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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. #vegan #glutenfree #simpleveganblog

Vegan Baked Beans

  • Author: Simple Vegan Blog
  • Prep: 5 mins
  • Cook: 25 mins
  • Total: 30 mins
  • 2-4 1x
  • Side dish
  • Vegan, American

Servings 2-4 1x

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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

  1. 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.
  2. 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.
  3. Add the bacon and beans and cook for 5 to 10 minutes or until the sauce thickens a little bit.
  4. 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