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!
Servings 6 servings
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).
- 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.
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