There’s a beauty (and practicality) to simplicity. Especially when it comes to cooking. In Katy Beskow’s new cookbook – Five Ingredient Vegan – you’ll learn how to make wholesome vegan meals using just five ingredients. Vegan cooking and foods have a reputation for being expensive and finicky to make, but they don’t have to be. Her cookbook proves that providing easy recipes for soups, lunches, suppers, sweets and some basics. It’s the perfect recipe to use for busy weekday meals when you don’t have the time to faff in the kitchen. I love that although the recipes are simple, there’s flavour in them and they’re all budget friendly – once again showing that eating well doesn’t have to be costly. 

Dietary Notes

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All the recipes are vegan.

Best For

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Those following a vegan diet, wanting to include more plant-based meals into their diets and those on a budget. So many recipes use those pantry staples you always have on hand or can get from any grocery store.

Cooking Level

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Beginner. All recipes are really simple and easy to make.

I’m sharing the recipe for the Boston baked beans which has the addition of blackstrap molasses to give it that barbeque-like flavour. I served mine on a piece of toast but it would also work brilliantly in a bowl with some bulgar wheat.

Five ingredient vegan by Katy Beskow

Boston Baked Beans

An American take on an English classic, these Boston Baked Beans are created with just 5 ingredients. Recipe from Five ingredient Vegan.
Course: Main Course
Dietary: Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, Vegan, Vegetarian, Wheat Free
Make This for: Brunch, Lunch
Servings: 2 generous servings

Ingredients

  • 1 tablespoon sunflower oil
  • 1 large onion
  • 1 teaspoon dried mixed herbs
  • 400 grams  canned chopped tomatoes
  • 1 tablespoon blackstrap molasses
  • 400 grams canned haricot beans drained
  • generous pinch of black pepper and salt to taste

Instructions

  • Preheat the oven to 180?.
  • Heat the oil in an ovenproof pan over a medium heat, add the onion and cook for 8-10 minutes until the onion has caramelised, stirring occasionally to avoid sticking. Add the herbs and cook for a further minute.
  • Stir in the chopped tomatoes and black treacle until combined with the onion, then pour in the beans. Stir again to combine, then place the lid over the dish. Transfer the pan to the oven and bake for 30 minutes.
  • Remove from the oven and season with black pepper before serving.

Five Ingredient Vegan is published by Hardie Grant Books and distributed in South Africa by Jonathan Ball Publishers. It is available here.
Recipe is reprinted with permission from the publisher. Images are by Nutreats Food Photography Studio.

Five Ingredient Vegan | Boston Baked Beans
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