VEGETARIAN BAKED BEANS RECIPE
These homemade vegetarian baked beans are packed with rich, smoky flavor - and incredibly simple to prepare. It's the easiest baked bean recipe you'll ever find! Plus, they're completely vegan and gluten-free.
Provided by Delicious Everyday
Categories Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- Place a saucepan over a medium heat and add the olive oil and onion. Add a pinch of salt and cook the onion until soft. Add the garlic and cook for 1 to 2 minutes.
- Add the remaining ingredients and bring to a simmer and reduce the heat to low. Cook for 45 minutes to an hour. Adjust the seasonings as necessary.
Nutrition Facts : Calories 180 kcal, Carbohydrate 34 g, Protein 10 g, Fat 2 g, Sodium 657 mg, Fiber 9 g, Sugar 8 g, ServingSize 1 serving
VEGETARIAN BAKED BEANS RECIPE BY TASTY
Here's what you need: olive oil, small yellow onion, garlic, smoked paprika, chili powder, mustard powder, salt, pepper, tomato paste, maple syrup, molasses, low sodium soy sauce, apple cider vinegar, liquid smoke, low sodium vegetable broth, great northern beans
Provided by Rachel Gaewski
Categories Sides
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350ºF (180ºC).
- In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, until semi-translucent.
- Add the garlic and cook for another 2-3 minutes, until fragrant.
- Add the paprika, chili powder, mustard powder, salt, and pepper and cook for 2 more minutes, until the spices are fragrant.
- Add the tomato paste, maple syrup, molasses, soy sauce, apple cider vinegar, and liquid smoke and stir for 1-2 minutes, until well-combined.
- Then, add the vegetable broth and stir until smooth, about 1 minute.
- Add the beans and stir for 1-2 minutes, until evenly coated.
- Cover and bake for 40 minutes, until the beans are bubbling. Uncover and bake for another 10 minutes, or until desired consistency is reached.
- Stir well and serve.
- Enjoy!
Nutrition Facts : Calories 320 calories, Carbohydrate 43 grams, Fat 29 grams, Fiber 6 grams, Protein 8 grams, Sugar 17 grams
VEGETARIAN BAKED BEANS
These easy-to-make baked beans from author Margaret Roach are an ideal meal choice for vegetarians looking to up their protein intake. If you prefer spicy foods, add some hot sauce. Meat-eaters, try substituting thick-cut bacon for onions.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Place beans in a large pot and add enough water to cover; let soak overnight. Drain and return to pot; add enough water to cover and simmer over medium-high heat for 30 minutes. Drain and transfer to a large bowl; stir in molasses, maple syrup, mustard, and tomatoes. Set aside.
- Coat the bottom of a Dutch oven or a 9-by-13-inch high-sided baking dish with olive oil. Add onions and top with bean mixture. Add enough boiling water to cover bean mixture by 1 inch. Cover Dutch oven with lid or baking dish with parchment paper-lined aluminum foil. Transfer to oven and bake until beans are softened, about 1 1/2 hours, checking water level and adding more as necessary.
- Uncover beans and continue baking until thick and syrupy, about 45 minutes more. Season with salt and pepper and serve.
VEGETARIAN BAKED BEANS
These are Boston-style baked beans.
Provided by gammababy
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 15h10m
Yield 10
Number Of Ingredients 11
Steps:
- Place navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- Drain navy beans and put into a pot with 5 cups water.
- Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour.
- Preheat oven to 250 degrees F (120 degrees C).
- Combine beans, onion, brown sugar, molasses, vinegar, mustard, garlic, nutmeg, and cinnamon in a 2-quart casserole dish with a lid; season with pepper. Place lid on dish.
- Bake in the preheated oven, 5 to 7 hours, stirring halfway through and adding water if mixture is too dry. Remove lid and bake until mixture has reduced to desired thickness, about 1 hour more.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 42.1 g, Fat 1 g, Fiber 11.6 g, Protein 10.6 g, SaturatedFat 0.1 g, Sodium 12.6 mg, Sugar 13 g
SKILLET BBQ VEGAN BAKED BEANS RECIPE BY TASTY
These vegan baked beans taste like home. They're great for a chilly night in or to share at your next BBQ. The portobello mushroom bacon is the perfect topper, offering a combination of chew and crunch to satiate any bacon cravings!
Provided by Merle O'Neal
Categories Lunch
Time 1h15m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the portobello bacon: Slice the portobello mushrooms into ¼-inch (6 mm) thick slices.
- In a 9 x 13-inch (22 x 33 cm) baking dish, whisk together the canola oil, liquid aminos, maple syrup, brown sugar, and paprika.
- Lay the mushroom slices in the dish, and let marinate for 30 minutes, flipping halfway through.
- Make the portobello bacon: Preheat the oven to 400°F (200°C). Set a wire rack inside a rimmed baking sheet.
- Transfer the mushroom slices to the wire rack, spacing evenly so they aren't touching.
- Bake for 30-40 minutes, until the mushrooms are slightly leathery and have lost most of their moisture and the edges are crispy. Remove from the oven and let cool completely; the mushrooms will continue to crisp as they cool. Once cool, roughly chop the mushrooms into ½-inch (1 ¼ cm) pieces.
- Meanwhile, make the baked beans: Heat the canola oil in a large skillet over medium-low heat. When the oil is shimmering, add the onion and sauté for 10 minutes, until translucent and starting to caramelize. Add the garlic and sauté for another 5 minutes, until translucent and softened. Add the paprika and mustard and cook for about 30 seconds, until fragrant.
- Stir in the water, tomato paste, pepper, and salt. Bring to a simmer, and then add the brown sugar, vegan Worcestershire, molasses, maple syrup, and apple cider vinegar and stir to combine. Add the beans. Increase the heat to medium and simmer for 30 minutes, stirring frequently so the sauce doesn't burn. Adjust the heat as necessary to maintain a low simmer, and add more water, a few tablespoons at a time, if the mixture starts to look dry. Season with more salt to taste, then remove the pan from the heat.
- Serve the beans immediately, garnished with the portobello bacon, or let cool to room temperature, cover, and refrigerate until ready to serve. Store the portobello bacon in an airtight container at room temperature until ready to use.
- Enjoy!
Nutrition Facts : Calories 648 calories, Carbohydrate 94 grams, Fat 73 grams, Fiber 15 grams, Protein 22 grams, Sugar 37 grams
SLOW-COOKER VEGAN BAKED BEANS
This version of vegan baked beans doesn't need an oven. The slow cooker makes it the ultimate hands-off party dish. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 9h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Sort beans and rinse in cold water. Place beans in a large bowl; add enough water to cover by 2 in. Let stand, covered, overnight., Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker. In a small bowl, combine remaining ingredients. Stir into slow cooker., Cook, covered, on low 9-10 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 294 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 60g carbohydrate (27g sugars, Fiber 9g fiber), Protein 13g protein.
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