Vegetarian Baked Beans
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.These vegetarian baked beans are my go-to recipe for a quick and nutritious lunch or side dish. Flavored with spices, maple syrup, and tomato puree, these cannellini baked beans are healthy, low in sugar, and ready to go in just 30 minutes.
Baked beans are total comfort food, and I love the sweet, savory, smoky sauce they’re cooked in. I love them just as much as my fall favorite Tuscan bean stew. These vegetarian baked beans are my healthy take on traditional baked beans that are high in sugar and typically include salt pork or bacon.
Which is why I decided to make this vegetarian baked beans recipe without bacon or pork! It’s the perfect vegan side dish for a wide range of summer or winter meals that’s an excellent source of protein, and great for mixing into minestrone soup or a tomato-based stew.
👩🏽🍳 Why I Love This Recipe
My vegetarian baked beans are packed with flavor, and taste just as good as classic smoked baked beans, but reduces the sugar and has no processed meat. It also happens to be vegan and gluten-free, which opens it up to a larger range of dietary needs, so everyone can enjoy it! We enjoy them in the classic British way, directly on toast for breakfast, or in a variety of other ways (see my serving suggestions below!) Plus, they’re oven, and slow-cooker friendly, giving me a variety of ways to cook them.
These are the best beans ever! With minimal prep and only 20 minutes of baking time, these beans come together quickly. All I do is combine the ingredients in a pot and simmer them on the stovetop or stick the pot in the oven for 20 minutes until the sauce has thickened. There’s really nothing complicated about making this delicious baked beans recipe. The smokey flavors from the paprika, and the sweetness from the maple syrup give them such a wonderful flavor. Sometimes I just sit there with a spoon and a movie in the evening.
Unlike most baked beans you find in a can at the grocery store that aren’t healthy, nor vegetarian, my baked beans are! I use wholesome ingredients that make you feel good after eating them, that are kid-friendly, and ideal for a balanced, filling meal. Whether you plan to host some vegan barbecues during the summer months or are just looking to switch up family dinners, these meatless baked beans are a must-try.
🥘 Ingredients
Making vegetarian baked beans from scratch is so simple and convenient. I just use a few pantry staples that I always keep stocked at home.
Olive Oil and Onion: I saute the onion in extra virgin olive oil for a pop of flavor in this recipe. White or yellow onions both work for these beans!
Tomato Pure: A cup or so of tomato puree provides the perfect base for my healthy baked beans. That classic tomato taste complements the sweet and savory ingredients.
Spices: I use a tablespoon of smoked paprika to get that classic smoky flavor in these no pork baked beans, along with some garlic powder and salt. Lastly, I use some soy sauce for a touch of umami flavor! Feel free to add black pepper or crushed red pepper for a spicy kick.
Apple Cider Vinegar: Two teaspoons of ACV is all I add to get that tangy flavor boost without overpowering the other ingredients.
Maple Syrup: Instead of the traditional molasses and brown sugar, I lightened up these beans with maple syrup. Not only is this healthier, but it also provides a more complex sweet flavor for the dish.
Water: This will help to thin out the tomato paste and create the perfect consistency for the beans. I use ½ -¾ cups of water for the perfect thickness. Add less or more depending on your desired thickness.
Cannellini Beans: I prefer to use cannellini beans in this recipe. These white kidney beans are larger and creamier than the classic choice of navy beans. The type of bean you use is totally a personal choice!
Substitutions
Tomato: I recommend using tomato paste as a substitute for tomato puree. Since it is more concentrated, you will need less.
Soy Sauce: Vegan Worcestershire sauce or tamari are my tried and tested substitutes for soy sauce. Tamari would be a gluten-free option as well!
Beans: Any white bean will work in this recipe for vegetarian baked beans! Instead of cannellini beans, feel free to use navy beans or great northern beans. You could also use pinto beans.
🔪 How To Make
My homemade vegetarian baked beans have never been easier, using minimal ingredients to make a big batch in less than half an hour. Follow along with my simple step-by-step directions below:
Saute Onion: First, I heat the oil in an oven-safe pot or Dutch oven over medium heat and sauté the onion until soft and translucent.
Add Ingredients: Then, I combine the rest of the ingredients apart from the beans and water, stirring to combine.
Add Water, Beans, and Simmer: Now, I mix in ½ cup of water and the cannellini beans and simmer for 5 minutes.
Bake: Finally, I transfer the large pot of beans to the oven and bake at 400 degrees F for 20-25 minutes. The sauce will thicken a bit, so add more water if needed for your desired thickness and serve the cooked beans.
💭 Expert Tips
My #1 Secret Tip for this vegetarian baked beans recipe is to give the beans a gentle stir to make sure the sauce is distributed evenly and to prevent the beans from sticking to the bottom of the pot.
Other Tips To Keep In Mind:
- For Baking: If you do not have an oven-safe pot, I recommend using any large saucepan. Before baking, place beans in a baking dish and transfer to the oven.
- Prevent Overcooking: Avoid overcooking the beans. They should be tender but not mushy. Check the beans periodically for doneness. You can also add a pinch of baking soda to the cooking water to help maintain the texture of the beans.
- Slow cooker: If you prefer, you can make these healthy vegetarian baked beans in the slow cooker instead! I transfer all the ingredients to the slow cooker, give it a good stir, and cook on high for about 3 hours, or low for about 6 hours.
📖 Variations
Beans are great for taking on flavors, and I have tried quite a few variations of this recipe with additional ingredients. Here are some of the variations that worked best:
Add Spice: For a sweet and spicy version, I add a pinch of cayenne pepper, a spoonful of diced jalapenos, or sriracha hot sauce.
BBQ flavored baked beans: For a smoky BBQ flavor, I add 1/2 cup of vegan BBQ sauce instead of the maple syrup.
Add Veggies: A good way to incorporate more nutrients to these baked beans is by adding in some diced green bell peppers, celery, or carrots. I added 1 cup of these mixed veggies to my baked beans and added an extra half cup of water so it wasn’t too thick.
🍽 Serving Suggestions
We love eating baked beans on toast for a simple breakfast or snack! But they also go as a side dish to the main meal for a complete family dinner.
BBQ Sides: These beans complement many classic BBQ sides! My favorite way is with this healthy mac and cheese. The cheesy sauce and tomato sauce beans are a match made in heaven!
BBQ Mains: For a complete meal, they go perfectly on the side of high protein veggie burgers, vegan hot dogs, or veggie dogs!
Other Ideas: For a healthy meal, I like to pair these beans with roasted broccoli and potatoes, or topped on vegan loaded baked potatoes. The options are limitless with these smoky vegetarian baked beans. Whatever we serve them with, they make everything taste better!
🧊 Storage Directions
Refrigeration: Once cooled to room temperature, I place leftover beans in an airtight container and store them in the fridge for up to 4 days.
Freezing: I store the leftover beans in a large container in the freezer for up to 2 months.
Reheating: I thaw the beans overnight in the fridge so they defrost but remain cold, then add the baked beans to a pan on the stovetop and heat until warmed through. Alternatively, I place them in a microwave-safe bowl to reheat (place a paper towel over the bowl to avoid splatters).
❓Recipe FAQs
WHAT ARE SOME VEGETARIAN ALTERNATIVES TO TRADITIONAL BACON OR HAM FOR FLAVOR?
I personally find the addition of maple syrup and soy sauce to be the perfect flavor for these baked beans without meat. The smoky flavor also gives the illusion of a meaty taste, using either smoked paprika or liquid smoke. If you are looking to add some texture to your beans, you can use chopped mushrooms or crumbled tempeh.
CAN I USE DRIED BEANS INSTEAD OF CANNED BEANS FOR THIS RECIPE?
You can use dry beans if you prefer, but keep in mind this will require extra time. I recommend soaking and cooking the dry navy beans or cannellini beans first, and then following this recipe just as it is laid out. For a quicker method, cook the dried beans in a pressure cooker on high pressure before making this recipe.
CAN I MAKE VEGETARIAN BAKED BEANS AHEAD?
Yes, you can easily make this dish ahead of time! Follow all of the steps up until the point of baking. I let the beans cool, then cover the pot and store them in the fridge. When I am ready to serve, I take the pot out of the fridge, heat it on the stove until just at room temperature / slightly warm, and then bake according to the instructions above.
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📋 Recipe Card
🎥 Watch How to Make It
Vegetarian Baked Beans
These Vegetarian baked beans are my go-to recipe for a quick and nutritious lunch or side dish. Flavored with spices, maple syrup, and tomato puree, these cannellini baked beans are healthy, low in sugar, and ready to go in just 30 minutes.
Servings: 6
Calories: 224kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tbsp onion finely diced
- 1½ cups tomato pureé
- 1 tbsp smoked paprika
- 2 tsp apple cider vinegar
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tsp garlic powder
- ¼ – ½ tsp salt
- ½ – ¾ cup water
- 28 oz canned cannellini beans washed and drained (2 14-oz cans)
Instructions
To Make In The Oven
- Heat the oil in a pot over medium heat, sauté the onion until soft and translucent.
- Combine all ingredients from tomato pureé through to salt, stir to combine.
- Mix in ½ cup of water and cannellini beans and continue to simmer for 5 minutes.
- Transfer the large pot of beans to the oven. Bake at 400 degrees F for 20-25 minutes until the sauce has thickened and is nice and bubbly. Stir halfway through the cooking time to prevent sticking. Remove the cooked beans from the oven and serve.
To Make On The StoveTop
- Heat the oil in a pot over medium heat, sauté the onion until soft and translucent.
- Combine all ingredients from tomato pureé through to salt, stir to combine.
- Mix in ½ cup of water and continue to simmer for 5 minutes.
- Next, add the cannellini beans and gently stir through the sauce.
- Bring the baked beans back to a simmer and cook for another 5 minutes. Adjust thickness by adding more water if needed.
- Adjust seasoning to taste and serve.
Notes
- My #1 Secret Tip for this vegetarian baked beans recipe is to give the beans a gentle stir to make sure the sauce is distributed evenly and to prevent the beans from sticking to the bottom of the pot.
- For Baking: If you do not have an oven-safe pot, I recommend using any large saucepan. Before baking, place beans in a baking dish and transfer to the oven.
- Prevent Overcooking: Avoid overcooking the beans. They should be tender but not mushy. Check the beans periodically for doneness. You can also add a pinch of baking soda to the cooking water to help maintain the texture of the beans.
- Slow cooker: If you prefer, you can make these healthy vegetarian baked beans in the slow cooker instead! I transfer all the ingredients to the slow cooker, give it a good stir, and cook on high for about 3 hours, or low for about 6 hours.
Nutrition
Calories: 224kcal | Carbohydrates: 40g | Protein: 12g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 460mg | Potassium: 952mg | Fiber: 8g | Sugar: 8g
Vegetarian baked beans with a rich tomato sauce and a balance of savory and sweet flavors? Count me in! I love that this recipe offers a healthier twist by cutting back on sugar and incorporating the natural sweetness of maple syrup. It’s fantastic when you can enjoy a classic comfort dish with a mindful approach to ingredients.
Thanks so much Alison! Enjoy!
Such a fantastic vegetarian dish! I love the blend of sweet and savory. It looks so good.
Yay! So happy to hear that Tara!
These vegetarian beans turned out delicious! The whole family enjoyed them so I will definitely be saving this recipe to make again!
Awesome! Thanks so much Lauren!