vegan baked beans

Introducing the most delicious vegan baked beans in the world! The secret to quick and easy baked beans? Canned beans, of course! Sure to be a hit at any barbecue.

The Best Vegan Baked Beans

olive oil

yellow onion, chopped

garlic,

molasses

brown sugar

ketchup

salt

apple cider vinegar

Worcestershire sauce

Sriracha hot sauce

navy

Preheat the oven to 350 degrees F.

In a large pot, warm the olive oil over medium heat. Add the chopped onion and stir for about 5 minutes, until soft. Then add the garlic and cook for 1 more minute.

To the pot, add the molasses, brown sugar, ketchup, salt, apple cider vinegar, vegan Worcestershire sauce and Sriracha hot sauce. Stir well, then add the drained and rinsed beans.

Transfer to a large casserole dish (I used a 9 x 13 inch dish) and cover with foil. Bake for 1 hour. The sauce should thicken a bit.

Keep warm until ready to serve.

This classic dish is the perfect addition to your summer cookout. These vegan baked beans are sweet, tangy, smoky, and ready in 30 minutes.

1 yellow onion, chopped

red bell pepper, chopped

green bell pepper, chopped

garlic powder

tomato paste

maple syrup

Tbsp apple cider vinegar

Worcestershire

Tbsp low-sodium soy sauce (sub tamari to make gluten-free)

liquid smoke

Tbsp yellow mustard

Salt (if necessary)

Navy beans (low-sodium

Heat a large nonstick saucepan over medium heat and sauté the chopped onions. Cook for 2-3 minutes or until the onions are soft. Toss in the bell peppers, add the garlic powder, and tomato paste. Stir everything together and cook for 30-45 seconds.

Add the ketchup, molasses, maple syrup, apple cider vinegar, vegan Worcestershire, soy sauce, liquid smoke, and mustard. Stir until everything is well combined. Let the sauce simmer for about a minute and let flavors simmer together.

Drain and rinse the canned beans and add them to a 9×13 baking dish. Pour the bbq sauce mixture over the beans and gently stir until all the beans are covered and everything is well combined. 

Wrap the baking dish with aluminum foil and bake for 1 hour. Remove the foil and bake for 30 more minutes. The bbq sauce will thicken as it cooks.

Gee.... these turned out great. Taste is excellent ! Dinner for a couple of days! Yeah!!

Excellent recipe!  I cut the recipe in half....big mistake they are delicious and I should have made the whole recipe.  I served them at a backyard dinner and my 2 grown kids who are not plant based loved them.  
Highly recommend.    We have a rating in our family   One and done or make again.  These were rated make again soon!

These were very good.  I made my beans from dry beans.  I baked them one hour covered but the beans were a little dry.  I think this was because, despite my best efforts and measurements, there were more dry beans than there would have been if I had used canned.
I threw the beans in a pot on the stove and added water, stirring to mix well, and they were the perfect consistency.

Delicious...I, too, made the mistake of halving the recipe as there were only three of us eating them at dinner last night.  Haha, no leftovers for lunch today.  Lesson learned!  Thanks for a great recipe that will be used over and over again!

These are fabulous!  I substituted a 14oz. can of drained petite diced tomatoes for the ketchup.  I had to cook the dish for an extra 30 minutes, but it was worth it.

This recipe is great.. I used one cup dry beans soaked, simmered and rinsed, added a can of Romano beans ( thats what I had) added one cup red lentils with 2 cups water
, decreased maple syrup to 1/4 cup. and proceeded with the recipe. Mashed one cup of the beans after the first hour then mixed it back in  and baked for 30 minutes uncovered. (yes, had to had to put my own touch) Thanks Shane for another  winner!

Very delicious, 
    I used bbq sauce instead of ketchup, for a little kick....✌

So delicious, Shane!  I made them recipe as is, but used 11/2 tsp smoked paprika vs liquid smoke, and baked for 2 hours as per your preference. YUM!  We'll be having them with your vinegar-based coleslaw and corn on the cob for tonight's supper.  Looking forward to trying more of your recipes!

Hi, Laura! It really depends on what you want. I use garlic powder because it's "easy" and I'm lazy. LOL! But, a couple of cloves of fresh garlic would work great.

Crowd favorite.  I used blacked beans and pinto beans (canned).  I was surprised that the beans were kind of hard after baking.  Not sure if it was the beans or something in the recipe that might make the beans harden while cooking.  Any thoughts?  I have made this twice and it never fails to be a hit.

Delicious!  I increased to two onions, cut into large chunks, then baked all ingredients in a Dutch oven. Otherwise, followed the recipe as outlined. It was a big hit, even for those who do not usually love baked beans (and who are not vegan.) i will definitely make again and may try adding some chopped jalapeno. Thank you for the recipe.

Fantastic recipe! Sweet and smoky. I made this with dried Marcella beans from Rancho Gordo (cooked in the slow cooker first) and it turned out absolutely perfectly.

These&nbsp;homemade vegetarian baked beans are packed with rich, smoky flavor - and incredibly simple to prepare. It's the easiest baked bean recipe you'll ever find! Plus, they're completely vegan and gluten-free.

Vegetarian Baked Beans Recipe

onion

garlic (minced)

oz crushed tomatoes (canned)

oz cannellini beans (canned)

tbsp brown sugar (heaped)

soy sauce (gluten-free variety if needed)

tbsp dijon mustard

tbsp smoked paprika

rosemary

salt and pepper (to taste)

Place a saucepan over a medium heat and add the olive oil and onion. Add a pinch of salt and cook the onion until soft. Add the garlic and cook for 1 to 2 minutes.

Add the remaining ingredients and bring to a simmer and reduce the heat to low. Cook for 45 minutes to an hour. Adjust the seasonings as necessary.

Make your barbecue complete by putting these Vegan Baked Beans on the table! This smoky and flavorful side dish is easy to prepare and it&#039;s all made in one pot. It’s also a freezer-friendly recipe and perfect for family dinners or Sunday meal prep.

Vegan Baked Beans

avocado oil (or preferred cooking oil)

onion (, diced)

garlic (, minced)

smoked paprika

dry mustard ((sub with dijon mustard))

cumin

red pepper flakes

vegetable broth (, low sodium)

maple syrup ((sub with brown sugar))

blackstrap molasses

tamari (, low sodium (sub soy sauce))

liquid smoke ((*optional))

beans beans

sea salt (, more to taste)

cracked pepper (,

Preheat oven to 350 ° F (177 ° C).

Heat oil over medium heat in a 6-quart Dutch Oven or large oven-safe skillet (*see note). Once the oil is shimmering, add onion and sauté until softened and lightly golden. About 4-6 minutes.

Lower heat one notch and add the garlic. Sauté for 30-60 seconds until fragrant.

Now stir in the tomato paste and cook for 30-60 seconds.

Add the dry mustard, cumin, smoked paprika, and crushed red pepper. Sauté for 30 seconds until fragrant.

Add the broth and bring to a mild simmer. Cook for 1-2 minutes to slightly thicken.

Now add the maple syrup, molasses, tamari, vinegar, Worcestershire, liquid smoke, salt, and pepper. Stir to combine.

Add the beans and stir to combine well. Taste and add more seasoning if needed. Cover with lid or tin foil and place it in the oven for 45 minutes, stirring midway through. Now uncover the pot and let it bake for 10-15 minutes more or until the sauce is thickened and caramelized on top. Note: If you don&#039;t have oven-safe cookware, you can transfer the beans to a casserole dish and cover with a lid or tin foil and cook the same.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1642370457/seluv3qiquwmpjzrakcm.mp4

Make your barbecue complete by putting these Vegan Baked Beans on the table! This smoky and flavorful side dish is easy to prepare and it's all made in one pot. It’s also a freezer-friendly recipe and perfect for family dinners or Sunday meal prep.

These homemade vegan baked beans are rich, sweet, savory, slightly spicy, and made with just 10 ingredients in under an hour, thanks to canned beans! Perfect for barbecues, potlucks, and enjoying over toast!

Homemade Vegan Baked Beans [Boston Style]

olive oil oil

garlic

chili powder

For a spicy kick: ⅛ teaspoon or more cayenne (optional)

(15-ounce tomato puree

white wine vinegar

soy sauce

(15-ounce beans

Salt and pepper (to taste)

Prepare for awesomeness.

Preheat your oven to 350 degrees F (180 degrees C). In a saucepan over medium-high heat, heat the oil and fry the onion and garlic until both are somewhat translucent and soft.

Add in the chili powder and cayenne (if you are using it) and cook for a few minutes. Add the tomato puree, brown sugar, molasses, white wine vinegar, and soy sauce and bring to a low boil. Once boiling, add salt and black pepper to taste.

Let simmer for about 10 minutes, then add the beans and simmer for an additional 10 minutes.

Put the mixture into a casserole dish and bake for 15 minutes.

Let stand for about 5 minutes before serving, and garnish it with sliced green onion or parsley. Allow it to cool for further thickening.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661526701/izoQsuVOi.mp4

If you love baked beans, then it only makes sense to try and make them yourself at home! This recipe is easy and customizable!

Top 5 vegan baked beans recipes from across the web

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The Best Vegan Baked Beans

The Best Vegan Baked Beans

Vegetarian Baked Beans Recipe

Vegan Baked Beans

Homemade Vegan Baked Beans [Boston ...

Top 5 vegan baked beans recipes from across the web

The most viewed vegan baked beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Vegan Baked Beans

The Best Vegan Baked Beans

Vegetarian Baked Beans Recipe

Vegan Baked Beans

Homemade Vegan Baked Beans [Boston ...

The most viewed vegan baked beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine