Nut-Free Beet-Sunflower Seed Burger w/ Jicama Fries [Live Food, Vegan]

By Amanda Froelich Truth Theory

It’s finally fall, and with the chillier weather comes cravings for hearty food. If you presently adhere to a plant-based diet and have developed a fondness for living (raw) foods, you’re sure to enjoy this delectable nut-free beet-sunflower seed burger served with a live food ketchup and jicama fries.

Sourced from Bloom for Life, the entree does require some time to make but definitely delivers in texture, taste and nutritional content. Don’t let the frigid weather keep you from consuming a high-vibration, nutrient-dense diet. Enjoy the following burger recipe and watch your health transform from the inside out!

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 airtight container. They will stay fresh for up to five days.

Top the burger 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.


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.

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


And that’s it!



If you enjoyed this recipe, please share it with your friends and family members so they might experience better health, as well. As Hippocrates said, “Let food be thy medicine, and medicine thy food.”

Read more: Healthy Homemade Chili Recipe [Vegan, Easy]

I am Luke Miller, content manager at Truth Theory and creator of Potential For Change. I like to blend psychology and spirituality to help you create more happiness in your life.Grab a copy of my free 33 Page Illustrated eBook- Psychology Meets Spirituality- Secrets To A Supercharged Life You Control Here

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