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Raw Vegan Meatloaf

A flavorful moist meatloaf primarily made from vegetables, seeds, spices and herbs.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Servings: 4
Author: Amanda Nicole Smith


  • 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


  • Roughly chop vegetables for food processor.
  • Grind flax seed, cumin, and caraway in spice grinder.
  • Add everything to a food processor and process until well chopped and mixed.
  • Line a small ramekin or bowl with plastic wrap.
  • Put in 1 cup of "meat" mixture and pat down with a spoon.
  • Turn the bowl upside down on a dehydrator sheet and pull off the plastic wrap.
  • Dehydrate for 6-8 hours, flip once directly onto the vented dehydrated sheet.


**Sprouted wheat berries can be substituted with more sunflower seeds. I used my leftover essene bagel recipe previously posted. You could also use ezekiel bread if you are not too concerned with the raw status.
Sunflower seeds can be replaced with walnuts.
Stores up to 1 week in the refrigerator.