Why You’ll Love This Recipe
You’ll love this vegan baked beans recipe because it’s simple, satisfying, and packed with flavor. It’s naturally high in protein and fiber, completely dairy- and meat-free, and easy to customize. Whether you’re serving it on toast, alongside vegan sausages, or as a standalone dish, it’s hearty, budget-friendly, and full of rich, smoky goodness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Navy beans (or cannellini beans)
- Olive oil
- Onion, finely chopped
- Garlic, minced
- Tomato sauce or crushed tomatoes
- Tomato paste
- Maple syrup
- Molasses
- Apple cider vinegar
- Smoked paprika
- Dijon mustard
- Salt
- Black pepper
- Water or vegetable broth
Directions
- If using dried beans, soak them overnight and cook until tender. If using canned beans, drain and rinse them thoroughly.
- Preheat your oven to 350°F (175°C).
- In a large oven-safe pot or skillet, heat olive oil over medium heat. Sauté the onion until soft and translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in tomato sauce, tomato paste, maple syrup, molasses, apple cider vinegar, smoked paprika, Dijon mustard, salt, pepper, and water or broth. Mix well to combine.
- Add the cooked beans to the sauce and stir to coat evenly.
- Bring the mixture to a simmer, then cover and bake in the oven for 45 minutes to 1 hour, stirring occasionally.
- Taste and adjust seasoning before serving.
Servings and timing
This recipe serves 6 people.
Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour 15 minutes
Variations
- Spicy Vegan Baked Beans: Add chili flakes, cayenne, or hot sauce for extra heat.
- Sweet and Tangy Version: Increase the maple syrup and vinegar slightly for a bolder flavor.
- BBQ Baked Beans: Stir in your favorite vegan barbecue sauce for a smoky twist.
- Tomato-Free Option: Replace tomato sauce with pureed roasted red peppers.
- Oil-Free Option: Sauté vegetables in a splash of water or broth instead of oil.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in freezer-safe containers for up to 2 months. Reheat on the stovetop over low heat, adding a splash of water if needed to loosen the sauce. You can also reheat individual portions in the microwave in 1-minute intervals, stirring in between.
FAQs
Can I use canned beans instead of dried?
Yes, canned beans work perfectly. Just rinse and drain them before using.
What type of beans are best for baked beans?
Navy beans are traditional, but you can use cannellini, great northern, or pinto beans.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free. Just make sure all condiments used (like Dijon mustard) are certified gluten-free.
Can I make this recipe in a slow cooker?
Absolutely! Cook on low for 6–7 hours or on high for about 3–4 hours.
How can I make my baked beans thicker?
Simmer uncovered for an extra 10–15 minutes after baking to let the sauce reduce.
Can I make these beans without molasses?
Yes, replace molasses with extra maple syrup or brown sugar for a similar sweetness.
How can I add a smoky flavor without meat?
Use smoked paprika, liquid smoke, or a dash of vegan Worcestershire sauce.
What can I serve with vegan baked beans?
They pair wonderfully with toast, roasted potatoes, grilled vegetables, or vegan sausages.
Can I prepare this dish ahead of time?
Yes, it actually tastes better the next day after the flavors have developed.
How long can I freeze baked beans?
They can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Conclusion
Vegan baked beans are a comforting and flavorful addition to any meal. With simple pantry ingredients and a slow-cooked richness, this recipe proves that you don’t need meat to create deep, satisfying flavors. Whether served at breakfast, lunch, or dinner, these beans are a delicious and wholesome dish that everyone will love.
PrintVegan Baked Beans
A hearty and flavorful vegan baked beans recipe featuring tender beans simmered in a rich, smoky tomato-based sauce. Naturally sweetened with maple syrup and molasses, it’s the perfect plant-based comfort food for any meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Side Dish, Main Course
- Method: Baked, Simmered
- Cuisine: American, Vegan
- Diet: Vegan
Ingredients
- 3 cups cooked navy beans (or 2 cans, drained and rinsed)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 1/2 cups tomato sauce or crushed tomatoes
- 2 tbsp tomato paste
- 3 tbsp maple syrup
- 1 tbsp molasses
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp Dijon mustard
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1/2 cup water or vegetable broth
Instructions
- Preheat oven to 350°F (175°C).
- If using dried beans, soak overnight and cook until tender. If using canned beans, drain and rinse them.
- Heat olive oil in an oven-safe pot or skillet over medium heat. Add onion and sauté until soft, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add tomato sauce, tomato paste, maple syrup, molasses, vinegar, smoked paprika, Dijon mustard, salt, pepper, and broth. Stir well to combine.
- Add cooked beans to the sauce and mix thoroughly.
- Bring to a gentle simmer, then cover and bake for 45–60 minutes, stirring occasionally.
- Remove from the oven, taste, and adjust seasoning as needed. Serve warm.
Notes
- Use navy, cannellini, or pinto beans for the best texture.
- For a smoky flavor, add a few drops of liquid smoke or extra smoked paprika.
- To make it oil-free, sauté vegetables in water or broth.
- For thicker sauce, bake uncovered for the last 10–15 minutes.
- Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 10g
- Sodium: 520mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg