A Hearty Bake for World Vegan Month

I have been cooking my way through the World Vegan Month of November and to finish off the series I decided to share a staple recipe I have been making regularly for some time now. Since I always have a few tins of various beans in the cupboard this hearty bake can be ready on the table in 30 minutes and is not only filling, but also tasty and nutritious.

Cannellini and Tomato Bake with Garlic Bread Topping


For the bake:

  • 1 x 400g (14oz) tin cannellini beans
  • 1 x 400g (14oz) tin tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tbsp sugar
  • 1 tbsp tomato puree
  • 1 tbsp mixed dried herbs
  • Freshly ground black pepper
  • Optional ‘glug’ of red wine or sherry!

For the topping:

  • Half a baguette, thickly sliced (you could use leftover bread of any kind here)
  • 3 tbsps olive oil mixed withΒ 1 clove garlic, crushed

Heat a little olive oil in a frying pan and gently saute the onion until soft. Add the garlic and cook for a further minute. Add all the other ingredients. Gently cook for a few more minutes until it starts to thicken. In the meanwhile preheat your grill to medium – high and put a baking dish under it to warm.

When your dish is nice and hot, pour the bean and tomato mixture in. Arrange the slices of bread on top and distribute the garlic oil evenly over the slices. Place under the grill for a couple of minutes – be careful not to look away as the bread will burn very quickly if you don’t watch it! Add a little chopped fresh parsley as a garnish if you have any at hand.



That’s it. Dinner in 30 minutes! πŸ˜€


I hope you have enjoyed this series of recipes. I will be posting a vegan Christmas cookie recipe for you soon!


28 thoughts on “A Hearty Bake for World Vegan Month

  1. This is such a hearty and nourishing dish, Cathy. I love each of the components individually, so as one solid dish this is obviously a winner. This is fantastic!

    • Glad you like it Debra! It’s one of my favourites, not least because it is so easy and quick. Great after walking the dog and wanting a warming supper on the table really quickly!

    • Fortunately we don’t have problems with beans, but I am more careful with lentils and find the tinned ones much easier to digest than cooking them myself! πŸ˜‰

  2. I’m sure it’s delicious, and it looks nice and fast too! πŸ˜‰
    Sorry I get so far behind reading your posts; it’s our limited internet data usage that makes the trouble. Makes it difficult to follow even my favorite blogs 😦

  3. I always have beans in my pantry for last minute meals. I like the bread topping on your dish, thanks for the inspiration…I can’t wait to try it.

  4. Pingback: Store cupboard recipes 3 and 4 | Words and Herbs

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