Vegan Baked Beans Recipe (Easy)

This vegan baked beans recipe is so easy, quick, and also healthier than traditional baked beans! In addition, it’s gluten-free, a classic for summer barbecues, and is the best!

Since we will be using canned beans, this baked beans recipe comes together quickly just like my white bean salad! It’s a perfect summer side dish for black bean quinoa burgers or BBQ jackfruit sandwiches.

You only need a few pantry staple items to make it so you will not be buying canned baked beans again after trying it! It’s a crowd-pleaser so take it to your next summer BBQs, picnics and potlucks just like my white bean dip!

Before we jump into the recipe, let’s talk about how you can customize it and learn some tips.

How To Make Vegan Baked Beans recipe from scratch

Ingredients

Navy Beans

We will be using a few cans of navy beans so this dish comes together quickly. You can also use another white bean such as cannellini.

Onion & garlic

I usually use yellow onions because I find they caramelize better but you can use white or red. We will also be adding lots of garlic cloves for even more flavor!

Molasses

Molasses is a key ingredient to give some depth and also a little sweetness to this dish.

Brown Mustard & Apple cider vinegar

These ingredients provide a little tangy flavor so that it is more balanced. I love using brown mustard in my recipes because it gives a unique taste!

Maple Syrup & Coconut Sugar

Baked beans are sweet so we will be using a combination of maple syrup and coconut sugar. But you can sub coconut sugar for brown sugar if you prefer.

Salt & oil

I usually use pink himalayan salt in my recipes but you can use sea salt. I also cook with avocado oil but you can use another variety if you like.

Ketchup & BBQ Sauce

Both of these ingredients provide a little sweetness for this homemade baked beans. I recommend using good quality ones since most of them contain unnecessary ingredients and overly sweet.

Liquid Smoke

Liquid smoke is my secret ingredient to give that smoky taste so I don’t recommend omitting it. Just a splash goes a long way!

How to make homemade vegan baked beans recipe

• First, start by preheating the oven to 350 F and then in a large pot or dutch oven, heat the oil over medium heat.
• Next, cook the chopped onions about 5 minutes until soft and then add the minced garlic and cook for 1 more minute.
• Now add the molasses, coconut sugar, maple syrup, ketchup, BBQ sauce, salt, apple cider vinegar, brown mustard, liquid smoke to the pot, and then cook for a couple of minutes.

• 

• 

• Add the drained and rinsed beans to the pot, mix really well. If you have an oven-safe dutch-oven, you can directly put it in the oven, covered. If not, transfer the mixture to a large casserole dish and cover with foil. And then bake for 50 minutes to 1 hour until the sauce thickens.

• 

• 

That’s all you have to do and then you can serve them warm.

Can I use dried beans instead of canned?

You can but you will need to cook them first before continuing with the recipe. You can soak the dry beans and then cook them either in a pot or Instant Pot.

How to serve vegan baked beans recipe

• Serve it with BBQ Jackfruit sandwich, or veggie burger.
• Pair it with buffalo cauliflower wings or potato salad.
• Serve with a pasta salad or mac and cheese for a picnic.
• Great with vegan coleslaw and corn on the cob too!

Tips

• If you like your baked beans less sweet, you can use less coconut sugar.
• If you use a very sweet BBQ sauce, the recipe might be too sweet so keep that in mind.
• You can also use another type of white beans but I think navy beans work perfectly because they are small.

How to store homemade vegan baked beans

• Refrigerator: Leftovers will keep for 4 to 5 days in the refrigerator, stored covered, in an airtight container.
• Freezer: You can freeze the leftovers for 1 to 2 months. To freeze, let cool completely and then store in freezer-safe containers, let it thaw before reheating.
• Reheat: You can reheat the leftovers on the stovetop over low heat until warm.

This easy homemade recipe is very easy to make. It is also:

• Gluten-free
• Better than store-bought
• Smoky
• Perfect side dish for picnics and potlucks
• Also so delicious!

More plant-based side dishes to try

• ROASTED SWEET POTATOES RECIPE (AIR-FRYER OR BAKED)
• CUCUMBER TOMATO ONION SALAD (HEALTHY)
• EASY VEGAN FALAFEL RECIPE (BAKED OR AIR-FRIED)
• EASY NICOISE SALAD RECIPE
• CILANTRO LIME QUINOA (EASY & QUICK)
• RED LENTIL SOUP RECIPE (STOVETOP OR INSTANT POT)
• CAESAR SALAD

So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, Selin

Print