Vegan Baked Beans Recipes

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VEGAN BAKED BEANS



Vegan Baked Beans image

Make your barbecue complete by putting these Vegan Baked Beans on the table! This smoky and flavorful side dish is easy to prepare and it's all made in one pot. It's also a freezer-friendly recipe and perfect for family dinners or Sunday meal prep.

Provided by Melissa Huggins

Categories     Side Dish

Time 1h10m

Number Of Ingredients 18

2 tablespoons avocado oil (or preferred cooking oil)
1 large onion (, diced)
4 cloves garlic (, minced)
2 teaspoons smoked paprika
2 teaspoons dry mustard ((sub with dijon mustard))
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/3 cup tomato paste
3/4 cup vegetable broth (, low sodium)
1/3 cup maple syrup ((sub with brown sugar))
2-3 tablespoons blackstrap molasses
2 tablespoons tamari (, low sodium (sub soy sauce))
2 tablespoons apple cider vinegar
2 tablespoons vegan Worcestershire sauce
1.5 teaspoons liquid smoke ((*optional))
3 15-ounce cans (425g) great northern beans (or navy beans (rinsed and drained))
3/4 teaspoon sea salt (, more to taste )
Fresh cracked pepper (, to taste )

Steps:

  • Preheat oven to 350 ° F (177 ° C).
  • Heat oil over medium heat in a 6-quart Dutch Oven or large oven-safe skillet (*see note). Once the oil is shimmering, add onion and sauté until softened and lightly golden. About 4-6 minutes.
  • Lower heat one notch and add the garlic. Sauté for 30-60 seconds until fragrant.
  • Now stir in the tomato paste and cook for 30-60 seconds.
  • Add the dry mustard, cumin, smoked paprika, and crushed red pepper. Sauté for 30 seconds until fragrant.
  • Add the broth and bring to a mild simmer. Cook for 1-2 minutes to slightly thicken.
  • Now add the maple syrup, molasses, tamari, vinegar, Worcestershire, liquid smoke, salt, and pepper. Stir to combine.
  • Add the beans and stir to combine well. Taste and add more seasoning if needed. Cover with lid or tin foil and place it in the oven for 45 minutes, stirring midway through. Now uncover the pot and let it bake for 10-15 minutes more or until the sauce is thickened and caramelized on top. Note: If you don't have oven-safe cookware, you can transfer the beans to a casserole dish and cover with a lid or tin foil and cook the same.

Nutrition Facts : Calories 139 kcal, Carbohydrate 25 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 394 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving

EASY VEGAN BAKED BEANS



Easy Vegan Baked Beans image

This is a less-sweet baked beans recipe that's better the second day. I really like the different flavor of this one. Although the recipe says to cover while cooking, I left it uncovered since it seemed juicier than I wanted. This was no problem and it did work to thicken them up. From Eden Organic Foods.

Provided by Vino Girl

Categories     Beans

Time 35m

Yield 5 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 cup onion, diced
2 garlic cloves, minced
1 (15 ounce) can great northern beans, do not drain
1/2 cup tomatoes, crushed (canned or fresh)
2 tablespoons pure maple syrup or 2 tablespoons barley malt syrup
1 tablespoon soy sauce
1 tablespoon mustard

Steps:

  • Preheat oven to 350°.
  • Heat oil; sauté onions and garlic.
  • Mix all ingredients together and place in a casserole dish.
  • Cover and bake for 25-30 minutes.

SLOW-COOKER VEGAN BAKED BEANS



Slow-Cooker Vegan Baked Beans image

This version of vegan baked beans doesn't need an oven. The slow cooker makes it the ultimate hands-off party dish. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 9h10m

Yield 8 servings.

Number Of Ingredients 12

1 pound dried navy beans
2 cups water
1 medium onion, chopped
1/2 cup molasses
1/3 cup packed brown sugar
2 tablespoons ketchup
2 teaspoons ground mustard
1/2 teaspoon liquid smoke, optional
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

  • Sort beans and rinse in cold water. Place beans in a large bowl; add enough water to cover by 2 in. Let stand, covered, overnight., Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker. In a small bowl, combine remaining ingredients. Stir into slow cooker., Cook, covered, on low 9-10 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 294 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 60g carbohydrate (27g sugars, Fiber 9g fiber), Protein 13g protein.

VEGAN BAKED BEANS



Vegan Baked Beans image

Shiitake mushrooms are the secret ingredient in these vegan baked beans--even meat lovers won't miss the bacon! The best part is the beans require no soaking, just a slow cook in the oven until tender, sweet and spicy.

Provided by Food Network Kitchen

Categories     side-dish

Time 4h5m

Yield 8 servings

Number Of Ingredients 17

1 ounce dried shiitake mushrooms (about 1 heaping cup)
1 tablespoon olive oil
1 large yellow onion, diced (about 2 cups)
1 red bell pepper, diced (about 1 cup)
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon hot smoked paprika
1/4 teaspoon cayenne pepper
3/4 cup tomato puree
1/4 cup bourbon
1/4 cup vegan molasses
2 tablespoons packed vegan light brown sugar
1 tablespoon vegan Worcestershire sauce
1 tablespoon yellow mustard
Kosher salt and freshly ground black pepper
1 pound dried navy beans, picked through
8 cups low-sodium vegetable broth

Steps:

  • Preheat the oven to 325 degrees F.
  • Place the dried mushrooms in a medium bowl and cover with 2 cups boiling water, make sure each mushroom is submerged. Let steep for 10 minutes. Strain through a fine-mesh strainer, reserving the liquid. Roughly chop the steeped mushrooms and set aside.
  • Heat the olive oil in an ovenproof heavy-bottomed pot or Dutch oven over medium-high heat. Add the onions, bell peppers and chopped mushrooms and cook, stirring often, until the vegetables are slightly softened, 3 to 4 minutes. Reduce the heat to medium and add the garlic, chili powder, smoked paprika and cayenne and cook, stirring, until fragrant, about 1 minute.
  • Add the tomato puree, bourbon, molasses, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt and 1/4 teaspoon pepper, bring to a simmer and cook to combine, about 3 minutes. Add the beans, vegetable broth and reserved mushroom liquid. Raise the heat to high, bring to a boil and cook for 10 minutes. Cover the pot, transfer to the oven and bake until the beans are tender, about 3 hours.
  • Uncover and increase the oven temperature to 350 degrees F. Bake until the sauce thickens and the beans on top begin to brown, about 30 minutes.

VEGAN BAKED BEANS



Vegan Baked Beans image

There is no meat in this hearty side dish, just the great sweet and tangy flavors of delicious baked beans.

Provided by raesquared

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 5h15m

Yield 10

Number Of Ingredients 14

1 (16 ounce) package dry navy beans
6 cups water
2 tablespoons olive oil
2 cups chopped sweet onions
1 clove garlic, minced
4 (8 ounce) cans tomato sauce
¼ cup firmly packed brown sugar
¼ cup molasses
2 tablespoons cider vinegar
3 bay leaves
1 teaspoon dry mustard
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Steps:

  • Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.
  • Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 46.6 g, Fat 3.7 g, Fiber 12.7 g, Protein 10.2 g, SaturatedFat 0.5 g, Sodium 480 mg, Sugar 15.3 g

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