Easy Homemade Vegan Baked Beans
Beans on toast has to be one of my all time favourite comforting breakfasts. These easy homemade vegan baked beans are filled with rich tomatoey flavour. Not to mention they’re super quick to throw together, and so much healthier than canned varieties too.
Ingredients
- 1 tbsp olive oil
- 1 small onion finely diced
- 1.5 tsp garlic powder
- 1.5 tsp sweet paprika
- 2 400g cans white beans* drained and rinsed
- 250 g tomato passata
- 1 tbsp tomato puree
- 1 tbsp maple syrup or other natural sweetener
- ½ tbsp dark soy sauce
- ½ tbsp apple cider vinegar
- salt and pepper to taste
Instructions
- Start by heating the oil over a medium-low heat in a large saucepan. Add the chopped onion, and sauté for 5 minutes, until it’s softened and just starting to brown.
- Add the garlic powder and sweet paprika, then give it a stir for 2 more minutes.
- After 2 minutes, add the beans, tomato passata, tomato puree, maple syrup, soy sauce and apple cider vinegar. Stir to combine, then leave it to simmer over a low heat, partially covered, for 20 minutes.
- Season with salt and pepper to taste, and check the consistency. If you like your baked beans a little saucier, you can add a splash of boiling water or stock.
- Serve on buttered toast or a jacket potato, or on the side on a vegan fry up!
Notes
*You could use any type of white bean such as haricot, cannellini or great northern beans, though haricot is most traditional. You could even try this recipe with pinto beans or red kidney beans if you fancied something different!
More info above on storage methods and slow cooker and instant pot cooking!
Tried this recipe?Let us know how it was!