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
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Baked Beans
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2-4
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.
Ingredients
For the tempeh bacon (optional):
- 4 ounces tempeh (100 g), chopped
- 1 tsp tamari or soy sauce
- 1 tsp maple or agave syrup
- 1/4 tsp hot or sweet paprika
- 1/4 tsp ground cumin
For the baked beans:
- 2 cloves of garlic, minced
- 1/2 red onion, chopped
- 1 tbsp maple or agave syrup
- 1 tbsp tamari or soy sauce
- 1/8 tsp ground black pepper
- 1/2 cup tomato puree (125 ml)
- 1 15-ounce can cannellini beans (425 g)
Instructions
- 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.
Notes
- 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.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 190
- Sugar: 5.9 g
- Sodium: 500 mg
- Fat: 3.2 g
- Saturated Fat: 0.6 g
- Carbohydrates: 26.7 g
- Fiber: 6.2 g
- Protein: 13.9 g
Cool
Hi Carl! Thanks a lot for your comment 🙂