Raw Vegan Nut Loaf
1/2 cup pine nuts soaked overnight
1/2 cup walnuts soaked overnight
1/2 cup sunflower seeds soaked overnight
1/4 cup sundried tomatoes soaked overnight (I soak everything in the same jar)
1/8 cup chia seeds
3/4 cup white onions
1 cup portobello mushrooms
1 red pepper
1 tsp nama shoyu
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried sage
1/4 tsp chipotle powder
1/4 tsp cayenne pepper
Blend all ingredients in a food processor until well combined.
Place parchment paper in a loaf pan and pour the mixture in and smooth it out.
Carefully lift the parchment paper out of the pan and place it on a dehydrator rack.
Using a spatula shape the loaf. Smooth all edges and top until you’re happy with it. You can also come back and further shape after it’s in the dehydrator for an hour or so.
Place the loaf in the dehydrator for 8 hrs on 115°. You may want to flip the loaf onto the screen 1-2 hours before its finished. If you forget no worries. I flip it though.
Serve with my raw vegan mushroom gravy.