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Vegetarian Cowboy Beans

Vegetarian Cowboy Beans

This is a hearty, meaty dish that comes together in a jiffy. Low in cost, high in nutrition and delectability!

Makes about 3.5 cups.


  • 1/2 c vegetable broth
  • 1/4 c textured vegetable protein granules (TVP)
  • 1 Tbsp vegetable oil
  • 1/2 c red bell pepper, chopped
  • 1/2 c onion, chopped
  • 2 cloves garlic, minced
  • 1 Serrano chili pepper, seeded, minced
  • 1 egg, lightly beaten
  • 1 c room temperature water
  • 2 c cooked pinto beans, drained
  • 2 Tbsp ketchup
  • 1 Tbsp brown sugar
  • 1/2 Tbsp soy sauce
  • 1 tsp vegan Worcestershire sauce
  • 4 drops Liquid Smoke
  • 2 Tbsp cilantro, chopped


  1. In a medium, heavy pot over medium heat, bring the broth to a boil. Stir in TVP and turn off flame. Allow to stand and soften 10 minutes.
  2. Turn heat back on medium setting. Add oil, bell pepper, onion, garlic, and Serrano chili. Cook 4 minutes, stirring often. Stir in egg and continue to cook 1 minutes more, stirring often.
  3. Add water, beans, ketchup, brown sugar, soy sauce, Worcestershire, Liquid Smoke and cilantro. Bring to a simmer, reduce heat, and simmer 15 minutes, uncovered. Add salt if needed.
  4. Ladle into bowls and serve with corn bread or toast.

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