Vegan Mushroom and Ball Pepper Baked Beans

Nothing beats a thick piece of Grain Free toast smothered in stewy Baked Beans for brunch. This is a basic recipe I often throw together about 15-20 minutes for serving. It’s quick and easy and you’ll find you have most of the ingredients in your pantry and fridge anyway. Don’t be shy to add a good handful or two of fresh greens such as kale, spinach, collards and Bok Choy.


  • 1-2 tbs olive oil
  • ½ diced onion
  • ¼ red capsicum
  • ¼ green capsicum
  • 5 diced mushrooms
  • 1 diced tomato
  • 2 finely diced garlic cloves
  • 2 tsp vegetable stock powder
  • ½ – 1tsp each of coriander, basil, rosemary
  • 1 tsp sweet paprika
  • ½ – 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tin cannalini beans partially drained.
  • cayenne to taste


    Add oil to a pot on medium heat then add the diced onion, capsicums and mushroom and stir fry until soft.

Add the tomato and garlic and cook for about 1 minute making sure not to burn it. (the garlic that is ;-) )
Add the rest of the ingredients, stir through then turn to low and simmer for another 15-20 minutes or until you are ready to serve.

Stores well in a sealed container for about a 5-7 days.

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