
Inspired by traditional American Boston Baked Beans, we've used a mixture of herbs, spices and soy sauce to build rich, layered flavour in our plantbased, veganuary friendly version. How baked beans should be!
Ingredients (Serves 2)
- 4 slices Thick-cut sourdough
- 200g of passata
- 1x Jar Bold Bean Co Organic White Beans
- 1 onion, finely diced
- 4 garlic cloves, minced
- 2 tbsp of tomato purée
- 2 tbsp of soy sauce
- 2 tbsp of Coconut sugar
- 1 tbsp of EVOO
- 1 tsp smoked paprika
- 1 tsp dried mixed herbs
- Salt & black pepper to taste
Toppings:
- 2 TBS The Cultured Collective’s Smoked Chipotle Sauerkraut
- ~50g Vegan Cheddar
Method
1) Heat the oil in a saucepan and add the onion and garlic. Cook over a medium heat for 5 minutes until soft and translucent.
2) Add the tomato purée, smoked paprika, mixed herbs, coconut sugar and soy sauce and cook for a couple more minutes
3) Add passata, stir thoroughly and simmer for at least 10 minutes and the sauce has thickened a little
4) Add the beans and simmer for a further 5 minutes
5) Season to taste
6) Spoon onto warm toast, top with grated cheese and sauerkraut
Enjoy!