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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Prepare mold: Line a small ramekin or bowl with plastic wrap to make removal easier after dehydration.
- 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.
- Unmold: Turn the ramekin upside down onto a dehydrator sheet and gently pull off the plastic wrap, leaving the formed meatloaf on the sheet.
- 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
