Ingredients for the loaf, part 1:
- 250g portabello mushrooms
- 3 red peppers
- 3 tablespoons lemon juice
- 1/4 cup olive oil
- 4 chopped garlic cloves
- 1/2 teaspoon salt
Ingredients for loaf part 2:
- 1 cup walnuts soaked overnight (8 hours)
- 1 cup almonds soaked overnight (8 hours)
- 1/4 of a purple onion
- 1 tablespoon tamari or soy sauce
- 3 tablespoons olive oil
- 2 tablespoons thyme leaves
- 2 teaspoons sage, dried and chopped
- 1 tablespoon mixed spice powder of your choice (marjoram, parsley, oregano and basil)
Ingredients for tomato sauce:
- ·170g cherry tomatoes
- ·1/2 red pepper, deseeded and chopped
- ·1/4 purple onion (half finely chopped, half thinly sliced)
- ·1 tablespoon olive oil
- ·1 tablespoon balsamic vinegar
- ·1 clove of garlic
- ·1/4 teaspoon ground black pepper
- ·1/2 tablespoon ground fennel seeds
- ·2 teaspoons onion powder
- ·1/2 teaspoon salt
- ·2 teaspoons ground sweet red pepper
Preparing the loaf, part 1:
Cut the mushrooms into slices about 1cm thick and the peppers into strips 0.5cm wide. In a bowl, mix the lemon juice, olive oil, chopped garlic and salt, then add the sliced mushrooms and peppers and mix everything well. Arrange the mushrooms and peppers on a rack.
of the dehydrator on which you put the drying foil, then dehydrate for 3 hours at 45°C.
Preparing the loaf, part 2:
Blend all ingredients in a food processor until well combined. Add the dehydrated mushrooms and peppers and pulse to chop and blend. Do not over-blend; the mushrooms should remain in larger pieces.
Remove the mixture from the food processor and shape into two loaves about 4cm wide and 2cm high. Place the loaves on a dehydrator shelf lined with foil and dehydrate for 12 hours at 45°C, along with the tomato sauce.
Tomato sauce:
Place all ingredients in a blender and blend on high speed until the sauce is completely smooth. Transfer the sauce to a wide and shallow bowl and dehydrate together with the loaf for 12 hours at 45°C, stirring occasionally. The sauce should reduce by half and
become thick. Pour the sauce over the loaves and serve warm, straight from the dehydrator.
Advice:
You can also make the loaf and sauce in advance and freeze them for a few weeks before serving. Thaw both in a dehydrator, pour the sauce over the loaf and dehydrate the night before serving.