Beanie Veenies
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Ingredients (use vegan versions):
- 3 yves veggie chili dogs
- 1 can red beans (I used westbrae natural organic), undrained
- 2 tablespoon vegan brown sugar or to taste
- 1 tablespoon dried onion
- 1 tablespoon favorite salsa (I used a med. verde) or to taste
- ketchup
- pepper
Directions:
Pour undrained beans into med. frying pan, add dried onion
(or, if using fresh onion, sautee in pan first). Stir and
put on med heat.
In a seperate pot, steam veggie chili
dogs as per package direction (about three minutes).
Back
to the beans - add salsa, couple good squirts of ketchup (I
just made a couple circles around the pan), brown vegan sugar,
and pepper. When chili dogs are done, slice into little
circles and add to beans. Stir and heat through, adding
water if/as needed to reach desired consistancy.
I would
say this makes two servings - have no idea on nutritional
content but the chili dogs brands I used are fat-
free.
To the best of my knowledge this recipe is vegan if you
make sure all the general ingredients are vegan (beans, etc),
but I am really new at this so someone please correct me if
I'm wrong. I think you will be happiest if you keep tasting
as you make this dish since everything is adjustable to
taste (too spicy, add more ketchup & brown vegan sugar, etc.). As
an optional step you could add some soy cream or rice milk
at the end (this is done in some traditional beenie weenie
recipes) but I was too scared to try it. :) My non-veggie
boyfriend loved this dish.
Serves: 2
Preparation time: Depends on how soft you want your beans :)
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