Ingredients

1 tablespoon Oil

0.500 Onion

finely diced

2 clove Garlic

minced

1 tablespoon Tomato Puree

0.500 teaspoon Smoked Paprika

0.250 teaspoon Thyme

dried

1 tablespoon Brown Sugar

1 tablespoon Soy Sauce

400 gram Tinned Cannellini Beans

drained, 240 gram when drained

100 gram Passata

Black Pepper

Vegan baked beans

Great British Chefs (Becca Pusey)

Serves	Total	Shares
2	30 min	3

Tinned baked beans are a staple in most British kitchens, but they're very easy to make yourself. While many gourmet versions have added bacon or dairy, Becca's on hand to provide a tasty vegan version of the classic breakfast dish.

veganbreakfast

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Instructions

Heat the oil in a saucepan, and add the onion and garlic. Cook over a medium heat for 5 minutes until soft and translucent. Add the tomato purée, paprika, thyme, brown sugar and soy sauce, and cook for a couple more minutes

Add the beans and passata, and simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened a little

Season generously with black pepper - you probably won't need salt because of the soy sauce, but add it if you think it needs it. Serve warm on toast