While there’s nothing wrong with a traditional lentil loaf, this vegan slow cooker veggie loaf makes life easier, because as it cooks you can take a long walk, go to work, or just enjoy some me time. Mine uses kidney beans, oats, pecan, and mushrooms to make the base and lots of goodies to flavor it up.
Photo by Kate Lewis
What size slow cooker does the recipe call for?
On my blog, and in the Revised Vegan Slow Cooker Cookbook, all the recipes us a 4 quart slow cooker unless otherwise stated.
If you cook this in a 6 quart I would recommend doubling the recipe and cook it the first time while you are doing other things at home so you can keep an eye on it. It will cook much faster because it will be spread thinner.
What’s my favorite slow cooker?
Well, I keep having them and they keep discontinuing them! But through all of the 3 in ones where you can use it as a 2, 4, or 6 quart, my 3.5 quart Cusinart has outlasted them all. I love it!
I want to make this recipe in an 8 quart slow cooker….
My recommendation then, is to put the loaf in a loaf pan or cake pan that fits inside your large slow cooker. Add a short rack underneath or take some aluminum foil roll into a snake and make the ends meet.
Photo by Kate Lewis
What is good to serve with vegan veggie or lentil loafs?
Steamed veggies, mashed potatoes are traditionally served with a veggie loaf, but here are a few other sides you might want to try:
- Slow Cooker Pizza Rolls
- Vegan Slow Cooker Potato Au Gratin with No Added Oil
- Vegan Colcannon
- Creamy Vegan Greens
- Slow Cooker Sweet Potato Casserole
Photo by Kate Lewis
I don’t eat or have x,y,z on hand…
You can use this recipe as a base and switch out different cooked grains, beans, lentils, and nuts to make your own creation!
Leave out the nuts and add extra pulsed oats in their place to make this nut-free. Substitute any cooked bean and in place of mushrooms try sauted eggplant.
Vegan Slow Cooker Veggie Loaf
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!
gluten-free option*, soy-free, no oil added option**, nut-free option***
Photo by Kate Lewis
Ingredients
Loaf Ingredients:
- 1 can (15 ounces, or 425 g) kidney beans, drained but reserve the liquid
- 1 cup (110 g) rolled oats, pulsed into a course flour similar to course corn meal (*use gluten-free)
- ½ cup (55 g) pecans (***sub extra pulsed oats to make nut-free)
- ¼ cup (60 ml) liquid from kidney beans (or aquafaba)
- 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
Ketchup mixture:
- 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
- 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.
- 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.
- 30 to 45 minutes before serving: Spread the ketchup mixture over the top of the
loaf.
Notes
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Cuisinart PSC-350 3-1/2-Quart Programmable Slow Cooker, Silver -
WanJaShan Organic Gluten Free Worcestershire Sauce - Seasoning, Dressing, Marinading 10 oz (Pack of 2)
-
Crock-Pot 3.5-Quart Casserole Crock Manual Slow Cooker, Charcoal
-
The Spice Hunter Marjoram, Organic, 0.3-Ounce Jar
-
Disney Pixar Cars DPC-40 Slow Cooker, 4 quart, Black
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 98Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 556mgCarbohydrates 20gFiber 4gSugar 6gProtein 4g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.
Beth says
Hey Kathy! In your recipe you call for 1 c rolled oats pulsed into ?? What?
And if I make nut-free Do I use the full 1/2 c of extra oats?
Thanks!
Iris Koller says
The recipe looks yummy! What you recommend as seeing and running if I wanted to use the slow-cook feature on my 6 qt instant pot?
Kathy Hester says
I haven’t tested it in the IP slow cooker setting, but it goes against my rule of thumb not to bake in the slow cooker function of the IP. You could put it in a round pan, cover it, and pressure cook it for maybe 30 minutes? It might be longer – test by checking the middle to see if it’s firm.
Suzy says
Hi there and Happy Thanksgiving. I have a question about the oats. It says “1 cup (110 g) rolled oats, pulsed into (*use gluten-free).” Pulsed into?? Flour? Or something with more of a texture? I can’t wait to try this! Thanks!
Kathy Hester says
Thank you for catching that! It’s “pulsed into a course flour similar to course corn meal”
Suzy says
Great!! Thanks!! I’ll report back after I make it!
Suzy says
Wow! About 4 hours in, the house smelled fantastic! I put two small red potatoes in the slow cooker with the loaf. They were nicely cooked after about 8 hours.
The flavor was great, but the consistency was a tad “gummy.” I’m wondering if it’s because I subbed extra oatmeal for the nuts? Or it just needed a tad more liquid? In any case, the leftovers have already been claimed for tomorrow’s lunch by the Mister! So it definitely is a keeper recipe! Thanks for a great recipe!!