Vegan Baked Beans! Baked bean season is in full swing, and we are loving every moment of it! Grab a bowl and get ready to dive into this saucy goodness.
Sticky, rich, and ultra-satisfying, this flavorful, oil-free Vegan Baked Beans recipe is a healthy spin on a classic potluck dish. They are the perfect side for your next picnic or holiday celebration. A hearty, thick, syrupy sauce shines in this classic blend of sweet, savory, and smoky bean dish. It’s hard to beat the warm comfort food that baked beans brings. The whole family will love it!
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We are baked bean lovers going waaay back. Mom always made baked beans for every summer picnic and holiday. We loved them. I used to put baked beans on top of my hotdogs. Such delicious goodness, for sure.
I love this pot of yumminess. It’s just so good and perfect for the summer holidays. What can be better than a Whole Food Plant Based spin on this classic recipe. It’s perfectly sweet and smoky; we devoured it!
You gotta give this one a try!
Tips for Success:
- Flavors to Marry: Make sure you allow at least 15 minutes for the flavors to marry. The flavors continue to develop once the soup slightly cools.
- Liquids: As the dish sits, the beans soak in the liquids. If needed, add about ¼ cup of water and 1-2 Tablespoons of maple syrup to loosen the beans up again.
- Maple Syrup: You can adjust the sweetness to suit your personal tastes.
- Soupiness: Initially, the beans will appear soupy when you take them out of the oven, but they need at least 15 minutes to sit to allow time for the beans to soak in the liquids and the flavors will continue to develop. You can reference the photos to see the amount of broth this recipe creates. Feel free to cut back on the vegetable broth and/or water if you prefer a very thick sauce.
- Instant Pot: We feel fairly confident that this recipe can be done in an Instant Pot; however, we have not tested it ourselves. You will not get that caramelization that occurs when oven baked. You may also need to scale back on the liquids (water/broth). We suggest using the oven baked method.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This dish can be frozen; however, it is best if served immediately after making or after refrigerating leftovers. The syrup tends to crystalize somewhat when frozen. We do not suggest freezing leftovers.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Chili Powder: We used Penzeys Regular Chili Powder. It has great flavor, with a tiny kick that is not overwhelming. Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.
- Liquid Smoke: We used Colgin Natural Hickory Liquid Smoke. Feel free to use your favorite liquid smoke.
- Molasses: We used Grandma’s Unsulfured Original Molasses. Feel free to use your favorite molasses.
Kitchen Products Used:
- Deep casserole dish or Dutch Oven
We certainly hope you give this deliciousness a try.Print
Sweet, smoky, and ultra-satisfying, this flavorful, oil-free Vegan Baked Beans recipe is a healthy spin on a classic potluck and holiday dish.
- 2 – [ 15.5 oz. cans ] navy beans, drained and rinsed
- 1 – [ 15.5 oz. can ] pinto beans, drained and rinsed
- 1 – [ 15.5 oz. can ] kidney beans, drained and rinsed
- 1 – [ 15.5 oz. can ] great white northern beans, drained and rinsed
- 2 Tablespoons minced garlic
- ¼ cup tomato paste
- 1 – [ 8 oz. can ] tomato sauce
- 1 ½ cups low-sodium vegetable broth *
- 1 cup water
- 1 teaspoon molasses *
- 1 Tablespoon distilled white vinegar
- 1 Tablespoon reduced-sodium tamari *
- ½ cup pure maple syrup (+/-) *
- 1 teaspoon liquid smoke *
Sauce Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoon dried minced onions
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried ground mustard powder
- 1 teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper (+/-)
- 1 bay leaf (optional)
- Preheat the oven to 400 F.
- Place the Sauce Spice/Herb Ingredients (except bay leaf) into a small bowl, mix to combine, set aside.
- Place all the beans into a large bowl, gently toss. Set aside.
- Place all the Sauce Ingredients and Sauce Spice/Herb mix into a bowl, mix well, then dump the sauce mixture over the beans, mix until all the beans are thoroughly mixed with the sauce.
- Pour the beans/sauce mixture into a large casserole dish or Dutch Oven, tuck the bay leaf in, then place uncovered in a preheated 400 F oven and bake for 60 minutes.
- Remove from the oven, stir, then allow to sit undisturbed for 15 minutes, then discard the bay leaf, stir, serve, and enjoy.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
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