We made these smoky, hearty franks & beans for our workweek lunches. Doubling a recipe is always a good idea if you want to spend less time in the kitchen and more time relaxing with your family and friends. This easy and super-yummy recipe comes from the Quick and Easy Vegan Slow Cooking cookbook, page 146. We used Field Roast’s Frankfurters (my favorite vegan dogs) for the franks. Boy did this hit the spot!
We brought this to work this week and ate the muffins for breakfast and the chili for lunch. We always try to cook enough on the weekends for breakfast and lunch during the week, which is a real time-saver for us. The hearty and healthy chili recipe is from Quick and Easy Vegan Slow Cooking, page 140. It is made using pinto beans, fresh corn, potatoes, amaranth, and quinoa. The corn muffins were made using our own recipe.
