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    Home » Meals » Side Dishes

    Vegan Baked Beans

    Published May 23, 2020 · Updated Sep 5, 2021 · 13 Comments

    1.9K shares
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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE
    Vegan baked beans in a rectangle baking dish with a wooden spoon.

    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.

    A wooden spoon holding a scoop of vegan baked beans.

    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.

    Table of ingredients for baked beans

    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
    Collage of process steps for making beans

    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.
    A close-up shot of vegan baked beans in a rectangle baking dish with a wooden spoon.

    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 enjoy this recipe? Please leave a comment and a ⭐ star review below!

    Enjoy with some delicious easy baked tofu.

    Looking for more tasty bean recipes? This vegan bean dip is a great snack or appetizer!

    A close up of vegan baked beans

    Vegan Baked Beans

    Karissa Besaw
    These easy vegan baked beans are made to perfection in a sweet and smoky sauce.
    4.85 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 55 mins
    Total Time 1 hr 5 mins
    Course Side Dish
    Cuisine Vegan
    Servings 4
    Calories 208 kcal

    Ingredients
      

    • 2-4 teaspoons oil or water for sauteeing
    • ½ green bell pepper chopped
    • 3-4 cloves of garlic chopped
    • ½ cup brown sugar
    • ¼ cup ketchup
    • ¼ cup maple syrup
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon yellow mustard
    • 1 teaspoon smoked paprika
    • 1 teaspoon onion powder
    • 1 teaspoon salt
    • ½ 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.

    Nutrition

    Calories: 208kcalCarbohydrates: 47gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 774mgPotassium: 176mgFiber: 1gSugar: 43gVitamin A: 378IUVitamin C: 13mgCalcium: 49mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Vegan Sides

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    • Vegan Cheesy Mashed Potatoes
    • Vegan Green Bean Casserole
    • Vegan Dinner Rolls
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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    hey there!

    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

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