This classic dish is the perfect addition to your summer cookout. These vegan baked beans are sweet, tangy, smoky, and ready in 30 minutes.
This recipe is easily doubled and is great for batch cooking. Place any leftovers in a covered container and store them in the fridge for up to a week.
Yes, absolutely! Let the beans cool to room temperature then freeze them in one large container or separate containers for individual servings. When you’re ready to enjoy the beans, place them in the fridge and defrost them overnight. Then, simply warm them up in a pan on the stove or microwave. Just be sure they are hot before serving.
The recipe as written is not gluten-free because the soy sauce contains wheat. But, all you have to do is replace the soy sauce with Tamari and just like that…gluten-free vegetarian baked beans!
If you prefer to use dry beans check out this article from Love & Lemons on how to cook dry beans. But, just keep in mind the process will be much longer.
If you’re not a fan of maple syrup you can substitute it with a small amount of brown sugar or omit it altogether.
If you want to use your crockpot, start by adding the beans to your slow cooker. Then, add all remaining ingredients and cook for 4-5 hours on the highest setting or 6-8 hours on the lowest setting. Be sure and check your beans frequently and stir to prevent any burning.
Find it online: https://shaneandsimple.com/best-vegan-baked-beans/