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In response to the pecan question:

I  have an interesting recipe for toasted pecans, but it requires the pecans

 to be pan fried in butter and then have brown sugar poured over and melted 
 into them. 
 Is the butter really necessary? Any opinions?
 The last stage is to roll them in spices which cling because of the 
 butter/brown sugar.
 Any suggestions for making oven fried onion rings without dipping them in
 PS I am vegan, hence the requests for recipe remodeling.

I would think that you could leave out the butter and just use the melted
brown sugar (be very careful - it has a different burning point) and then
roll them in the spices.  I don't think you really need the butter.  Or you
could probably use margarine if you use it.