Neatloaf Raw Vegan Plant Based Meatloaf Recipe

walnuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are lower in fat and calories.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried breadcrumbs

Brewer's yeast offers a similar flavor profile.

flaxseed

🥗Healthier: chia seeds

💰Cheaper: ground chia seeds

Chia seeds provide similar binding properties.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and neutral in flavor.

Welcome to the kitchen and introduce the recipe for Meatless Neatloaf.

Prepare the base by processing walnuts, almonds, and pumpkin seeds in a food processor.

Add carrots and red beet to the processor and pulse until mixed but still chunky.

Make a savory cream using cashews and a little salt; blend until creamy.

Incorporate 3 tablespoons of the savory cream into the nut mixture.

Add celery, red pepper, onion, minced rosemary, and parsley to the mixture; stir until well combined.

Season with sea salt and black pepper; taste test the mixture raw.

Set the mixture aside and prepare the marinara topping.

Blend together 1 cup of tomatoes, 1 cup of sun dried tomatoes, 1 teaspoon of olive oil, 1 teaspoon of apple cider vinegar, 1 date, and a pinch of salt and pepper until smooth.

Form a mini meatloaf patty from the mixture to demonstrate portioning.

Coat the mini patty with marinara sauce and place it in the dehydrator.

Dehydrate the mini patty for 3 to 8 hours, suggesting to plan ahead for timing.

Show the finished product, highlighting the mushrooms and onions used in the mix.

Taste the finished Neatloaf and describe the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens