A next-level take on basic beans on toast; spicy homemade baked-beans and wilted spinach on rye toast spread with hummus, topped with crunchy pumpkin seeds, tangy, creamy vegan 'veta' cheeze and a chilli-flake kick, then a side of oven-garlic-roasted juicy tomatoes-on-the-vine.
SERVES: 1 | PREP TIME: 20 MINUTES | COOKS IN: 25-30 MINUTES
INGREDIENTS
FOR THE ROASTED GARLIC TOMATOES
200g plum tomatoes on-the-vine
1 tbsp olive oil
1 clove garlic, minced
Salt & pepper
200g plum tomatoes on-the-vine
1 tbsp olive oil
1 clove garlic, minced
Salt & pepper
FOR THE SPICY BAKED BEANS
1 cup garlic & herb passata
1 tsp paprika
1/4 tsp cayenne pepper
1 can cannellini beans, rinsed & drained
1 tbsp red wine vinegar
Salt & pepper
1 cup garlic & herb passata
1 tsp paprika
1/4 tsp cayenne pepper
1 can cannellini beans, rinsed & drained
1 tbsp red wine vinegar
Salt & pepper
1 slice of rye bread
3 tbsp hummus
Small handful pumpkin seeds
Small amount of Violife White Greek cheese
1 tsp dried chilli flakes
METHOD
1. Coat the tomatoes on-the-vine through the olive oil, garlic, salt and pepper in a baking dish then place it in the oven at 180 degrees celsius to bake for 25 minutes.
2. Make the Spicy Baked Beans by heating the passata, smoked paprika and cayenne in a pan. Once hot, add in the cannellini beans, red wine vinegar, salt and pepper, stir well and leave to cook for 20 minutes on a low-medium heat, stirring occasionally.
3. Serve the Spicy Baked Beans on a slice of toast spread with hummus, add on the Roasted Garlic Tomatoes, pumpkin seeds, vegan feta cheese and dried chilli flakes. Enjoy!
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