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These vegan British Baked Beans recipe (inspired by Heinz Beans) are a beloved brunch staple – enjoy beans on toast or with a full English breakfast!
These beans are better than the canned variety, and are made with vegetables, white beans, and simple spices. An international favorite anyone can recreate!
I’ve loved English baked beans for years – they’ve been a favorite to enjoy for breakfast or brunch! I first remember having traditional English Heinz beans when I lived in California, and absolutely loved them!
English beans are much less sweet than American BBQ beans (which are loaded with corn syrup and sodium) and are the perfect addition to breakfast. These British tomato beans are unbelievable simple to make at home, and are loaded with vegetables, spices, and are ready in about 30 minutes!
These Vegan British Baked Beans Are:
- Bright
- Fresh
- Flavorful
- Loaded with Good-for-You Ingredients
- Sweet, but not to Sweet
- A little Salty, but not overpowering
- Vegan, Vegetarian, Gluten Free, Dairy Free… the works!
an Recipes For the Win!
This copycat Heinz Beans recipe is the perfect one-pot lunch or dinner! I love a good One Pot Meal, especially during these summer months when I don’t want a lot of burners going at once. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! And one pot makes cleaning up a breeze. The stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other one pot meals that are ready in no time!
What’s In These Vegan English Breakfast Beans Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- White Beans: you can use these low sodium canned beans or make them yourself from dried beans. I usually always cook my beans from scratch as they have lower sodium and is really easy to do in the Instant Pot. If you do use canned beans, I would highly recommend using low or no sodium canned beans like these, which won’t alter the taste of this recipe.
- Extra virgin olive oil
- Garlic
- Onion
- Carrots
- No Salt Added Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on!
- Ketchup: make sure you use a vegan/gluten free version, always check the labels if you have a dietary need!
- Apple Cider Vinegar, which gives a little extra tang which is really fantastic!
- Salt
- Vegetable Stock
Make This Heinz Bean Copycat Recipe with Ingredients From Your Pantry!
This vegan copycat Heinz beans recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked.
And you can check out all my favorite pantry staple ingredients in my Amazon shop. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!
How Do I Make These English Tomato Beans Recipe Vegan?
- In a Dutch oven, add the olive oil, carrots, garlic, and onion. Saute for 4 to 5 minutes until the veggies begin to soften. Add the tomatoes, ketchup, agave syrup, apple cider vinegar, salt, and vegetable stock. Bring to a coil, then reduce heat to a low simmer and cook for about 15 minutes, stirring occasionally.
- Preheat oven to 400 degrees Fahrenheit. With an immersion blender puree the vegetable and tomato mixture until it becomes a thick and creamy sauce. If you don’t have an immersion blender, use a regular blender and puree in small batches.
- Add the beans into the dutch oven with the sauce, and bake for 20 minutes uncovered. Enjoy!
Dietary Modifications
- This recipe is vegan, vegetarian, and gluten free! That being said, always check the individual ingredients (especially sauces!) going into the recipe to ensure they meet your dietary guidelines.
- To make this recipe low sodium, skip the salt and use the low sodium products recommended. We only use low or no salt tomatoes, beans, and vegetable broths.
Other Vegan Savory Breakfast Recipes You’ll Love!
Tofu Eggs Benedict Recipe (Vegan, Gluten Free Brunch Recipe)
Vegan Sourdough English Muffins Recipe (Egg Free, Dairy Free)
Chickpea Breakfast Sandwich Recipe (Vegan, Gluten Free)Sheet Pan Hash Browns Recipe (Whole30, Vegan, Gluten Free)
Everything Bagel Hummus Recipe (Vegan, Gluten Free)
If you make this easy plant-based Heinz beans recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
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Vegan British Baked Beans
Kelly Jensen
These vegan British Baked Beans recipe (inspired by Heinz Beans) are a beloved brunch staple – enjoy beans on toast or with a full English breakfast! These beans are better than the canned variety, and are made with vegetables, white beans, and simple spices. An international favorite anyone can recreate!
5 from 7 votes
Print Recipe Pin
Cook Time 35 minutes mins
Total Time 35 minutes mins
Course Breakfast, Brunch, Side Dishes
Cuisine American, British
Servings 8 servings
Calories 116 kcal
Ingredients
- 3 14- ounce cans cooked white beans
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 sweet onion chopped
- 3 carrots sliced
- 1 14-ounce container Diced Tomatoes low or no added sodium
- 2 tablespoons ketchup low or no added sodium
- 1 tablespoon agave nectar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon Sea Salt *See Note Below
- 2 cups Vegetable Stock low or no added sodium
Instructions
In a Dutch oven, add the olive oil, carrots, garlic, and onion. Saute for 4 to 5 minutes until the veggies begin to soften. Add the tomatoes, ketchup, agave syrup, apple cider vinegar, salt, and vegetable stock. Bring to a coil, then reduce heat to a low simmer and cook for about 15 minutes, stirring occasionally.
Preheat oven to 400 degrees Fahrenheit. With an immersion blender puree the vegetable and tomato mixture until it becomes a thick and creamy sauce. If you don’t have an immersion blender, use a regular blender and puree in small batches.
Add the beans into the dutch oven with the sauce, and bake for 20 minutes uncovered. Enjoy!
Notes
I only used low or no sodium products when I wrote this recipe – that being said, if you use beans, tomatoes, or vegetable stock that is high in sodium, you probably want to skip the salt. The sodium in canned and processed products can add up, so make sure to taste the beans before adding any additional salt.
Nutrition
Calories: 116kcalCarbohydrates: 20gProtein: 5gFat: 2gSaturated Fat: 1gSodium: 434mgPotassium: 384mgFiber: 4gSugar: 5gVitamin A: 3966IUVitamin C: 3mgCalcium: 58mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore!
About the Author: Kelly Jensen
Kelly Jensen has 7 years experience as a food blogger, freelance recipe developer, content creator, beekeeper, and loves cooking everything she can from scratch.
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