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 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.
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!
Other recipes you might like
If you’re digging this recipe, you might also like these bean recipes:
- Best Vegan Chilli
- Sweet Potato Black Bean Enchiladas
- Black Bean and Corn Salad
- Mexican Stuffed Sweet Potato
- White Bean Stuffed Sweet Potato
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
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
Nutrition
VEGAN – SOY-FREE – NUT-FREE
Leave a Reply