Simple Homemade Vegan Baked Beans Recipe

Simple Homemade Vegan Baked Beans Recipe

This simple homemade baked beans recipe makes a tasty vegan lunch or a hearty vegan breakfast. In fact, it’s so delicious that you won’t want to eat canned baked beans again! 

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We could eat these homemade baked beans just by themselves out of the pan – they’re delicious. Add a baked potato, and you’ve got a filling vegan meal. 

Our baked bean recipe can be stored in the refrigerator and used for simple beans on toast. 

Beans are a great way to have a balanced vegan diet because they’re rich in protein, fibre, iron and a good source of lysine. Lysine is an essential nutrient.

It is an amino acid responsible for muscle turnover and normal growth, and it is also responsible for transporting fat cells in your body to be used as energy.

Beans are a lysine-rich plant-based food source, and baked beans are a tasty and simple way to include them in your diet. 

Whether they are served on toast or in a jacket potato our homemade baked beans makes a healthy vegan meal.

Total Time: 1 hour 10 minutes

Prep Time: 10 minutes

Cook Time: 1 hour

Servings: 4

Rating:  

Total Time: 1 hour 10 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 1 1 medium baking potatoes
  • 0.25 0.25 Tbsp olive oil
  • 0.25 0.25 onion, roughly chopped
  • 0.75 0.75 cloves garlic, crushed
  • 0.5 0.5 bay leaves
  • 0.25 0.25 tsp sea salt
  • 0.5 0.5 tsp smoked paprika
  • 0.25 0.25 tsp chilli flakes
  • 200 200 grams of tinned cannellini beans
  • 200 200 grams of tinned chopped tomatoes
  • 62.5 62.5 ml vegetable stock

Method

  1. Preheat the oven to 200C fan/220C. Prick the potatoes all over with a fork, wrap them in tinfoil, place on a baking sheet, then transfer to the oven to bake for 1 hour and 15 minutes.
  2. Heat the olive oil in a lidded casserole dish, then add the garlic and bay leaves until the garlic just starts to sizzle. Add the onion and a pinch of salt, stir then cover and soften for 10 minutes, stirring occasionally.
  3. Add the smoked paprika, stir fry for a minute, then add the cannellini beans, chopped tomatoes and vegetable stock. Bring to the boil, then cover and transfer to the oven for 1 hour, turning the heat down to 180C fan/200C.
  4. Let the beans sit for 10 minutes, then season as needed with salt and pepper before serving with the potatoes. 

Planning an epic vegan breakfast for the weekend?

These homemade baked beans are the perfect addition to this vegan fry-up.

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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