Vegan Baked Beans with Bacon
Savor the comforting classic of baked beans reimagined with a vegan twist in this tantalizing recipe for Vegan Baked Beans with Bacon. Featuring tender navy beans simmered in a rich, smoky tomato-based sauce infused with maple syrup, Dijon mustard, and smoked paprika, this dish achieves a perfect balance of sweet and savory goodness. The star of the show is crispy tempeh bacon, marinated in soy sauce and liquid smoke for an authentic flavor that will satisfy even the most dedicated carnivores. This protein-packed recipe is easy to prepare, taking just 15 minutes of prep and 45 minutes of baking, making it ideal for weeknight dinners or backyard barbecues. Serve it warm as a hearty main or a crowd-pleasing side and experience the indulgent magic of smoky baked beans that are 100% plant-based. Keywords: vegan baked beans, tempeh bacon recipe, smoky baked beans, vegan comfort food, plant-based dinner.
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Recipe Information
Ingredients
- 2 15-ounce cans canned navy beans
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces tempeh, cut into thin strips
- 2 tablespoons soy sauce
- 1 teaspoon liquid smoke
- 3 tablespoons tomato paste
- 0.25 cup maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the tempeh strips to the skillet and pour in the soy sauce and liquid smoke. Cook the tempeh for about 5-7 minutes until it's browned and slightly crispy.
Remove the tempeh from the skillet and set aside on a plate.
In the same skillet, add the tomato paste, maple syrup, apple cider vinegar, Dijon mustard, smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine and cook for 2-3 minutes.
Add the drained and rinsed navy beans to the skillet and pour in 1 cup of water. Stir to mix well, scraping any brown bits from the bottom.
Let the mixture come to a simmer and continue to cook for another 5 minutes.
Transfer the bean mixture into a baking dish and evenly distribute the cooked tempeh bacon pieces on top.
Cover the baking dish with aluminum foil and place it in the preheated oven.
Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
Remove from the oven and let it cool slightly before serving.
Serve the vegan baked beans with bacon as a main dish or a side, enjoying the smoky and hearty flavors.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4133 mg | 180% | |
| Total Carbohydrate | 118.7 g | 43% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 66.6 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2126 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
