Best Vegan Baked Beans Recipes

SLOW-COOKER VEGAN BAKED BEANS

Steps:

• Sort beans and rinse in cold water. Place beans in a large bowl; add enough water to cover by 2 in. Let stand, covered, overnight., Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker. In a small bowl, combine remaining ingredients. Stir into slow cooker., Cook, covered, on low 9-10 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

EASY VEGAN BAKED BEANS

Steps:

• Preheat oven to 350°.
• Heat oil; sauté onions and garlic.
• Mix all ingredients together and place in a casserole dish.
• Cover and bake for 25-30 minutes.

SKILLET BBQ VEGAN BAKED BEANS RECIPE BY TASTY

Steps:

• Make the portobello bacon: Slice the portobello mushrooms into ¼-inch (6 mm) thick slices.
• In a 9 x 13-inch (22 x 33 cm) baking dish, whisk together the canola oil, liquid aminos, maple syrup, brown sugar, and paprika.
• Lay the mushroom slices in the dish, and let marinate for 30 minutes, flipping halfway through.
• Make the portobello bacon: Preheat the oven to 400°F (200°C). Set a wire rack inside a rimmed baking sheet.
• Transfer the mushroom slices to the wire rack, spacing evenly so they aren't touching.
• Bake for 30-40 minutes, until the mushrooms are slightly leathery and have lost most of their moisture and the edges are crispy. Remove from the oven and let cool completely; the mushrooms will continue to crisp as they cool. Once cool, roughly chop the mushrooms into ½-inch (1 ¼ cm) pieces.
• Meanwhile, make the baked beans: Heat the canola oil in a large skillet over medium-low heat. When the oil is shimmering, add the onion and sauté for 10 minutes, until translucent and starting to caramelize. Add the garlic and sauté for another 5 minutes, until translucent and softened. Add the paprika and mustard and cook for about 30 seconds, until fragrant.
• Stir in the water, tomato paste, pepper, and salt. Bring to a simmer, and then add the brown sugar, vegan Worcestershire, molasses, maple syrup, and apple cider vinegar and stir to combine. Add the beans. Increase the heat to medium and simmer for 30 minutes, stirring frequently so the sauce doesn't burn. Adjust the heat as necessary to maintain a low simmer, and add more water, a few tablespoons at a time, if the mixture starts to look dry. Season with more salt to taste, then remove the pan from the heat.
• Serve the beans immediately, garnished with the portobello bacon, or let cool to room temperature, cover, and refrigerate until ready to serve. Store the portobello bacon in an airtight container at room temperature until ready to use.
• Enjoy!

VEGAN BAKED BEANS A LA CROCK POT

Steps:

• Night before: Soak the beans in plenty of water.
• When you're ready to get the crock pot going, drain the beans then add them to a large pot on the stove. Cover them with fresh water and bring to a boil, boil for 15 minutes and then drain.
• While the beans are boiling, mix together the molasses, sugar, mustard powder, cayenne, nutritional yeast, liquid smoke and braggs/tamari in a bowl.
• Turn your crock pot to low. Add in the par-boiled beans, the molasses mixture, onion, garlic, salt and pepper. Stir well to combine. Add enough water to just cover the beans, stir again. Lastly, add in the bay leaves.
• Cook on low until beans are very soft, about 8 hours. Check periodically and add more water if need be - you don't want it to dry out, and all depending on your crock pot -- it could. Adjust seasoning to your taste. Enjoy with some crusty bread and a salad!

VEGAN BAKED BEANS

Steps:

• Preheat the oven to 325 degrees F.
• Place the dried mushrooms in a medium bowl and cover with 2 cups boiling water, make sure each mushroom is submerged. Let steep for 10 minutes. Strain through a fine-mesh strainer, reserving the liquid. Roughly chop the steeped mushrooms and set aside.
• Heat the olive oil in an ovenproof heavy-bottomed pot or Dutch oven over medium-high heat. Add the onions, bell peppers and chopped mushrooms and cook, stirring often, until the vegetables are slightly softened, 3 to 4 minutes. Reduce the heat to medium and add the garlic, chili powder, smoked paprika and cayenne and cook, stirring, until fragrant, about 1 minute.
• Add the tomato puree, bourbon, molasses, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt and 1/4 teaspoon pepper, bring to a simmer and cook to combine, about 3 minutes. Add the beans, vegetable broth and reserved mushroom liquid. Raise the heat to high, bring to a boil and cook for 10 minutes. Cover the pot, transfer to the oven and bake until the beans are tender, about 3 hours.
• Uncover and increase the oven temperature to 350 degrees F. Bake until the sauce thickens and the beans on top begin to brown, about 30 minutes.

EASY VEGAN BAKED BEANS

Steps:

• Presoak beans in water overnight.
• Place beans and 4 cups of water in a large pot, and bring to a boil. 30 minutes with no cover stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish.
• Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in sweetener, bay leaves, pepper, and cinnamon. Add 1 cup water
• Heat oven to 300 degrees F (150 degrees C).
• Cover and bake 30 minutes Remove cover. Transfer in a container
• Let it cool then refrigerate unused beans.

BOURBON MAPLE SLOW COOKER BAKED BEANS (VEGAN, GLUTEN-FREE)

Steps:

• Rinse and sort dry beans in a colander over the sink.
• Add beans to a large pot and cover with 8 cups water and let soak overnight (about 8 hours). OR to save time....
• ...Use the 1 hour rapid soak method. Bring beans and 8 cups water to a boil. Allow beans to boil rapidly for 3 minutes, uncovered. Shut the heat off, cover the pot, and let stand for 1 hour.
• In either the overnight soak method or the 1 hour rapid soak method, drain soaking water and rinse beans well under running water in a colander over the sink.
• Return beans to pot, cover with 6 cups water, and allow to simmer on low heat for about 45 minutes, or until quite tender; cooked about 80% of the way. They'll be transferred to a slow cooker where they'll cook for 12+ hours so you don't want them or need them to be totally done, but they shouldn't be overly hard either (taste a few beans, you'll know when you bite into them)
• While beans are simmering, combine all remaining ingredients in the slow cooker, and whisk to combine until smooth.
• After beans are done simmering, drain them, add them to the slow cooker, and stir.
• Cover and cook on low heat for about 12 hours (start checking at about 8 hours), or until beans are tender, the sauce has thickened and reduced dramatically, the flavor is concentrated and robust, and the smell in your house is intoxicating. If after 12 hours your sauce is still liquidy or on the soupy side, remove the lid, increase the heat to the highest setting, and cook uncovered until thickened to desired level (this took 4 hours for me; 12 hours covered on low and 4 hours uncovered on high, for 16 hours total). Note - Because slow-cookers and temperatures vary greatly, you can tinker with the temperature settings as you see fit. You could possibly cook on medium for 10 to 12 hours, or cook on high for 8 to 10 hours, or do a combination of settings until your sauce has thickened and beans are tender.
• Serve immediately. Beans will keep airtight in the refrigerator for up to 1 week, and taste better on days 2 and 3 as the flavor marry even more. I would anticipate finished beans could be frozen for up to 6 months, however I have not tested it. Take care all ingredients used are suitable for your dietary needs if keeping vegan and gluten-free, reading labels and selecting specific brands that meet your needs.

MAPLE MISO VEGAN BAKED BEANS

Steps:

• Rinse and sort beans. Soak by placing in a large pot and covering with 8 cups of water and then letting sit overnight. You can also use the quick-soak method: Place in a large pot, cover with water, and bring to a rolling boil over high heat. Boil for two minutes, then remove from heat and cover. Let sit for one hour.
• Drain soaked beans and place in a large, oven-proof stock pot along with 6 cups vegetable broth. Bring to a rolling boil. Reduce heat to medium and a gentle boil. Cook, uncovered, for about 45 minutes, until the beans are tender and the skins peel when you blow on them.
• While the beans cook, stir together the remaining ingredients: To a small bowl, add the miso, maple syrup, apple cider vinegar, smoked paprika, dry mustard, soy sauce, garlic, and ginger. Whisk until smooth.
• Heat oven to 350 degrees Fahrenheit.
• Once the beans are cooked, remove from heat. Stir in the miso-maple mixture right into the bean and cooking broth.
• Set uncovered in oven and cook for about 90 minutes. Check every 30 minutes, and if the beans are looking too dry, stir in a bit more broth. The beans are done when the sauce has thickened and the batch of beans has browned somewhat around the edges.

VEGAN BAKED BEANS

Steps:

• Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish.
• Preheat oven to 300 degrees F (150 degrees C).
• Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.
• Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes.