These vegan baked beans are rich, hearty, and deeply satisfying—without a trace of meat. I use shiitake mushrooms to create an earthy, smoky flavor that even meat-lovers won’t miss. The tomato-based sauce is sweet, tangy, and just spicy enough to wake up my taste buds. Best of all, the recipe requires no bean soaking—just slow baking until everything comes together in a thick, flavorful dish.

Why You’ll Love This Recipe

I love how easy and cozy this recipe is. The flavor is bold and balanced, with just the right mix of sweetness from molasses, spice from cayenne and chili powder, and a kick of smokiness from paprika and bourbon. It’s ideal for potlucks, family dinners, or meal prep. I can make it ahead, freeze it, or serve it fresh out of the oven—no matter what, it delivers big comfort with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ounce dried shiitake mushrooms (about 1 heaping cup)

• 1 tablespoon olive oil

• 1 large yellow onion, diced (about 2 cups)

• 1 red bell pepper, diced (about 1 cup)

• 4 cloves garlic, minced

• 1 tablespoon chili powder

• 1 teaspoon hot smoked paprika

• 1/4 teaspoon cayenne pepper

• 3/4 cup tomato puree

• 1/4 cup bourbon

• 1/4 cup vegan molasses

• 2 tablespoons packed vegan light brown sugar

• 1 tablespoon vegan Worcestershire sauce

• 1 tablespoon yellow mustard

• Kosher salt and freshly ground black pepper

• 1 pound dried navy beans, picked through

• 8 cups low-sodium vegetable broth

Directions

1. I preheat the oven to 325°F.

2. I place the dried mushrooms in a medium bowl, cover them with 2 cups of boiling water, and let them steep for 10 minutes. Then I strain and reserve the liquid, chop the mushrooms, and set them aside.

3. In a large ovenproof pot or Dutch oven, I heat the olive oil over medium-high heat. I sauté the onion, bell pepper, and mushrooms for about 3 to 4 minutes, until slightly softened.

4. I reduce the heat, stir in the garlic, chili powder, paprika, and cayenne, and cook for another minute until fragrant.

5. I add the tomato puree, bourbon, molasses, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt, and 1/4 teaspoon pepper. I let it simmer for 3 minutes to blend the flavors.

6. I stir in the navy beans, vegetable broth, and mushroom soaking liquid. I bring the mixture to a boil and let it cook for 10 minutes.

7. I cover the pot and bake it in the oven for about 3 hours, until the beans are tender.

8. I then uncover the pot, increase the temperature to 350°F, and bake for another 30 minutes to let the sauce thicken and the top brown.

9. If the beans get too dry, I stir in a bit of water to loosen them up.

Servings And Timing

This recipe makes about 8 servings.

• Prep time: 35 minutes

• Cook time: 3 hours 30 minutes

• Total time: 4 hours 5 minutes

Variations

• I swap navy beans for great northern beans when I want a creamier texture.

• I add a splash of liquid smoke for extra depth if I’m skipping the bourbon.

• I bump up the molasses for a sweeter version.

• Sometimes I mix in roasted sweet potatoes near the end for extra richness.

• For more spice, I throw in fresh chopped jalapeños with the bell peppers.

Storage/Reheating

Once the beans are cool, I store them in an airtight container in the fridge for up to 5 days. I also freeze them in portions for up to 3 months. When it’s time to reheat, I warm them on the stove with a splash of broth or water, or I microwave them in short bursts, stirring in between to heat evenly.

FAQs

1. What can I use instead of shiitake mushrooms?

I use cremini or portobello mushrooms when I don’t have dried shiitakes. They still give the dish a savory, meaty texture.

2. Can I make this recipe in a slow cooker?

Yes, I can. I sauté the vegetables first, then transfer everything to a slow cooker. I cook on low for 8–10 hours or on high for about 5 hours until the beans are soft.

3. Is there a substitute for bourbon?

When I want to skip the alcohol, I use apple juice or a mix of apple cider vinegar and water to mimic the sweet and tangy notes.

4. Can I use canned beans instead of dried?

Yes, but I prefer dried beans for texture. If I use canned, I rinse them and reduce the broth to 4 cups. Then I bake for about 1 hour instead of 3.

5. What do I serve with vegan baked beans?

I like them with cornbread, grilled veggies, or as a side for veggie burgers. They’re also great with a crisp salad or roasted potatoes.

Conclusion

These vegan baked beans are everything I want in a hearty, comforting dish—deep flavor, simple ingredients, and no soaking needed. I love making them for family dinners, weekend gatherings, or even just meal prep. Every bite is rich, saucy, and perfectly seasoned, and they always hit the spot.