Mushroom Burgers (raw vegan)🍔🍔🍔

INGREDIENTS
Organic oyster mushrooms from @grusonn_wellness
2 tablespoons organic soy sauce from @tais_choice_kitchen
1 tbsp @gulamelts coconut nectar
3 belimbing buluh
1 cup unhulled hemp seeds
2 small carrots
1 tablespoon curry powder
Pinch salt

METHOD
1️⃣Add soy sauce and coconut nectar into a bowl and mix till combined.
2️⃣Add in oyster mushrooms, toss to coat and let it sit while preparing the rest of the ingredients.
3️⃣Grind hemp seeds into powder form.
4️⃣Add carrots and belimbing buluh into food processor and process till crumbly.
5️⃣Add in curry powder, salt and mushrooms into the food processor and pulse. Do not overprocess as you want to have a bit of texture.
6️⃣Use your hands to shape the mixture into burger patties
7️⃣Dehydrate on a non-stick sheet at 45 Celsius in@excaliburdehydrator for 2 hours, flip and continue to dehydrate until preferred texture.

I served mine with:
✔️Lettuce leaves
✔️Pink cabbage
✔️Bollywood kraut
✔️More slices of belimbing buluh
✔️Rawmesan - I teach this at my cheese class
✔️Thai Basil leaves
✔Homemade Shichimi Togarashi - wait for my episode on VELICIOUS with Raw Chef Yin where I reveal the recipe. It uses hemp hearts from Organicule Superfoods!

I still had some lovely vegetables remaining from last week's class from @everleafstoremalaysia so decided to use them to make this burger. It's a bit sandy/crunchy because of the unhulled hemp seeds so you can always replace with pumpkin seeds if you prefer but since I had some hemp seeds which I haven't been using, I thought it would be great to use them in this recipe.