Raw Food Sweet Potato Mushroom Sliders
If you don’t have a dehydrator, it might be time to get one because this raw food recipe for “sliders” is worth buying one for!
Before I started eating a diet of mostly raw, vegan food, one of my favorite treats used to be sliders. You know, the mini-burgers that you just pop in your mouth. The best were from a local gourmet restaurant and were basted with a compound butter (a butter with flavor) that was made with a red wine. They were insanely flavorful but extremely unhealthy.
Now that meat (and butter, for that matter) are off the menu, I threw together these little “sliders” made from mushrooms and sweet potato. The flavor is exciting, and the nutritional stats – off the charts.
Made from mushrooms and sweet potatoes with a binder of pumpkin seed flour, all I can say is that I was eating them way before they came out of the dehydrator. They are easy to throw together and can be dehydrated in an afternoon. Best of all, they can be frozen and thrown in the dehydrator to warm up later.
Grind 1 cup of pumpkin seeds in the food processor to make 1 1/4 cups pumpkin seed flour. It doesn’t take long, just stop before you get pumpkin seed butter!
I used a combination of white and portabello mushrooms. To remove dirt from your mushrooms, you can give them a very quick rinse. Just be careful not to let them soak as they will absorb water. They will chop better in the food processor if you use small batches.
The mixture will be wet but don’t worry. Just drop a mound onto the non-stick sheet (these are the new silicone sheets) and spread it into a 3-inch circle. You will dehydrate these for 1 1/2 hour on a non-stick sheet then transfer (don’t flip) them to a mesh sheet to finish the dehydration.
Sweet Potato Mushroom Sliders
MAKES 30 SLIDERS
“Sliders”
- 1 large clove garlic
- 1 medium sweet potato
- 16 oz mushrooms, finely chopped
- 1/2 red onion, chopped (approx 1 cup)
- 1 cup pumpkin seeds ground into flour
- 1/4 cup nama shoyu
- 1 tablespoon dried sage
- 1 tablespoon rosemary (fresh, chopped fine)
- Cracked Pepper
For Serving:
- 1 Avocado
- Sprouts
- 1 Tomato
- With food processor running, drop in clove of garlic and let run until the clove is finely chopped.
- Add peeled sweet potato that you have cut into larger chunks. Process until finely chopped. Remove mixture to bowl.
- Chop (individually in food processor) the mushrooms, and onions. Place in bowl with sweet potato garlic mixture.
- Add remaining ingredients and stir until well blended.
- Drop in mounds on non-stick dehydrator sheet. Spread to 3″ circle.
- Dehydrate at 145 for 1 hour, turn down heat and continue to dehydrate for another 3-4 hours, removing to mesh screens part way through. You want to make sure these are still moist! Do not dehydrate to dry. Serve with avocado, tomato and sprouts.
Wanda wrote on January 14, 2012
I just made these and loved them I ate one straight from the dehydrator, and thought that the next time, I would use less nama shoyo, but after putting them on raw bread with avocado, tomato, and sprouts – they were perfect! Thank you so much for sharing.
Michelle wrote on January 13, 2012
I wish I were home this evening to make these! Tomorrow- DEFINITELY! Love how easy they are! 😀
Amber wrote on January 11, 2012
Beautiful and inventive…as always. Thanks for this great recipe!
Be Well,
–Amber
Leanne @ Healthful Pursuit wrote on January 11, 2012
I love this recipe! You’re right, everyone should own a dehydrator!
Manda wrote on January 10, 2012
I’m needing inspiration and you’ve come to my rescue yet again!
Desiree wrote on January 10, 2012
Coconut Aminos is a great alternative to Nama Shoyu. It is also raw.
Nina wrote on November 28, 2014
Great point. A wonderful soy-free alternative and taste amazing 🙂
Paula wrote on January 10, 2012
Hi Susan,
These look wonderful! Is there anything I can substitute for the Namu Shoyu since I need to eat gluten free but also would like to avoid soy?
Thanks!!
Ronn wrote on January 10, 2012
Hi Susan,
These look and sound great! One question – the ingredients list calls for “1/4 Nama Shoyu”. Would that be 1/4 tsp? Tbs? cup?
Thank you!
Doris wrote on January 10, 2012
You’ve just made my day! My daughter had a wonderful mushroom burger at “The Fix” in Nevada City, Ca when we visited her over Christmas. I wanted to re-create it and by the ingredients in yours it looks like it could be so close to that one. Yours is even better because its raw and smaller. Thank you again for all you do!