These were a hit at my birthday bash back in September, so I thought I’d share the recipe here…
Soak the pine nuts and sun dried tomatoes in a little water for an hour
Break the mushrooms into tiny pieces and marinade with olive oil (add some tamari or miso if you wish)
Chop parsnips and carrots in the food processor into rice-size pieces. You can use a blender if you prefer.
Add pine nuts and sun dried tomatoes and mix again. You may need some of the tomato soak water to aid mixing.
Add the mushrooms and mix again.
Dehydrate overnight and flip them over in the morning. Give the burgers another couple of hours dehydrating. They will keep well for a week or more in a sealed box in the fridge.
If you do not have a dehydrator, use a fan oven on the lowest setting, or fan-only and leave the door ajar to let the warm air out.
You will need to reduce the “baking” time if you are using an oven.
These burgers are lovely with a nice big green salad and are handy enough for packed lunches or picnics.