We love kale chips and probably have tried every single flavor of raw vegan organic kale chips all over the world. Living in Germany, it gets easier and easier to get fresh kale and Stefan’s parents grow it in their garden, but it’s not that easy to get kale chips at the stores. When it comes to healthy foods, Germans are not eager at all to spend the extra money. It seems like they expect the healthy chips to cost just as much if not less than regular chips which are just around 1€ for a big bag. Once, buying a bag of raw organic kale chips at a regular store the person behind us got super angry about us paying 3.5€ for the tiny bag of kale chips as we were spending his money. Hope you get the picture. This is the main reason why there are very few German brands making kale chips.
When it comes to homemade meals, we have the freedom to make the best meal possible. It means to really think about the ingredients we use and to start from scratch using only the great ingredients we know are healthy. If we just try to recreate the classic recipe, we will end up with the cheap junk food that stole hours from our life for nothing.
What I love about this burger recipe, is that is so easy and fast to make. We tried many raw vegan burgers eating out at the raw vegan restaurants and the usual recipes require marinating and dehydrating which can take hours if ton days.
Mushrooms are a delicious and easy to make burger bun. We wash the portobello mushrooms properly and lay them out onto a clean kitchen towel so the water can drip off.
If you don’t like mushrooms or can’t find big portobello mushrooms you can always use lettuce for burger buns.
There are countless ways of making a raw vegan burger. You can use different nuts for the patty, your fav veggies to replace the carrot. We sometimes add some raw vegan cheese and crispy dehydrated onion rings. Ketchup is also always a good idea.
