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Picture this perfect summertime meal: a veggie burger, some coleslaw, corn on the cob, and a big helping of these delicious vegan baked beans! These sweet and smoky beans are a super easy side dish, and they are naturally gluten-free.
Is it even a cookout or summer BBQ party without baked beans?! Sure, you can grab the ones in a can from the store but homemade is so much better! Plus, many store-bought versions contain ham or bacon so they aren’t vegan let alone vegetarian.
No worries, making vegan baked beans from scratch is pretty easy.
Ingredients Needed
You can find the full printable list with ingredient amounts in the recipe card below.
- Green bell pepper and garlic: We will be sautéing these in a little oil. You can also sauté with some water if you’re eating oil-free.
- Brown sugar and maple syrup: Both of these ingredients add a depth of sweetness. I prefer the combination of the two! If you only have brown sugar or maple syrup and not both, you can just use the one and add a little extra.
- Ketchup: You can also use plain tomato sauce.
- Apple cider vinegar: Key to the tanginess!
- Mustard: This helps add a mild kick and more tangy flavor to the baked beans.
- Seasonings: smoked paprika, onion powder, salt, and black pepper.
- Beans: You can use either navy beans or great northern beans. This recipe calls for two 15-ounce cans.
You’ll also need:
- A medium-sized baking dish (2-quart is the perfect size!)
- Foil or a cover for the baking dish
How to Make Vegan Baked Beans
Refer to the recipe card below for the full, printable version.
- First, preheat the oven to 350°F.
- Heat oil in a medium-sized pot or pan on medium heat.
- Sauté the bell peppers in oil until soft.
- Add in the garlic and cook for an additional 2 minutes.
- Turn off the heat and add the brown sugar, ketchup, maple syrup, apple cider vinegar, yellow mustard, smoked paprika, onion powder, salt, and black pepper. Whisk until well combined.
- Stir the beans into the sauce. Pour into a baking dish. A 2-quart dish works great.
- Cover with foil and bake for 45 minutes.
Variations
- Add vegan meats: Vegan bacon, ham, or seitan sausage are great additions to these baked beans. Benevolent Bacon by Sweet Earth is our favorite vegan bacon!
- Use half an onion instead of onion powder: My boys are not big fans of onions, so I always use onion powder. Feel free to sauté some chopped yellow onions alongside the green bell peppers.
- Leave the bell pepper out: If you don’t like bell peppers, just go ahead and skip that ingredient!
Making Ahead, Storing, and Freezing
- Yes, you can make vegan baked beans a day ahead of time! You have two options: prepare all the way up until the baking step, and bake when you are ready to enjoy. Or, bake them the day before and reheat on the stove or in a microwave.
- Got leftovers? Store these in the fridge for up to 3 days! They are delicious warm over toast for breakfast.
- These baked beans are freezer friendly! Freeze in an airtight container for up to 3 months.
Did you make this recipe? Please leave a comment and a star review below. Then, snap a photo and tag me on Instagram @karissasvegankitchen so I can see your delicious creation!
Recipe
Vegan Baked Beans
Ingredients
- 2-4 teaspoons oil – or water for sauteeing
- 1/2 green bell pepper – chopped
- 3-4 cloves of garlic – chopped
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 15-ounce cans navy beans or great northern beans – drained and rinsed
Instructions
- Preheat oven to 350°F.
- Heat oil in a pot on medium heat.
- Sauté the bell peppers in oil or water until soft. This takes about 5 minutes.
- Add in the garlic and cook for an additional 2 minutes.
- Turn off the heat and add the smoked paprika, onion powder, salt, black pepper, mustard, apple cider vinegar, ketchup, maple syrup, and brown sugar. Whisk until well combined.
- Stir in the beans.
- Pour the contents of the pot into a baking dish. A 2-quart dish works great.
- Cover with foil and bake for 45 minutes.
