This weekend I had the most lovely weekend catch up with my university friends. We stayed with my friend in Devon and enjoyed some incredible food including two delicious fry ups. We came home, back to work and had serious Monday blues so decided to perk up our Monday evening with fry up number three!
Many people think of a fry up as a meat feast but really there are many key constituents that are 100% vegan already and require no substitutions – think grilled tomato, fried mushrooms, toast, hash browns and baked beans.
Instead of eggs on toast think smashed avocado on toasted ciabatta.
Instead of bacon think sliced smoked tofu.
We reached our tins cupboard yesterday to find no baked beans but instead a tin of haricot beans. With the hash browns already in the oven and 15 minutes to go I thought I would try and whip up some baked beans from scratch. They turned out pretty damn good so I had to share the recipe with you! The OH is insisting that we now never buy baked beans again so unfortunately I’ve now added to my future workload every time we do a fry up…
UPDATE (April 2018): These homemade beans really are the best and we have never looked back – here’s another one of our Saturday morning brunches – this time with the new Quorn vegan cumberland sausages!
Homemade Baked Beans
- 1 tin (300g) haricot beans
- 5 tbsp tomato puree
- 150ml vegetable stock
- 1 tsp agave syrup
- 1 tsp soy sauce
- 1 tsp smoked paprika
- 1 tsp thyme
- 2 spring onions, finely diced
- 1 clove of garlic, grated
- Fry the onion and garlic until softened.
- Add the tomato puree, stock, syrup, soy sauce, paprika and thyme. Stir in the haricot beans.
- Cook for 10 minutes until the sauce has reduced down to your desired baked beans consistency.
Serve and enjoy!