I don’t often make meals that feature a lot of sides. My meals usually consist of a soup with cornbread, or a casserole or main dish with a quick salad. I don’t know why that is because I love having lots of options on my plate. I’ve always been a fan of potlucks for that reason.
For this dish, I went all out. I made the Atomic Tofu Pecan Loaf (which I’ve featured on here before) in my slow cooker, and a side of roasted carrots and Brussels sprouts. Looking for a second side, I found a Chickpea-Quinoa Pilaf recipe in Veganomicon. It was so good and so, so easy to make.
All in all, it was a healthy and hearty meal that warmed our bellies on a cool spring day.
This meal is the epitome of old-school comfort food: veggie meatloaf, mashed potatoes and peas. The Atomic Tofu Pecan Loaf is the third recipe that I’ve made from “The Vegan Slow Cooker” and it’s my favorite so far. I was skeptical when putting all the ingredients together; it didn’t look very appetizing when I patted it down into the crockpot. But eight hours later, I was shocked to see how “authentic” it looked. The texture and flavors were spot on and definitely something that I could see myself craving. And it’s perfect for slicing so that you can make sandwiches with the leftovers.
The recipe came together really quickly the night before. Most of the ingredients are whipped together in a food processor and then combined with a couple of other ingredients. I did make a few tweaks to the original recipe. Instead of pecans, I used walnuts. I also didn’t have the vegan Worcestershire and steak sauce on hand to combine with the ketchup for the topping, so I mixed the ketchup with a little Bragg’s and a couple of teaspoons of agave, which turned out really well.
As you can see, I’m a little obsessed with my slow cooker right now. I’m going to pick a few more recipes from the book to try and I will post on those soon.
I hope everyone is doing well!