Monday, June 18, 2012

Easy Vegan Baked Beans

I made this dish for Fathers Day and everyone liked it. I have to say it was very simple.  

Easy Vegan Baked Beans
Serves 4 - 6

1 28 oz. can vegetarian baked beans
1/2 C onion
1/2 C celery
1/4 C catsup
2 T brown sugar
1 T canola oil
1 t. molasses
1 t. prepared mustard
1/2 t. apple cider vinegar
1/4 t. garlic powder
1/4 t. onion powder
fried onion rings

Preheat oven to 350 degrees. In a large bowl add all of the ingredients. Place the beans in a shallow ovenproof dish. Bake covered about 30 minutes. Uncover, sprinkle some fried onion rings on top and bake 30 minutes more.

Note: The pic is not mine.


Anonymous said...

sounds delicious! i LOVE baked beans -- they just scream "summer cookouts" to me:) thanks for sharing!

thevegantummy said...

Hi Gluten Free Happy Tummy!! It's always good to hear from you. I love your blog. Hope you're enjoying your summer!!

affectionforfitness said...

My vegetarian chili is very similar, but I sub brown sugar for molasses, use black beans and dark red kidney beans, as well as some curry seasoning. I eat it nearly every week. :D

:-) Marion

thevegantummy said...

Hi Marion,

It's great to hear from you again. I love the chili idea. It's sounds wonderful!! I'll have to make it and let you know how it goes over in my house. Curry is something I almost never use... even knowing how good it is for you I never think of adding it to a dish. Thanks for the ideas!! Hope your summer is going well. :)

MyRedSandals said...

I, too, hesistated to cook with curry because I'm not a fan of Indian food. But now I know that curry is so easy to use! I made a wonderful curried vegetable dish the other day that was to die for (sorry, no recipe, just winged it)...diced onions, minced garlic, sliced carrots, cubed potatoes, garden peas, corn kernels, cauliflower florets, all sautéed until tender crisp. Add salt and pepper to taste, along with 1 Tablespoon curry powder and 1/2 Tablespoon turmeric powder, if available. If you like heat, add some crushed red pepper flakes. Stir to combine. Then sprinkle a little flour over the veggies (maybe 1-2 Tablespoons, depending on the volume of veggies being used) and stir to incorporate. Sauté everything for another 1-2 minutes to let the raw flour flavor dissipate. Add 1 cup of veggie broth and stir until mixture begins to thicken and bubble. Add more broth (in small can always add more but taking away is a problem) as needed to produce a rich and creamy sauce. Serve immediately over cooked rice (I prefer brown or basmati) and enjoy.

thevegantummy said...

What an awesome post! Thank you so much! I'm going to buy some curry seasoning and try that recipe this week! :)