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Photograph of Vegan Baked Beans on Toast, topped with microgreens
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Vegan Baked Beans

A hearty vegan baked bean that relies on smoked paprika, unrefined sugar, and a red miso to make up for no meat.
Course Side Dish
Keyword baked beans, vegan baked beans
Prep Time 15 minutes
Cook Time 1 hour
Servings 4 to 6 servings
Author Erin Alderson

Ingredients

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

Instructions

  • 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.

Video

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.