- 4 strips of tempeh bacon
- 1 large onion, minced
- 2 cans (1 lb 4 oz each) vegetarian baked beans
- 1 tsp prepared mustard (or use Dijon mustard)
- 1/4 cup chili sauce
- 2 tsp brown sugar
Preheat oven to 350. Saute tempeh bacon and onion until tempeh is crisp. Stir in the beans, mustard, and chili sauce. Pour into greased baking dish. Bake 45 minutes uncovered.