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    Home » Breakfast » Easy Vegan Baked Beans

    Easy Vegan Baked Beans

    July 27, 2020 / by Claire Cary / Leave a Comment

    This post contains affiliate links. Read my full disclaimer here.

    JUMP TO RECIPE

    These vegan baked beans are a simple and easy to make classic. Serve them as a side at a barbecue or over your favorite toast for breakfast. They’re a flavorful and gluten free recipe that only takes about 10 minutes of prep!

    Vegan baked beans in a cast iron pan.

    This post contains affiliate links, which means I earn a small commission if you buy any products through those links. I only link to products I absolutely love and use myself. Thank you for making Eat With Clarity possible!

    The key to really easy vegan baked beans? Use canned beans! Once it’s all said and done, it tastes just the same as using dried beans and saves you so much time.

    Navy beans are usually used in baked beans, but I used cannellini because that’s what my grocery store had. Any small white bean will work well!

    Baked beans are usually made with bacon, so they aren’t vegan friendly. However, they are very easy to veganize! Just leave off the bacon and make a few sauce substitutions and you have a recipe that tastes just as good as the classic.

    Up close image of the baked beans with cilantro on top.

    How to make this recipe

    Preheat the oven to 350 degrees Fahrenheit.

    Finely chop the onion and mince the garlic and add to a large pan or dutch oven with the oil. It’ll save a step to use a cast iron pan so it can go right in the oven!

    Saute until the onion starts to look translucent. Add all remaining ingredients and stir to combine.

    If using a cast iron pan or dutch oven you can keep it right in there, otherwise transfer to an oven safe baking dish.

    Cover with foil and bake for 45 minutes.

    Remove the foil, stir, and serve warm. If you want it more saucy, add a splash of veggie broth and stir.

    Three images of the pan showing how to make the recipe.

    Serving suggestions

    Baked beans are traditionally served over toast for breakfast, but they’re also great as a side dish at a barbecue served with macaroni salad, burgers, and grilled corn.

    Do they keep well?

    Yes! Once prepared, this recipe will store well in the fridge for about 5 days. It makes a fairly large batch so it’s perfect for big gatherings or if you just like having leftovers on hand.

    Do you need ketchup?

    Ketchup is often used in baked beans to add flavor and sweetness, but to keep the sugar a bit lower than usual, I opted for tomato sauce. As written the recipe is still quite sweet, but not too sweet, so feel free to add more or less maple syrup or brown sugar to your liking. 

    Vegan baked beans in a black pan with bread on the side.

    Final tips

    • I like baked beans on the thicker side, if you prefer them more saucy, you can use 1 cup of tomato sauce instead of ⅔ cup or add vegetable broth before baking until it looks nice and saucy.
    • I only used 3 tbsp of molasses in this recipe because I prefer the taste that way, but for a more traditional flavor, go with 4, or even more if that’s your thing! The flavors in this recipe are very easy to tailor to your own preferences, so don’t be afraid to taste and adjust as you like!
    • Traditional baked beans uses par boiled, then baked, beans, which results in a soft but still slightly firm texture. Because we’re using canned beans in this recipe, the final texture will be pretty soft, but I personally prefer it this way. It’s great with the nice crunch of toast!
    Final recipe on top of toast.

    You’ll also love…

    • Three Bean Chili
    • Red Beans and Rice
    • Instant Pot Black Beans

    Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!

    Vegan Baked Beans

    These vegan baked beans are a simple and easy to make classic. Serve them as a side at a barbecue or over your favorite toast for breakfast. They're a flavorful and gluten free recipe that only takes about 10 minutes of prep!
    0 from 0 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 6 servings
    Author: Claire Cary

    Ingredients
     

    US Customary – Metric
    • 3 cans cannellini beans or navy beans (drained and rinsed )
    • 1 yellow onion
    • 4 cloves garlic
    • 1 tbsp olive oil
    • ¾ cup tomato sauce (plain, from a can)
    • 3 tbsp tomato paste
    • 3-4 tbsp molasses
    • ¼ cup maple syrup
    • 2 tbsp light brown sugar (see notes)
    • 2 tbsp apple cider vinegar
    • 1 tbsp vegan worcestershire sauce
    • 1 tsp salt
    • ½ tsp paprika
    • 2 tsp hot sauce (or to taste)

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit.
    • Finely chop the onion and mince the garlic and add to a large pan or dutch oven with the oil.
    • Saute until the onion starts to look translucent.
    • Add all remaining ingredients and stir to combine. Taste and adjust flavors as desired. The "strength" of the flavors will deepen as the beans bake, but it's always a good idea to taste now and add more of anything you see fit.
    • If using a cast iron pan or dutch oven you can keep it right in there, otherwise transfer to an oven safe baking dish.
    • Cover with foil and bake for 45 minutes.
    • Remove the foil, stir, and serve warm. If you want them more saucy, add a splash of veggie broth and stir.

    Notes

    Traditional baked beans have quite a bit of sugar added to them. They often use ketchup instead of tomato sauce, but I opted for a slightly lower sugar option. As written the recipe is still quite sweet, but not too sweet, so feel free to add more or less maple syrup or brown sugar to your liking. 
    I like baked beans on the thicker side, if you prefer them more saucy, you can use 1 cup of tomato sauce or add vegetable broth before baking. 
    I only used 3 tbsp of molasses because I prefer the taste that way, but for a more traditional flavor, go with 4. 

    Nutrition

    Serving: 1cup | Calories: 270kcal | Carbohydrates: 56g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Fiber: 11g | Sugar: 19g
    did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
    Keyword: baked beans, vegan baked beans, vegan baked beans recipe

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    Welcome to Eat With Clarity! After my Celiac Disease diagnosis, I made it my mission to create gluten-free recipes that are just as good as the real thing! With plenty of vegan & paleo options, there is something here for everyone. More about me here!

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