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Vegetarian baked beans are coated in a rich tomato sauce that balances savory and sweet flavors. This healthy version cuts back on sugar, using a little bit of maple syrup instead. Thanks to the shortcut of using canned beans, you will have this easy side dish ready to go in just 25 minutes!

Baked beans are total comfort food, and I love the sweet, savory, smoky sauce they’re cooked in. But did you know that traditional canned baked beans (or even the homemade American version of baked beans) are not vegetarian?

That’s right! Even though beans are the star ingredient, baked beans typically include either salt pork or bacon. Regular baked beans recipes use small white beans (navy beans or great northern beans) and pork, which are cooked in a tomato-based sauce that includes molasses, brown sugar, Worcestershire sauce, and dry mustard.

While the original recipe is delicious, it’s not plant-based, and not exactly healthy either.

Which is why I decided to make this vegetarian baked beans recipe without bacon or pork! This plant based version is packed with flavor, tastes just as good as the original, 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!

You can enjoy them in the classic British way, directly on toast for breakfast, or in a variety of other ways (see our serving suggestions below!) 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!

👩🏽‍🍳 Why You’ll Love Vegetarian Baked Beans

• Plant-Based Protein: Beans are an excellent source of protein, leaving you full and satisfied! When paired with other sides or main dishes, you will likely end up with a balanced, filling meal.
• Family Friendly: This is the perfect side dish for the whole family! Kids tend to love this recipe because it’s slightly sweet, and it also happens to be a classic dish that everyone is familiar with.
• No Added Sugar: Using only pure maple syrup, these vegetarian beans are free from refined sugar, and we use less sugar overall. This recipe uses whole foods and clean ingredients, so you can feel good about enjoying this dish with your friends and family.
• No Meat: While these easy vegan baked beans are made without pork, even meat eaters will love this recipe, because it tastes just as good as the traditional version!
• Quick & Easy: These are the best beans ever! With minimal prep and only 20 minutes of baking time, these beans come together quickly. Plus, they taste way better than the canned baked beans from the store!

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🥘 Ingredients

Making vegetarian baked beans from scratch is super convenient, using many pantry staples! See the recipe card at the end of this post for daily values and nutritional information.

• Olive Oil & Onion: You’ll saute your onion in extra virgin olive oil, for a pop of flavor in this recipe. White or yellow onions both work for these beans!
• Tomato Pureé: Tomato puree provides the perfect base for the beans, with that classic tomato taste that complements the sweet and savory ingredients.
• Spices: We used 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 we used 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 you need to get that tangy flavor boost without overpowering the other ingredients.
• Maple Syrup: Instead of the traditional molasses and brown sugar, these beans are lightened up with maple syrup. Not only is this healthier, but 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 your beans. You’ll use ½ -¾ cups water depending on 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!

🍲 Ingredient Substitutions

• Oil: Any high heat oil can be used. Avocado oil would provide a neutral taste, while coconut oil will add additional flavor that should work fine with the sweeter elements of this recipe.
• Tomato: Tomato paste could be used as a substitute for tomato puree. Since it is more concentrated, you will need less.
• Smoky Flavor: You can swap the smoked paprika for liquid smoke and regular paprika.
• Sweetener: While we want to keep this recipe as healthy as possible, you can stick to a more traditional approach using regular sugar. You can also use honey or agave nectar.
• Garlic: If you do not have any garlic powder on hand, you can use minced garlic or garlic paste. Adjust measurements accordingly. You could also add in some onion powder.
• Broth: These vegetarian beans have plenty of flavor already but you can still swap the water for vegetable broth, if desired.
• Soy Sauce: Vegan Worcestershire sauce or tamari would also work. 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 (haricot beans) or great northern beans. You could also use pinto beans.

🔪 How To Make Vegetarian Baked Beans

Homemade vegetarian baked beans have never been easier! This recipe uses minimal ingredients and equipment. Follow along with the simple step by step directions below:

Saute Onion: Heat the oil in an oven-safe pot or dutch oven over medium heat. Sauté the onion until soft and translucent.

Add Ingredients: Combine the rest of the ingredients from tomato pureé to salt, stirring to combine.

Add Water, Beans, & Simmer: Mix in ½ cup of water and the cannellini beans and continue to simmer for 5 minutes.

Bake: Transfer the large pot of beans to the oven. Bake at 400 degrees F for 20-25 minutes. The sauce will thicken a bit. Remove the cooked beans from the oven and serve.

How To Make Baked Beans In the Slow Cooker

If you prefer, you can make these healthy vegetarian baked beans in the slow cooker instead! Transfer all the ingredients to your slow cooker, give it a good stir, and cook on high for about 3 hours, or low for about 6 hours.

How To Make Baked Beans On The StoveTop

The stovetop method is slightly faster than baking the beans in your oven, here’s how:

• 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 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.

💭 Expert Tips

• For Baking: If you do not have an oven safe pot, you can use any large saucepan. Before baking, place beans in a baking dish and transfer to the oven. 
• Prevent Overcooking: Avoid overcooking your 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.
• Stir Once During Baking: Give your 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.

📖 Variations 

• Caramelize Your Onions: Elevate this homemade vegan baked beans recipe by caramelizing one chopped onion and adding it in with the beans. This will add a sweet flavor and more texture to the dish.
• Add Spice: For a sweet and spicy version add in some cayenne pepper, sriracha, hot sauce, or diced jalapenos!
• Additional Flavors: Try BBQ sauce instead of the maple syrup, or liquid smoke!
• Add Veggies: Add in some diced green bell peppers, celery, and carrots for extra fiber in these plant based baked beans.

🍽 Serving Suggestions

I love serving baked beans on toast for a simple breakfast or snack! If you prefer to serve the beans as a side, here are some of my favorite ways to enjoy them:

• BBQ Sides: These beans complement many classic BBQ sides! Enjoy it alongside this healthy mac and cheese, coleslaw, tofu skewers, sweet corn, or a healthy potato salad. 
• BBQ Mains: Complete your meal with high protein veggie burgers, vegan hot dogs, or veggie dogs! Top with pickle relish, ketchup, and mustard bbq sauce. Add a generous portion of baked beans to the side!
• Other Ideas: For a healthy meal, pair these beans with roasted broccoli and potatoes, healthy baked potatoes, or a leafy green salad like this apple walnut salad.

🙌 Dietary Adaptations

These veggie baked beans are free from dairy, meat, and refined-sugar! They will accommodate most dietary needs as is, but keep in mind that soy sauce does contain gluten. For a gluten-free version, use coconut aminos or tamari instead. If you are following a low sodium diet, look for a low sodium soy sauce.

🫙 Storage Directions

• Make Ahead: You can easily make this dish ahead of time! Follow all of the steps up until the point of baking. Let the beans cool, then cover the pot and store them in the fridge. When you’re ready to serve, 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.
• Refrigerating: Once cooled to room temperature, place leftover beans in an airtight container. Store the beans in the fridge for up to 4 days.
• Freezing: This recipe is freezer-friendly! Store the beans in a large container in the freezer for up to 2 months for a quick and easy addition to your meals on those busy weekdays.
• Reheating: Thaw the beans overnight in the fridge so they defrost but remain cold. Add the homemade baked beans to a pan on the stovetop and heat until warmed through. Alternatively, place in a microwave safe bowl to reheat (place a paper towel over the bowl to avoid splatters).

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