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, english

  1 cup, chopped or 117g

• 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. Marinate the chopped mushrooms in 2/3 of the Bragg's and olive oil in an airtight container overnight.
2. Grind the nuts, salt, thyme, sage, and onion powder in a food processor until very processed, resembling coarse nut butter. Add the pepper, lemon juice, dates, and remaining Bragg's. Process again until the mixture is even. Transfer to a mixing bowl.
3. Remove the mushrooms from the marinade, reserving a few tablespoons of it. Process the mushrooms, tomatoes, and celery in the food processor until finely chopped.
4. Combine the mushroom/celery/tomato mixture with the nut mixture. Add parsley and knead well with your hands. Place into a small loaf pan and dehydrate at 115 degrees for eight hours or in an oven at 150 degrees with the door slightly ajar.
5. Once done, slice the loaf into twelve slices and serve.

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