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Spinach-Stuffed Vegan "Meatloaf" by Jes Mostek	No ratings Rating Details Rate this meal Printable View

Recipe:

SPINACH-STUFFED MEATLOAF by Lori-Ann Harper serves: 8	(2 ratings) Rating Details Rate this recipe Printable View Print Index Cards

Raw Vegan SPINACH-STUFFED MEATLOAF

Ingredients:

2 Cup

Walnuts

1 Cup

Almonds

2 Stalks

Celery

1/2 Medium

Onion

1 Clove

Garlic

1 Cup

Sundried Tomatoes

2 TBS

Parsley

1 tsp

Poultry Seasoning

2 Cup

Spinach

2 TBS

Olive Oil

1/2

Lemon

2 Tsp

Salt

1 Tsp

Black Pepper

1 Cup

Sundried Tomato Ketchup

Directions:

2 cup walnuts, soaked for 4-6 hours
1 cup almonds, soaked for 4-6 hours
2 stalks celery, chopped
1/2 medium yellow onion, finely chopped
1 clove garlic, minced
1 cup sun-dried tomatoes, soaked until soft, reserved 1 cup water
2 tablespoons chopped fresh parsley
1 teaspoon poultry seasoning
2 cups fresh spinach, washed and stemmed
2 tablespoons olive oil
Juice of one half lemon
2 teaspoon sea salt, divided
1 teaspoon black pepper
1 cup SUN-DRIED TOMATO KETCHUP (recipe follows)

1 Place spinach, olive oil, lemon juice and 1 teaspoon sea salt Ziploc bag and marinate for 1 hour.
2 In a food processor, combine walnuts, almonds, sun-dried tomatoes, 1/2 cup reserved tomato water, parsley, onion, garlic and celery. Add the remaining 1/2 cup water one tablespoon at a time to moisten the meat loaf. Be careful not to over moisten.
3 Place meatloaf mixture in a large bowl. Add poultry seasoning, pepper and 1 teaspoon sea salt. Mix well.
4 Spread meatloaf mixture on a Teflex sheet into a shape into a rectangle 3x9-inches . Place spinach mixture on top. Roll up the rectangle carefully, beginning at the short side and using the sheet to lift.
5 Transfer loaf to a second Teflex sheet. You should have enough meat to create three mini loaves.
6 Cover with sun-dried tomato ketchup. Place in dehydrator at 115 degrees for an hour.
7 Make 1 inch slices of meat and arrange on the Teflex.
8 Dehydrate at 115 degrees for an hour. Turn over slices, spread sun-dried tomato ketchup and dehydrate an additional hour.

*Please Note: In the bottom left corner of the ingredient photo is ground brown flax flour. In the preparation of the recipe I found I didn't need it.

SUN-DRIED TOMATO KETCHUP
1 cup sun-dried tomato, soaked, 1/4 c reserved water
1/4 cup raisins, soaked
1 T Italian Seasonings
1/4 tablespoon chopped onion
1 clove garlic, minced

Combine ingredients in a blender until mixture is slightly smooth, yet chunky.

Categories:

Main Dishes
Vegetarian/Vegan
Wheat Gluten Free