Beans and Franks Pot Pie

Name: Beans and Franks Pot Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 1 large onion (chopped (1½ cups)); 6 cups vegetarian baked beans (2 x 28 oz cans); 6 unit tofu hot dogs (cut into ½-inch chunks); 2 tsp mustard

Beans and Franks Pot Pie from the Recidemia collection

vegetarianvegangluten-freedairy-freenut-free

Prep15 min

Cook45 min

Total60 min

Servings4

Difficultybeginner

Ingredients

vegetable oil
1 tbsp
onion
chopped (1½ cups)
1 large
vegetarian baked beans (2 x 28 oz cans)
6 cups
tofu hot dogs
cut into ½-inch chunks
6 unit
mustard
2 tsp

Method

Heat vegetable oil in a large skillet over medium heat for about 1 minute until shimmering.

Add chopped onion and sauté for 4-5 minutes, stirring occasionally, until softened and translucent.

Stir in the vegetarian baked beans (both cans), scraping any browned bits from the pan bottom.

2 minutes

Add the tofu hot dog chunks and mustard to the bean mixture, stirring gently to combine.

Simmer the filling over medium heat for 8-10 minutes, stirring occasionally, until heated through and flavors have melded.

Transfer the beans and franks mixture to a 9-inch pie dish, spreading evenly to fill the bottom.

Top with refrigerated or homemade pie crust, crimping edges to seal, and cut 2-3 small vents in the center.

Bake at 400°F (200°C) for 15-18 minutes until the crust is golden brown.

17 minutes

Remove from oven and let rest for 2-3 minutes before serving.

Beans and Franks Pot Pie

Ingredients

Method

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