Description

These vegan baked beans are a rich, hearty, and smoky dish made with navy beans, shiitake mushrooms, and a sweet and spicy tomato-based sauce. Perfect for gatherings or meal prep, they’re comforting and flavorful without any meat.

Ingredients

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

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Instructions

Preheat oven to 325°F.
Place dried mushrooms in a bowl, cover with 2 cups boiling water, and steep for 10 minutes. Strain, reserve liquid, chop mushrooms, and set aside.
In a large ovenproof pot or Dutch oven, heat olive oil over medium-high heat. Sauté onion, bell pepper, and mushrooms for 3–4 minutes until softened.
Reduce heat, stir in garlic, chili powder, paprika, and cayenne. Cook for 1 minute until fragrant.
Add tomato puree, bourbon, molasses, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt, and 1/4 teaspoon pepper. Simmer for 3 minutes.
Stir in navy beans, vegetable broth, and mushroom soaking liquid. Bring to a boil, then simmer for 10 minutes.
Cover the pot and bake at 325°F for about 3 hours until beans are tender.
Uncover, increase oven temperature to 350°F, and bake for another 30 minutes until sauce thickens and top browns.
If beans are too dry, stir in a bit of water to loosen.

Notes

Substitute navy beans with great northern beans for a creamier texture.
Use liquid smoke if skipping bourbon for added smokiness.
Add more molasses for a sweeter profile.
Mix in roasted sweet potatoes near the end for richness.
Stir in fresh chopped jalapeños with bell pepper for extra heat.
Store in fridge up to 5 days or freeze for 3 months.
Reheat with broth or water on stove or in microwave.

Prep Time: 35 minutes
Cook Time: 3 hours 30 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 10g
Sodium: 480mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 13g
Cholesterol: 0mg