Print this recipe
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
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
Enjoy!
May 9th, 2010 at 3:02 pm
I took the ‘idea’ of this and cooked it as a curry last night – same basic ingredients but with curry powder instead of mustard and using real onion and garlic, added some zucchini and cooked it all for 20mins (the beans were cooked first separately in a pressure cooker) – very yummy!