Easy Vegan Baked Beans
Baked beans. They sound kinda old fashioned, don’t they? They definitely remind me of growing up and although they weren’t really a staple at my house, they always made an appearance at family gatherings. The baked beans I remember though, came straight out of a can, onto the stove and on to our plates.
This simple recipe skips the sugar typically found in traditional baked beans and relies only on molasses to sweeten it naturally instead. It only takes a minute to throw together and when it comes out of the oven it’s a delicious, sweet and savoury flavour sensation!
I’d recommend enjoying this as a healthy dip, added to burritos or scooped on top of a big, fresh salad. We ate them first as a dip for a Sunday afternoon snack and I used the leftovers in salads for the next few days.
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Easy Vegan Baked Beans
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Prep Time: 5 mins -
Cook Time: 45 mins
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Total Time: 50 minutes
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Yield: 6 1x
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Category: Side Dish
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Method: Baking
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Cuisine: American
- Diet: Vegan
Prep Time:
Yield:
Category:
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Cuisine:These vegan baked beans only take a minute to throw together and when they comes out of the oven they’re a delicious, sweet and savoury flavour sensation!
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Pin RecipeIngredients
- 2 – 19 oz cans pinto or black beans, well rinsed (4 cups cooked beans)
- 1 cup vegetable stock
- 1 – 6 oz can tomato paste
- 2 tbsp molasses
- 1 white onion, finely diced
- 3 cloves garlic, minced
- 4 tbsp tamari or soy sauce
- 1 tsp cumin
- 1 tsp dry mustard
Instructions
- Pre-heat oven to 350 degrees.
- Add all ingredients to a large baking dish and mix well.
- Bake uncovered for 45 minutes.
- Enjoy on their own, as a healthy chip dip or add to burritos or salad.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 232
- Sugar: 10.8 g
- Fat: 1.1 g
- Carbohydrates: 45.2 g
- Fiber: 12 g
- Protein: 13 g
Keywords: vegan baked beans, easy vegan beans
Not bad but seemed to be missing something. Has anyone tried including any additions?
★★
I’ve made this recipe several times now and it’s awesome. I make this to eat as a side dish for dinner. Very simple to make and delicious! Easy way to get some of my legumes in for the day 🙂
★★★★★
Glad to year it! Thanks so much for the review. 🙂
If you havw an Instant Pot and presoak your beans it takes minutes to cook them from scratch. I’m sure it quickly paid for the cost of my Instant Pot within a few months. You can also make homemade soy yogurt in the Instant Pot which is much cheaper than store bought.
Sounds delish, “Happy Baked Beans on Toast Day” (25th Dec). A simple peaceful tradition started a few years ago here in the UK by one of my adult children, as an alternative to the avarice, stress and waste created by mainstream traditions (kept going by films and the media, for retail). Enjoy simple pleasures, for to live a simple life helps others to simply live.
★★★★★
Love it, thanks for sharing.
Hi,
I’m cooking for a diabetic. Do you think I could leave out the molasses or perhaps replace it with 2 Tablespoons of unsweetened applesauce or perhaps 2 Tablespoons of pumpkin puree?
Also, do you know how many cups of beans are in a 19 oz can of beans? I cook my dried beans and freeze them for future use…
Thanks!!
Hey! I’m not great about cooking my own beans and tend to rely on the convenience of canned bean. I’m usually just not on the ball enough to plan for cooking them from scratch! I’d like to start cooking more dried beans, though. 🙂
I’m so excited to try this recipe tomorrow. I’m the only vegetarian in my family, so whenever I go to family gatherings I make sure that my dish is something will actually eat, because there have been times when literally EVERYTHING had meat in it of some kind (bacon is thrown into everything in my family!) A lot of people thing vegetarian recipes are “weird” or tasteless, but I’m sure none of them will be able to resist this.
★★★★★
I love this recipe, a refreshing variation on something I try often. I would recommend a good fresh salsa to compliment this as the fresh crispness ans spice of a good salsa really adds a refreshing edge.
★★★★
Kind of reminds me of Chili! Looks like a winner to me!
I always soak and cook my own beans. I do them in mass quantities and then portion them out into 1.5 cup baggies and freeze them. Whenever a recipe calls for a can of beans I just grab a bag from the freezer, run it under warm water for a minute to break them up and toss them in the recipe! It’s so easy! I’ll usually soak them overnight and boil them on a Saturday morning. when I’ll be home for a couple hours at least.
We didn’t really do baked beans as kids (Mum is not a fan) but as an adult I love them! I keep a stock in my drawer at work for emergency lunch supplies and my boyfriend and I have ‘bean night’ once a fortnight. I love this homemade version and it’s vegan too, which is perfect.
I usually use canned beans too, and sometimes I try to cook up a batch of dried beans. For the number of cans of beans I go through each week it probably would save me a lot of money if I cooked my own. Goal for 2015 perhaps?
YUM! These look awesome! Bet they would be great for the upcoming Superbowl! Love the idea of enjoying these with corn chips
These look so good Deryn! I loved baked beans growing up…omg, because I love bbq. This looks like such a wonderful and simple recipe and so much healthier! I use both dry and canned beans depending on the recipe. I love the flavor and texture of dry beans that are cooked so much more than canned, but bottom line, I sometimes need something quick and most readers respond to the fast recipes more than the ones with slow cooked I’ve found.
Yum these look good. I love soaking and cooking dried beans…actually I don’t love having to that but they just taste so much better. I do usually have some canned beans around too because, like you said, it’s just so much faster. Great recipe. I’ll have to try it out 🙂
★★★★★
Baked beans from a can were my childhood too! Until I made my own vegan/gf baked beans….so much FRESHER and perfectly delish!
If you want to be able to buy dry beans………so much cheaper and have them ready quick….get a pressure cooker! Perfect every time.