.


Tada! This nut-free beet-sunflower seed burger recipe is awesome. And, with jicama fries on the side, it’s a great meal to consume outdoors, during this beautiful fall season, and soak up some sun.


Since I made this entree, I’ve developed quite a few more savory recipes… so keep an eye out for those! …Now I just need to find the time to upload them all to this blog.


I hope you enjoy this raw vegan burger recipe. I know I devoured the one in the photographs after pictures were all done. Enjoy!

Raw Vegan Beet-Sunflower Seed Burgers [Nut-Free]

Preparation Time: 30 minutes + dehydration time

Serving Size: ~12-15 patties (depending on size)


  • 2 medium chopped beets
  • 1 red bell pepper
  • 1 large carrot
  • 1 cup ground sunflower seeds
  • 1 cup ground flax seeds 1/4 cup olive or coconut oil
  • 1/4 cup apple cider vinegar (with the ‘mother’)
  • 6 Tbsp oregano
  • Salt to taste


  1. In a food processor, add beets, carrot, and red pepper. Pulse until all three are rice-size. Add the ingredients to a medium-sized bowl.
  2. Add remaining ingredients, including ground sunflower seeds, ground flax seeds, apple cider vinegar, and spices, to the bowl and mix well. Let sit for 10 minutes.
  3. When you come back to the bowl, the mixture should be thick in consistency and have a dough-like texture.
  4. Portion the burgers to 1/4 cup, and use your hands to form 1/4-inch thick patties.
  5. Place the burgers on a dehydrator tray and dehydrate for 4 hours at 115 degrees F (this keeps the enzymes “live”). After four hours, flip the burger patties and dehydrate for another 4-5 hours.
  6. Store the burger patties in the fridge in an air-tight container. They will stay fresh for up to five days.

Notes: I recommend making a burger with onion bread or romaine lettuce. Top it with raw ketchup or raw barbecue sauce, and add fresh toppings like lettuce, onion, and avocado.


Raw Vegan Jicama Fries

Preparation Time: 10 minutes

Serving Size: 4-5


  • 1 jicama
  • 1 Tbsp coconut or olive oil (I prefer coconut oil)
  • 3 Tbsp nutritional yeast
  • 1 Tbsp chili powder
  • Dash of paprika
  • Salt to taste


  1. Peel Jicama and slice julienne style.

2) Place sliced jicama in a glass bowl and add coconut oil and salt, making sure to cover thoroughly. Add remaining spices and toss once more.


3) You can consume as-is, or dehydrate for 1-2 hours (my preference) to slightly soften the root vegetable.


There you go! I hope you enjoy this recipe. If you did, please comment below and share this recipe!

You deserve to live a life you love!