Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium onion, (diced)
  • 1 bell pepper, (any color, diced)
  • 1 medium carrot, (diced)
  • 3 garlic cloves, (minced)
  • 2 (14 ounce or 400 gram) cans beans, drained and rinsed, (OR 3 3/4 cups precooked beans, whatever variety you've got (see note!))
  • 3/4 to 1 cup water
  • 1/3 cup tomato paste
  • 2 tablespoons red wine vinegar
  • 2 tablespoons vegan Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar (or turbinado or coconut sugar)
  • 1 teaspoon liquid smoke
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 5 burger buns, (toasted)
  • Onion slices, (optional (I sautéed mine))
  • Dill pickle slices, (optional)

Instruction

  • Coat the bottom of a medium saucepan with oil and place it over medium heat. 
  • Add the onion, pepper, carrot and garlic. Sweat the veggies for about 5 minutes, until the carrots and peppers begin to soften and the onions are very tender and translucent.
  • Stir in the beans, 3/4 cup water, tomato paste, vinegar, Worchestersire sauce, soy sauce, sugar, liquid smoke and chili powder. 
  • Raise the heat and bring the liquid to a boil. 
  • Lower the heat and allow the mixture to simmer, uncovered, until the sauce is very thick and the veggies are tender, 15 to 20 minutes, adding a bit more water if needed during cooking. 
  • Remove from heat and season with salt and pepper to taste.
  • Stuff buns with bean mixture. Top with dill pickle slices and onion slices. Serve.