Slow Cooker Atomic Vegan Pecan Loaf
Prep time
Cook time
Total time
This loaf was inspired by Vegan Lunch Box’s Magical Loaf Studio website. I combined 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!
Serves: 6 servings
Vegan Pecan Loaf
  • 1 (15-ounce / 425-gram) can kidney beans, drained but reserve ¼ cup (60 mL) of the liquid (aquafaba)
  • 1 cup (110 g) rolled oats, pulsed into flour (use certified gluten-free, if needed)
  • ½ cup (55 g) pecans
  • 1 medium portobello mushrooms with gills removed, minced
  • 2 tablespoons (6 g) nutritional yeast
  • 2 tablespoons (32 g) tomato paste
  • 1 tablespoon (15 ml) vegan Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground rosemary
  • ½ cup (120 g) ketchup
  • 3 tablespoons (45 g) brown sugar
  • 1 tablespoon (15 mL) balsamic vinegar
  • 1 tablespoon (15 mL) vegan Worcestershire sauce
  1. The night before: Mix all the loaf ingredients together, and store the mixture in the refrigeraotr in an airtight container until the morning. Also mix together the ingredients for the topping, and store in a separate container in the refrigerator.
  2. In the morning: Oil the crock of your 4-quart slow cooker or line with parchment paper (for oil free). Pat the loaf mixture evenly 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.
This recipe is reprinted with permissions from The Vegan Slow Cooker, Revised and Expanded Edition by Kathy Hester.
Recipe by Go Dairy Free at