Vegan Raw Nutloaf

Ingredients

• Mushrooms

  Portabella, raw

  2 cup diced or 172g

• Liquid aminos

  Bragg's

  3 tbsp or 45g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Almonds

  Nuts, raw

  1 cup, whole or 143g

• Walnuts

  Nuts, black, dried

  1 cup, chopped or 125g

• Salt

  Table

  ½ tsp or 3g

• Thyme

  Spices, dried

  ¾ tsp, ground or 1g

• Sage

  Spices, ground

  ¼ tsp or 0.2g

• Onion powder

  Spices

  ⅛ tsp or 0.3g

• Dates

  Medjool

  2 date, pitted or 48g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Lemon juice

  Raw

  1 tsp or 5g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Sun-dried tomatoes

  ¼ cup or 14g

• Parsley

  Raw

  ¼ cup or 15g

Directions

1. Place the chopped mushrooms in the 2/3 Bragg’s and olive oil and store in an airtight container overnight.
2. Grind the nuts, salt, thyme, sage, and onion powder in a food processor till very processed: it should be starting to look like a coarse nut butter. Add the pepper, lemon, dates, and remaining Bragg’s. Process again till the mixture is even. Set aside in a mixing bowl.
3. Remove the mushrooms from the marinade, reserving a few tablespoons of it. Put the mushrooms, tomatoes, and celery in the food processor (no need to wash after you remove the nuts!), and process till the mixture is finely chopped.
4. Add the mushroom/celery/tomato mixture to the nut mixture, throw in the parsley, and knead well with your hands, just as you would mix regular meatloaf.
5. When it’s all well mixed, place into a small loaf pan (I used one that was about 5-3/4″ x 3″ x 2-1/8″). Place in a dehydrator at 115 degrees for eight hours (you can also place in an oven at 150 with the door slightly ajar). When the loaf is done, slice into twelve slices. Enjoy!

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