Stove Top Vegan Baked Beans

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When it comes to finding vegan baked beans at the grocery store, it is almost impossible. Some have animal fats and pesky ingredients that are hard to pronounce. But these baked beans have better quality ingredients that can be found in most vegan kitchens. With just a few ingredients you will be enjoying a weeks worth of these savory, flavorful, and smoky baked beans for breakfast, lunch, and dinner.

What Ingredients go in Vegan Baked Beans?

The ingredients in vegan baked beans are simple and can be found in your fridge. Adding some smoked paprika adds depth of flavor while adding date syrup or your sweetner of choice adds the sweet component that we expect from baked beans. Now this recipe is uses onions, tomatoes, black pepper, tomato paste, dijon mustard, and liquid smoke. These ingredients in turn provide that umami taste we crave when searching for a meaty flavor.

Why we use certain ingredients in vegan cooking?

Many times you will see us using smoke paprika and liquid smoke. These are used to mimic a smoky flavor that can typically be achieved over fire. While the date syrup in this recipe is absolutely amazing you can also exchange it for maple syrup or even brown rice syrup. These three syrups will give your beans that sweet touch that we know and love in baked beans while also providing a good source of sugar rather then using brown sugar or other processed sugars. This recipe uses pinto beans, navy beans, and red kidney beans. I found that pinto beans bring a nuttiness to the recipe but the navy beans contribute a great buttery flavor. And the kidney beans surely give these baked beans their permanent red color and a delicate slight sweetest flavor.

Should I use canned or homemade beans for baked beans?

You can use whatever your pretty little heart desires. I used homemade but only because I stock tons of beans to recipe test throughout the year. But I find that if you use store bought beans they work just as great. Just do not forget to drain and rinse them as this tends to wash off at least 75 percent of the sodium they are packed in. I recommend that if you use canned beans you buy 1 can of each bean. Of course this depends on how big your family is but I will say that I made enough to feed an army as I mixed in the onions and the tomatoes the portions grew even larger. So in total it made me 10 hefty servings of half cup each.

Stove Top Vegan Baked Beans

conflictedvegan

5 from 11 votes

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Appetizer, Breakfast, Main Course, Side Dish

Cuisine American, British

Servings 10

Equipment

• Stove
• Measuring Cups
• Chopping Board
• Knife
• Dutch Oven or something as alike
• Kitchen Wooden Spoon

Ingredients

  

• 2 Cups Roughly Chopped Yellow Onions
• 7 Cloves Minced Garlic Cloves
• 3 Teaspoons Liquid Smoke
• 1 Tablespoon Smoked Paprika
• 2 Tablespoons Tomato Paste
• 2 to 3 Cups Vegetable Broth
• 1 14.5 ounce Can Unsalted Crushed Tomatoes
• 1 Cup Date Syrup or sweetner of choice
• 1/4 Cup Apple Cider Vinegar
• 2 Tablespoons Vegan Dijon Mustard
• 2 Teaspoons Sea Salt
• 1 Teaspoon Black Pepper
• 1 3/4 Cups Pinto Beans or a 15 ounce can
• 1 3/4 Cups Navy Beans or a 15 ounce can
• 1 3/4 Cups Kidney Beans or a 15 ounce can

Instructions

 

• Always start this and any recipe you may be following with preparing all of your ingredients so you aren't running around the kitchen hunting stuff down.
  
• Turn on your stove to medium high heat and saute your onion using water or 1 tablespoon of a neutral cooking oil. This should take about 5 minutes or so.
  
• Once the onion is a nice brownish color add the minced garlic and saute for about 1 minute.
  
• After the onion and garlic are sauteed. Add the paprika, salt, pepper, and stir to combine for 30 seconds.
  
• Then add the liquid smoke, tomato paste, 2.5 cups of veggie broth, crushed tomatoes, vinegar, date syrup, and dijon mustard and stir to combine again for 1 minute.
  
• Immediately add your beans and stir to combine again for 2 minutes.
  
• If you notice the beans are a little to dry add 1/2 cup more of vegetable broth and cover the beans to simmer on medium to high for 30 minutes or until they achieve your desired consistency. I prefer thicker beans so I let mine dry out a little.
  
• Your beans should look thick.
  
• Enjoy with those you love.
  

Notes

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How to store baked beans? Always in an air tight container

How long are baked beans good for? 1 week in the fridge 3 months in the freezer when stored in an air tight container.

Some type of gluten free or soy free alternative for baked beans? This is a gluten free recipe but as always check your labels you just never know nowadays.

What are some alternative sides to serve with this dish? Tofu steaks, cauliflower steaks, tempeh ribs, mac and cheese, and don’t underestimate the good old fashioned toast.

 

Keyword baked beans, homemade, vegan