Raw meatloaf recipe
Posted in: Dehydrated Raw Entrees
1 1/3 cups walnuts (soaked for 3 hours then rinsed - do it, don't skip)
1 1/2 cups sunflower seeds (soaked for 3 hours then rinsed - do it, don't skip)
1 1/3 cups almonds (soaked for 3 hours then rinsed - do it, don't skip)
1/2 cup oil
2 medium garlic cloves
1/2 tablespoon ginger
1 1/2 tsp celtic sea salt
Chop (by hand or in food processor):
2 1/2 cups fresh mushrooms (must be fresh! use regular white button mushrooms please. These mushrooms are integral to this recipe so don't substitute.)
1/2 cup fresh parsley
1/2 cup white onion
1 cup bell pepper (yellow, orange or red - do not use green pepper)
1 tablespoon dried basil
1/2 tablespoon dried rosemary
2 tablespoons ground flax seed meal
1. Soak the walnuts, sunflower seeds and almonds for three hours. Drain. Rinse with clean water. Drain again.
2. Process walnuts, sunflowers, almonds, oil, garlic, ginger and sea salt in your food processor. You might need to add a little bit of liquid to help facilitate movement in the food processor. Add water carefully, 1 tablespoon at a time. Process until doughy. Small chunks of nuts are okay. Transfer nut mixture into a big mixing bowl.
3. Next, you're going to process a few ingredients ONE AT A TIME using the S-blade to make the ingredients finely chopped (alternatively, you can chop by hand but this is faster). You don't need to clean the food processor in between. Place mushrooms in the now-empty food processor and pulse just to make them finely chopped. (Be careful, do not overprocess!! We are just using the food processor to chop, not to liquify!!) Transfer mushrooms into the nut mixture bowl.
3. Place the parsley into the empty food processor and pulse to chop parsley. Transfer parsley to nut mixture bowl. Now, chop your onion the same way (pulse til finely chopped but do not overprocess) and add to nut mixture bowl. Now, place your bell pepper into your empty food processor and pulse to make finely chopped bell pepper. Add finely chopped bell pepper to nut mixture bowl.
4. Add the rosemary, basil and flax seed to nut mixture.
5. Mix all ingredients together using your clean hands.
6. Form into small, single-serving loaves, approximately 1 inch thick or less, probably two inches wide. Do not make a big huge loaf because it won't dehydrate properly! Place on parchment paper inside your dehydrator.
7. Dehydrate on high for 2 hours. Reduce temperature to 105 degrees and continue dehydrating until to your desired result. The outside will go first, then the inside will go dark as well. I like to leave a bit of moisture in these--don't overdry. Just dehydrate them similar to how you'd make standard American diet meatloaf or standard veggie burgers.
Enjoy! I like to serve this with raw raw meatloaf recipe with raw ketchup and some greens. Yum!
The Rawtarian's Thoughts
Raw meatloaf recipes have strangely eluded my raw vegan grasp until now. But I'm excited to say that this raw meatloaf recipe takes the cake.
So... It does look like there are a lot of ingredients in this one, but, I swear, it's worth it! And it really is pretty easy...
This meatloaf is made from nuts and mushrooms, and the mushrooms are really what sets the flavor and texture of this raw meatloaf recipe over the top. In fact, once you dehydrate it the color turns into a nice, dark brown--as you can see in this picture!
PS: Even if you don't particularly care for mushrooms you might still adore this raw meatloaf recipe. I served it to my husband (who despises mushrooms) and he gobbled it up. The trick is not to mention that there are mushrooms inside! The mushrooms are chopped up quite small so they really just contribute to the overall texture rather than making this raw meatloaf recipe look all mushroomy.
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