Hey vegan bunnies! Today we’re going to make a raw vegan meatloaf. Occasionally I’m in the mood for something a little heavier and this meatloaf does the trick. It’s great for weeknight dinners or try it during Thanksgiving.
You can serve this raw vegan meatloaf cold or warmed in the dehydrator. The loaf is savory and moist pairing well with the raw ketchup that is slightly acidic. This recipe serves about 2-3 people. You can always double the recipe to make a larger loaf. Everything you need is listed below. Enjoy!
½ cup walnuts (soaked overnight)
½ cup sunflower seeds (soaked overnight)
¼ cup sundried tomatoes (soaked for at least 4 hours. I just do them overnight with the nuts)
1/8 cup chia seeds
½ a red onion
4 small dates or 2 large
1 cup mushrooms
1 red pepper
1 tbsp fresh thyme
1 tbsp fresh sage
1 tsp nama shoyu
¼ tsp chipotle
¼ tsp cayenne
½ cup sundried tomatoes
1 lg. tomato
1 garlic clove
4 small dates
¼ cup olive oil
1 tsp sea salt
1 tbsp apple cider vinegar
Add all meatloaf ingredients into a food processor and blend until well combined and moldable.
Place the loaf mixture into a mini loaf pan lined with parchment paper. Shape the loaf.
Remove the loaf and parchment paper and place it on a dehydrator sheet. Dehydrate at 145 degrees for 30 min. Then drop temperature down to 115 degrees for 7 ½ hours or longer if you like.
For the Ketchup, add all ingredients to a blender and blend till smooth.
Pour the raw ketchup over the loaf and serve. You can also dehydrate the loaf with ketchup on it to give a more traditional look.
Enjoy your raw vegan meatloaf!