5.0 from 84 votes
Easy Baked Beans on Toast (British-Inspired)
Flavorful, British-inspired baked beans on toast! An easy, versatile, and delicious plant-based meal. Just 1 pot and 30 minutes required!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 (Slices)
Calories: 392 kcal
Course:
Main Course , Breakfast
Cuisine:
Vegan
Ingredients
BEANS
- 1 Tbsp olive or avocado oil (or sub water if oil-free)
- 1 medium shallot, finely chopped (~75 g or 1/2 cup // or sub 1/2 small white onion)
- 1/4 tsp sea salt (plus more to taste)
- 1/4 tsp black pepper (plus more to taste)
- 2 tsp garlic powder (or sub 2 cloves fresh minced garlic)
- 1 ¼ cups water
- 1 Tbsp apple cider vinegar
- 1/4 cup tomato paste
- 1 ½ Tbsp yellow mustard
- 4 tsp maple syrup (or coconut sugar)
- 2 tsp unsulphured molasses* (adds depth of flavor // we used blackstrap molasses)
- 2 (15-oz.) cans white beans, drained and rinsed (we prefer cannellini or Great Northern, but navy beans are more traditional // or sub ~3 cups cooked white beans made from 1 cup dry)
TOAST
- 4 lices bread of choice (use gluten-free if needed or serve on a baked potato)
- vegan butter or olive oil (optional)
FOR SERVING optional
- fresh arugula
- Roasted cherry tomatoes
- Wilted spinach
Instructions
- Heat a large pot over medium heat. Once hot, add olive oil (or avocado oil or water), shallot, salt, and pepper and sauté until translucent and tender — about 3-5 minutes.
- Add garlic powder (or minced garlic) and stir. Then add all the remaining sauce ingredients to the pot: water, cider vinegar, tomato paste, yellow mustard, maple syrup, unsulphured molasses. Stir again to combine. Whisk if needed to break up any clumps.
- Add the drained and rinsed beans and stir to coat. Turn the heat to medium-high and let the mixture reduce for 8-10 minutes (you should be able to hear and see the sauce bubbling). If the sauce starts to spit, turn the heat down slightly. Avoid covering the pot or the sauce won’t reduce quickly.
- Stir often to avoid sticking. After 10 minutes the baked beans should be done and there will be some sauce coating the beans. Turn off the heat. Taste test and adjust, adding more salt for overall flavor, maple syrup for sweetness, apple cider vinegar for tang, or molasses for depth of flavor. Place a lid on the pot to keep the beans warm.
- If serving with toast (we prefer hearty sourdough), put your bread in the toaster. Once golden brown, remove — usually within 3 minutes.
- Once toasted, option to butter your toast with vegan butter or drizzle with olive oil. Then top with the piping hot beans.
- Best when fresh and eaten with a knife and fork. The toast will turn a little wet where the sauce lands, and that's how it’s typically eaten. Alternatively, serve on a baked potato. Optionally, garnish with arugula, roasted cherry tomatoes, or wilted spinach.
- Store leftover beans covered in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month. Reheat in a saucepan over medium heat until hot (adding a bit of water to thin as needed if too thick).
Cup of Yum
Notes
- *We recommend unsulphured molasses as sulphured can have a metallic taste. *Nutrition information is a rough estimate calculated with olive oil and sourdough bread, and without optional ingredients.
Nutrition Information
Serving
1slice
Calories
392
(20%)
Carbohydrates
69.7g
(23%)
Protein
19.2g
(38%)
Fat
5g
(8%)
Saturated Fat
0.8g
(4%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2.7g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
889mg
(37%)
Potassium
1137mg
(32%)
Fiber
10.8g
(43%)
Sugar
11.4g
(23%)
Vitamin A
251IU
(5%)
Vitamin C
5.1mg
(6%)
Calcium
197mg
(20%)
Iron
7.6mg
(42%)
Nutrition Facts
Serving: 4(Slices)
Amount Per Serving
Calories 392
% Daily Value*
| Serving | 1slice | |
| Calories | 392 | 20% |
| Carbohydrates | 69.7g | 23% |
| Protein | 19.2g | 38% |
| Fat | 5g | 8% |
| Saturated Fat | 0.8g | 4% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2.7g | 14% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 889mg | 37% |
| Potassium | 1137mg | 24% |
| Fiber | 10.8g | 43% |
| Sugar | 11.4g | 23% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 197mg | 20% |
| Iron | 7.6mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.