From “Betty Crocker Easy Everyday Vegetarian” (Wiley Publishing, $24.95).
Sausage-style soy-protein crumbles flavor this hearty casserole instead of traditional bulk pork sausage. If you can’t find the crumbles, look for soy-protein breakfast sausage links and cut them into thin slices or crumble before using.
2 medium stalks celery, sliced (1 cup)
1 medium onion, chopped ( 1/2 cup)
1 large clove garlic, finely chopped
2 cups frozen sausage-style soy-protein crumbles (from 12-ounce package) or bulk pork sausage
2 cans (21 ounces each) baked beans (any variety)
1 can (15 to 16 ounces) lima or butter beans, drained
1 can (15 to 16 ounces) kidney beans, drained
1 can (8 ounces) tomato sauce
1 tablespoon ground mustard
2 tablespoons honey or packed brown sugar
1 tablespoon white or cider vinegar
1/4 teaspoon red pepper sauce
Heat oven to 400 degrees. Generously spray 10-inch skillet with cooking spray. Add celery, onion and garlic to skillet; spray vegetables with cooking spray. Cook vegetables over medium heat 8 to 10 minutes, stirring occasionally, until crisp-tender. In ungreased 3-quart casserole, mix vegetable mixture and remaining ingredients.
Bake uncovered about 45 minutes, stirring once, until hot and bubbly.
Slow cooker directions: Substitute 1/2 cup ketchup for the tomato sauce; decrease honey to 1 tablespoon. Generously spray 10-inch skillet with cooking spray. Add celery, onion and garlic; spray vegetables with cooking spray. Cook vegetables over medium heat 8 to 10 minutes, stirring occasionally, until crisp-tender. In 3 1/2 – to 4-quart slow cooker, mix vegetable mixture and remaining ingredients. Cover; cook on high heat setting 2 hours to 2 1/2 hours to blend flavors. Serves 8.
Per serving: 333 calories; 1 g fat (0 g saturated fat; 3 percent calories from fat); 63 g carbohydrates; 0 mg cholesterol; 1,328 mg sodium; 19 g protein; 15 g fiber.