Easy Vegan Baked Beans Recipe 1 Pot

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EASY VEGAN BAKED BEANS RECIPE (1-POT!)



Easy Vegan Baked Beans Recipe (1-Pot!) image

This vegan baked beans recipe is the perfect blend between sweet, savory, and smoky! It is quick and easy to make and only uses 1 pot so it is easy on the cleanup. There are so many ways to use vegan baked beans so make a big batch and freeze them for future uses. You can customize this recipe to your tastes by playing with the sweetener, smoky flavor, and amount of broth! Try it my way, and then play with it from there!

Provided by Victoria Yore

Categories     Vegan Sides

Time 45m

Number Of Ingredients 14

2 cups cooked or canned beans (pinto, kidney, navy etc, any kind)
1 1/2 to 2 1/2 cups vegetable broth or water (depending on if you prefer a soupy or drier baked bean)
1 tsp molasses
2 tablespoons maple syrup
1 6 oz can of tomato paste
1 small onion, chopped as small as you can
1-2 cloves of garlic, minced
4 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tsp cumin
1 tablespoon smoked paprika
1 tsp chili powder (optional)
1/2 tsp salt
1/2 tsp pepper

Steps:

  • Preheat oven to 350F
  • In a large baking dish, stir all of the ingredients together. If you want a more soupy baked bean as you see in the photos, add more vegetable broth. If you want a drier baked bean, use the lower amount of broth. I prefer soupier but you can customize to your taste!
  • Bake the beans uncovered for 40 minutes and enjoy hot and topped with fresh parsley!

Nutrition Facts : Calories 228 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 9 grams fiber, Protein 11 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 2383 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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

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