Slow Cooker Vegan Pecan Loaf – DrNewMed Healthy Recipes for Healthy Eating

The Vegan Slow Cooker, Revised and Expanded’s cover recipe is really for this vegan “meatloaf” made with pecans. It’s the ideal main dish for special occasions like Christmas or New Year’s Eve, but it also makes a hearty dinner any night of the week. The preparation is simple, although the ingredient list is a little long. Simply combine, and then let it slowly cook.

Ingredients

For the Pecan Loaf

1 cup rolled oats
1 1/2 cups pecans, chopped
1 cup cooked lentils (green or brown)
1 cup grated carrots
1/2 cup diced onions
1/2 cup diced celery
1/2 cup breadcrumbs (ensure they’re vegan)
1/4 cup ground flaxseeds mixed with 1/2 cup water (flax egg)
1/4 cup tomato sauce or ketchup
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
Salt and pepper to taste

For the Glaze

1/4 cup tomato sauce or ketchup
2 tablespoons maple syrup or agave nectar
1 tablespoon balsamic vinegar

Instructions

In a large mixing bowl, combine the rolled oats, chopped pecans, cooked lentils, grated carrots, diced onions, diced celery, breadcrumbs, flax egg, tomato sauce, minced garlic, dried thyme, dried rosemary, smoked paprika, salt, and pepper. Mix well until everything is evenly combined.
Line your slow cooker with parchment paper or lightly grease it to prevent sticking. Transfer the mixture into the slow cooker and shape it into a loaf.
In a small bowl, whisk together the ingredients for the glaze: tomato sauce, maple syrup, and balsamic vinegar.
Brush the glaze over the top of the pecan loaf.
Cover the slow cooker and cook on low for about 4-5 hours or until the loaf is firm and cooked through.
Once cooked, carefully lift the parchment paper or gently loosen the edges to remove the loaf from the slow cooker. Let it rest for a few minutes before slicing.