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    You are at:Home»Dairy-Free Recipes»Slow Cooker Vegan Pecan Loaf for Festive Feasts and Comfort Dinners

    Slow Cooker Vegan Pecan Loaf for Festive Feasts and Comfort Dinners

    11
    By Alisa Fleming on December 17, 2018 Dairy-Free Recipes, Entrees

    My friend Kathy Hester has released the 2nd edition of her popular book, The Vegan Slow Cooker! Where does she find the time? A couple months ago, she co-authored The Ultimate Vegan Cookbook, and earlier this year she released Vegan Cooking in Your Air Fryer (sample recipes include Battered Onion Rings and Plain Old Tots). Not to mention all of the other cookbooks she’s written in prior years! But today, we’re focusing on The Vegan Slow Cooker, and a sample recipe for Atomic Vegan Pecan Loaf.

    Slow Cooker Atomic Vegan Pecan Loaf Recipe (with gluten-free & soy-free options) - a comforting plant-based "meatloaf" for holidays and busy days

    This Vegan Pecan Loaf or “Meatloaf” is actually the cover recipe on The Vegan Slow Cooker, Revised and Expanded. It’s a perfect main for festive meals, like Christmas or New Year’s Eve, but it’s also a comforting any-night meal. The ingredient list is a little lengthy, but the preparation is easy. All you have to do is mix, and then let it slow cook.

    Kathy says this recipe is a great way to use up leftover ingredients, but we think this vegan meatloaf is also great as leftovers! Enjoy it with sides, on a salad, or even in a sandwich.

    And this is just one new recipes in The Vegan Slow Cooker, Revised and Expanded: Simply Set It and Go with 160 Recipes for Intensely Flavorful, Fuss-Free Fare Fresh from the Slow Cooker or Instant Pot®. Phew! Yes, it now has Instant Pot recipes too.

    But you can go ahead and try out this vegan pecan loaf first. I guarantee you’ll be back for seconds …

    Slow Cooker Atomic Vegan Pecan Loaf Recipe (with gluten-free & soy-free options) - a comforting plant-based "meatloaf" for holidays and busy days

    Special Diet Notes: Vegan Pecan Loaf (aka Vegan Meatloaf)

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian.

    5.0 from 1 reviews
    Slow Cooker Atomic Vegan Pecan Loaf
     
    Print
    Prep time
    15 mins
    Cook time
    7 hours
    Total time
    7 hours 15 mins
     
    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)
    • 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
    Topping
    • ½ cup (120 g) ketchup
    • 3 tablespoons (45 g) brown sugar
    • 1 tablespoon (15 mL) balsamic vinegar
    • 1 tablespoon (15 mL) vegan Worcestershire sauce
    Instructions
    1. The night before: Mix all the loaf ingredients together (including the reserved aquafaba), and 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.
    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.
    Notes
    This recipe is reprinted with permissions from The Vegan Slow Cooker, Revised and Expanded Edition by Kathy Hester.
    3.5.3229

    Key Pantry Supplies: Vegan Pecan Loaf


    More Vegan Recipes from Kathy Hester

    Winter One-Pot Lentils and Rice

    Winter One-Pot Lentils and Rice (Pressure Cooker / Instant Pot, Gluten-free, Vegan Recipe)

    Battered Air Fryer Onion Rings

    Battered Onion Rings

    Sweet Potato Spice Frozen Latte

    Sweet Potato Spice Frozen Latte

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    11 Comments

    1. Carol on December 19, 2022 9:44 am

      Why are you saving the aquafaba from the can of kidney beans? It’s use is not mentioned in the recipe.

      Reply
      • Alisa Fleming on December 19, 2022 10:13 am

        It’s one of the ingredients. Mix it in with the rest. I’ve added some clarity to her recipe.

        Reply
    2. met on February 6, 2022 2:36 pm

      would I be able to use oat flour instead of pulsing rolled oats; if not, can I pulse in a blender?

      Reply
      • Alisa Fleming on February 6, 2022 4:21 pm

        Yes and yes.

        Reply
    3. Renee on December 18, 2020 7:09 am

      Would the pecan loaf work in an instapot…?

      Reply
      • Alisa Fleming on December 18, 2020 9:12 am

        I believe Instapot’s have slow cooker modes, so that would work. If you are wanting to cook it faster, I’m guessing so, but I’ve never used an Instapot. You can also bake this in the oven. You just need to adjust the time accordingly.

        Reply
    4. Kate on July 4, 2020 5:43 am

      I only have a large crockpot. Can this recipe be doubled and used in a 7 1/2 – 8 quart crock pot?

      Reply
      • Alisa Fleming on July 4, 2020 9:47 am

        I believe that would work, but it might have to cool a little longer.

        Reply
        • Kate on July 5, 2020 9:16 am

          Thanks. I’ll try it and let you know!

          Reply
    5. Kathy Hester on December 17, 2018 6:19 pm

      This is one of our favorite recipes from the book. Thank you so much for always being such a huge support!

      Reply
      • Alisa Fleming on December 18, 2018 1:02 pm

        Of course! I can see why, it’s a marvelous recipe for just about any type of occasion!

        Reply

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