Vegan Baked Beans on Toast with Microgreens| Naturally.

For no matter cause, I really feel like I’ve made it my mission to share the enjoyment of beans on toast. I understand, it’s a little bit of a humorous mission. Nonetheless, beans on toast is a magical factor and in the event you like beans, you need to eat them on toast.

Rising up within the midwest, baked beans had been a factor for almost each household get-together. And but, I by no means ate them. I averted them, in truth. I’m undecided if it was the flavour, the feel, or simply that I wasn’t an enormous fan of any bean. Fortunately all of that has modified and now I’ve my favourite vegan baked bean recipe to share.

All of the beans

Relating to bean varieties, small navy beans are the normal baked bean. I’ve additionally been identified to make use of nice northern. I’d additionally extremely advocate trying out Rancho Gordo and utilizing their Yellow Indian Girl Bean or their Alubia Blanca. I picked up a bag and the feel of those beans is ideal for a long-baked dish.

The sweetener

I often stick to molasses, maple syrup, or honey however I’ve a weak spot for darkish muscovado sugar. This unrefined cane sugar has all the molasses, making it a wealthy/moist sweetener. Paired with an additional little bit of molasses, it makes these beans actually shine. In fact, in the event you can’t discover muscovado sweetener, use a bit extra molasses or swap for brown sugar.

Preserve it vegan

Conventional baked beans use bacon and whereas I may undoubtedly swap in one thing extra considerably meat-like, I don’t care. For me, the bacon brings the smoke and that’s why I can’t advocate sufficient selecting up a bottle of smoked salt. Paired with the smoked paprika, you’re good-to-go, sans bacon.

Additionally, search for vegan Worcestershire sauce. Annie’s has a strong one and generally shops carry at the very least one different selection. This sauce is sweet to maintain available for an additional increase of fermented goodness to many meals.


Photograph of Vegan Baked Beans on Toast, topped with microgreens


1 medium yellow onion

2 tablespoons olive oil

four tablespoons tomato paste

four tablespoon muscovado sugar (or darkish brown sugar)

2 tablespoon molasses

2 tablespoon apple cider vinegar

2 teaspoons vegan-friendly Worcestershire sauce

1 teaspoon floor mustard

half of teaspoon chili powder

½ teaspoon smoked paprika

½ teaspoon smoked salt

three cups cooked navy beans in liquid (see notice)


  • Preheat oven to 350˚F.
  • Peel and mince the onion. Warmth a small dutch oven over medium-low warmth. Add the olive oil, adopted by the minced onions. Cook dinner till the onions are tender. Add within the tomato paste and prepare dinner for one more minute or so.
  • Subsequent, measure in all of the remaining substances. Deliver to a boil, cowl, and switch the beans to the oven. Bake the beans for about 45 minutes, uncover, and prepare dinner for one more 15 to 20 minutes. The sauce for the beans ought to be thickened.
  • Function is or eat my favourite manner, on toast sprinkled with greens.


+ Once I say ‘in liquid’, I sometimes fill a measuring cup close to the highest with beans then pour the liquid over till it reaches the highest.

Key phrases: vegan baked beans, baked beans

Overhead photo of a piece of toast topped with vegan baked beans and broccoli microgreens.


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