August 26, 2014
Wieners and Beans
A classic supper for kids, made healthier
1 cup tomato puree
One 15-ounce can white beans, drained and rinsed
1/4 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1 teaspoon sugar
1/2 teaspoon vinegar
1/2 teaspoon vegetarian Worcestershire sauce (or make your own Worcestershire sauce)
3 veggie hot dogs, sliced
In a medium saucepan, mix all the ingredients except for the hot dogs.
Bring to a boil and let simmer, uncovered, for 10 minutes to allow the flavors to mingle.
Stir in the sliced veggie dogs and heat for another 5 minutes.
Tip: If you can't find Worcestershire sauce and don't want to make your own, you can swap in half a teaspoon of soy sauce plus a dash of vinegar.
(Recipe courtesy of Margo DeMello, author of Low-Carb Vegetarian.)
All figures are per serving (assumes 3 servings).
Fat: 3 g
Carbs: 41 g
Fiber: 9 g
Protein: 19 g
Sodium: 644 mg