Your whole food, plant-based life.

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.

 

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49 Comments

  1. merle wrote on February 2, 2012

    If one doesn’t have a dehydrator, could they be made in the oven at the lowest temperature (mine’s lowest temperature is 50degrees centigrade) with the door slightly open for several hours till they are ready.

    Reply
    • Susan wrote on February 2, 2012

      I have not tested these in the oven. If you do, please report back, would love to know.

      Reply
  2. Tranaya wrote on January 31, 2012

    These are in the dehydrator right now…wonderful recipe! I can’t easily get regular mushrooms, so I rehydrated dried shiitakes for this. I was out of pumpkin seeds and substituted the almond meal left over after making almond milk. Thanks!

    Reply
  3. Anna wrote on January 29, 2012

    I love mushrooms and sweet potatoes, so this was tantalizing. I just had this and it’s as yummy as I’d thought it’d be. 🙂 I used a slice of cucumber for base and topped with tomato & avocado since I didn’t have any sprouts ready. Delicious! I’ll definitely be keeping this recipe around. THANK YOU for your creativity!

    Reply
  4. Erika wrote on January 29, 2012

    i dont have a dehydrator, nor know how to use one, can this receipe be done with out it–any advice?

    Reply
    • Susan wrote on January 29, 2012

      So happy that you are interested in trying this recipe! Since this is a raw site, I only test my recipes using a dehydrator and can’t give you any advice as to how they will actually bake in an oven. If you try, please stop by and let people know how it turned out.

      Reply
  5. Jeani wrote on January 28, 2012

    Hi, Susan, I am trying so hard to make raw foods easier for myself, so thanks for this recipe.
    At what point can these sliders be frozen? I assume it would be when they are finished. Should I just let them cool, then stack them between plastic wrap?
    Thanks so much!

    Reply
    • Susan wrote on January 28, 2012

      Yes, freeze them after they cool and I would use parchment paper not plastic wrap to layer them then store them in a freezer bag. I don’t like plastic touching my food for prolonged periods of time. Cheers!

      Reply
  6. Jenné @ Sweet Potato Soul wrote on January 23, 2012

    These sliders look and sound delicious. I’ve never had a traditional unhealthy slider, but I’ll be making these asap (like tomorrow!) Thanks for the recipe!

    Reply
    • Amber wrote on December 1, 2014

      Maybe eggplant? Kale or seaweed might work as well, but I think you would have the best luck with eggplant. Happy cooking!

      Reply
  7. Anna wrote on January 22, 2012

    Is there anything you can substitute the mushrooms for? I really don’t like mushrooms at all, but I would love to try this recipe!!

    Reply
    • Susan wrote on January 22, 2012

      Since mushrooms really are one of the main ingredients in this recipe and all of the flavors have been balanced using mushrooms, it would be hard to replace them and have any idea how it would come out. Cheers!

      Reply
  8. Gt SkinnyGoVegan wrote on January 15, 2012

    How Cute. I am so picky about raw mushroom dishes, but I do tend to like the ones that go in the dehydrator.

    Reply
  9. Zeda wrote on January 15, 2012

    I made these burgers last night all I can say is WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!
    I just used almonds instead of pumpkin seeds

    Reply

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