Nutloaf with Red Pepper Ketchup

Nutloaf With Red Pepper Ketchup


  • Nutloaf:
  • 3 C. Pecans, Soaked
  • 3 C. Walnuts, Soaked
  • 2 Red Bell Peppers, Chopped
  • 1 C. Chopped Carrot
  • 2 T. Paprika
  • 1 T. Garlic Powder
  • 1 T. Poultry Seasoning
  • Braggs Aminos or Nama Shoyu to taste **Optional**
  • Stir In:
  • 1 C. Onion, Finely Diced
  • 1 C. Celery, Finely Diced
  • Red Pepper Ketchup:
  • 2 C. Chopped Red Pepper
  • ¼ C. Chopped Red Onion
  • 1/8 C. Chopped Red Beet
  • 2 T. Paprika
  • 2 T. Ground Flax Seed
  • 1 T. Celery Powder *
  • *Celery powder is made by dehydrating celery, then grinding it to a powder using a spice grinder or dry blender.
  • 2 Tsp. Garlic Powder
  • 1 Pinch Ground Clove
  • 2/3 C. Extra Virgin Olive Oil
  • 1 ½ T. Fresh Lemon Juice
  • ¼ Tsp. Liquid Stevia Extract


  1. In a mixing bowl, combine all ingredients except the onion and celery. Mix well.
  2. Process this mixture through an appropriate juicer using the blank (homogenizing) attachment.
  3. Season to taste.
  4. By hand, mix in the onion and celery.
  5. Form into a loaf shape on a dehydrator tray; use a teflex sheet or unbleached parchment paper beneath.
  6. Dehydrate overnight.
  7. Red Pepper Ketchup: In a blender, combine all ingredients. Blend well and season to taste.
  8. Top with Red Pepper Ketchup several hours before serving and return to the dehydrator for 2-3 more hours. Slice and serve.
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This favorite HHI recipe was made famous by Chef Kelly and is one of our most requested dishes at the institute!