Vegan Baked Beans

5 from 1 vote
These baked beans are the perfect blend of savoury, sweet and spiced. Enjoy the classic British way smothered on toast, or stuffed into a potato.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
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Oct 6, 2020 (Last updated Sep 21, 2021) by Hannah Sunderani

Vegan Baked Beans

Holy moly you are going to love these vegan baked beans! They are the perfect blend of savoury and sweet, smoky spiced and comforting! Truly, you will never buy baked beans from a can again. Once you try the baked beans from scratch there is no going back. 

And, it’s so easy to this recipe! Trust me, it couldn’t be simpler – anyone can do it, even newbie cooks. 

So, let me tell you exactly how to make this recipe, so that you can enjoy it pronto!

vegan baked beans

Vegan Baked Beans Recipe

The ingredients

As I mentioned, this recipe is very easy and straight forward to make. It requires a few pantry staples, which you likely already have in your kitchen. And if not, they’re easy to find at your local grocery store. 

For this recipe you will need:

  • yellow onion
  • olive oil
  • tomato sauce
  • tomato paste
  • coconut sugar (or brown sugar)
  • apple cider vinegar
  • mustard
  • molasses
  • sea salt
  • pepper
  • tamari
  • smoked paprika
  • cooked navy beans

Are baked beans vegan?

Yes! Baked beans ARE vegan. After all, they’re beans!

Baked beans are a recipe that I like to call “accidentally vegan,” because even non-vegans often don’t realize they’re eating a vegan dish. Certainly, you don’t feel like you’re missing out on the meat. Which is why I have given this recipe my skeptic stamp of approval. Because it pleases all eaters, vegan or not.

Of course, all the recipes on my blog are vegan/plant-based. And there are many baked beans recipes online that are not vegan – by adding meat such as ham or bacon to the dish.

But traditionally, baked beans are vegan. And of course, this recipe is too. 

how to make baked beans

Vegan Baked Beans: Tips & Notes

Now, as I mentioned. These baked beans are a cinch to make! Truly anyone can do it. Which is why I have given it my newbie cook stamp of approval. All you need to do is cook up the onion, add the sauce and spices, toss in the navy beans and cook in the oven, covered for one hour.

For the navy beans, you can choose to buy canned and pre-cooked. Or, buy them dry and boil to cook as per the packet instructions. Both work just the same in this recipe. But we want to make sure that the beans are cooked before starting.

What to eat vegan baked beans with

If you ask me, baked beans taste best with toast! It’s a classic combo that’s so comforting.

And it reminds me so much of my childhood! Having British parents, beans on toast was certainly a “thing” growing up. If your family is British, you’ll get a laugh over these odd pairings of baked beans, which British people seem to think is totally normal! hehe.  

The baked beans are also delicious stuffed into potatoes or served with hash browns. Give it a try for a comforting brunch! 

vegan baked beans

Other recipes you might like

If you’re digging this recipe, you might also like these bean recipes:

Pin it on Pinterest

So there we have it. A gorgeous recipe for baked beans that you’re going to love! It’s cozy and comforting and the perfect mix of savoury, sweet, smokey and spiced. I know that you’re going to love these baked beans as much as we do. 

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

Baked Beans

These baked beans are the perfect blend of savoury, sweet and spiced. Enjoy the classic British way smothered on toast, or stuffed into a potato.
vegan baked beans
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Serves 6 people

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion finely chopped
  • 1/2 cup tomato sauce
  • 2 tbsp tomato paste
  • 1/3 cup coconut sugar , or brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp molasses
  • 1 tbsp tamari
  • 1 tsp sea salt
  • 1/4 tsp pepper
  • 1/2 tsp smoked paprika
  • 2 cups navy beans cooked

Instructions

  • Pre-heat oven to 350F/180C. In a large deep skillet add the oil and onion, cook on medium heat until softened. Then pour in the tomato sauce, tomato paste, coconut sugar, apple cider vinegar, dijon mustard, molasses, tamari, salt, pepper and smoked paprika. Stir to combine.
  • Pour in the navy beans and stir everything to combine. Then, transfer the beans to medium oven-safe dish (I used a round 8 x 2-inch dish). Cover with lid, or foil, and bake for 45-55 minutes, until the sauce is thick and bubbling.

Notes

Beans will keep in fridge for up to 5 days. 
Serve these baked beans on toast or stuffed into potato.

Approvals

Nutrition

Calories: 165kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 752mg | Potassium: 440mg | Fiber: 7g | Sugar: 11g | Vitamin A: 252IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg
DID YOU

Tag @twospoons on Instagram
and hashtag it #twospoons

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    • Hi Hilary! Thanks so much for reaching out! I actually don’t have an Instant pot, so I’m not a true expert on how they work. But I do presume that this recipe would work better baked in the oven as we are already using pre-cooked navy beans. I hope this helps!

  1. Krystal I love this story! Especially because I also served it to my dad and husband and they felt the exact same way!! I have vivid memories of my dad opening up canned beans as kid and he was very happy to receive this homemade version. Thrilled that you all enjoyed the recipe and thanks for the sweet comment.

  2. I made this for dinner tonight because it’s my dads birthday and beans are one of his favourite meals. He’s a vegan skeptic, but he LOVED this recipe SO much! Both him, and my husband absolutely love the flavour of this ingredient combo! I’m going to add this to my regular recipe rotation throughout this winter. Thanks so much for this recipe!