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
- 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
- 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.
- 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.
*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!
Could these be canned? Make it all up with the beans soaked then add the sauce? Has anyone told you they turned out?
Hi Kathy. A few other commenters have also asked if these can be canned but, unfortunately, I have zero experience with canning! So I wouldn’t know how to guide you. It definitely sounds like a great idea, though!
The recipe calls for way too much sugar. Half of he suggested amount would have been adequate for me. I had to add about 3/4 cup water to reduce the sweetness and it was still too sweet. This recipe would be good with less sugar.
Made these for part of my Thanksgiving meal this year and will now be making them again for the office holiday party coming up in a few weeks. So easy to make and so tasty!
Hi Mike. I love an easy and delicious recipe! I’m glad you loved the beans! Thanks for you great feedback and review. Enjoy the upcoming party, and happy cooking!
absolutely amazing, I’ve made this recipe many times and its always so perfect! really hits the spot.
Absolutely delicious!! So easy to make they were the first thing I made when I was given the ok to get off the crutches and walk with the boot alone 🙂 Hallelujah to no more delivery!!
Nora you have done it again! I have never really liked baked beans but decided they sounded good last week. I had dried beans so started from scratch on this one. I only made a half batch assuming I would not be able to eat it all but I am starting a second batch of beans soaking already. This recipe is SO GOOD! I used less sugar and more sriracha (to my taste) but kept everything else as is. You hit the nail on the head with this one… like always lol.
I’m so happy this recipe made you fall in love with baked beans! Thank you so much for your wonderful feedback and review!
Very sweet, but delicious! I used 1 lb dry beans cooked in advance and it was a good sauce-to-beans ratio. I will probably halve the sweet ingredients next time to have more of a savory flavor, but I loved this recipe. I’m sure it will be a hit for my carnivorous family. Thank you for the delicious recipes, Nora. Your website has become a go-to!
I’m so happy you are enjoying my recipes, and that my site is your go to! Thanks for your wonderful feedback! I hope you all enjoy the baked beans!
Great recipe. Thank you for Insta pot recipe. Plan on using it.
You are welcome! Thank you for sharing your feedback! I’m glad you love the baked beans! I think you’ll like the Insta pot version!
Hello! This question may have been asked but can you make this in a crockpot/slower cooker?
Hi Justin. Yes, these can be cooked in a slow cooker! I have never made these in a slow cooker, however, others have indicated they turned out great cooked that way! Hope this helps!
i added cinnamon for my secret ingredient