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!
Author: Kathy Hester
Serves: 6 servings
Ingredients
Vegan Pecan Loaf
1 (15-ounce / 425-gram) can kidney beans, drained but reserve ¼ cup (60 mL) of the liquid (aquafaba)
The night before: Mash the beans in a large bowl. Add the remaining loaf ingredients (including the reserved aquafaba), and mix together Store the mixture in the refrigerator in an airtight container until the morning. Also mix together the ingredients for the topping, and store in a separate container in the refrigerator.
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.
About 30 to 45 minutes before serving: Spread the ketchup mixture over the top of the loaf.