Vegan Baked Beans
If you're searching for a dish that's packed with flavor, nutrition, and plant-based goodness, look no further than these vegan baked beans! This recipe features a rich tomato-based sauce infused with the natural sweetness of maple syrup and molasses, balanced by a touch of smokiness. The result? A healthy and hearty side dish that’s sure to be a hit at BBQs, potlucks, picnics or as part of a cozy weeknight dinner. Plus, it’s completely gluten-free, making it a versatile choice for all dietary needs.
Ingredients
- 2 15 oz cans of navy beans (or great northern beans), rinsed and drained
- 1/4 cup water
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoon olive oil
- 1/4 cup blackstrap molasses, unsulfered
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 1/2 cup tomato sauce (or passata)
- 1 tablespoon soy sauce (or coconut amino / tamari)
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoon cayenne, (optional, for heat spice)
- 1 teaspoon chili powder (optional for heat spice)
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Add diced onion and sauté for about 3 - 5 minutes until softened. Then add minced garlic and cook for another minute until fragrant.
- In a mixing bowl, whisk together water, tomato sauce, brown sugar, molasses, apple cider vinegar, mustard, soy sauce, smoked paprika, cayenne, and cayenne and chili powder (if using heat spices). Adjust seasoning with salt and pepper.
- Add the cooked beans to the skillet with the sautéed onions and garlic. Pour the prepared sauce over the beans and stir until evenly coated.
- Transfer the mixture to a baking dish. Cover with foil and bake in the preheated oven for 45 minutes. Remove the foil, stir and bake for an additional 15 minutes to thicken the sauce.