Gluten free, Vegan Turkeyless Turkey Loaf
Turkeyless Turkey Loaf? It has all of the wonderful seasonings of a traditional loaf, and it is made with all whole foods. This comforting dish that is a perfect addition to your holiday table and is a dairy-free, vegan, low-glycemic, plant-based keto, and gluten-free creation. As we navigate the winter wonderland of holiday recipes, this nutrient-dense gem takes center stage, offering an alternative for those seeking a wholesome and hearty feast.
Ingredients
- 2 cups almonds soaked and dehydrated
- 4 cups grated carrots
- 2/3 cup diced onion
- 2 teaspoons coconut oil
- 1/2 teaspoon ground caraway seeds
- 2 teaspoons poultry seasoning or any combination of herbs like garlic power, onion powder, sage, thyme, marjoram, and rosemary
- ½ teaspoon ground nutmeg
- ½ teaspoon finely ground black pepper
- 1/2 - 1 teaspoon salt
- 1 teaspoon psyllium powder
- 2 tablespoons chia seeds ground
- 2 cups roughly chopped kale
Instructions
- Process the almonds in a food processor until finely ground.
- Add all of the other ingredients except the kale.
- Process until the mixture becomes dough like.
- Add the kale, and pulse until the kale is finely chopped.
- Line 2 mini loaf pans, press half of the mixture into each, and turn loaves out onto a cutting board, or form one or two loaves on a cutting board with your hands.
- Slice the loaves into 1/4 - 1/2 inch thick pieces, and place them on a mesh screen on a dehydrator tray.
- Dehydrate at 105 degrees for 6 - 8 hours or until desired dryness.
- *If you don't have a dehydrator, line a loaf pan with parchment paper. Press in the filling, and bake at 350 degrees for 20-30 minutes.
Nutrition
Calories: 233kcalCarbohydrates: 10gProtein: 8gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.01gSodium: 146mgPotassium: 278mgFiber: 6gSugar: 2gVitamin A: 15IUVitamin C: 0.1mgCalcium: 120mgIron: 2mg
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