Vegan Bean Hotdish
This is a veganized version of the bean hotdish, The Vegan Bean Hotdish.
Equipment
- Slow cooker
Ingredients
Saute-then add to the slow cooker
- 1 Onion Diced
- 1 Tbsp Olive Oil To saute the onion.
- 1 package meat alternative of your choice Optional
Mix these ingredients in a bowl
- 1 tsp. Salt
- 1 tsp. Mustard I used Yellow Mustard.
- 1/2 tsp. Apple Cider Vinegar
- 1/4 cup Ketchup
- 1/4 cup Real Maple Syrup Brown sugar can replace the maple syrup.
Rinse then add to slow cooker
- 1 can Kidney Beans Drained and Rinsed.
- 1 can Butter Beans Drained and Rinsed.
- 1 can Lima Beans Drained and Rinsed. Optional
Add these last 2 ingredients to your slow cooker
- 1 15oz. cans Vegetarian Baked Beans
- 1 can Green Beans Do not drain.
Instructions
- Clean and diced the onion and add to a medium sized skillet with the olive oil.
- Saute the onion for about 7 minutes, but if adding the meat alternative follow the package instructions. Once done, add to the slow cooker. NOTE: I do not use any meat alternatives in my hotdish.
- In a small mixing bowl, mix together salt, mustard, apple cider vinegar, ketchup, real maple syrup and set aside.
- Drain and rinsed the kidney, butter, and lima beans, add to your slow cooker.
- Pour the small bowl of ingredients into the slow cooker.
- Lastly you will add your Green Beans (do not drain) and the Vegetarian Baked Beans to the slow cooker.
- Mix everything together in your slow cooker and let it cook on low for 2 hours, stir often.
- Serve this Minnesota favorite, the Vegan Bean Hotdish as a side dish or on a bed of rice, a slice of buttered bread or toast.
Notes
Don't have the time to cook these hotdish in a slow cooker? You can make this on the stove, it will take less time.