Miso Sticky Tomato Beans on Toast (Vegan High-Protein)
These Miso Sticky Tomato Beans on Toast are packed with umami flavour, fresh tomatoes and lots of high-protein beans. Ready in 15 minutes, they are delicious for breakfast or lunch and are naturally vegan and gluten-free.
Welcome back to another episode of things to eat on toast and these saucy sticky miso beans with fresh tomatoes, chive and garlic. These are packed with rich umami flavours and so have a lot of depth for only taking 15 minutes to cook. They come together in one pan, are packed with protein and fibre, too, and taste amazing on some cream cheese covered toast. See below for more ways to enjoy these beans, and check out previous recipes making baked beans more magical.
Why will I love these beans?
These beans are amazing:
- Saucy, creamy and delicious
- Rich with umami flavour from the miso
- Tomatoey, sticky and garlicky
- Made with only a handful of ingredients
- Good-for-you and wholesome
- Naturally high in protein and fibre
- Plant-based, dairy-free and egg-free
- Easily gluten-free and nut-free
- Ready in 15 minutes
- Ideal for breakfast, brunch, lunch or a light dinner
- Can easily be doubled or made in bigger batches
- Great for meal prep
- Freezes well and keeps for 2-3 days in the fridge
- Minimal prep time
If you already love the sound of this recipe, 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 ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the beans:
- Olive oil: or you can use avocado oil, too.
- Garlic: for flavour.
- Fresh cherry tomatoes: I love using a variety of coloured tomatoes for this recipe.
- Cannellini beans: I love the Bold Bean Co cannellini beans as they are so plump and juicy or you can try butterbeans or chickpeas.
- White miso paste: this adds so much umami goodness and the white one is better here rather than brown rice or other miso.
- Fresh chive: this adds so much flavour.
- Salt and pepper: for seasoning.
As for the toast:
- Sourdough bread: I love sourdough or use rye bread or your favourite loaf.
- Dairy-free cream cheese: I use the NUSH original creamy spread or the chive one and they’re so delicious.
- Micro herbs and walnuts: to serve on top.
How else can I enjoy these beans?
These rich saucy beans are also great:
- On toast without cream cheese
- In a roasted jacket or sweet potato
- In stuffed roasted peppers
- With potato wedges
- Over nachos
- In grain bowls with rice or quinoa
Are these gluten-free and nut-free?
This recipe is gluten-free, as long as you use gluten-free bread to serve and skip the walnuts on top to keep this nut-free.
How do I make them?
These beans come together in a few steps:
- Fry off the tomatoes and garlic in oil in a non-stick pan: for 10 minutes, to allow the tomatoes to soften.
- Add the beans, miso and chive: and warm for 5 minutes.
- Spread the toast with cream cheese: and top with the beans.
How long will they last?
These beans will keep for 2-3 days, once cool, stored in a sealed container in the fridge. You can also freezer them for 1 month and allow to defrost before warming back up.
What other recipes can I try?
For more beans on toast and quick recipes:
- Harissa Black Beans on Hummus Toast
- Green Pesto Chickpeas on Toast
- Tomato Gochujang Beans on Toast
- Sweet Chilli Tofu and Aubergine
- Whipped Tofu Butterbean Dip with Sticky Tomatoes
Miso Sticky Tomato Beans on Toast (Vegan High-Protein)
These Miso Sticky Tomato Beans on Toast are packed with umami flavour, fresh tomatoes and lots of high-protein beans. Ready in 15 minutes, they are delicious for breakfast or lunch and are naturally vegan and gluten-free.
Ingredients
For the Beans:
- 1 tbsp olive oil
- 220g cherry tomatoes, halved
- 1 large garlic, crushed
- 1 tin cannellini beans (240g, drained weight, with 45ml liquid)
- 1 tsp white miso paste
- 1 small bunch fresh chive, chopped
- Salt and pepper
For the Toast:
- 2 large slices sourdough, or other bread, toasted
- 2-4 tbsp dairy-free cream cheese
- 2 tbsp micro herbs
- 2 tbsp crushed walnuts
Instructions
- Heat the olive oil in a small non-stick frying pan, and once hot, add the tomatoes and garlic. Cook over a high heat with salt and pepper for 10 minutes, stirring occasionally to break down the tomatoes (keep the lid on).
- Now add in the beans, some liquid, miso paste and the chive. Stir well and warm through for 5 minutes.
- Toast the bread and spared with the cream cheese. Top the toast with the beans and serve with micro herbs and some crushed walnuts.
- Enjoy straight away, or allow the beans to cool and keep them in a sealed container in the fridge for 2-3 days. You can freeze the beans for 1 month and allow to defrost and warm back up to enjoy.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Miso Sticky Tomato Beans on Toast so please let me know in the comments below and leave a star review above. If you do make these, 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 so please say hello!
With miso bean love x
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