Vegan baked beans, delicious, nutritious, and high in protein. They are super flavorful and perfect to enjoy during your summer barbecues!
Are you ready for your summer barbecues? If so, then you NEED to try these delicious vegan baked beans! They are so flavorful and filling, perfect to serve over some slices of bread.
Comforting and filling, they are also packed with good-quality vegan protein. Besides, you can customize them with your favorite ingredients. I love how versatile they are!
Ingredient notes
- Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
- Molasses: you could also use agave or maple syrup, but molasses is the best choice.
- Granulated sugar: feel free to use other types of sugar, like brown, coconut or cane sugar. Make sure the sugar you’re using is vegan.
- Ketchup: store-bought or homemade ketchup are both okay.
- Apple cider vinegar: you could also use white vinegar or lemon juice instead.
- Vegan Worcestershire sauce: I used homemade vegan Worcestershire sauce, but store-bought is also a good choice. You can use soy sauce instead or tamari for a gluten-free alternative.
- Tabasco: omit this ingredient if you’re not into spicy food or use any other spicy sauce instead.
- Vegetable stock or water: I prefer vegetable stock because it enhances the flavor of this vegan baked beans recipe. However, water is okay too. I strongly suggest you make your own vegetable broth at home following our recipe, but you can also use it store-bought.
- Cornstarch: I’ve only made this recipe by using cornstarch, but any other starch will probably work too.
Dietary variations
- Make it oil-free: you can cook the onion and garlic with some vegetable stock or water instead of oil.
- Make it sugar-free: omit the granulated sugar and use sugar-free ketchup. You could also add tomato sauce instead or make our ketchup recipe and omit the maple syrup.
How to make vegan baked beans
- Preheat the oven to 350ºF or 180ºC.
- Add the oil to a large pot and when it’s hot, add the onion and garlic and cook over medium-high heat until golden brown.
- Add all the remaining ingredients (except the vegetable stock and the cornstarch). Stir until well combined.
- Whisk the vegetable stock and the cornstarch in a small bowl and pour them into the pot. Mix until well combined.
- Bring to a boil and transfer to a large baking dish (of about 9×13 inch, about 23×33 cm).
- Bake for 30 minutes covered with foil.
- Uncover and bake for an additional 10 minutes.
- Serve your vegan baked beans immediately.
How to store
- Fridge: keep the leftovers in an airtight container in the fridge for up to 1 week.
- Freezer: you can also keep the leftovers in an airtight container in the freezer for up to 6 months. Allow the beans to cool to room temperature first. For best results, freeze your beans the same day that you cook them. Thaw overnight in the fridge.
- Reheat: they can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.
Are baked beans vegan?
Technically speaking, baked beans are vegan, as they are just that - beans that have been baked. However, the classic baked beans recipe is usually made with bacon, so it is not vegan, unlike these vegan baked beans.
Serving suggestions
Feel free to serve your vegan baked beans during your summer barbecues or picnics along with roasted potatoes with mustard, your favorite salads, or over some slices of vegan bread.
Looking for more vegan recipes with legumes?
Did you make this vegan baked beans recipe?
Please leave a comment and rate it below. We’d love to hear from you!
📖 Recipe
Vegan Baked Beans
Vegan baked beans, delicious, nutritious, and high in protein. They are super flavorful and perfect to enjoy during your summer barbecues!
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Servings: 12
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 4 15-ounce cans cannellini beans, drained and rinsed
- ¼ cup molasses
- ½ cup granulated sugar
- ¾ cup ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegan Worcestershire sauce, you can also use soy sauce or tamari
- 1 teaspoon tabasco, optional
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup vegetable stock or water
- 2 tablespoon cornstarch
Instructions
- Preheat the oven to 350ºF or 180ºC.
- Add the oil to a large pot and when it’s hot, add the onion and garlic and cook over medium-high heat until golden brown, stirring occasionally.
- Add all the remaining ingredients (except the vegetable stock or water and the cornstarch). Stir until well combined.
- Whisk the vegetable stock or water and the cornstarch in a small bowl and pour them into the pot. Mix until well combined.Â
- Bring to a boil and transfer to a large baking dish (of about 9×13 inch or a similar size, about 23×33 cm).
- Bake for 30 minutes covered with foil.
- Uncover and bake for an additional 10 minutes.
- Serve your vegan baked beans immediately during your summer barbecues or over some slices of vegan bread.
- Keep the leftovers in an airtight container in the fridge for up to 1 week. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.
Notes
- Feel free to customize your vegan baked beans with any type of oil, sweetener, vinegar, salt, or starch.
- Omit the tabasco if you’re not into spicy food or use any other spicy sauce instead.
- Make sure the sugar you’re using is vegan.
Nutrition
Serving: 1serving | Calories: 568kcal | Carbohydrates: 104.8g | Protein: 33.9g | Fat: 3.6g | Saturated Fat: 0.6g | Sodium: 331mg | Fiber: 35.6g | Sugar: 19.2g
Tried this recipe?Let us know how it was!
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