Vegan Baked Beans
Vegan baked beans, delicious, nutritious, and high in protein. They are super flavorful and perfect to enjoy during your summer barbecues!
Servings: 12
Calories: 568kcal
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.
- 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