This recipe combines about four recipes and added a few things on top of that. You can add almost anything you have on hand, so it’s a great way to use up leftovers!

Slow Cooker Atomic Pecan Loaf [Vegan]

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Serves

6

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Ingredients

Loaf Ingredients:

  • 1 can (15 ounces or 425 g) kidney beans, drained but reserve the liquid
  • 1 cup rolled oats, pulsed into flour (can use gluten-free)
  • 1/2 cup pecans
  • 1/4 cup liquid from kidney beans (or aquafaba)
  • 1 medium portobello mushrooms with gills removed, minced
  • 2 tablespoons nutritional yeast
  • 2 tablespoons tomato paste
  • 1 tablespoon vegan
  • Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground rosemary

Topping Ingredients:

  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon vegan
  • Worcestershire sauce
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Preparation

  1. The night before: Mix all the loaf ingredients together, and store in the fridge until the morning. Also mix together the ingredients for the topping, and store in a separate container in the fridge.
  2. In the morning: Oil the crock of your slow cooker or line with parchment paper. Pat the loaf mixture into the slow cooker. Cook on low for 7 to 9 hours.
  3. About 30 to 45 minutes before serving: Spread the ketchup mixture over the top of the loaf.
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