Mixed grill with Boston baked beans

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Mixed grill with Boston baked beans

Suitable for vegans
Category Main course
Serves 4
Preparation 10 mins
Cooking 35 mins

Rating: Rated 0 / 5 (0 ratings)

American diner meets British fry-up. The beloved baked bean is given a twist with rich, sweet and smoky additions and served on a waffle – perfect with your favourite cooked breakfast ingredients.
GO VEGAN: Fry up vegan sausages, and swap out the waffles for potato rösti instead.

Ingredients

  • 8 vegetarian sausages
  • 300g small tomatoes on the vine
  • For the Boston baked beans: 2 tbsp light olive oil
  • 200g tomato passata
  • 75g tomato ketchup
  • 1 tbsp English mustard powder (or 2 tsp English mustard)
  • small handful of fresh thyme sprigs or 1½ tsp dried thyme
  • 4 portobello mushrooms or 8 portobellini mushrooms
  • 4 waffles
  • 3 medium onions, roughly sliced
  • 50g dark brown sugar
  • 5 whole cloves
  • 2 tbsp red wine vinegar 1 tbsp mushroom ketchup
  • 2 x 400g cans haricot beans, drained and rinsed

Method

Stage 1

For the Boston beans, heat 1½ tablespoons of the oil in a casserole dish on a medium heat and cook the onions for 8 minutes, stirring now and again until browned.

Stage 2

Add the passata, sugar, ketchup, cloves, mustard, vinegar, mushroom ketchup, thyme, 60ml of water and some salt and pepper. Bring to the boil, cover with a lid and simmer for 20–25 minutes, adding the beans halfway through and a splash more water if it looks dry. Adjust the seasoning, mushroom ketchup and vinegar, to taste.

Stage 3

Meanwhile, heat the grill to medium. Drizzle the sausages, mushrooms and tomatoes with the remaining oil and grill the sausages for 10 minutes (or according to pack instructions), turning until browned on all sides. Grill the mushrooms for 3 minutes on both sides and the tomatoes for 5 minutes.

Stage 4

Serve the beans on the warmed waffles and top with the sausages, mushrooms and vine tomatoes.

Photos

Mixed grill with Boston baked beans

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Katy McClelland

Nutritional info

Nutritional values are per serving.

  • Calories: 634g
  • Fat: 21g
  • Saturated fat: 4g
  • Protein: 29g
  • Carbohydrates: 73g
  • Sugars: 31g
  • Fibre: 19g
  • Salt: 4g

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