Tomato Gochujang Beans on Toast (Vegan High-Protein)
These Tomato Gochujang Beans on Toast are packed with flavour and nutrition and are ready in just 15 minutes. They are saucy, tomatoey and with a lovely spice, high in protein, fibre and naturally plant-based.
Nothing beats on beans on toast for a cosy, nostalgic meal but sometimes you want something a bit more special, and these are the beans for the occasion. The addition of garlic, fresh tomatoes and gochujang paste add so much flavour and takes these beans to the next level. They are a great midweek meal for breakfast, lunch or a light dinner, served on top of your favourite sourdough toast (I love to spread mine with tahini or you can use vegan butter, too) and enjoy with some herbs and yoghurt for creaminess.
Why will I love these beans?
These beans are amazing:
- Saucy, tomatoey and rich
- Spiced with gochujang for a massive flavour punch
- Made with a handful of ingredients
- Naturally plant-based and gluten-free
- Also nut-free, dairy-free and egg-free
- Easy to make in 15 minutes
- Comes together in one pan
- High in protein and fibre
- Great for gut health
- Ideal for a quick meal
- Delicious all day long, at breakfast, lunch or dinner
- Ideal on toast or in baked potatoes or over rice
- The whole family will love these beans
- Great for meal prep as they freeze well or keep for 2-3 days
If you already love the sound of these spicy beans, then skip ahead to the recipe card below. or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the full weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the beans:
- Olive oil: or you can use avocado oil, to fry off the veggies.
- Red onion: or spring onion, shallot or white onion.
- Garlic: for flavour.
- Fresh tomatoes: fresh is best, to turn the saucy really juicy. Any size of tomato is fine, if using big tomatoes, chop them into small chunks and if using cherry tomatoes, chop them in half.
- Gochujang chilli paste: this is the magic ingredient that adds so much flavour. You can find it in most supermarkets and it’s a rich and spicy chilli paste.
- Tomato puree: to add some extra tomato umami goodness.
- Red kidney beans: these are so good in the sauce, and I use the Bold Bean Co red kidney beans which are so plump and juicy. You can try this with black beans, cannellini beans or lentils or chickpeas, too.
- Coconut yoghurt: make sure it’s unsweetened and you can use other dairy-free yoghurt, too, like NUSH almond-based yoghurt. This adds creaminess to the beans.
- Salt and pepper: for seasoning.
And to serve, I like to toast my favourite sourdough bread, spread with tahini and pile the beans on top. I have also added some extra yoghurt and herbs on top.
Other ways to enjoy the beans:
- On toast
- On top of a backed/jacket potato or sweet potatoes
- On top of potato wedges
- With nachos tortilla chips
- Over rice or other wholegrains like quinoa with some avocado, too
Are these gluten-free and nut-free?
These beans are naturally gluten-free and nut-free, just check that your bread is gluten-free and nut-free, where needed.
How do I make them?
These beans come together in a few steps:
- Heat the olive oil and add the onion, garlic and tomatoes: fry off for 10 minutes to allow the tomatoes to turn juicy.
- Add the other ingredients: and warm through for 5 minutes.
- Toast tour bread: and spread with tahini (or olive oil or other vegan butter/spread).
- Pile the beans on top: and add some yoghurt and herbs.
How long will they last?
Allow the beans to cool and then store in the fridge in a sealed container for 2-3 days or in the freezer for 1 month. Allow to defrost and warm back up to eat.
What other recipes can I try?
For other quick ideas:
- Pesto Courgette Corn and Butterbeans
- Roasted Aubergine Creamy Tomato Beans
- Sweet Chilli Tofu and Aubergine Rice Bowls
- Curried Lentil Soup
- Green Curry Noodle Bowls with Nori Tofu
Tomato Gochujang Beans on Toast (Vegan High-Protein)
These Tomato Gochujang Beans on Toast are packed with flavour and nutrition and are ready in just 15 minutes. They are saucy, tomatoey and with a lovely spice, high in protein, fibre and naturally plant-based.
Ingredients
For the Beans:
- 1 tbsp olive oil
- ½ red onion, small dice or 1 large red spring onion
- 2 large garlic cloves
- 200g fresh tomatoes, in ½ or chopped small
- 1 tbsp gochujang chilli paste
- 1 tbsp tomato puree
- 240g red kidney beans (drained weight, from 1 tin)
- 60g thick coconut yoghurt
- Salt and pepper
For the Toast:
- 2 slices of sourdough (or other bread)
- 2 tbsp runny smooth tahini
- 2 tbsp coconut yoghurt
- Fresh herbs, e.g. coriander or parsley
Instructions
- Add the olive oil to a small frying pan and once hot, add the onion, garlic and tomatoes. Season with salt and pepper and fry for 10 minutes over a medium-high heat with a lid on, stirring a few times to allow the tomatoes to soften.
- Pour in the gochujang, tomato puree, kidney beans and coconut yoghurt and stir well. Allow to warm through for 5 minutes.
- Toast the bread and spread with the tahini. Add the toast to two plates and spoon over the beans. Swirl on more coconut yoghurt and top with fresh herbs.
- Enjoy straight away, or allow the pan of beans to cool and keep in a sealed container in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost and warm through before eating.
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Stay in touch
I look forward to hearing what you think of these Tomato Gochujang Beans on Toast so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With beans of love x
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