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Vegan “Meatloaf” Recipe *Fat Free Gourmet Raw “Neatloaf”

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Veggie "Neatloaf" Recipe

2 1/2 cups cauliflower florets
1 cup shredded or peeled carrots
1 1/2 cups celery
1 cup chopped zucchini
Blend or pulse together into a rice like consistency in a blender or food processor.

Then pulse in 1/4 cup of chopped sweet onions (I like fresh maui or vidalia onions)
a large handful of fresh basil
1 TBLS of chopped fresh garlic chives (you can use a clove or two of fresh garlic if you prefer)
a small amount of fresh oregano (I used approx. 12 small leaves)
2 small semi dehydrated tomatoes approx. 1 1/2 inch in diameter
Cut tomatoes into 1/4" slices and dehydrate for 1 or 2 hours at 105°-110° F
*Optional – season to taste with salt & pepper

You can make one large layer of Neatloaf on a non-stick dehydrator sheet or parchment paper which means longer dehydration time. Or, you can make individual patties in your shape of choice. I recommend making the layer somewhere between 1/4 inch to a 1/2 inch thick because it will shrink down quite a bit. Individual sizes are good for faster dehydration time and overall texture.

Place in the dehydrator at 110° F for 2 or 3 hours depending on your dehydrator, neatloaf size and preference of texture. A large sheet will take more like 4 or 5 hours to dehydrate, again depending on your dehydrator and temperature settings.

Tomato Sauce

3 or 4 salt free sun dried tomato halves, a few more if they are small pieces, soaked & drained
3/4 to 1 lb. of fresh tomatoes sliced 1/4 inch thick and partially dehydrated*
1 cup of chopped celery partially dehydrated*

*Semi-dehydrate ingredients in the dehydrator at 105° -110° F for 2 hours before using

Blend all sauce ingredients until smooth

I usually blend the sauce first before removing the neatloaf from the dehydrator, so it can be topped with sauce immediately and served warm.

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31 Comments on Vegan “Meatloaf” Recipe *Fat Free Gourmet Raw “Neatloaf”

  1. 110 degrees Fahrenheit, right?
    I’d mention that, because many people use Celsius (which would be 43.33 degrees…

    • Yes, you are right! Thank you for making that clarification. I will add that to the recipe instructions. :0)

  2. Alicia, does your husband eat raw as well? It doesn’t look like the stovetop gets used for cooking.

    • He eats mostly cooked food these days. He eats a very clean, vegan diet though. His main dishes are potatoes, rice and organic corn pasta with vegetables. He has two large salads each week and always has oatmeal for breakfast. We never use the stove…he uses an electric steamer and a large toaster oven for cooking. :0) 

    • It’s hard for a lot of people who are trying to make healthy dietary changes to give up foods they’ve been eating their whole life. These kinds of dishes give them an alternative that’s healthy, to help them transition away from eating the real thing. 

  3. those “crackers” are…sorry to say…. COOKED!!! a dehydrator is just a low frikkin OVEN. U ARE NOT RAW!!!!! u are changing the structures of the food, aka cooking it. unless ur not fully raw!!

    • In order to cook something, it would have to be heated at a temperature above 118° F. It is only when food is heated above 118° F that the structure of the food begins to change. Drying foods with a fan at 105° F does not cook the food, even though it might resemble cooked food when it’s dried. 

  4. Ive come to realize that meat only tasted good because of the Spices and little onions etc, Nature Brings Flavor , -AllRaw

  5. I bet this recipe would make tasty ‘neat’ balls! You would probably have to add a bit of chia or flax meal for that. Thank for posting!

  6. Looks like a LOT of WORK! I love the idea of cooking raw but the ingredients are so varied and numerous! It’s like a habit change I know but it’s just so labor intensive… I don’t know if I can do it!

    • +Zimmermania It doesn’t have to be complicated. I only make fancy recipes like this on a rare occasion. Most of my meals are super simple with just a few ingredients. It doesn’t take much time or effort at all. It’s actually far easier than preparing cooked food.

  7. I like eating healthy . . low fat, more vegetables but why do vegans have to make their food mimic what a meat eater would eat? Meatloaf? Come on, there is no way a vegan can want to eat a meat eaters food and be ok with it looking like a cow you chopped up and cooked. Vegan food looks like poop from a baby, you have to be ok with eating it as is as long as it’s good for you .. learn to be blind to how it looks!!

    • +Hunter Smith I understand what you’re saying. However, standard cooked food is addicting. For those hooked on hamburgers and steaks, it’s harder for some of them to transition to a vegan diet. If creating a vegan version of their favorite standard meal helps save an animals life, saves a human life and gets them to eventually appreciate a simpler vegan diet later on, I don’t see any issue with it. It’s all perspective.

  8. Looked for comments from anyone who made this. Well, I did, and it was the worst recipe for raw. Don’t waste your time. The “Neatloaf” might as well be leftover veggies from the juicer and the sauce is blah! The poor people I served it to agreed , really bad recipe.

    • Oh no! I’m sorry it didn’t turn out for you. I have had similar experiences with other people’s recipes that didn’t turn out for me and I know how frustrating it is, especially when you are really hoping for something good. One important aspect with raw recipes like this particular one is the produce quality, it really helps if the produce is in peak season, especially the tomatoes. If the produce is not full of flavor the dish will definitely turn out flat. My husband is very picky and not raw, and whenever I made this for him, he always really liked it. I really hope you find a raw loaf you do like in the future!

  9. use a rounded top that is the size of a patty and place a sandwich bag over the top and place the batter in the top, there you have it, a rounded patty

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