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Home » Recipes » Side Dishes » Vegan Baked Beans Recipe

Vegan Baked Beans Recipe

September 7, 2015 by Faith 8 Comments

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This Vegan Baked Beans Recipe is a meat-free version of Boston Baked Beans. It has all the flavor and comes together in a fraction of the time that the original recipe takes; it’s the perfect side dish!

Vegetarian Boston Baked Beans 1

I confess, I’ve never been one to be all that sad when Labor Day rolls around.

Yes, I like summer (as much as any Buffalo-born-and-raised-girl can). But in all honesty, I love autumn way too much to be disappointed about summer’s end. And don’t even get me started about the first snowfall; I look forward to it every year the way a kid looks forward to summer vacation or a trip to Disney. What can I say? Buffalo is in my blood.

But still, it feels appropriate to memorialize the (unofficial) end of summer with a seasonally-appropriate dish. Now, truthfully, I don’t know why we don’t eat baked beans year-round (they’re a substantial, hearty dish), but in my family they’re a strictly summer-only side.

This Vegan Baked Beans Recipe goes well with anything you could think of grilling up, from hot dogs to tuna steaks. And baked beans travel and re-heat perfectly, making them picnic, potluck, and BBQ-friendly.

Vegetarian Boston Baked Beans 2

My mom is usually the baked beans maker in our family. She got a killer recipe from her dad, after putting her own few tweaks on it. When I recently asked my mom for her recipe, she recalled it from memory, having made it so much. Those are the recipes I love; the foods that shape your childhood and take you back every time you smell them filling the kitchen with their rich aroma.

What Makes Boston Baked Beans Different?

Let’s talk about Boston Baked Beans for a quick minute. They’re typically made with either Great Northern or navy beans flavored with some kind of pork and molasses. And Boston Baked Beans usually cook a very, very long (like eight hours long) time.

A couple things to note about this vegan version of baked beans. First and foremost, if you’ve been following my blog for any length of time you’ve probably noticed that hubby and I don’t eat pork, so I went vegan here. (Just be sure to use vegan Worcestershire sauce and you’ll be good to go with a vegan version.)

I mimicked the same lovely smoky flavor that bacon provides by using hickory smoked sea salt.

Pro Tip: If you can’t find hickory smoked sea salt, you could also use smoked sweet paprika or even smoked tea (like lapsang souchong).

Vegetarian Boston Baked Beans 3

Additionally, I scaled back a bit on the amount of molasses and sugar that my mom uses in her recipe. However, the beans didn’t suffer for it! They boast a very balanced flavor profile.

I also tweaked the cooking time so that you don’t need to spend eight hours or more cooking these beans. (Because who has time for that in this day and age? Two and a half hours is quite long enough!)

And lastly, I scaled way back on the size of this recipe because sometimes you just need a smaller batch instead of enough baked beans to feed an army…twice.

Ketchup in Baked Beans

I want to bring attention to the ketchup because I doubt it’s an ingredient in the original Boston Baked Beans recipe. My mom adds it to her recipe and I don’t think the idea is completely out in left field because I’ve seen a lot of Boston Baked Beans recipes that call for tomato paste, vinegar, and sugar, and really, what is ketchup if not these same ingredients cooked down?

My point is, trust me and add the ketchup; it adds incredible depth of flavor here!

Vegan Baked Beans with Description

Are Beans Vegan?

Beans are a vegan food. And the nice thing about beans is that in addition to containing fiber, they also contain protein!

If you’re looking for pre-made baked beans, be sure to read the ingredients on the label to make sure they’re vegan.

More Side Dishes to Bring to a Potluck:

  • Watermelon Salad with Sweet and Spicy Vinaigrette
  • Instant Pot Deviled Eggs with Relish
  • No Mayo Potato Salad with Herbs
  • Cauliflower Potato Salad
  • Creamy Brussels Sprouts Salad

Vegetarian Boston Baked Beans 4

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Vegan Baked Beans Recipe

This Vegan Baked Beans Recipe is a meat-free version of Boston Baked Beans. It has all the flavor and comes together in a fraction of the time that the original recipe takes; it’s the perfect side dish!
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Servings: 6 servings
Calories: 207kcal
Author: Faith Gorsky

Ingredients

  • 8 ounces dried Great Northern beans or navy beans
  • Water
  • 1 medium-large onion diced
  • 1/4 cup blackstrap molasses
  • 1/4 cup ketchup
  • 2 tablespoons sugar
  • 1 tablespoon Worcestershire sauce see Note
  • 1 teaspoon dry mustard powder
  • 1 bay leaf
  • 3/4 teaspoon coarse kosher salt
  • 3/4 teaspoon hickory smoked sea salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch ground cloves
US Customary - Metric

Instructions

  • Put the beans in a large bowl, fill the bowl with cold water, and soak overnight; the next day, rinse and drain the beans. Put the beans in a 3-quart pot and cover them by 2 inches with cold water. Bring up to a boil, then turn heat down slightly and boil (covered with the lid ajar) until soft but not mushy, about 45 minutes, stirring occasionally.
  • Preheat the oven to 350F.
  • Add enough water to the beans so they’re just barely covered (if necessary). Stir in all remaining ingredients.
  • Bake (covered) for 1 hour, stirring once halfway through.
  • Turn the oven down to 300F.
  • Bake (uncovered) until the sauce is thickened, about 30 minutes (they will thicken more on standing).

Helpful Tips

  • Use vegan Worcestershire sauce to keep this recipe vegan.
  • If you don’t have hickory smoked sea salt, you can use 3/4 teaspoon smoked paprika to add smoky flavor.

Nutrition

Calories: 207kcal | Carbohydrates: 43g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 711mg | Potassium: 811mg | Fiber: 8g | Sugar: 19g | Vitamin A: 51IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 3mg
Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

Vegan Baked Beans Recipe Pin

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Side Dishes Tagged: Baked Beans, BBQ Foods, Boston Baked Beans, Picnic Foods, Potluck Foods, Recipes, Side Dishes, Small-Batch Recipes, Summer Party Foods, Vegan, Vegan Baked Beans Recipe, Vegetarian

Comments

  1. Karen says

    December 15, 2017 at 9:35 pm

    made this today. used chipotle spice, and smoked paprika in place of the hickory smoked salt. added a lrg clove of garlic. not bad, however will not use cloves next time…..i want it to be more like basic beans.

    k

    Reply
  2. Angela says

    July 23, 2016 at 10:09 am

    Love this recipe!! I never make it in a small batch though; it’s too good. I usually double the recipe. Today I’m quadrupling it for a cookout tonight. I’ve been looking for a homemade baked bean recipe for a long time, I’m done looking. I especially love the hickory smoked sea salt. I see it becoming a regularly used item in my vegetarian kitchen for sure!

    Reply
  3. Rebecca @ Strength and Sunshine says

    September 21, 2015 at 4:00 pm

    I love this small batch! Perfect for my needs ;)

    Reply
  4. Eileen says

    September 8, 2015 at 5:40 pm

    Homemade baked beans are so hearty and comforting! These look so delicious. I’m definitely putting them on the list of things to make when it finally stops being 90F out. :)

    Reply
  5. Nora (A Clean Bake) says

    September 8, 2015 at 4:43 pm

    I have never made baked beans, and never really liked them because of all the salt and bacon and general canned-and-processed-ness of them. I should have started making them long ago but I never knew they were this easy!

    Reply
  6. Joanne says

    September 7, 2015 at 9:17 pm

    I am SO not down with snow…but fall flavors and pumpkin I think I’m finally ready for! YES. Can you believe I’ve actually never had legit baked beans? Definitely going to have to try this vegan version!

    Reply
  7. Erica says

    September 7, 2015 at 5:43 am

    hehe- I guess heat is in my blood ….I am VERY sad when it starts to get even the slightest bit chilly. I’m pretty sure I could live happily on the equator ;). These beans sound great! I’ve made a few vegetarian versions and haven’t LOVED them. Giving yours a go !!

    Reply
  8. Rosa says

    September 7, 2015 at 4:32 am

    Delicious and comforting!

    Cheers,

    Rosa

    Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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