The Best Vegan Baked Beans
These easy Vegan Baked Beans transform pantry staple ingredients into a sweet, smoky, and savory summer barbecue dish. Never settle for canned baked beans again! Oven, slow cooker, and Instant Pot instructions included.
Servings: 8 servings
Calories: 214kcal
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion chopped small
- 1/4 cup blackstrap molasses
- 1/4 cup brown sugar
- 1/4 cup pure maple syrup
- 1/2 cup ketchup or tomato sauce
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon yellow mustard
- 1-2 teaspoons Sriracha hot sauce to taste
- 1/2 cup water
- (2) 15-ounce cans small navy beans drained and rinsed, see Notes
Instructions
- 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 translucent.
- To the pot, add the molasses, brown sugar, maple syrup, ketchup, salt, smoked paprika, apple cider vinegar, vegan Worcestershire sauce, mustard, Sriracha hot sauce and water. Stir well, then add the drained and rinsed beans.
- Transfer to a 2-quart casserole dish (or use a dutch oven or other oven-safe pot) and cover with foil or an oven-safe lid. Bake for 1 hour, then remove the foil/lid and cook for 30 more minutes.
- Keep warm until ready to serve.
Notes
- If you like your baked beans less sweet, omit or reduce the brown sugar, and use canned tomato sauce in place of the ketchup.
- Baked beans will keep in the refrigerator for 4-5 days, and can also be frozen.
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May use dried and cooked small navy beans from scratch instead. I keep it easy by using canned beans.
Nutrition
Serving: 1of 8 servings | Calories: 214kcal | Carbohydrates: 41g | Protein: 5g | Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 500mg | Potassium: 573mg | Fiber: 4g | Sugar: 25g | Vitamin A: 204IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 3mg