Vegan Baked Beans

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

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.

5 from 2 votes

PRINT PIN RATE

Course: Side Dish

Cuisine: American

Diet: Vegan

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4

Author: Iosune

---

Ingredients 

½x1x2x

US Customary - Metric

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

Cook ModePrevent your screen from going dark

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: 1serving | Calories: 190kcal | Carbohydrates: 26.7g | Protein: 13.9g | Fat: 3.2g | Saturated Fat: 0.6g | Sodium: 500mg | Fiber: 6.2g | Sugar: 5.9g