Vegan Baked Beans Food

VEGETARIAN BAKED BEANS FROM SCRATCH

Steps:

• Soak pinto beans overnight.
• Rinse beans under running water. In a large pot, add 6-7 cups of water for 3 cups of soaked beans. Add 1/2 tsp salt, mix well. Bring to rolling boil. Reduce heat to medium and continue boiling for 20-25 minutes or until beans are just tender.
• Preheat oven at 350 degrees Fahrenheit. Heat oil in a cast iron or oven proof skillet. Add chopped onions and garlic, and saute until softened.
• When onions are soft, add all the spices and seasonings. Mix well.
• Add precooked beans with 1/2 cup water or vegetarian stock. Bring to a simmer. Cover and place in preheated oven.
• Bake for 1 hour or until beans are tender, creamy, dark, rich, and sauce has pancake consistency. Remove from oven and leave covered until ready to serve. Adjust salt before serving.

SLOW-COOKER VEGAN BAKED BEANS

Steps:

• Sort beans and rinse in cold water. Place beans in a large bowl; add enough water to cover by 2 in. Let stand, covered, overnight., Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker. In a small bowl, combine remaining ingredients. Stir into slow cooker., Cook, covered, on low 9-10 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

EASY VEGAN BAKED BEANS

Steps:

• Preheat oven to 350°.
• Heat oil; sauté onions and garlic.
• Mix all ingredients together and place in a casserole dish.
• Cover and bake for 25-30 minutes.

VEGAN BAKED BEANS

Steps:

• Preheat oven to 350 ° F (177 ° C).
• Heat oil over medium heat in a 6-quart Dutch Oven or large oven-safe skillet (*see note). Once the oil is shimmering, add onion and sauté until softened and lightly golden. About 4-6 minutes.
• Lower heat one notch and add the garlic. Sauté for 30-60 seconds until fragrant.
• Now stir in the tomato paste and cook for 30-60 seconds.
• Add the dry mustard, cumin, smoked paprika, and crushed red pepper. Sauté for 30 seconds until fragrant.
• Add the broth and bring to a mild simmer. Cook for 1-2 minutes to slightly thicken.
• Now add the maple syrup, molasses, tamari, vinegar, Worcestershire, liquid smoke, salt, and pepper. Stir to combine.
• Add the beans and stir to combine well. Taste and add more seasoning if needed. Cover with lid or tin foil and place it in the oven for 45 minutes, stirring midway through. Now uncover the pot and let it bake for 10-15 minutes more or until the sauce is thickened and caramelized on top. Note: If you don't have oven-safe cookware, you can transfer the beans to a casserole dish and cover with a lid or tin foil and cook the same.

VEGETARIAN BAKED BEANS RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC).
• In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, until semi-translucent.
• Add the garlic and cook for another 2-3 minutes, until fragrant.
• Add the paprika, chili powder, mustard powder, salt, and pepper and cook for 2 more minutes, until the spices are fragrant.
• Add the tomato paste, maple syrup, molasses, soy sauce, apple cider vinegar, and liquid smoke and stir for 1-2 minutes, until well-combined.
• Then, add the vegetable broth and stir until smooth, about 1 minute.
• Add the beans and stir for 1-2 minutes, until evenly coated.
• Cover and bake for 40 minutes, until the beans are bubbling. Uncover and bake for another 10 minutes, or until desired consistency is reached.
• Stir well and serve.
• Enjoy!

HEALTHY BAKED BEANS (VEGAN)

Steps:

• Press the SAUTE setting on your Instant Pot and add 1/4 cup water. When hot, add onion and saute for 4 minutes. Add the smoked paprika and garlic powder, cook for 1 minute, or until fragrant, stirring frequently.
• Next add the beans, broth, tomato paste, maple syrup, apple cider vinegar, mustard, bay leaves, ground pepper and salt, gently stir until the tomato paste is dissolved completely and everything is well combined.
• Attach the lid, and make sure the vent is in the SEALED position. Push the PRESSURE COOKER button, and manually set at HIGH for 75 minutes. When done, let the steam vent for 20 minutes. Move the vent to open, careful not to burn yourself as there may still be a little steam left. Remove lid and let cool a bit, add salt to taste. Remove bay leaves and taste for seasoning. Transfer beans to a serving dish.
• Beans will thicken once cooled. If too thick, add 2 tablespoons of water at a time, mix well, and repeat until desired consistency.
• In bottom of slow cooker, add the onion, beans, maple syrup, vinegar, 4 cups water/broth, tomato paste, smoked paprika, garlic powder, mustard, pepper, and bay leaves. Gently stir, until the tomato paste has broken up and dissolved.
• Cook on HIGH for 8 - 10 hours. Check periodically, adding up to 1/2 cup more water as needed (I've used up to 1 + 1/2 cups for 8 hours). You will also want to check for doneness towards the end so the beans don't overcook. Add salt to taste.

VEGAN BAKED BEANS

Steps:

• Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish.
• Preheat oven to 300 degrees F (150 degrees C).
• Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.
• Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes.

VEGAN BAKED BEANS

Steps:

• Preheat the oven to 325 degrees F.
• Place the dried mushrooms in a medium bowl and cover with 2 cups boiling water, make sure each mushroom is submerged. Let steep for 10 minutes. Strain through a fine-mesh strainer, reserving the liquid. Roughly chop the steeped mushrooms and set aside.
• Heat the olive oil in an ovenproof heavy-bottomed pot or Dutch oven over medium-high heat. Add the onions, bell peppers and chopped mushrooms and cook, stirring often, until the vegetables are slightly softened, 3 to 4 minutes. Reduce the heat to medium and add the garlic, chili powder, smoked paprika and cayenne and cook, stirring, until fragrant, about 1 minute.
• Add the tomato puree, bourbon, molasses, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt and 1/4 teaspoon pepper, bring to a simmer and cook to combine, about 3 minutes. Add the beans, vegetable broth and reserved mushroom liquid. Raise the heat to high, bring to a boil and cook for 10 minutes. Cover the pot, transfer to the oven and bake until the beans are tender, about 3 hours.
• Uncover and increase the oven temperature to 350 degrees F. Bake until the sauce thickens and the beans on top begin to brown, about 30 minutes.