If you’re looking for a vegan baked beans recipe that doesn’t require a ton of time simmering in the slow cooker, or baking in the oven, then this is the one for you! Made stove top these beans have a rich smoky sweet flavor without the wait time!
As summertime hits baked beans make an appearance at BBQs, picnics and potlucks! I don’t think I’ve gone to a large group gathering in the summer without seeing the infamous baked beans.
Usually they’re the standard Bush’s Baked Beans, which brings my mind immediately to the commercials I watched growing up with the golden retriever that talked! You know what I’m talking about!
In any case, a traditional baked beans recipe includes bacon which means it’s not vegan or vegetarian! Gasp!
I set out to make this classic recipe vegan, and refined sugar free, yet still smoky, rich in flavor, and as quick and easy as opening a can!!
In fact these are made stove top! No actual “baking” required!
Why You’ll Love this Vegan Baked Beans Recipe…
- 15 minutes start to finish
- Rich flavor without the extra time
- Whole food plant-based ingredients
- Refined Sugar Free
- Oil free
- Smoky and sweet
- Yellow Onion-Adds sweetness and flavor.
- Garlic-Use fresh and mince.
- Great Northern Beans-You can also use navy or Cannellini.
- Tomato Paste-Provides a deep red base to the sauce.
- Apple Cider Vinegar-For needed acidity.
- Maple Syrup-For a touch of natural sweetness.
- Liquid Smoke-Gives it a smoky flavor that’s distinct to this recipe.
- Dijon Mustard-For added flavor.
- Coconut Sugar-Used instead of brown sugar but still provides a nice flavor.
- Smoked Paprika-Adds a deep smoky flavor that compliments the liquid smoke.
- Salt and Pepper-Add to your taste preference.
Tools and Equipment You’ll Need
- Dutch Oven-Used to combine all the ingredients stovetop.
- Measuring cups and spoons-Be sure to measure ingredients to get the right flavor combination.
- Cooking Spoon-Used to stir and combine ingredients.
How to Make Vegan Baked Beans – Step by Step
Step 1: Heat skillet to medium high. Add ¼ cup of vegetable broth. Add diced yellow onion. Sauté for 3 minutes. Add minced garlic. Sauté an additional minute.
Step 2: Combine apple cider vinegar, maple syrup, liquid smoke, and dijon mustard in a small bowl. Whisk together with a fork. Add to pan, stirring to combine. Stir in tomato paste. Add coconut sugar, smoked paprika, salt, and pepper. Stirring until all ingredients are combined and onions are coated in sauce. Sauce will be thick.
Step 3: Add drained and rinsed beans. Stirring to coat the beans in sauce. Reduce heat to low. Simmer for 5 minutes, or until beans are heated.
Note: If you’d like saucier beans, add ½-3/4 cups of vegetable stock. Allow to simmer covered for 10 minutes.
Top Tips for Making Easy Vegan Baked Beans
- What makes this recipe quick and easy is using canned beans.
- If taking to a picnic or BBQ transfer to a slow cooker to keep beans warm. Set heat to low.
- Top with fresh chopped parsley. I always like a little green!
- Use a white bean for this recipe such as navy beans, great northern beans, or Cannellini beans.
- Don’t leave out the liquid smoke! It will give you that rich smoky flavor that will taste like it’s been baking all day!
What do you serve with vegan baked beans?
You’ll want to serve them with other excellent vegan BBQ recipes of course! These Vegan Black Bean Quinoa Burgers are great for grilling!
A light and refreshing salad such as this Mango Cucumber Salad brings a combination of spicy and sweet that compliments the beans will.
Another great option is my Vegan Gluten-Free Cornbread to sop up all that extra sauce.
I love grilled corn at summer picnics. This Vegan Mexican Street Corn by The Edgy Veg is not to be missed!
Are these baked beans sugar free?
These are refined sugar free! Instead of using brown sugar I use a small amount of maple syrup and coconut sugar to bring a subtle sweet taste.
How do I make this recipe with dried beans?
If you choose to make this recipe using dried beans you’ll need to prepare them prior to combining them with the other ingredients. Learning how to cook dried beans will save you money, and the taste and texture can’t be beat!
It does however, take some preplanning, and extra time.
You’ll need 1 cup of dried white beans, I recommend navy beans since they are smaller and will take less time to cook.
Depending on your preference you can soak the beans overnight, quick soak them, or cook them from dried. Soaking the beans will reduce cook time.
The below directions are for quick soaking your dried beans.
Step 1: Sort the beans. Remove any stones or wrinkled beans. Rinse with water.
Step 2: Cover beans with water. Bring to a boil. Remove from heat. Cover and allow to sit for 1 hour. Drain.
Step 3: Add beans to pot. Cover with 3 inches of water. Bring to a boil. Reduce heat and simmer. Do not cover the pot. Check beans at 45 minutes.
Depending on the type of beans you make cooking times will vary. Smaller beans such as navy beans will need less time, while large beans such as Cannellini will need longer.
Can I freeze these baked beans?
Yes you can! If you want to freeze them, do so the day you make them. Allow the beans to come to room temperature, and transfer to a freezer safe container. Beans will be good in the freezer for 2-3 months.
When you are ready to serve transfer to the refrigerator to thaw overnight. Then reheat on the stove or in the microwave.
Check out these other nutritious bean recipes!
- Vegan Butternut Squash Chili with Beans
- Black Bean Quinoa Salad
- Vegan Stuffed Butternut Squash with Black Beans
- Vegan Stuffed Peppers Mexican Style
If you’ve tried this Vegan Baked Beans Recipe, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more vegan plant-based family recipes your whole family will enjoy!
Vegan Baked Beans
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 cans great northern beans 15 oz cans
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- ½ tsp liquid smoke
- ¼ cup tomato paste
- 2 tbsp coconut sugar
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp pepper
- Heat skillet to medium high. Add ¼ cup of vegetable broth.Add diced yellow onion. Sauté for 3 minutes. Add minced garlic. Sauté an additional minute.
- Combine apple cider vinegar, maple syrup, liquid smoke, and dijon mustard in a small bowl. Whisk together with a fork. Add to pan, stirring to combine. Stir in tomato paste. Add coconut sugar, smoked paprika, salt, and pepper. Stirring until all ingredients are combined. Sauce will be thick.
- Add drained and rinsed beans. Stirring to coat the beans in sauce. Reduce heat to low. Simmer for 5 minutes, or until beans are heated.
- Will keep in the refrigerator for up to 5 days.
- You can freeze by transferring to a freezer safe container. Bring to room temperature, and freeze the day you make it.
- Can also use dried beans. Prepare 1 cup of dried beans for this recipe.