Hearty and simple fare, baked beans have kept Canadian families going through harsh winters for generations. Originally little more than large pots of navy beans cooked for hours with nothing but salt, pork and molasses, the modern vegetarian or vegan has plenty of ingredients at her disposal to remove the meat and add flavor while keeping all of its robust and filling nourishment.
Baked in a rich spiced tamari, tomato and mushroom sauce with strips of marinated and fried tempeh, this delicious and flavorful red kidney bean casserole is definitely robust and meaty enough to fill the bellies of anyone, and it is entirely vegan too. Serve with rice or bread and vegetables, and no one will be leaving the table hungry.
If using a 12 ounce package of tempeh, you likely won't need all of it for the casserole, but that is fine because any of the remaining marinated and fried strips make for a delicious snack on their own.
|Kidney Bean Casserole with Mushrooms and Spicy Tempeh Strips|
|Recipe by Lisa Turner|
Published on January 17, 2014
Rich, robust and hearty vegan red kidney bean and marinated tempeh casserole with mushrooms and a thick tomato sauce
More baked legume dishes from Lisa's Vegetarian Kitchen:
Nigerian Baked Beans
Baked Gigantes Beans in Tomato Sauce
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans
Cornmeal Crusted Chili
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