Raw Vegan Meatloaf Recipe

Introduction

This raw vegan meatloaf is a vibrant and nutritious alternative to the traditional version. Packed with fresh vegetables, sprouted grains, and bold spices, it’s perfect for anyone looking to enjoy a hearty, plant-based dish without cooking.

Ingredients

• 1 cup carrots
• 1 cup daikon radish
• 1 cup sun-dried tomatoes, soaked
• 1/2 cup celery or celeriac
• 1/2 cup raw sunflower seeds, hulled
• 1/2 cup sprouted wheat berries (see notes)
• 1/2 cup onion
• 1/4 cup flat parsley
• 1/8 cup flax seed, ground
• 3 garlic cloves
• 1 tbsp fresh oregano
• 1 tbsp tamari (soy sauce or nama shoyu)
• 1 tbsp Worcestershire sauce (optional)
• 1 tsp cumin
• 1 tsp caraway

Instructions

1. Step 1: Roughly chop the carrots, daikon radish, celery (or celeriac), onion, and parsley to prepare them for processing.
2. Step 2: Grind the flax seed, cumin, and caraway together using a spice grinder until finely powdered.
3. Step 3: Place all the vegetables, soaked sun-dried tomatoes, hulled sunflower seeds, sprouted wheat berries, ground flax seed and spices, garlic cloves, fresh oregano, tamari, and Worcestershire sauce (if using) into a food processor. Process until the mixture is well chopped and evenly combined.
4. Step 4: Line a small ramekin or bowl with plastic wrap, allowing enough overhang to lift the meatloaf out easily.
5. Step 5: Spoon about 1 cup of the mixture into the lined ramekin and press it down firmly with a spoon to pack it tightly.
6. Step 6: Carefully invert the ramekin onto a vented dehydrator sheet and peel off the plastic wrap to release the meatloaf.
7. Step 7: Dehydrate the meatloaf at a low temperature for 6 to 8 hours, flipping it once halfway through directly onto the vented sheet to ensure even drying.

Tips & Variations

• If sprouted wheat berries are unavailable, soaked raw buckwheat or soaked almonds can be used as alternatives for texture.
• For a gluten-free version, omit sprouted wheat berries and replace with extra sunflower seeds or other sprouted seeds.
• Adjust the Worcestershire sauce depending on dietary preferences—omit it for a fully vegan option or choose a vegan Worcestershire sauce.
• Adding finely chopped mushrooms can enhance the meaty texture of the loaf.

Storage

Store the raw vegan meatloaf wrapped tightly in the refrigerator for up to 3 days. To extend shelf life, keep it in an airtight container. Reheating is not necessary as this dish is served raw; however, let it come to room temperature before serving for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts or seeds instead of sunflower seeds?

Yes, hulled pumpkin seeds or soaked cashews can be used as substitutes, keeping in mind slight changes in flavor and texture.

Do I have to use a dehydrator for this recipe?

The dehydrator helps achieve the firm, loaf-like texture and removes excess moisture. If you don’t have one, you can chill the mixture in the refrigerator to firm it up, but the texture will be softer and less dense.

Raw Vegan Meatloaf Recipe

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★★★★★

4.6 from 103 reviews

• Author: anna
• Total Time: 8 hours 20 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A nutritious and flavorful Raw Vegan Meatloaf made entirely from fresh vegetables, seeds, and spices. This no-cook recipe uses a dehydrator to achieve a firm, meatloaf-like texture without baking or frying, perfect for raw food enthusiasts and those seeking a wholesome plant-based meal.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 cup carrots
• 1 cup daikon radish
• 1 cup sun-dried tomatoes, soaked
• 1/2 cup celery or celeriac
• 1/2 cup onion
• 1/4 cup flat parsley
• 3 garlic cloves
• 1 tbsp fresh oregano

Seeds and Grains

• 1/2 cup raw sunflower seeds, hulled
• 1/2 cup sprouted wheat berries
• 1/8 cup flax seed, ground

Seasonings

• 1 tbsp tamari (soy sauce or nama shoyu)
• 1 tbsp Worcestershire sauce (optional)
• 1 tsp cumin
• 1 tsp caraway

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Instructions

1. Prepare the vegetables: Roughly chop carrots, daikon radish, soaked sun-dried tomatoes, celery or celeriac, onion, parsley, and garlic to make them easier to process.
2. Grind spices and flax seed: Using a spice grinder, grind flax seed, cumin, and caraway until finely ground to release their flavors and improve texture.
3. Mix ingredients: Add all the chopped vegetables, soaked seeds and grains, ground spices, flax seed, tamari, and Worcestershire sauce (if using) to a food processor. Process until the mixture is well chopped and thoroughly combined into a dough-like consistency.
4. Prepare mold: Line a small ramekin or bowl with plastic wrap to make removal easier after dehydration.
5. Form meatloaf: Spoon about 1 cup of the “meat” mixture into the prepared ramekin and pat it down tightly with a spoon to eliminate air pockets and create a compact shape.
6. Unmold: Turn the ramekin upside down onto a dehydrator sheet and gently pull off the plastic wrap, leaving the formed meatloaf on the sheet.
7. Dehydrate: Place the sheet in a dehydrator and dry for 6-8 hours, flipping the meatloaf once halfway through directly onto the vented dehydrator sheet to ensure even drying and a firm texture.

Notes

• Use sprouted wheat berries to improve digestibility and texture; if unavailable, other sprouted grains can be substituted.
• Soak sun-dried tomatoes before using to rehydrate and soften them, which helps blending.
• Worcestershire sauce is optional; omit for a fully vegan version or substitute with tamari only.
• Dehydration time may vary based on thickness and dehydrator model; check firmness before removing.
• Store leftovers refrigerated in an airtight container for up to 3 days or freeze for longer storage.

• Prep Time: 20 minutes
• Cook Time: 8 hours
• Category: Main Course
• Method: Dehydrating
• Cuisine: Raw Vegan

Keywords: raw vegan meatloaf, dehydrated meatloaf, plant-based meatloaf, raw food recipe, vegan main dish