2 cups sunflower seed, soaked 8–12 hours, sprouted 4 hours
4 Tablespoons chopped parsley
4 Tablespoons fresh lemon juice or to taste
1 1/2 cups sprouted lentils
2 Tablespoons Bragg Liquid Aminos or 1/2 teaspoon sea salt
4 carrots, finely grated
1 small onion, cut in chunks
1 Tablespoon chicken-like seasoning
4 stalks celery, coarsely chopped
2 teaspoons fresh oregano or 1 teaspoon dried oregano
2–3 cloves garlic, chopped
In a food processor, combine all of the ingredients. Process until the ingredients are thoroughly mixed and broken into very small bits. (Depending on the size of your food processor, you may have to process this recipe in batches.) Form the mixture into 1/2 to 1-inch thick patties. Dehydrate 8 to 12 hours or leave them in the sun or warm them in a very low oven (below 118 degrees Fahrenheit). Makes 9 to 10 patties. These burgers are great served between cabbage leaves, with bread and Vegenaise, or on a plate with warm mushroom gravy.