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DSCF5580If you are just getting started on a whole-food, plant-based diet you may think that dishes containing meat are a thing of the past.

While the meat in the dishes may be shelved it doesn’t mean you have to entirely do away with those recipes.
With a little imagination and a few tweaks here and there, any recipe can be adapted to fit this lifestyle.

Below I’ve included a baked bean recipe found in one of our favorite cookbooks, The New Basics Cookbook, by Julie Rosso and Sheila Lukins. It contains bacon, a whole lot of sugar and it is delicious.
Just below that recipe is the vegan husband’s adaptation of their baked bean dish. It contains no bacon and has one half the amounts of ketchup, sugar, maple syrup and molasses. It is so delicious you may feel like you are eating dessert!
You can take the recipe further by substituting tempeh for the bacon, making your own ketchup and omitting the brown sugar.

With a little creativity, a whole-food, plant-based diet can be more than just salads and green smoothies.

Enjoy!

Serves 10-12

All American Baked Beans, from The New Basics Cookbook by Julie Rosso & Sheila Lukins
Ingredients:
1 lb dried navy or great northern beans
8 oz slab smoked bacon, cut into 1/4 – inch cubes
1 cup chopped onions
2 cloves garlic, chopped
1 1/2 cups (packed) dark brown sugar
2 cups ketchup
6 tbsp maple syrup
6 tbsp dark molasses
1/4 cup Worcestershire sauce
1/2 tsp salt
1/4 tsp freshly ground black pepper

 

Vegan Husband Baked Beans
Ingredients:

1 lb dried navy or great northern beans
1 cup chopped onions
2 cloves garlic, chopped
3/4 cup (packed) dark brown sugar
1 cup ketchup
3 tbsp maple syrup, 100% pure
3 tbsp dark molasses
1/4 cup Worcestershire sauce
1/2 tsp salt
1/4 tsp freshly ground black pepper

 

Directions: (Yes, I’ve included the bacon version for the carnivores – this is a judgement free zone!)
Rinse and pick through the beans. Soak them overnight in a large pot of water.
Rinse the soaked beans well under cold water and place them in a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to 1 hour. Drain, reserving the cooking liquid.
Preheat oven to 350 °.
Place a 2-quart flameproof casserole or dutch oven over medium heat and sauté the bacon until it is slightly crisp and fat is rendered, 5 minutes. Add the onions and garlic, and cook until wilted, 5 to 10 minutes.
Add the brown sugar and stir over medium-low heat until it has dissolved, about 5 minutes. Then stir in the ketchup, syrup, molasses, Worcestershire, salt and pepper. Add the drained beans and mix well.
Cover the casserole and transfer it to the oven. Bake, stirring occasionally (making sure you scrape the bottom of the casserole), for 2 1/2 hours.
Add 3/4 cup of the reserved bean liquid, cover and bake 30 minutes. Then remove the cover and bake until sauce is thick and syrupy, another 10-15 minutes, stirring once. Serve hot.

 

Do you have a favorite meat-based dish you’ve adapted to plant-based? Please leave a comment…

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