Best 6 Vegan Baked Beans Recipes

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If you are a vegan looking for a delicious and hearty meal, then look no further than vegan baked beans! This classic dish is a great source of plant-based protein and fiber, and it can be made easily with just a few simple ingredients. Whether you are looking for a comforting meal on a cold winter day or a delicious side dish for a summer cookout, vegan baked beans are sure to hit the spot. With their smoky, sweet, and tangy flavor, these beans are a crowd-pleaser that everyone will love. So, what are you waiting for? Gather your ingredients and let's get started on making the best vegan baked beans you've ever tasted!

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER VEGAN BAKED BEANS



Slow-Cooker Vegan Baked Beans image

This version of vegan baked beans doesn't need an oven. The slow cooker makes it the ultimate hands-off party dish. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 9h10m

Yield 8 servings.

Number Of Ingredients 12

1 pound dried navy beans
2 cups water
1 medium onion, chopped
1/2 cup molasses
1/3 cup packed brown sugar
2 tablespoons ketchup
2 teaspoons ground mustard
1/2 teaspoon liquid smoke, optional
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

  • Sort beans and rinse in cold water. Place beans in a large bowl; add enough water to cover by 2 in. Let stand, covered, overnight., Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker. In a small bowl, combine remaining ingredients. Stir into slow cooker., Cook, covered, on low 9-10 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 294 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 60g carbohydrate (27g sugars, Fiber 9g fiber), Protein 13g protein.

EASY VEGAN BAKED BEANS



Easy Vegan Baked Beans image

This is a less-sweet baked beans recipe that's better the second day. I really like the different flavor of this one. Although the recipe says to cover while cooking, I left it uncovered since it seemed juicier than I wanted. This was no problem and it did work to thicken them up. From Eden Organic Foods.

Provided by Vino Girl

Categories     Beans

Time 35m

Yield 5 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 cup onion, diced
2 garlic cloves, minced
1 (15 ounce) can great northern beans, do not drain
1/2 cup tomatoes, crushed (canned or fresh)
2 tablespoons pure maple syrup or 2 tablespoons barley malt syrup
1 tablespoon soy sauce
1 tablespoon mustard

Steps:

  • Preheat oven to 350°.
  • Heat oil; sauté onions and garlic.
  • Mix all ingredients together and place in a casserole dish.
  • Cover and bake for 25-30 minutes.

EASY VEGAN BAKED BEANS



Easy Vegan Baked Beans image

The healthiest and most promising baked beans of all as if it is, Low in Calories , Very Low in Saturated Fat, Very Low in Sodium, Very Low in Sugar, Very High in Calcium, Dietary Fiber, Iron, Manganese, Magnesium, Niacin, Pantothenic Acid, High in Phosphorus, Very High in Potassium, High in Riboflavin, Very High in Vitamin A, High in Vitamin B6, Very High in Vitamin C and Suitable for Vegans

Provided by Frenzy

Categories     Beans

Time P1DT30m

Yield 3 1/2 cups, 7 serving(s)

Number Of Ingredients 9

1 cup dry pinto beans
5 cups water
1/2 cup sweet onion, chopped
1/2 garlic clove, minced
500 ml tomato sauce
3 teaspoons low calorie sweetener
2 bay leaves
2 teaspoons ground black pepper
2 teaspoons ground cinnamon

Steps:

  • Presoak beans in water overnight.
  • Place beans and 4 cups of water in a large pot, and bring to a boil. 30 minutes with no cover stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish.
  • Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in sweetener, bay leaves, pepper, and cinnamon. Add 1 cup water
  • Heat oven to 300 degrees F (150 degrees C).
  • Cover and bake 30 minutes Remove cover. Transfer in a container
  • Let it cool then refrigerate unused beans.

Nutrition Facts : Calories 55.5, Fat 0.5, SaturatedFat 0.1, Sodium 431.8, Carbohydrate 12.3, Fiber 1.8, Sugar 4.8, Protein 2.8

VEGAN BAKED BEANS A LA CROCK POT



Vegan Baked Beans a La Crock Pot image

At the time I'm posting this there are two other vegan baked bean recipes on the Zaar, both look really good. I didn't find one for the crock pot however, using dried beans and no tomatoes.....so hopefully this fits that bill for someone else out there! I found the recipe online - http://www.beanbible.com. There are only a few things I tweaked, one being Bakon yeast. Unfortunately not something I'm at all familiar with or have ever seen in the stores, but I found out a little more about it and replaced it with some nutritional yeast & liquid smoke. Adjust the heat as you wish. NOTE: Soak the beans ahead of time (night before). The cooking time doesn't reflect the overnight soaking of the beans, but it does reflect the crock pot cooking time if set to low. Hope you enjoy!

Provided by magpie diner

Categories     One Dish Meal

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups dried navy beans (sub kidney beans if you wish)
1/3 cup unsulphured molasses
1/4 cup brown sugar
1 tablespoon mustard powder
1/4 teaspoon cayenne (or more if you choose)
2 teaspoons nutritional yeast
3 drops liquid smoke (optional)
3 teaspoons Braggs liquid aminos (or sub light soy or tamari)
2 medium onions, chopped
4 garlic cloves, minced
1 teaspoon sea salt
pepper
water
2 bay leaves

Steps:

  • Night before: Soak the beans in plenty of water.
  • When you're ready to get the crock pot going, drain the beans then add them to a large pot on the stove. Cover them with fresh water and bring to a boil, boil for 15 minutes and then drain.
  • While the beans are boiling, mix together the molasses, sugar, mustard powder, cayenne, nutritional yeast, liquid smoke and braggs/tamari in a bowl.
  • Turn your crock pot to low. Add in the par-boiled beans, the molasses mixture, onion, garlic, salt and pepper. Stir well to combine. Add enough water to just cover the beans, stir again. Lastly, add in the bay leaves.
  • Cook on low until beans are very soft, about 8 hours. Check periodically and add more water if need be - you don't want it to dry out, and all depending on your crock pot -- it could. Adjust seasoning to your taste. Enjoy with some crusty bread and a salad!

Nutrition Facts : Calories 353.8, Fat 1.7, SaturatedFat 0.1, Sodium 403.8, Carbohydrate 70.6, Fiber 18.1, Sugar 23.6, Protein 16.9

MAPLE MISO VEGAN BAKED BEANS



Maple Miso Vegan Baked Beans image

Miso, maple, garlic, and other seasonings make for a flavor bomb of a baked bean situation. The perfect vegan potluck dish!

Provided by Kare for Kitchen Treaty

Time 2h35m

Number Of Ingredients 10

1 pound navy beans (small white beans)
6-8 cups low-sodium vegetable broth
1/3 cup white miso
1/3 cup pure maple syrup
1/4 cup apple cider vinegar
1/2 teaspoon smoked paprika
1 1/2 teaspoons dry mustard
3 tablespoons soy sauce or Tamari (use the latter for gluten-free beans)
4 medium cloves garlic (grated or finely minced (I use a Microplane zester to grate))
1 tablespoon fresh grated ginger (from about 1 thumb-size piece (I use a Microplane for this too))

Steps:

  • Rinse and sort beans. Soak by placing in a large pot and covering with 8 cups of water and then letting sit overnight. You can also use the quick-soak method: Place in a large pot, cover with water, and bring to a rolling boil over high heat. Boil for two minutes, then remove from heat and cover. Let sit for one hour.
  • Drain soaked beans and place in a large, oven-proof stock pot along with 6 cups vegetable broth. Bring to a rolling boil. Reduce heat to medium and a gentle boil. Cook, uncovered, for about 45 minutes, until the beans are tender and the skins peel when you blow on them.
  • While the beans cook, stir together the remaining ingredients: To a small bowl, add the miso, maple syrup, apple cider vinegar, smoked paprika, dry mustard, soy sauce, garlic, and ginger. Whisk until smooth.
  • Heat oven to 350 degrees Fahrenheit.
  • Once the beans are cooked, remove from heat. Stir in the miso-maple mixture right into the bean and cooking broth.
  • Set uncovered in oven and cook for about 90 minutes. Check every 30 minutes, and if the beans are looking too dry, stir in a bit more broth. The beans are done when the sauce has thickened and the batch of beans has browned somewhat around the edges.

VEGAN BAKED BEANS



Vegan Baked Beans image

There is no meat in this hearty side dish, just the great sweet and tangy flavors of delicious baked beans.

Provided by raesquared

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 5h15m

Yield 10

Number Of Ingredients 14

1 (16 ounce) package dry navy beans
6 cups water
2 tablespoons olive oil
2 cups chopped sweet onions
1 clove garlic, minced
4 (8 ounce) cans tomato sauce
¼ cup firmly packed brown sugar
¼ cup molasses
2 tablespoons cider vinegar
3 bay leaves
1 teaspoon dry mustard
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Steps:

  • Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.
  • Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 46.6 g, Fat 3.7 g, Fiber 12.7 g, Protein 10.2 g, SaturatedFat 0.5 g, Sodium 480 mg, Sugar 15.3 g

Tips:

  • Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
  • Use a variety of beans: This will give your baked beans a more interesting flavor and texture. Try using a combination of kidney beans, black beans, and pinto beans.
  • Add plenty of vegetables: Vegetables will add flavor, nutrition, and texture to your baked beans. Try using a combination of onions, celery, carrots, and bell peppers.
  • Use a flavorful sauce: The sauce is what will really make your baked beans sing. Try using a combination of tomato sauce, vegetable broth, and spices. You can also add a little bit of molasses or brown sugar for sweetness.
  • Bake the beans low and slow: This will help to develop their flavor and make them nice and tender.
  • Serve the beans with your favorite sides: Baked beans are a great side dish for any meal. Try serving them with mashed potatoes, roasted vegetables, or cornbread.

Conclusion:

Vegan baked beans are a delicious, healthy, and budget-friendly meal that can be easily made at home. With a little bit of planning and preparation, you can make a pot of vegan baked beans that your whole family will love. So next time you're looking for a quick and easy meal, give vegan baked beans a try. You won't be disappointed!

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