RECIPE: Seven Recipes for Vegan Month – Sunday: Smoky Walnut & Beans on Toast

Smoky Walnut & Beans on Toast

To kick-start vegan month (November), California Walnuts has developed seven meatless meals for each day of the week.

The mild and creamy flavour of California Walnuts can be enjoyed in a host of recipes. Once ground, walnuts also offer a wholesome, plant-based meat substitute that can work in curries, pizza toppings and more.

Course: Breakfast 

Prep Time: 10 minutes 

Cook Time: 15 minutes 

Servings: 4

Calories: 472kcal


  • ½ tbsp olive oil
  • 4 spring onions chopped
  • 1½ smoked paprika
  • 400 g can mixed beans drained and rinsed
  • 400 g can chopped tomatoes
  • 1 tsp caster sugar
  • 1 tbsp Worcestershire sauce
  • 100 g California Walnuts chopped, plus extra to serve
  • 2 tbsp chopped parsley
  • 4 slices sourdough toasted


  • Heat the oil in a large saucepan and fry the spring onions for 1 minute, then add the paprika. Add the beans, tomatoes, sugar, Worcestershire sauce, walnuts and 100ml water. Cover and bring to the boil, cook for 5 minutes, stirring occasionally. Remove the lid and cook for a further 3 minutes. Season to taste.
  • Stir in half the parsley and spoon over the toasted sourdough bread, serve sprinkled with remaining parsley and extra walnuts.

Cooks tip

  • Try using hot smoked paprika for an extra kick or add fried diced pancetta or chorizo for extra flavour.


Serving: 247g | Calories: 472kcal | Carbohydrates: 45g | Protein: 17g | Fat: 23g | Saturated Fat: 2.7g | Fibre: 9.5g | Sugar: 9g


Salt: 0.86g

Minerva Studio
Author: Minerva Studio