Vegan Baked Beans

Name: Vegan Baked Beans
Prep time: 15 min
Cook time: 1 h
Yield: 4 to 6 servings
Ingredients: 1 yellow onion; 2 tablespoons olive oil; ¼ teaspoon kosher salt; 3-4 garlic; 6 tablespoons tomato paste; ¼ cup brown sugar; 2 tablespoon molasses; 2 tablespoons apple cider vinegar; 2 tablespoons Worcestershire sauce; 1 tablespoon mustard; 2 teaspoons chili powder; 2 teaspoons smoked paprika; ½ teaspoon smoked salt; 3 cups Navy beans; 2-4 tablespoons red miso

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Prep Time
15 mins
Cook Time
1 hr
Servings
4 to 6 servings
Course
Side Dish

Vegan Baked Beans

Tyler Barnes

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A hearty vegan baked bean that relies on smoked paprika, unrefined sugar, and a red miso to make up for no meat.

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Ingredients

Servings

1 yellow onion large
2 tablespoons olive oil
¼ teaspoon kosher salt
3-4 garlic minced, cloves
6 tablespoons tomato paste
¼ cup brown sugar or panela, piloncillo, black slab sugar
2 tablespoon molasses
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce vegan-friendly or soy sauce
1 tablespoon mustard stone ground
2 teaspoons chili powder
2 teaspoons smoked paprika
½ teaspoon smoked salt
3 cups Navy beans cooked, in their liquid or vegetable broth
2-4 tablespoons red miso or doenjang

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Instructions

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Preheat oven to 350˚F.
Peel and mince the onion. Heat a small Dutch oven over medium-low heat. Add the olive oil, followed by the minced onions. Cook until the onions are tender and translucent, 12-14 minutes. Add the garlic and cook for a minute more. Measure in the tomato paste and cook for another minute or two until it becomes fragrant.
Measure in the sugar, molasses, apple cider vinegar, Worcestershire sauce, mustard, chili powder, smoked paprika, and salt. Stir until well combined, then add the navy beans and liquid.
Bring to a boil, cover, and transfer the beans to the oven. Bake the beans for about 45 minutes, uncover, and cook for another 10 to 15 minutes. The sauce for the beans should be thick and cling to the beans.
Remove the beans from the oven and stir in 1-2 tablespoons of the red miso or doenjang. Taste and adjust the flavors as desired before serving.

Notes

*When I say 'in liquid,' I typically fill a measuring cup near the top with beans and pour the liquid over until it reaches the top. If you're using canned beans, I recommend draining them and adding enough vegetable broth to cover them.
* miso and doenjang can have vastly different impacts on the beans, so whichever you use, I recommend starting with a tablespoon or two and adding as desired.
This recipe is an updated version of this original recipe.