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    Home » Recipes » Breakfast

    Vegan Baked Beans

    Published: Apr 29, 2018 by Jess & Dan · Modified: Jul 17, 2020 · This post may contain affiliate links

    201 shares
    Jump to Recipe Print Recipe
    Homemade baked beans Pinterest image with beans on toast on a white plate.

    Put down the tin of salty, sugary beans and get some of our homemade vegan baked beans in you - they taste better, look better and they are 100% better for you.

    Vegan baked beans on toast

    While opening up a tin of pre-made baked beans is undeniably easy and quick, we think you punks are going to love this recipe - it's really quick to make, rich in flavour and they keep well in the fridge for a few days, so you can throw together a couple of great lunches and just reheat them when you need them.

    Vegan baked beans on toast

    Looking for some other simple lunch ideas like our homemade baked beans? Check out our simple lentil dahl recipe.

    Did you make this recipe? Leave a review and a rating below, or tag us in your photos on Instagram! Alternatively, bookmark it in your browser or save to Pinterest for later.

    If you love our content, please consider supporting it by buying us a coffee.

    📖 Recipe

    Vegan baked beans on toast

    Vegan Baked Beans

    Homemade baked beans are super easy to make, healthier and tastier than the shop bought tinned version! Great on toast or a jacket potato and works well as part of a vegan fully English.
    5 from 3 votes
    Save Saved! Print Pin Rate
    Course: Breakfast, Lunch, Starters & Sides
    Cuisine: British
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4
    Calories: 329kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary
    • 2 cloves garlic - finely chopped
    • 1 onion - finely chopped
    • 400 g haricot beans - 1 tin, drained
    • 400 g pinto beans - 1 tin, drained
    • 2 cups passata
    • 2 teaspoon smoked paprika powder
    • ¼ teaspoon cinnamon powder
    • ½ teaspoon salt
    • 1 teaspoon Olive oil

    Instructions

    • In a saucepan, heat the olive oil up over a medium heat.
      1 teaspoon Olive oil
    • Get the onion in and fry it until soft.
      1 onion
    • Add the garlic, smoked paprika and cinnamon, and cook for another minute.
      2 cloves garlic, 2 teaspoon smoked paprika powder, ¼ teaspoon cinnamon powder
    • Pile in the beans, passata and salt, stir through and leave to simmer for a few minutes.
      400 g haricot beans, 400 g pinto beans, 2 cups passata, ½ teaspoon salt
    • Once the sauce has thickened up a little, you're good to go - homemade baked beans, sorted!

    Nutrition

    Calories: 329kcal | Carbohydrates: 62g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 777mg | Potassium: 1342mg | Fiber: 17g | Sugar: 8g | Vitamin A: 1131IU | Vitamin C: 17mg | Calcium: 128mg | Iron: 6mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!

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    201 shares

    Reader Interactions

    Comments

    1. Leah

      April 23, 2020 at 7:49 pm

      5 stars
      This recipe was so easy to follow and the beans were amazing, pretty much had all the ingredients in the cupboard already.

      Reply
    2. M from N. California

      March 29, 2020 at 2:17 pm

      5 stars
      So easy it’s ridiculous. Recipe includes updated amounts for doubling or tripling. It requires affordable ingredients, you might even have all of them now (canned or dried beans). Is amenable to variations- I add a fair amount of New Mexican dried crushed chipotle, and double the herbs. I’m making it again today, and would call this a ‘shelter in place’ friendly recipe.

      Reply
      • Vegan Punks

        March 29, 2020 at 2:46 pm

        Thanks so much for leaving us a review <3 We're really pleased that you enjoyed the recipe! Chipotle sounds like a delicious addition. Dan x

        Reply
    3. M from N. California

      March 29, 2020 at 2:16 pm

      5 stars
      So easy it’s ridiculous. Recipe includes updated amounts for doubling or tripling. It requires affordable ingredients, you might even have all of them now (canned or dried beans). Is amenable to variations- I add a fair amount of New Mexican dried crushed chipotle, and double the herbs. I’m making it again today, and would calm this a ‘shelter in place’ friendly recipe.

      Reply

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    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

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