Home Made Baked Beans
Vegan protein can be delicious and never needs to be bland or boring. This super quick light dish of baked beans in tomato sauce with Deli Slices can be put together in a couple of minutes from store cupboard ingredients. Just right when you’re hungry!
The dish is still quick using fresh ingredients and will take a few minutes longer as the onions and garlic need to be cooked before adding the tomato passata.
You can use whatever beans you like. I used red kidney beans as that is what I had in my store cupboard. The dish is equally good with Cannellini or Haricot beans.
Home Made Baked Beans
1 can or pack of tomatoes or Passata
Pinch of salt
Pinch of Pepper
1/2 tsp dried onion flakes or 1/4 tsp onion powder
Pinch of dried garlic
1tsp dried oregano
Pinch of red chilli flakes if you like a little heat
1 can of beans – any bean
Vegan Parmesan or Parm see recipe below
Fresh Basil leaves
First put the tomatoes, salt, onion powder, garlic powder, pepper, oregano and chilli flakes into a pot and heat. Next add the drained beans and heat through. That’s all there is to it! A fast, sugar-free sauce for your beans from store cupboard ingredients.
You can substitute fresh onions and garlic by dicing them and adding to 1Tbs oil in a pan and sautéing before adding the can of tomatoes or Passata into the pot. Next add fresh oregano or thyme leaves, salt, pepper and red chilli flakes if using. Lastly add the drained beans and heat through.
Before serving sprinkle with grated vegan Parmesan and Basil leaves. Serve warm with Gambardeli’s Deli Slices for a light lunch or snack. This dish is portable by just popping the beans and tomato sauce into a plastic or foil dish with a lid and picking up the pack of Gambardeli’s Deli slices.
Eat half now and half later or take it to work for a quick lunch. This dish is delicious served warm or at room temperature
Vegan Parm Recipe
1/2 cup cashew nuts
1/2 nutritional yeast
1Tbs ground flax seeds (linseeds)
Place all the ingredients for the Vegan Parm into a blender and whiz until a small crumb texture is achieved.
The Vegan Parm keeps in the fridge for a couple of weeks in a covered dish. Ready to sprinkle over pasta dishes, stir fries and soups.