Kidney Bean Casserole with Mushrooms and Spicy Tempeh Strips

baked beans with mushrooms and tempeh

Hearty and simple fare, baked beans have kept Canadian families going through harsh winters for generations. Originally little more than large pots of navy beans cooked for hours with nothing but salt, pork and molasses, the modern vegetarian or vegan has plenty of ingredients at her disposal to remove the meat and add flavor while keeping all of its robust and filling nourishment.

Baked in a rich spiced tamari, tomato and mushroom sauce with strips of marinated and fried tempeh, this delicious and flavorful red kidney bean casserole is definitely robust and meaty enough to fill the bellies of anyone, and it is entirely vegan too. Serve with rice or bread and vegetables, and no one will be leaving the table hungry.

If using a 12 ounce package of tempeh, you likely won't need all of it for the casserole, but that is fine because any of the remaining marinated and fried strips make for a delicious snack on their own.

Kidney Bean Casserole with Mushrooms and Spicy Tempeh StripsKidney Bean Casserole with Mushrooms and Spicy Tempeh Strips
Recipe by
Published on January 17, 2014

Rich, robust and hearty vegan red kidney bean and marinated tempeh casserole with mushrooms and a thick tomato sauce

Preparation: 15 minutes
Cooking time: 1 hour 10 to 30 minutes

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  • 1 cup dried red kidney beans (3 cups cooked or 2 14 oz cans)
Tempeh strips:
  • 8 to 12 oz (225 to 340 g) tempeh, cut into thin strips
  • 2 tablespoons olive oil
  • 3 tablespoons tamari (soy) sauce
  • 1 to 2 teaspoons chili or chipotle powder
  • 1 1/2 teaspoons sea salt
  • 1/4 cup sesame oil
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 or 3 fresh chilies or jalapeƱos, seeded and finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne
  • 10 to 12 white mushrooms, rinsed and sliced
  • 2 teaspoons tamari (soy) sauce
  • 1 cup red wine
  • 1 tomato, finely chopped
  • 5 1/2 oz (150 mL) can tomato paste
  • 1 1/2 teaspoons honey or maple syrup
  • 1 teaspoon sea salt, or to taste
  • fresh cracked black pepper to taste
  • Rinse the kidney beans and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender. Drain, reserving the cooking liquid, and set aside.

  • Meanwhile, marinate the tempeh. In a small bowl, whisk together the olive oil and tamari. Transfer the tempeh strips to a large shallow pan and pour the olive oil and tamari mixture on top. Toss well to coat, sprinkle with chili or chipotle powder and salt, toss again, and let sit for 30 minutes, turning occasionally.

  • Heat the sesame oil over medium-high heat in a large frying pan. When hot, add the marinated tempeh strips and fry until they are nicely browned on both sides, turning every few minutes. This should take about 10 to 15 minutes. Drain on paper towels and set aside.

  • Lightly grease a casserole dish and preheat the oven to 350°F.

  • In a large heavy-bottomed frying pan, heat the olive oil over medium heat. When hot, add the onions to the pan and stir for 3 to 4 minutes or until they begin to soften. Add the garlic and chilies to the pan and stir for another few minutes. Stir in the spices, increase the heat slightly, and add the mushrooms. Stir for 6 to 8 minutes or until they begin to release their juices. Now add the tamari, wine and tomato. Cook for another few minutes.

  • Transfer the mixture to the casserole dish, along with the cooked beans, tomato paste, honey or maple syrup, salt and black pepper to taste. Stir well to combine. Now add the tempeh strips, stir slightly, add a few scoops of the reserved bean cooking liquid. Bake uncovered for 45 to 60 minutes or until the tomato sauce is thickened.

  • Remove from heat and let stand for 5 to 10 minutes. Serve with some crusty bread or fresh cooked brown rice for a complete meal.

Makes 8 to 10 servings

More baked legume dishes from Lisa's Vegetarian Kitchen:
Nigerian Baked Beans
Baked Gigantes Beans in Tomato Sauce
Baked Cheese and Tortilla Pie with JalapeƱos, Corn and Pinto Beans
Cornmeal Crusted Chili

Audio Accompaniment: Aes Dana - Pollen

1 comment:

CQUEK said...

Oh maaaaaaaan, these look amazing!