Process first:
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)
Add:
1 tablespoon dried basil
1/2 tablespoon dried rosemary
2 tablespoons ground flax seed meal
Directions
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.
Images
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Comments
Steph
Jul 22, 2011
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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.
The Rawtarian
Sep 14, 2011
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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!
Jutta
Jul 24, 2011
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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
The Rawtarian
Jul 24, 2011
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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.
Gloria
Oct 28, 2011
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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!!!
The Rawtarian
Oct 29, 2011
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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 :)
The Rawtarian
Dec 30, 2011
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Tammy
Mar 01, 2012
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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!
The Rawtarian
Mar 03, 2012
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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
Tammy
Mar 03, 2012
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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?
The Rawtarian
Mar 04, 2012
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yes, pumpkin seeds would be a great sub in this recipe, actually.
do you have a good veg burger recipe?
Tammy
Mar 04, 2012
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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!
The Rawtarian
Mar 04, 2012
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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.
Tammy
Mar 07, 2012
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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 :)
The Rawtarian
Mar 09, 2012
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AWESOME! So glad he liked :)
Natalya
Mar 03, 2012
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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! :)
The Rawtarian
Mar 03, 2012
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Servings in this recipe - lots. 8?
Natalya
Mar 03, 2012
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thanks for the quick reply! :)
The Rawtarian
Mar 04, 2012
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No prob Natalya :)
Natalya
Mar 10, 2012
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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!!! :)
The Rawtarian
Mar 10, 2012
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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
The Rawtarian
Mar 10, 2012
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Oops! here's the link: http://en.gravatar.com/
Natalya
Mar 10, 2012
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Thanks!!!
Cathy
May 11, 2012
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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!
The Rawtarian
May 12, 2012
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Baby bellas should be fine. If you make it let me know what you think
Dina
Jun 14, 2012
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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.
lizz
Jul 09, 2012
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as far as drying times... are we talking overnight, or a few hours??
The Rawtarian
Jul 09, 2012
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probably 8 hrs or so
Susan
Sep 19, 2012
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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?
The Rawtarian
Sep 20, 2012
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There is a mushroom flavour, but mostly they are there for texture for sure
VIpanfried
Feb 07, 2013
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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
The Rawtarian
Feb 08, 2013
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So glad you liked this one, Vlpanfried! They're super hearty and filling. And they do make a lot!
Heather
Feb 15, 2013
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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.
The Rawtarian
Feb 15, 2013
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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!
joeg964
Feb 15, 2013
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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?
joeg964
Feb 15, 2013
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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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