30-minute vegan baked beans, made with our delicious tempeh bacon. Eat them on toast or as part of a full plant-based English breakfast.
We had to travel to South East Asia to try baked beans for the first time. We were so lucky and found many plant-based breakfast dishes while travelling and tried vegan baked vegans in one of our hotels. They served it as part of a traditional English breakfast with sausages, bread, mushrooms, tomatoes and scrambled eggs. Sausages and scrambled eggs weren't plant-based, but fortunately the rest were vegan.
Making vegan baked beans is so easy. As I can't get vegan worcestershire sauce here in Spain, I used tamari or soy sauce instead. Some versions add bacon and others don't, but as I'm a tempeh bacon lover, I decided to include it in my recipe. If you prefer a simpler version, just omit it.
I didn't bake my beans, just stew them in tomato sauce. Although dried beans are traditionally used to make this recipe, I find canned beans so convenient, but it's up to you. I also used cannellini beans as I had one can in my pantry, but navy beans or any other type of beans is okay.
looking for more breakfast recipes?
- Simple tofu scramble
- Vegan avocado toast
- Vegan gluten-free banana bread
- 3-Ingredient vegan gluten free pancakes
- Vegan French toast
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Vegan Baked Beans
For the tempeh bacon (optional):
- 4 ounces tempeh, chopped
- 1 teaspoon tamari or soy sauce
- 1 teaspoon maple or agave syrup
- ¼ teaspoon hot or sweet paprika
- ¼ teaspoon ground cumin
For the baked beans:
- 2 cloves of garlic, minced
- ½ red onion, chopped
- 1 tablespoon maple or agave syrup
- 1 tablespoon tamari or soy sauce
- ⅛ teaspoon ground black pepper
- ½ cup tomato puree
- 1 15- ounce can cannellini beans
- To make the tempeh bacon, add all the ingredients to a bowl, stir and let stand for 1 to 2 minutes. Then cook the bacon in a skillet with some water or oil over medium-high heat until golden brown. Set aside.
- Cook the garlic and onion in a skillet with some water or oil over medium-high heat and when they start to golden brown, add the syrup, tamari or soy sauce, pepper and tomato puree and cook for 5 minutes more.
- Add the bacon and beans and cook for 5 to 10 minutes or until the sauce thickens a little bit.
- Keep leftovers in a sealed container in the fridge for 4 to 5 days. If the sauce it's too thick, add some water or tomato puree before reheating the baked beans.
- Tempeh bacon is completely optional and you can also make our eggplant bacon.
- Feel free to add any other sweetener. If you use a non-liquid sweetener to make the bacon, add a little bit of water or oil instead.
So easy and quick to make and of course super satisfying. I added some baby spinach too. I will definitely make it again 😃
Iosune Robles says
Hi Serena! Thanks for your kind comment 🙂
We loved these baked beans. Simple and tasty. I subbed 2 medjool dates, chopped, for the maple syrup. I'm hoping they freeze well too. Thank you so much!
Iosune Robles says
Hi! So glad you liked our baked beans 🙂 Don't worry, you can freeze them!
Hi Carl! Thanks a lot for your comment 🙂