Slow Cooker Pecan Carrot Grounds

Ingredients

• 2 cup pecans (Soaked overnight or for up to 24 hours, then drained)
• 1 green bell pepper (Chopped)
• 1 orange bell pepper (Chopped)
• 3 carrots (Chopped)
• 0.5 onion (Chopped)
• 3 tbsp vegan butter
• 2 tbsp vegetable bouillon (Better Than Bouillon is suggested as an option)

Steps

1. 1

   Soak the pecans in water overnight, or for up to 24 hours, until softened.

2. 2

   Drain the soaked pecans thoroughly. Transfer them to a food processor and pulse until broken down into a coarse, ground-meat-like texture; do not process into a smooth paste.

3. 3

   Chop the green bell pepper, orange bell pepper, carrots, and onion into small pieces so they cook evenly with the pecans.

4. 4

   Add the pulsed pecans, chopped bell peppers, carrots, onion, vegan butter, and vegetable bouillon to a slow cooker. No additional liquid is needed.

5. 5

   Cover and cook on the high setting for 1 hour.

6. 6

   After 1 hour, lower the slow cooker temperature to warm and continue slow-cooking for 12 to 14 hours, or until the pecans and vegetables are very soft. Starting the recipe before bed is recommended.

7. 7

   Season the finished grounds as desired. Use them in any dish that would ordinarily call for meat grounds.

Notes

The recipe is intentionally unseasoned so the grounds can be adapted to different dishes. Store leftovers refrigerated in an airtight container and reheat thoroughly before serving.

Nutrition per serving

• main
• vegan
• plant-based
• vegetarian
• dairy-free
• gluten-free
• slow-cooker
• make-ahead