Tempeh BBQ Baked Beans

Considering I’ve never had any version of baked beans in my entire LIFE, I found it rather odd that I had a serious craving for them yesterday. The universe was calling to me. I needed to make these beans.

So without any real clue as to how to make them, or how they were supposed to taste, I just did some minimal research of the carnivore versions of baked beans, and substituted accordingly. They seem simple enough-some spicy, sweet and smokey ingredients are all necessary, but the measurements don’t particularly matter. I actually love getting inspiration from omnivore recipes and usually get more ideas from meat-based meals than I do from most vegan sites. I don’t rule out recipes that may involve chicken or dairy-I just make then vegan, thus making them better!

And with each serving of these baked beans costing only about 50 cents a pop, their cheap price tag makes them all that more delicious.

Jim’s been eating them as is, but I find them super tasty served with chips or over potatoes 🙂

3 cups cooked Great Northern beans

1 package organic multi-grain tempeh

1/2 cup organic sweet BBQ sauce

1/4 cup apple cider vinegar

1 yellow onion, chopped

3 tbsp molasses

1 tbsp honey or maple syrup

1 tbsp organic brown sugar

1 tbsp Dijon mustard

2 tbsp olive oil

3 cloves garlic, minced

1 tsp sea salt

1 tsp dried pepper blend

1 tsp paprika

1 cayenne pepper, minced

1/4 tsp black pepper

  • Preheat oven to 325 degrees
  • In a large saucepan, cook cayenne pepper and onion in olive oil over medium heat for 5 minutes
  • Add tempeh and cook for an additional 5 minutes, stirring occasionally
  • Add remaining ingredients and stir together until well incorporated
  • Cover, and bake in the oven at 325 degrees for 40 minutes

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Lisa is the founder of The Vegan Pact and a vegan personal chef.

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