These savory vegan baked beans are the perfect blend of sweet and smoky flavors. They make the perfect side dish and are great for taking to barbecues.
If you need something to take to take to a cookout, these homemade baked beans are sure to be a hit. Only 1 gram of fat and a whopping 22 grams of protein per serving!
We love these vegan baked beans because they’re…
- Smokey
- Full of flavor
- Loaded with protein
- Perfect for a crockpot
- Great picnic food
- Delicious
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Making baked beans healthy
I used to love baked beans before I switched to a healthy plant-based diet in 2013. The problem was that the traditional recipe I used required artery-clogging bacon and lots of it.
I remember using nearly a pound of bacon in one large recipe when I was taking it to family cookouts. Now I shudder to think of it!
With this new-and-improved healthier version, I’ve removed all the greasy bacon to make it much more heart-healthy. And it still has all of the flavors with beans, onions, relish, molasses, and liquid smoke.
How to make vegan baked beans
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
This is one of the easier recipes you’ll ever make and requires only about 10 minutes to prep before cooking.
Begin by preheating the oven to 375°F. While it’s heating up, go ahead and dice up your onion.
I am often asked what knives I use and recommend for cooking, and my favorite brand is Victorinox Swiss Army Cutlery. Yes, that’s the same company that makes the Swiss Army Knife. These knives come with a lifetime guarantee and are very reasonably priced. I absolutely love mine.
If you are using canned beans, pour them into a colander and run water over them to rinse.
Place the beans, diced onion, relish, and sweetener in a 9″x13″ casserole dish. This recipe can also be made in a crockpot if desired.
Set the casserole dish to the side while you make the sauce.
Crockpot baked beans
A great thing about this recipe is that it can even be made in a slow cooker. Simply set the temperature to low and let them cook while you work or play for about 4-5 hours.
Making the bbq sauce
In a medium-size bowl, whisk together the remaining ingredients–molasses, ketchup, water, tomato paste, liquid smoke, and apple cider vinegar.
If you would like to make your own ketchup for this recipe, check out my 10-Minute Vegan Ketchup recipe.
Pour sauce over the beans mixture that is in the casserole dish and stir until thoroughly mixed.
Bake in the oven at 375°F for one hour. For the slow cooker method, place in crockpot and cook on low for 4-5 hours.
Remove from oven and allow to cool before serving.
*Originally published April 2015.
What to serve with vegan baked beans:
Your Questions Answered:
Q: Are baked beans vegan?
A: Traditionally, baked beans are not vegan because they usually include lots of bacon. However, this recipe is completely vegan.
Q: Can I use dry beans instead of canned?
A: Yes. It will just take longer. Use one pound of dried navy beans and cook according to the package instructions. To speed up the process tremendously, cook the beans in an Instant Pot. Cook on MANUAL HIGH for 25 minutes and do a slow release.
Q: Can I leave out the sugar?
A: Yes. Simply substitute maple syrup for the brown sugar.
Q: Can baked beans be frozen?
A: They sure can! Any leftovers can be frozen once they reach room temperature. They reheat well.
Other great picnic recipes
Homemade Vegan Baked Beans
These savory vegan baked beans are the perfect blend of sweet and smoky flavors. They make the perfect side dish and are great for taking to barbecues.
Ingredients
- 3 15 oz cans great Northern beans (or 4.5-5 cups cooked)
- 1/2 cup diced onion
- 1/3 cup relish
- 1/4 cup brown sugar or maple syrup
- 1 6 oz can tomato paste
- 2 Tbsp black strap molasses
- 1/3 cup ketchup
- 2/3 cup water
- 1 tsp liquid smoke
- 1 Tbsp apple cider vinegar
- 1-2 tsp sea salt
Instructions
- Begin by preheating the oven to 375°F. While it’s heating up, go ahead and dice up your onion.
- If you are using canned beans, go ahead and pour them into a colander and run water over them to rinse off.
- Place the beans, diced onion, relish, and sweetener in a 9″x13″ casserole dish. These can also be made in a crockpot if desired. Set to the side while you make the sauce.
- A great thing about this recipe is that it can even be made in a slow cooker. Simply set the temperature to low and let them cook while you work or play for about 4-5 hours.
- In a medium-size bowl, whisk together the remaining ingredients–molasses, ketchup, water, tomato paste, liquid smoke, and apple cider vinegar.
- If you would like to make your own ketchup for this recipe, check out my 10-Minute Vegan Ketchup recipe.
- Pour wet mixture over beans mixture that is in the casserole dish and stir until thoroughly mixed.
- Bake in the oven at 375°F for one hour. For the slow cook method, place in crockpot and cook on low for 4-5 hours.
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 371Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgCarbohydrates: 75gFiber: 16gSugar: 25gProtein: 22g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Rhonda
Monday 2nd of March 2020
Can I use maple syrup and coconut nectar and date syrup instead of sugar and molasses thankyou kindly
Terri Edwards
Monday 2nd of March 2020
Hi Rhonda- I think those substitutions would work just fine in this recipe. Hope you enjoy it.
Steve
Wednesday 3rd of July 2019
When you oven bake these, are they covered or uncovered? Also, if I double the recipe in a large casserole dish for big family or church gatherings, how long should I oven bake & at what temperature? Thanks so much. Can't wait to try these.
EatPlant-Based.com
Thursday 4th of July 2019
Steve, I bake them uncovered in the oven and 375 degrees for one hour should be good, even for a double recipe batch. I hope your family and church enjoy them!
Dianne
Monday 17th of June 2019
Is there too much sugar in this recipe?
EatPlant-Based.com
Monday 17th of June 2019
It does include blackstrap molasses and brown sugar, but they can easily be reduced.
Marie Turner
Sunday 11th of February 2018
Is the puckle relish SWEET or DILL, Terri?
EatPlant-Based.com
Monday 12th of February 2018
I use the sweet relish in the recipe.
ido
Monday 2nd of January 2017
How much black pepper did you add in? I don't see it in the ingredients, but do see it in the first photo. Thanks :)
EatPlant-Based.com
Monday 2nd of January 2017
What great eyes you have! The amount of black pepper would really be to your preference and taste, but I think good starting point would be about 1/2 tsp.