You will never want to eat canned baked beans again once you try this mouthwatering, delicious and easy recipe for vegan baked beans! Baked beans are a classic summer barbecue dish, but I like to enjoy them year round. All you need is a few cans of beans, and a handful of pantry staples you probably already have on hand. Prep time is only about 10 minutes, then they cook in the oven for an hour. These beans are the perfect blend of sweet, savory and smoky! Another bonus – my kids love ’em!
How do you make vegan baked beans?
It’s easy! First, preheat the oven to 350 degrees F. Saute a chopped onion in a tablespoon or two of olive oil for 5 minutes, then add the garlic and cook 1 more minute. Now add the sauce ingredients (molasses, brown sugar, ketchup, salt, apple cider vinegar, vegan Worcestershire sauce, Sriracha hot sauce) and stir. Next add the beans and stir, then transfer to a large baking dish. I used a 9 x 13 inch casserole dish. Cover and bake in the oven for 1 hour.
The sauce will thicken up a bit in the oven, and they will come out looking something like this:
That’s it! Keep them warm until ready to serve.
What to serve with baked beans:
The Best Vegan Cornbread Vegan Mac and Cheese 3 Minute Instant Pot Kale Vegan Potato Salad Vegan Macaroni Salad Roasted Potato Wedges Vegan Mashed Potatoes
Can I make baked beans without sugar?
You can, but of course they won’t be as sweet! To make them without refined sugar, simply omit the brown sugar or replace it with pure maple syrup. Instead of ketchup, use canned tomato sauce.
Can I used dried beans instead of canned?
You can, but the recipe will obviously take much longer to make. To use dried beans, you will need to soak them and cook them first. Soak 1 lb of dried navy beans overnight. Rinse well, then add the a large pot with water and cook for about 1 hour until done. Then continue with the recipe.
Can I freeze baked beans?
Yes, baked beans can be frozen. Freeze in individual containers, or 1 large container. Make sure to let the beans come to room temperature before freezing, and freeze the same day you cook them. To re-warm, let them thaw in the refrigerator overnight, then warm on the stovetop or in the microwave.
*Recipe was originally posted in February 2018 as an Instant Pot recipe. I have since changed it slightly for the oven/stovetop because some readers were getting a burn message on the Instant Pot when they tried to cook the beans in the sauce. I never got this message, but I decided to adapt it for the oven using canned beans instead of dry. I did leave the instructions for Instant Pot. Thank you!
