Slow Cooker Atomic Pecan Loaf

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]

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

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.

https://www.onegreenplanet.org/vegan-recipe/slow-cooker-atomic-pecan-loaf-vegan/