"Beefy" Baked Beans

Wednesday I made a Pasta Primavera that was to die for. I was in a hurry because it was for a dinner at church. I wasn't able to get a pic of it, and there wasn't enough left over after the dinner to take a picture of. VeggieGirl has been asking me to make it every morning for breakfast since I made it the last time. I'll make it again soon and post pics and a recipe. Tonight we had "Beefy" Baked Beans. I cut up a Yves tofu dog and put in VeggieGirl's beans for a vegan beenie weenie. My stove is on the fritz, so I used the microwave to make this. I promise its not as yellow as the picture makes it look. This is definitely a recipe I will make again.

1 (30 oz) can pinto beans, rinsed and drained
1 (6 oz) can tomato paste
1 white onion, diced
2 tbsp Braggs liquid Aminos
2 tbsp Soy Sauce
2 tbsp Dijon Mustard
2 tbsp Molasses
1 tbsp Hickory Smoke
1 Beef Flavored stock cube
2 1/5 cups water
2 Roma Tomatoes, diced
1 c TVP, original

Place the diced onion in your steamer and steam until soft. In a large microwae/oven safe dish, combine beans, tomato paste, Braggs, soy sauce, mustard, hickory smoke, and molasses. Place the stock cube in the water and microwave for 2 1/2 minutes. Meanwhile stir the bean mixture well. Add the tomatoes, steamed onions, and tvp. Stir well. Stir the stock water, and pour into the bean mixture. Mix well. Cover with lid, and microwave for 25 minutes, or place in a preheated oven at 350 degrees for 15 minutes.