Raw Vegan Portobello Meatloaf

walnuts

🥗Healthier: ground sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide healthy fats and protein at a lower cost.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast is a good source of B vitamins and can be less expensive.

flaxseed meal

🥗Healthier: chia seeds

💰Cheaper: ground oats

Ground oats can bind ingredients while being more affordable.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Liquid aminos provide a similar flavor profile at a lower price.

Chop red peppers by pushing the stalks in and cutting around to remove seeds.

Cube red peppers roughly and transfer to a bowl.

Wipe down portobello mushrooms with a wet towel and remove the stalks.

Cube portobello mushrooms and add to the bowl with red peppers.

Add 3 tablespoons of lemon juice, a pinch of salt, minced garlic, and a splash of olive oil to the bowl.

Mix all ingredients together.

Spread the mixture evenly on a dehydrator tray lined with a non-stick sheet.

Dehydrate at 115 degrees for 3 to 6 hours, checking for desired texture.

Prepare the main meatloaf mixture by soaking almonds and walnuts overnight, then rinsing them.

Chop half a medium onion finely and add to the food processor with the soaked nuts.

Add dried thyme, dried sage, and dried mixed herbs to the food processor.

Add tamari and brown rice miso to the mixture in the food processor.

Process the mixture until finely chopped, then transfer to a bowl.

Add the dehydrated mushrooms and red peppers to the bowl and mix well.

Form the mixture into a loaf shape on a dehydrator tray.

Ensure the loaf is not too thick for proper dehydration.

Dehydrate the loaf until it reaches the desired texture, ensuring the inside remains moist.

Prepare a tomato sauce in a Vitamix by adding the necessary ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens