Vegan Baked Beans

Last Updated on September 17, 2024

These Vegan Baked Beans are so easy to make and use simple ingredients.

You might already have all the ingredients in your pantry right now!

They are the perfect side dish for any meal, vegan or not.

These vegan baked beans will make for a tasty side to your hotdogs, burgers, or potato salad.

The smokey sweet taste of these beans pair just perfectly with those summer barbecues, but don’t limit them just to summer.

I love these beans on top of my baked potatoes, fries, or even my Vegan Hobo Dinner.

And Chips!! I love dipping potato chips in these beans as a dip, so yummy!

Another way I enjoy these vegan baked beans is to serve them on top of buttered bread, toasted or untoasted.

And of course, you can customize these baked beans as well!

Add or take away ingredients you want to try or do not like.

Maybe you want a different spice, more smokey flavor, or want to add more heat.

That is why I like to make my own vegan baked beans, so I can customize to my own taste, and now you can too.

Ingredients for recipe

• Beans – Any white bean will work such as navy, great northern, or cannellini beans. I personally like the smaller white bean such as the navy, but you can use whatever you can find. In this recipe I used the canned great northern bean, a dried bean will work too, just follow the package instructions on prepping and cooking the beans.
• Sweeteners – Molasses and real maple syrup are used in this recipe.
  • Molasses comes in light and blackstrap, personally I would use the light for this recipe over the blackstrap. The light molasses has a light flavor and the blackstrap has a less sweet, bitter,and smokey flavor. I did use the blackstrap molasses in this recipe, because it was what I had on hand. This did give the beans a more smokey flavor.
  • Real Maple syrup will give these beans a caramelized flavor.
• Onion – The onion I used was a shallot. I personally love the mildly sweet flavor of the shallot verses the sharp, pungent, strong taste of the regular onion. But if you prefer another onion, go ahead and use your favorite.
• Ketchup – This gives these beans the sweet and tangy flavor to balance it all together. Don’t want the added sugar? Substitute with tomato sauce.
• Mustard – Mustard adds just the right amount of tang and spice to these baked beans.
• Spices – Minced garlic and salt. Or you can try smoked paprika or red pepper flakes. Experiment!
• Vinegar – In this recipe I used a maple vinegar, I thought this would compliment the maple syrup nicely and help to bring out just a slight tanginess to the beans.
• Water – This is needed to keep the beans from drying out while baking.

How to make these Vegan Baked Beans

If using dried beans, soak the beans over night and cook to the packages directions.

Preheat oven to 325° F.

Open the canned beans, drain and rinse.

In a 2 quart baking dish, add the drained canned beans.

Add in all the other ingredients, stir and cover.

Bake for 1 hour, stir and if the sauce is thick enough, it is done, but if it is not, return to the oven and check every 15 minutes until it is thick enough.

These beans should have a similar consistency as store bought canned baked beans.

Once the beans are done, remove from the oven to cool.

Serve immediately or cool to store.

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