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)

Feature available to Members.. Join today to unlock instantly.

Photos

Comments and Reviews

Top voted

102 votes
+
Vote up!
-
Vote down!

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
+
Vote up!
-
Vote down!

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
+
Vote up!
-
Vote down!

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

1 vote
+
Vote up!
-
Vote down!

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

1 vote
+
Vote up!
-
Vote down!

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

26 votes
+
Vote up!
-
Vote down!

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
+
Vote up!
-
Vote down!

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
+
Vote up!
-
Vote down!

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
+
Vote up!
-
Vote down!

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
+
Vote up!
-
Vote down!

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.

60 votes
+
Vote up!
-
Vote down!

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
+
Vote up!
-
Vote down!

Can I use portobello mushrooms instead?

62 votes
+
Vote up!
-
Vote down!

Sure thing Natasha!

48 votes
+
Vote up!
-
Vote down!

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!

48 votes
+
Vote up!
-
Vote down!

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
+
Vote up!
-
Vote down!

Thank you so much for the reply!

53 votes
+
Vote up!
-
Vote down!

:)

64 votes
+
Vote up!
-
Vote down!

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.

Show more

Leave a Comment or Review