Overview

This mock vegan "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.
  • Prep Time

    10 min
  • Total Time

    7 hours 10 min
  • Suggested Servings

    4 servings
  • Yield

    4 small loaves
  • Shelf Life

    4 days in fridge
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 1. Place mushrooms in food processor. Pulse briefly (for a few seconds) until reduced in size. Do not over-process!
  • 2. Place processed mushrooms in a large bowl. Add ground flax seeds and stir. Set bowl aside.
  • 3. Place all remaining ingredients in to the empty food processor. Process well (for a minute or two) until nicely combined and moist.
  • 4. Add food processed mixture to the large bowl. Stir gently until combined.
  • 5. 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.
  • 6. 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. (They won't get completely crispy due to the olive oil.)

The Rawtarian's Thoughts

By The Rawtarian

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 asvory cake.

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!

Note: After dehydrating, refrigerate right away. Mushrooms are sensitive!

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.

Nutrition Overview

B+grade
  • This recipe is very low in Carbohydrates.
  • This recipe is low in Calories, and Sodium.
  • This recipe is a good source of Protein, Riboflavin, and Vitamin E.
  • This recipe is a noteworthy source of Dietary Fiber, Calcium, Iron, and Vitamin B6.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

102 votes
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Dusty's Review

Raw meatloaf recipe
5
5 out of 5

I made this dish using this recipe over this past weekend. I am definitely beginner with making raw food and was initially intimidated by the number of ingredients. However, it was actually pretty simple to prepare. The end result was amazing! I was really impressed with how the dish turned out. Thanks for posting this recipe. It is my fav new recipe!

98 votes
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Hi Cally, yes, instead of the sunflower seeds you could use pecans, walnuts, cashews, pine nuts or macadamia nuts. (Or a combination of them)

86 votes
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Hi Dusty, Well done as this recipe isn't the easiest! So glad you enjoyed and it was a success for you. Did you dip them in anything?

All

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marjied's Review

Raw meatloaf recipe
5
5 out of 5

This Raw Meatloaf is great . My second batch is in the dehydrator right now. I just can't believe how good and satisfying they are, and easy to make. Thank you Laura-Jane

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You are welcome, Marjied! I see you are in dehydrating mode lately! :)

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Hi,
I really love your recipes and have had much success with them. I have made the meatloaf a number of times and have had no problems....until yesterday!!! I have not made it for a while and I did not soak the nuts, the yield was significantly less( only 4 "loaves") instead of 8-10. After reviewing the recipe and the comments section there is mention of soaking...but I don't see that in recipe. Would soaking make that much of a difference in the amount made? I am now trying again today and am soaking the nuts. How long should I soak for?
Thanks,
Keep those recipes coming...;)

23 votes
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I am sorry! I reduced the size of the recipe by half a month or so ago…. Soaking wasn’t the culprit, it was me!!!!!! But it is the same recipe – I just felt it was too huge and overwhelming. So perhaps next time double it :) :)

62 votes
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I have tried other raw recipes that I love, I want to do more but I do not have a dehydrator. Any suggestions on one that can accomodate these types of recipes?

44 votes
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Hi Donna,

Unfortunately, a dehydrator is needed. Best to wait until you can get one :)

Best dehydrator is 9-tray Excalibur, hands down. But... it is expensive! http://tinyurl.com/ah6o3qt

For the budget-conscious, you can also get a Vegikiln - they are cheaper, white, not as "reputable" but they get the job done if price is a big factor. The main difference is that this one doesn't have a door that closes all the trays in (which isn't a big deal unless you want to dehydrate taller items and have to remove trays, but you can cover the holes with aluminum foil if need be): http://tinyurl.com/avb59e3 Hope this helps!

55 votes
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I know I ask this on most recipes. Shelf life and storage? Thanks. Have been following you for a while but just purchased a dehydrator. So excited.

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Hi Rebecca!

The shelf life of each recipe is included in the orange box on the side: 4 days in fridge :)

Hope this helps and I'm glad to have you here with me!

57 votes
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Can I use portobello mushrooms instead?

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Sure thing Natasha!

48 votes
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When you say "Dehydrate on high", what do you mean? Since this is raw, do you mean 115 degrees? I want to make this this weekend!

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As you know, when dehydrating raw food it is important to keep the enzymes alive by dehydrating at 105 degrees Fahrenheit (40.6 degrees Celsius) or lower.

However, I recommend turning your dehydrator on “high” (145 degrees) for about 1.5 hours when first putting food in the dehydrator, and then decreasing the temperature to 105 degrees after 1.5 hours or so.

I suggest this because the initial warmer temperature will help to take away a lot of the moisture at first, and the thinking is that it takes a while for your dehydrator to climb up to “high” and it also takes quite a while for the food to actually get to the temperature that the dehydrator air is at so it is still safe for raw foodists.

One of the best side-effects of setting your temperature higher at first is that it’s good at getting rid of the initial moisture quite quickly. Increasing the temperature at the beginning of cooking time is common practice in the raw food community. If you are not mindful about turning the heat back down after 1.5 hours, yes, your food will be heated above 105 degrees. However, this risk is warranted. That initial heat blast can really save you a lot of time and can accelerate the dehydrating process by quite a bit, even by 50% sometimes.

Hope this helps!

For me, I do strive to live a 100% raw lifestyle; however, I also make some slight tweaks to the “rules” in order to ensure that I can stay raw over the long-term.

63 votes
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Thank you so much for the reply!

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:)

64 votes
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If the nuts used in this recipe are soaked and dehydrated beforehand, do you have to soak them again to make the recipe? I know some raw recipes require a soaked nut for the creaminess it gives to a recipe. Is that the case here?

I ask this because I soak and dehydrate most of the nuts, seeds and grains that I buy to remove the enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens.

60 votes
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Hi Tari, yes, the main reason to soak in this recipe is to soften them, so do soak as it states

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Is there anything you can substitute for the sunflower seeds? Thanks!

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Hi Cally, yes, instead of the sunflower seeds you could use pecans, walnuts, cashews, pine nuts or macadamia nuts. (Or a combination of them)

Top Voted
59 votes
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Hi there! This looks delicious, but I don't have a dehydrator. Is there another " cooking" method?

51 votes
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Nope, sorry Pinkie. A dehydrator is definitely needed for this to work out. Best to hold off on making this until you have access to a D.

PS: cute profile pic!

102 votes
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Dusty's Review

Raw meatloaf recipe
5
5 out of 5

I made this dish using this recipe over this past weekend. I am definitely beginner with making raw food and was initially intimidated by the number of ingredients. However, it was actually pretty simple to prepare. The end result was amazing! I was really impressed with how the dish turned out. Thanks for posting this recipe. It is my fav new recipe!

Top Voted
86 votes
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Hi Dusty, Well done as this recipe isn't the easiest! So glad you enjoyed and it was a success for you. Did you dip them in anything?

Top Voted
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i made the meatloaf last night, really delicious and satisfying but my wife had some throat swelling and we think it is the almonds, is their a substitute for almonds?

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Hi Joe, In this recipe instead of almonds you could substitute cashews

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Hello!!! I want to make this. Since I work, and I am also dealing with an illness, I try to throw stuff that I can in the freezer, so I know this is large, but do you think I can put some of the mixture in the freezer for a later dehydrating date? Or do you think cutting the recipe in half is better? And since I am the only one who loves raw in my house of two, how long will this last. I am also thinking this would make an awesome pate by taking some and processing it a bit longer? Thank you. And I have been dabbling in raw for a few years, and I am a new member, and I must say, I am having fun. Hugs.

29 votes
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Hi Heather, while I believe that halving the recipe is "safer", I actually think that the dehydrated meatloaf "patties" might freeze quite well - although I have never frozen them myself. I think if you make a full batch, then dehydrate them, and freeze some of them that might work well for you as something you can easily eat later.

In the fridge (without freezing) they might last for 3 days.

As far as turning it into a pate, sure thing! If you like the taste of it in batter form then processing some for a little longer and using for a pate is a nice idea to switch things up a bit!

31 votes
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OMG is this good! If you haven't tried it *please* make this raw meatloaf. I followed recipe exactly and these little loaves are wonderful! The only thing I'm going to try next time is cutting the recipe in half as it makes a lot.

Posted from The Rawtarian App

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So glad you liked this one, Vlpanfried! They're super hearty and filling. And they do make a lot!

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I'm not a big fan of mushrooms so I was wandering if there is a strong mushroom flavor or are they in there mainly for texture?

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There is a mushroom flavour, but mostly they are there for texture for sure

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as far as drying times... are we talking overnight, or a few hours??

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probably 8 hrs or so

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Hello! I think your recipies are great. I have typr 2 diabetes and want to go raw. Any suggestions where i should start? Thank you so much.

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Hi There - I'm planning on trying this wonderful looking receipe - I did raw detox last year but found it hard to keep on the raw diet, but I'm trying again now with the help of good receipes. My question is, I know you said to use the white mushrooms, but what about baby bellas? Do you think that might be too rich or ?
I'm so very impressed with your knowledge and how you present your information. Thank you!

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Baby bellas should be fine. If you make it let me know what you think

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How many servings in the recipe? Thanks for your awesome recipes, by the way, I've tried your lemon bars and they are super duper tasty! Looking forward to trying this one! :)

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Servings in this recipe - lots. 8?

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thanks for the quick reply! :)

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No prob Natalya :)

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totally irrelevant to your awesome recipes - but was just wondering, how do I get my picture in that little box above my name? Thanks!!! :)

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Good question!! It's easy - you have to go to "Gravatar" and sign up for an account - then you upload your picture there... It's free

Then when you come here just use the same email address as you used to sign up for gravatar (when you're typing in the comments section) and your picture will automatically display here.

Lots of different websites also use "gravatar" so you may see your picture on other sites that you comment on, too.

Hope that made sense

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Oops! here's the link: http://en.gravatar.com/

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Thanks!!!

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First I want to let you know I love what you are doing and appreciate the wonderful recipes. I want to make this loaf for my toddler who doesnt eat anything unless crunchy or a smoothie. He used to be so easy to feed raw as a baby but once he became a toddler mealtimes take a lot more work. Unfortunately I had to start giving him Ezekiel toast and veggie nuggets which are not raw. However with more help from raw chefs like yourself I plan to really rev up our raw menu. Now as for this recipe, which other nut or seed do you recommend I sub for sunflower seeds, which he has shown allergy to? Thanks in advance!

33 votes
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Have you tried dehydrating much? You might want to crank up the heat a bit to make things more crunchy.

Substitute for sunflower seeds - perhaps ground almonds depending on the recipe

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Oh yes the dehydrator has been great for making chips, crackers and groat bars but I need more savory recipes like this nut loaf. So add more almonds and leave out the sunflower seeds? What about using pumpkin seeds instead of sunflower seeds?

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yes, pumpkin seeds would be a great sub in this recipe, actually.

do you have a good veg burger recipe?

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Great - I soaked pumpkin seeds last night just in case! I have one burger recipe that he likes made of carrots & brazil nuts but I would greatly appreciate any more that I can offer him. I made one a week ago but he didn't like it. It was made of carrots, celery and almonds to name the basics. I may have screwed up the recipe by using the wrong spices as it was left pretty plain. Your assistance would be marvelous! Thank you!

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Yes, I have made the carrot/almond ones and I don't like them either . They are super boring and quite oddly sour tasting.

I have a great hemp veggie burger recipe - it's in raw dehydrating 101 but I'll email the recipe to ya! IT'S THE BEST.  :) It's not crispy though - but SAD burgers aren't crispy either :)

Please let me know how the pump seeds turn out re: meatloaf.

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They turned out marvelously with the pumpkin seeds! I made tiny loaves so they would be the perfect size & crunchy enough for my little one...who chowed down on them! So did I! Thank you LJ :)

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AWESOME! So glad he liked :)

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Ok, these are in the dehydrator now. I found them to be a little wet and hard to form. Any idea how long to dehydrate after the 2 hours on high? Guess I wont be having them for dinner this evening, unless we eat very late. But so looking forward to having a meal that's NOT a salad!!!

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I hear ya on the no-salad bit! Salads are great, but one needs more options than that!

No, you definitely won't be able to eat them tonight.... These might take at least another 5-10 hours after reducing heat.

Next time if a recipe seems overly wet don't be afraid to add more of a dry ingredient to make it easier to handle, usually an ingredient that is already in the recipe. Or a tablespoon of chia seeds is good at taking away the excess moisture.

Come back and tell me what you think and how they turned out please Gloria :)

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Or some more ground flax seed will help if it's too wet
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how will I know when they have dehydrated enough ?..I'm really new at this and never know what thecorrect result is .
How many servings will this recipe make ?
Thanx

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This is quite a large recipe and it probably makes 10 servings or so. Feel free to half it if you like.

How will you know when it's dehydrated enough? That's a tough one. Most raw recipes don't tell you exactly how long to dehydrate because they can vary depending on your dehydrator, the season, the food's moisture content, and a bunch of other factors, including your preference.

Easiest thing to do is taste! This is a skill you will learn over time, although I know that's not a very helpful answer!

Also, you should know that if you plan on drying something and then storing it for an extended period of time you need to ensure that it is totally dry otherwise it can go bad. A good way to test is to squeeze it--if it gives or squishes at all it's not completely dry. Ex: kale chips or crackers that you plan to keep in a jar or something.

PS: Most people don't remove ALL moisture out of food. Generally, doing so leaves you with a brittle, boring, hard food item. It's best to leave some moisture in and then consume quickly--within a few days-- or freeze. A bit of moisture is nice.

So how long to leave it for in this case re: raw meatloaf? I would leave it until the result resembles a cooked veggie burger -- with a hardish crust on the outside with a slightly less firm inner. Experiment. Take some out when you think they are done but leave a few in for a few more hours and see what you like better.

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I was just thinking about a raw loaf a few days ago :) I don't have a dehydrator, though, so if I made one it probs wouldn't be raw, and I probably wouldn't use a raw recipe either since I really hate heating fats, nuts included. Actually I'm really starting to hate heating food, period.

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Hi Steph! We all have different preferences, and it's important to know what works best for us. Sounds like you are learning more toward the low-fat raw food lifestyle. It's all good! We should always be striving for better health, no matter where we are on the health spectrum.

Thanks for your note!

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