Use a 3 1.2 to 4 quart slow cookerPlace all of the broth, wild rice blend, carrot, mushrooms, vegan butter, tamari, onion, marjoram, tarragon, salt and pepper in the slow cooker.Turn to low 5-6 hours.Stir in pecans.Cover and let stand 10 minutes.Serve with a slotted spoon and garnish with scallions.