weekend mornings allow for a slightly slower pace, creating the perfect opportunity for some brunch creativity. feeling driven to include a little more protein in my diet of late, i decided a hearty baked bean recipe would be the right way to go! as i didn't have any homemade bread on hand i felt that this brunch idea would be missing something... so in true australian-style i threw together a quick and easy (but oh so satisfying) damper dough - which, i have to say, was the perfect accompaniment to these hearty vegan baked beans - delicious!

how?for the baked beans…1 teaspoon of olive oil½ medium onion, diced1 clove of garlic, crushed400g can of diced tomatoes1 tablespoon of tomato paste400g tin of borlotti beans½ teaspoon of dried oreganopinch of salt, to taste1 tablespoon of raw sugar2-3 teaspoons of Dijon mustard2 cups of loosely packed rocketfor the damper…1 cup of self-raising flour¼ teaspoon of salt½ teaspoon of sugar3 teaspoons of vegan margarine¼ cup of non-dairy milk (i used organic almond milk)1 tablespoon of waterstarting with your damper – combine the flour, salt and sugar in a medium mixing bowl. add the margarine and rub into the flour, creating a crumb-like texture. add the non-dairy milk and mix to combine. add the water as required to form a sticky dough. split the dough in half and roll into balls. place on a sheet of baking paper and put into a preheated oven at 200°C for 25 minutes (or until golden and sound hollow when tapped on the base).whilst your dampers are baking, sauté the onions and garlic in the olive oil in an oven-safe sauté pan over a medium heat. when the onion has softened add the beans, oregano, diced tomatoes, tomato paste, Dijon mustard, sugar and salt. cook for 5-6 minutes before placing into the oven with your damper.remove your beans from the oven, serve topped with half the rocket and your freshly baked damper for a perfect sunday brunch!