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vegan baked beans
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5 from 1 vote

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.
Category Breakfast, Side Dish
Cuisine British, gluten-free, nut-free, soy-free
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Author Hannah Sunderani


  • 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


  • 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.


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


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