Meatloaf

1 1/3 cup walnuts soaked in filtered water overnight
1 1/3 cup sunflower seeds soaked in filtered water for about 3 to 4 hours
1 tbs minced garlic
1/2 tsp sea salt
1/2 cup fresh parsley chopped
1/2 cup chopped celery
2 cups diced portabello mushroom/textured vegetable protein (Not a raw product)
1/4 cup olive oil (For mushrooms)
1/8 cup chopped onion
1 cup nama shoyu or 1 1/4 miso
1/2 tablespoon minced fresh ginger
2 tablespoons rosemary
1/2 tablesooon tarragon
1/2 tablespoon thyme
1/2 cup olive oil
1 cup red bell pepper
1/2 tsp of black pepper
1 1/2 teaspoon of cumin seeds
Dash of organic orange peel


Marinate the mushrooms/textured vegetable protein in the olive oil and nama shoyu/miso overnight. Optionally marinate the walnuts and sunflower seeds for 20 minutes. Add small chopped onion for variety/flavor.

Place garlic, walnuts and sunflower seeds in food processor and process until dough like. If too thick add in olive oil a little at a time.

Stir in the spices, then add marinated mushrooms. Form into load and dehydrate on sheets at 90 F.
Turn over and dehydrate for another hour at 90 F.
Baste with your choice of 'barbecue' sauces and dehydrate for another hour on 90 F or until firm.