voluptuous vegans


Boston Baked Beans with Seitan by Viki Ackland
January 18, 2007, 3:28 pm
Filed under: beans, Recipes, Seitan and the things to do with it, slow cooker, Uncategorized

1 1/2 cups dried navy beans, soaked and drained

1 tablespoon canola oil

1 medium yellow onion, diced

2 cloves garlic, minced

2/3 cup ketchup

1/3 cup molasses

1/4 cup brown sugar

3 tablespoons vegetarian Worcestershire sauce

1/2 teaspoon salt

1/3 pound seitan, diced

Place beans in a large saucepan and add water to cover. Bring to a simmer and cook over medium-low heat and uncovered until tender, about 1 to 1-1/2 hours. Drain the beans, discarding the liquid.Preheat the oven to 350 degrees.

In a large flame-proof casserole or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook, stirring, for 4 minutes. Stir in the ketchup, molasses, brown sugar, Worcestershire sauce, and salt, and cook over low heat, stirring frequently for 3 to 4 minutes. Stir in the beans and seitan.

Cover the casserole and transfer to the oven. Bake for 40 to 50 minutes, during occasionally. Remove from the heat and keep warm until ready to serve.

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