Baked Beans on Toast (Vegan)
Ingredients:
- 2 cans (800 g total) navy or haricot beans, drained and rinsed
- 1 can (400 g) crushed tomatoes
- 160 g (1 small) onion
- 9 g (3) garlic cloves
- 32 g (2 tbsp) tomato paste
- 30 ml (2 tbsp) maple syrup
- 15 ml (1 tbsp) apple cider vinegar
- 2.3 g (1 tsp) smoked paprika
- 2.5 g (½ tsp) mustard powder
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
- 15 ml (1 tbsp) olive oil
- 120 ml (½ cup) water
- 4 thick slices sourdough or crusty bread, toasted
- Fresh parsley, to garnish
Equipments:
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Cook the tomato paste for a minute or two once it hits the pan, until it darkens slightly — this caramelizes the paste and removes the raw, tinny taste it has straight from the can.
Instructions:
- Cook the aromatics: Heat olive oil in a medium saucepan over medium heat. Add the onion and cook for 4–5 minutes until soft and golden. Add the garlic and cook for 1 minute until fragrant. Add the tomato paste and stir for 1–2 minutes until it darkens slightly.
- Build the sauce: Add the crushed tomatoes, maple syrup, apple cider vinegar, smoked paprika, mustard powder, salt, pepper, and water. Stir well and bring to a gentle simmer.
- Add the beans and simmer: Add the drained beans and stir to combine. Simmer uncovered over low-medium heat for 20–25 minutes, stirring occasionally, until the sauce thickens and coats the beans generously. If it gets too thick, add a splash more water. Taste and adjust — more maple syrup for sweetness, more vinegar for tang.
- Toast the bread: Toast the bread until golden and crispy. Place on plates and spoon the hot beans generously over the top.
- Serve: Garnish with fresh parsley and a crack of black pepper. Serve immediately.
Notes: Homemade baked beans are far superior to canned — richer, smokier, and you control the sweetness and consistency. The apple cider vinegar is essential for balance; without it the sauce tastes flat and one-dimensional. Simmer low and slow for the best flavour.
Storage: Keeps in the fridge for up to 5 days and freezes beautifully for up to 3 months. The beans thicken when cold — reheat with a splash of water.
Variations: For a spicy version, add ¼ tsp cayenne or a diced chipotle pepper in adobo sauce. For a full British breakfast, serve alongside tofu scramble, grilled tomatoes, tempeh bacon, and sautéed mushrooms. For a BBQ style, add 1 tbsp vegan Worcestershire sauce and increase the maple syrup.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The tomato paste adds bright acidity and juicy body. The maple syrup brings natural sweetness with a hint of caramel depth.
Baked Beans on Toast (Vegan)
Ingredients:
- 2 cans (800 g total) navy or haricot beans, drained and rinsed
- 1 can (400 g) crushed tomatoes
- 160 g (1 small) onion
- 9 g (3) garlic cloves
- 32 g (2 tbsp) tomato paste
- 30 ml (2 tbsp) maple syrup
- 15 ml (1 tbsp) apple cider vinegar
- 2.3 g (1 tsp) smoked paprika
- 2.5 g (½ tsp) mustard powder
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
- 15 ml (1 tbsp) olive oil
- 120 ml (½ cup) water
- 4 thick slices sourdough or crusty bread, toasted
- Fresh parsley, to garnish
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The tomato paste adds bright acidity and juicy body. The maple syrup brings natural sweetness with a hint of caramel depth.
Prep:
Cook the tomato paste for a minute or two once it hits the pan, until it darkens slightly — this caramelizes the paste and removes the raw, tinny taste it has straight from the can.
Instructions:
- Cook the aromatics: Heat olive oil in a medium saucepan over medium heat. Add the onion and cook for 4–5 minutes until soft and golden. Add the garlic and cook for 1 minute until fragrant. Add the tomato paste and stir for 1–2 minutes until it darkens slightly.
- Build the sauce: Add the crushed tomatoes, maple syrup, apple cider vinegar, smoked paprika, mustard powder, salt, pepper, and water. Stir well and bring to a gentle simmer.
- Add the beans and simmer: Add the drained beans and stir to combine. Simmer uncovered over low-medium heat for 20–25 minutes, stirring occasionally, until the sauce thickens and coats the beans generously. If it gets too thick, add a splash more water. Taste and adjust — more maple syrup for sweetness, more vinegar for tang.
- Toast the bread: Toast the bread until golden and crispy. Place on plates and spoon the hot beans generously over the top.
- Serve: Garnish with fresh parsley and a crack of black pepper. Serve immediately.
