Vegan Cheesy Baked Beans
Indulge in the ultimate comfort food with this Vegan Cheesy Baked Beans recipe, a wholesome twist on a classic favorite that's completely dairy-free and plant-based. Loaded with tender navy beans coated in a smoky, tangy tomato sauce and topped with a rich, velvety vegan cheese sauce made from nutritional yeast and almond milk, this dish is a flavor-packed experience. The addition of smoked paprika, garlic, and a touch of maple syrup provides a delightful depth of flavor, while the golden, bubbly topping brings irresistible texture. Perfect for cozy family dinners or as a crowd-pleasing side dish, these baked beans come together with just 15 minutes of prep and are baked to perfection in the oven. Garnished with fresh parsley, this dish is as beautiful as it is delicious. Whether you're fully vegan or just looking for a dairy-free comfort dish, this recipe is sure to become a favorite on your table.
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Recipe Information
Ingredients
- 2 cups canned navy beans (drained and rinsed)
- 2 tablespoons olive oil
- 1 medium yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 2 teaspoons smoked paprika
- 3 tablespoons tomato paste
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 cup vegetable broth
- 1 cup nutritional yeast flakes
- 1 cup unsweetened almond milk
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a medium-sized pan over medium heat.
Add the finely chopped onion and sauté for about 5 minutes until translucent.
Add the minced garlic and smoked paprika to the pan and sauté for another minute until fragrant.
Stir in the tomato paste, maple syrup, apple cider vinegar, and vegetable broth. Let the mixture simmer for 5 minutes.
In a small bowl, whisk together the nutritional yeast, unsweetened almond milk, cornstarch, lemon juice, salt, and black pepper until smooth. This will be your vegan cheese sauce.
Add the drained and rinsed navy beans to the pan and mix until they are evenly coated with the tomato mixture.
Transfer the bean mixture into a baking dish and pour the cheese sauce over it evenly.
Place the baking dish in the preheated oven and bake for 30-35 minutes until the top is golden and bubbly.
Remove the dish from the oven and let it cool for a few minutes before serving.
Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3631 mg | 158% | |
| Total Carbohydrate | 194.4 g | 71% | |
| Dietary Fiber | 63.7 g | 228% | |
| Total Sugars | 45.3 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 842 mg | 65% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5219 mg | 111% | |
*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.
