Submitted by: marjorie

I made this for lunch today. It’s from a book of recipes called The Meatless Gourmet: Favorite Recipes from Around the World by Bobbie Hinman. I really like this cookbook and the recipes are very easy to adapt to E2L since they are already low fat, high fiber, low sodium, etc.

I tweaked the recipe below to make it E2L by leaving out the molasses the recipe called for and reducing the soy sauce/ Bragg’s. It was SOOOOOOOO good!

1 8 oz. can of salt-free tomato sauce
1 Tbs. Bragg’s Liquid Aminos or low sodium soy sauce (optional)
2 tsp. prepared yellow mustard
2 tsp. white vinegar (I used rice wine vinegar)
3/4 tsp. onion powder
1/4 tsp. garlic powder
1 16 oz. can of black beans, rinsed and drained (or 2 C. cooked)
1 16 oz. can crushed pineapple, drained

Preheat oven to 375.

Spray baking dish w/ cooking spray (I omitted this and nothing stuck).

In a large bowl, combine all ingredients, except beans and pineapple. Mix well. Stir in beans and pineapple. Spoon into prepared pan.

Bake uncovered, 40 minutes


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