Stuffing Loaf Recipe
This dish is made mostly with fresh produce, nuts, seeds and marinated mushrooms to give a great texture and make it moist and savory herbs and spices to give it a wonderful flavor.
Servings: 16 servings
Calories: 156kcal
Equipment
- dehydrator
Ingredients
- 2 large Carrots
- 1 cup Almonds – soaked
- 1 cup Walnuts – soaked
- 1 cup Sunflower seeds – soaked
- ½ Red Pepper – finely diced
- ¼ Red Onion – finely diced
- 1 Celery stalk – finely diced
- 1 cup Mushrooms – diced and marinated in 3 Tbsp Tamari
- 2 Garlic cloves – minced
- ½ tsp Poultry seasoning or Savory
- ½ tsp Rosemary
- ½ tsp Thyme
- 1 tsp Onion powder
- 2 tsp Salt
Instructions
- Chop vegetables and marinate mushrooms. Rinse and drain all nuts and seeds. Process these with carrots and garlic as fine as possible in a food processor or put through a single gear juicer with blank plate to grind extra fine. Transfer this to a large bowl and add the rest of ingredients: chopped vegetables, seasonings along with the marinated mushrooms and tamari they were being marinated in. Mix all well together (hands work best).
- Form 2 loaves on teflex sheets and dehydrate for 3 to 4 hours. This will soften the vegetables and help meld and bring out the flavors.
- Slice and serve with Cranberry sauce. This is also great as leftovers are great eaten cold or warmed up. Keeps well in the fridge for up to a week.
Instructions with photos
- Mix all ingredients in a bowl.
- Form into loaves on teflex sheets.
- Dehydrate.
- Slice, serve and enjoy.
Notes
Slice and serve with Cranberry sauce. This is also great as leftovers and great eaten cold or warmed up. Keeps well in the fridge for up to a week.
Nutrition
Calories: 156kcal | Carbohydrates: 6g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 210mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1406IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg