Quick and Easy Vegetarian Baked Beans – no soaking dried beans, no meat – technically vegan -, and all the sweet, tangy, stick-to-your-ribs baked beans you crave.
Summer is heating up and you know what’s going to be your new BBQ side? Or weekday dinner side…because it’s incredibly easy, quick, and pairs perfectly with grilled veggies. Hi, corn on the cob, looking at you this summer (and every summer, TBH).
That’s right: Super Easy and Quick Vegetarian Baked Beans. And guess what – they’re technically vegan, too.
Whether or not you/your family are vegetarian, these baked beans are a hit with all kinds of eaters. So don’t be fooled by the label, these are definitely equal opportunity beans – filling all kinds of stomachs since they were first made way back when.
They started because it is SO DANG HARD to find classic baked beans without meat (yes, I’m talking canned ones from the store). Or to find a meatless recipe that doesn’t require soaking beans overnight.
And ain’t nobody got time for soaking beans overnight. I mean, nobody. So I was determined to find a simple, easy way to make baked beans without meat, without soaking beans, and ones that were just like my mama used to doctor up.
Yes, the credit goes to my mama. Let’s be real, don’t most of our best recipes in life come from our moms? She’d take a regular ol’ can of baked beans, and jazz them up.
Channeling here all those years, those are the same ingredients I used to jazz up a plain ol’ can of beans and turn them into Baked Bean magic.
- canned navy beans (means no soaking!)
- brown sugar
- a little water
- onion powder
If you’ve never jazzed up beans with all the sweet, tanginess of molasses, ketchup, and mustard, have you really been living? THESE are the baked beans that we’ve been waiting for all our lives.
Ok, ok, maybe they’re a little more nostalgic for me. But I do promise you won’t be disappointed. They’re stick-to-your-ribs good.
In right around 30 minutes, they’re ready to be devoured. Once the ingredients simmer together, the beans bake for about 25 minutes until bubbly and slightly thick (you know, just like you love the baked beans).
As I often do, I love changing things up sometimes too. Some fun, more savory additions:
- BBQ sauce
- Worcheshire sauce (although it’s not inherently vegetarian, make sure you get a veg-friendly one if you choose!)
- Liquid Smoke for a smokier flavor
That’s the beauty of these baked beans, you can adjust the flavors to match your nostalgic tastebuds, too! Then, serve them alongside your favorite BBQ goodies for the perfect summer meal!
Looking for some other great summer BBQ recipes? Check these out!
- Vegan Carrot “Hot Dogs”
- Honey Skillet Cornbread
- Mini Carrot Corn Dogs
- Quick Cherry Quinoa Salad
- Milk Chocolate Scotcheroos (every good BBQ needs dessert!)
Sweet, tangy, stick-to-your-ribs baked beans made without any meat (or dairy products, so they’re also vegan!) and they require no overnight soaking!
- 1/2 cup molasses
- 1/2 cup brown sugar
- 4 Tablespoons ketchup
- 4 Tablespoons yellow mustard
- 1/4 cup water
- 1/2 teaspoon onion powder
- Salt, to taste
- 2 cans (15.5 ounces) navy beans, drained and rinsed
- Pre-heat oven to 350°F.
- Heat a large oven-safe pot or Dutch oven over medium-high heat. Add molasses, brown sugar, ketchup, mustard, water, onion powder, and salt; whisk together until combined and bring to a simmer. I do check the flavor level at this point, mostly for salt, but remember that the flavors will meld together and mellow a bit, so continue to taste throughout. Add the drained and rinsed beans to simmering mixture, stir to combine and bring back to a slight simmer.
- Transfer the pot into the oven and bake for 25-30 minutes, until thicker and bubbly. The bean mixture will thicken up as it cools.
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Serving Size: 1/2 cup
- Calories: 216
- Sugar: 29.3 g
- Fat: .5 g
- Carbohydrates: 48.9 g
- Fiber: 5.1 g
- Protein: 5.4 g
Keywords: bbq, summer, cook out, holiday, vegan, 4th of july, vegetarian
This post was originally published April 2016; the photos and video were updated June 2019, as well as a couple tweaks to improve the recipe.