Veggie Pot Beans


A hearty pot of baked beans and veggies. Smoky, sweet, salty, spicy, acidic. Textured with reconstituted vegetable protein to increase nutritional content and uptick the chew factor. You don’t need ground pork or bacon with these beans. The textured vegetable protein sauteed with seasonings create the chew and flavor you expect!

Makes 23 cups

1/4 c. extra virgin olive oil

2 lbs. onion – I used red and Vidalia  – peeled and cut into bite-size chunks

1 t. pink Himalayan salt

1 lb. carrots, peeled and sliced very thin

1 c. TVP (textured vegetable protein) heated in water to cover till reconstituted, a minute is all it takes, then drained well in wire mesh strainer

1 T. liquid smoke

2 T. c. shoyu (soy) sauce

1/4 c. light brown sugar

1/3 c. Balsamic vinegar

2 t. dry mustard

2 t. garlic powder

2 t. smoked paprika

1/2 t. ground allspice

fresh grind black pepper

117 oz. Bush’s Vegetarian Pot Beans – fat-free

10 oz. bag froz. cut green beans (Bird’s Eye Steamfresh)

10 oz. bag froz. whole kernel corn (Bird’s Eye Steamfresh)

10 oz. bag froz. peas (Bird’s Eye Steamfresh)

1 c. fresh chopped curly parsley

1 c. apple cider

In extra-large soup pot, over medium heat, melt olive oil.

Add onions and salt, then saute till almost tender.

Add carrot rounds, stir, cook till softened just a bit.

Add reconstituted,  well-drained TVP.

On top of the TVP add liquid smoke, shoyu (soy) sauce, brown sugar, Balsamic vinegar, dry mustard, garlic, smoked paprika, allspice and black pepper. Stir well. Cook about 5 minutes.

Add whole can of beans. Stir well. Heat till very hot.

Add green beans, corn, peas, parsley and cider. Stir well and keep heating over medium-low heat till very hot and done to your liking. Stir as needed to keep from sticking to bottom of pot.

Salt and pepper to taste.

Serve as a main dish or a hearty soup.

Garnish with parsley if desired and a drizzle of extra virgin olive oil per serving.

Notes: If you want more liquid in your beans add another cup apple cider or some carrot juice.

When adding the reconstituted protein, be sure to drain well, then add to pot all at once, keeping it in place till you add the liquid smoke, shoyu (soy) sauce, brown sugar, Balsamic vinegar, dry mustard, garlic, smoked paprika, allspice and black pepper. Stir the seasonings into the protein repeatedly, then cook 5 minutes or so, before adding other ingredients.






Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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