These vegetarian baked beans are made to perfection in a sweet and smoky sauce and topped with crunchy tempeh bacon.
2 tablespoons olive oil
½ cup diced onion
⅓ cup unsweetened apple butter
2 tbsp. maple syrup
1 tbsp. apple cider vinegar
2 tsp. Worcestershire sauce
¼ cup molasses
2 tbsp. brown sugar
1 tbsp. grainy mustard
2 cups cooked white beans (Great Northern or navy beans)
4 strips Lightlife tempeh smoky bacon
1. Preheat the oven to 350 degrees F.
2. In a medium saucepan, warm 1 tablespoon of the olive oil over medium heat. Add the onion and a pinch of the sea salt. Cook and stir for five minutes.
3. To the saucepan, add the apple butter, maple syrup, apple cider vinegar, Worcestershire sauce, molasses, brown sugar, mustard and cooked beans. Stir until all of the ingredients are well combined.
4. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the Lightlife tempeh smoky bacon strips and fry for a few minutes on one side, until golden. Turn the strips to fry the other side for a few minutes.
5. Pour the baked bean mixture into a lightly greased medium size casserole dish. I used an 8 x 8-inch dish. Top with the strips of tempeh bacon. I baked my beans uncovered, but feel free to cover them with a lid or aluminum foil if you like your beans more moist and less dry. Bake for 1 hour. Serve warm.
If you prefer to use less variety of sweeteners, you can substitute an equal amount of one for another. For example, instead of using the 2 tbsp. of brown sugar, you could increase the maple syrup by 2 tbsp.