Introducing the most delicious vegan baked beans in the world! The secret to quick and easy baked beans? Canned beans, of course! Sure to be a hit at any barbecue.
You will never want to eat canned baked beans again once you try this mouthwatering, delicious and easy recipe for vegan baked beans! Baked beans are a classic summer barbecue dish, but I like to enjoy them year round.
All you need is a few cans of beans, and a handful of pantry staples you probably already have on hand. Prep time is only about 10 minutes, then they cook in the oven for an hour. These beans are the perfect blend of sweet, savory and smoky! Another bonus – my kids love ’em!
How do you make vegan baked beans?
It’s easy! First, preheat the oven to 350 degrees F. Saute a chopped onion in a tablespoon or two of olive oil for 5 minutes, then add the garlic and cook 1 more minute. Now add the sauce ingredients (molasses, brown sugar, ketchup, salt, apple cider vinegar, vegan Worcestershire sauce, Sriracha hot sauce) and stir.
Next add the beans and stir, then transfer to a large baking dish. I used a 9 x 13 inch casserole dish. Cover and bake in the oven for 1 hour.
The sauce will thicken up a bit in the oven, and they will come out looking something like this:
That’s it! Keep them warm until ready to serve.
What to serve with baked beans:
- The Best Vegan Cornbread
- Vegan Mac and Cheese
- 3 Minute Instant Pot Kale
- Vegan Potato Salad
- Vegan Macaroni Salad
- Roasted Potato Wedges
- Vegan Mashed Potatoes
Can I make baked beans without sugar?
You can, but of course they won’t be as sweet! To make them without refined sugar, simply omit the brown sugar or replace it with pure maple syrup. Instead of ketchup, use canned tomato sauce.
Can I used dried beans instead of canned?
You can, but the recipe will obviously take much longer to make. To use dried beans, you will need to soak them and cook them first. Soak 1 lb of dried navy beans overnight. Rinse well, then add the a large pot with water and cook for about 1 hour until done. Then continue with the recipe.
Can I freeze baked beans?
Yes, baked beans can be frozen. Freeze in individual containers, or 1 large container. Make sure to let the beans come to room temperature before freezing, and freeze the same day you cook them. To re-warm, let them thaw in the refrigerator overnight, then warm on the stovetop or in the microwave.
The Best Vegan Baked Beans
Ingredients
- 1-2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 3/4 cup molasses
- 1/2 cup brown sugar
- 3/4 cup ketchup
- 3/4 teaspoon salt
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons vegan Worcestershire sauce
- 2 teaspoons Sriracha hot sauce
- (4) 15-ounce cans small navy beans, drained and rinsed
Instructions
- Preheat the oven to 350 degrees F.
- In a large pot, warm the olive oil over medium heat. Add the chopped onion and stir for about 5 minutes, until soft. Then add the garlic and cook for 1 more minute.
- To the pot, add the molasses, brown sugar, ketchup, salt, apple cider vinegar, vegan Worcestershire sauce and Sriracha hot sauce. Stir well, then add the drained and rinsed beans.
- Transfer to a large casserole dish (I used a 9 x 13 inch dish) and cover with foil. Bake for 1 hour. The sauce should thicken a bit.
- Keep warm until ready to serve.
Recipe Notes
- If you like your baked beans less sweet, omit or reduce the brown sugar, and use canned tomato sauce in place of the ketchup.
- Baked beans will keep in the refrigerator for 4-5 days, and can also be frozen.
- Instant Pot- You can use an Instant Pot for this recipe, and it was originally posted as an Instant Pot recipe. However, some people have trouble with the last part, adding the sauce the the Instant Pot and getting a burn message. Here is how to make them in the Instant Pot: Add 1 lb of dried navy beans and 6 cups of water to Instant Pot. Put the lid on, close the steam valve and set to the bean setting for 25 minutes. Do a natural release, then drain the beans. Whisk the sauce ingredients in a bowl (not the onions/garlic). Using the saute setting, saute the onion and garlic in the olive oil. Turn off the saute, add the sauce and beans. Stir, then cook at high pressure for 15 minutes. Do a natural release.
NUTRITION INFORMATION
*Recipe was originally posted in February 2018 as an Instant Pot recipe. I have since changed it slightly for the oven/stovetop because some readers were getting a burn message on the Instant Pot when they tried to cook the beans in the sauce. I never got this message, but I decided to adapt it for the oven using canned beans instead of dry. I did leave the instructions for Instant Pot. Thank you!
Sydney
Can you make this with dry beans?
Nora
Yes, you can. Just cook your dry beans first, then continue with the recipe as written. I believe 4 cans of beans equals about 1 pound of dry beans. Thanks!
Janet
I still make these in the Instant Pot! The only thing you have to do is add a cup of water to the sauce and it does not burn. Ever. Instant Pots need that water to work properly. It does not dilute the sauce at all.
Thank you for keeping the Instant Pot instructions!
Nora
No problem! Thanks for the tip! I think I got my Instant Pot so long ago, I have one that never gives the burn message, but I know some people have a hard time with this.
Rachel S
Wow! Simple recipe with a lot of flavor. 4 cans of beans means you have plenty leftover which is the best as we found them to be even better the next day! I love sides that cook while you are prepping the rest of the meal. We served with Nora’s potato salad and veggie burgers!
Nora
What a wonderful meal! I love having leftover baked beans, so yummy!
Jeanne
I’m not a lover of onions and garlic so I subbed powdered. I only have blackstrap molasses so only used about 1/4 c, which was plenty. Next time, will use a heavier hand on the sriracha, or maybe add Cajun seasoning. My only attempt at baked beans before was a dismal failure but this is fabulous! Sure to be a staple here. 😃
Nora
So glad you loved the baked beans! Thank you!
Dr. J
These are, hands down, the best baked beans I’ve ever made — or ever eaten, for that matter! I made the recipe ore or less as written, the only changes being adding a bit of liquid smoke (which didn’t seem to have mattered) and adjusting the cooking time. I have the latest Instant Pot version and my beans come out just right with 35 minutes cooking time, so an hour would have been WAY too long.
Also, as others have mentioned, I kept getting a Burn warning so I never got to do the second cooking. Instead, I just set it to slow cooker mode and let them simmer gently for about an hour.
Nora
Thank you for your comment! So glad you enjoyed the baked beans! Thank you for the tips.
Angella
I can’t wait to make these beans. Yum! If anyone in Australia is looking for a vegan Worcestershire Sauce the Spring Gully brand is vegan and is the nicest one I have found for taste (I hope that is alright to mention) plus available in the major grocery stores.
Nora
Thanks Angella! And thanks for the tips. 🙂
Meg
Can I substitute the molasses for another ingredient?
Nora
If you don’t have molasses, you could probably sub maple syrup, or brown sugar. Though it adds a flavor and richness that can’t easily be replaced!
Elaine
Thank you for easy baked beans. I have made baked beans many times before the instant pot, only to end up with bullets. These were perfect !!
Nora
I’m so glad you enjoyed the baked beans! Thank you for the feedback, I really appreciate it so much. These are easy and so delicious!
Elaine
Best baked beans I’ve ever had !! For years , before the instant pot, I tried making beans only to end up with bullets. Thank you for easy baked beans.
Nora
Oh how strange, I’ve never gotten that message on the Instant Pot! Maybe try adding a little more liquid? I found this article about it: https://www.pressurecookrecipes.com/instant-pot-burn/
Alan
Perfect as written. Great recipe!