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Tinned baked beans are a staple in most British kitchens, but they're very easy to make yourself. While many gourmet versions have added bacon or dairy, Becca's on hand to provide a tasty vegan version of the classic breakfast dish.
Heat the oil in a saucepan, and add the onion and garlic. Cook over a medium heat for 5 minutes until soft and translucent. Add the tomato purée, paprika, thyme, brown sugar and soy sauce, and cook for a couple more minutes
2
Add the beans and passata, and simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened a little
3
Season generously with black pepper - you probably won't need salt because of the soy sauce, but add it if you think it needs it. Serve warm on toast
Liverpool-based Becca is the writer of the food blog Amuse Your Bouche, and specialises in simple vegetarian recipes that anyone can create, regardless of their cooking ability.