Vegetarian Baked Beans (No Bacon/No Refined Sugar)

I've made these vegetarian baked beans more times than I can count for cookouts, potlucks, and easy meal prep because they hit that classic smoky-sweet BBQ vibe without bacon and without refined sugar. After plenty of testing, I landed on the exact balance of tomato, tang, and warm spices that makes them taste like the real deal, just a little lighter. Bonus: you can make them in the oven or the slow cooker!

I eat these vegetarian baked beans on rotation all summer long, right alongside corn on the cob, purple cabbage slaw, and summer tortellini salad. This easy homemade recipe uses canned beans, but you can swap in dried beans if you prefer.

Jump to:

• ⭐️ Why You'll Love These Vegetarian Baked Beans
• 🍅 Ingredient Notes
• 🔪 How To Get Smoky Flavor Without Bacon
• 🌶 Variations & Substitutions
• 🔪 How to Make Vegetarian Baked Beans (Oven + Slow Cooker)
• 👩🏼‍🍳 Expert Tips (Make Ahead + Thicken + Freeze)
• 🍽 What To Serve With BBQ Baked Beans
• 💬 Frequently Asked Questions
• 🍽 More Vegetarian Recipes
• Vegetarian Baked Beans Recipe

⭐️ Why You'll Love These Vegetarian Baked Beans

• Classic BBQ baked beans flavor: smoky, savory, and just sweet-tangy enough (no bacon needed)
• Two easy methods: oven-baked or slow cooker
• Wholesome & vegan: high in protein and fiber, gluten-free, and no refined sugar
• Minimal effort: just 10 minutes of prep, then hands-off cooking
• Pantry and budget-friendly ingredients

🍅 Ingredient Notes

• Onion (yellow or white): shallots work too (use 3-4)
• Smoked paprika: key for that smoky "baked beans" flavor without bacon
• Vegetable broth (preferably low-sodium): if using regular broth, reduce/skip added salt and season to taste at the end.
• Maple syrup: adds subtle sweetness (not candy-sweet)
• Tomato paste: concentrated tomato depth with a tangy-sweet backbone
• Apple cider vinegar: brightens and balances the sweetness
• Dijon or whole-grain mustard: adds tang and a subtle kick
• Beans (Great Northern): Navy, cannellini/white beans, or pinto all work well.

🔪 How To Get Smoky Flavor Without Bacon

Bacon usually adds three things to baked beans: smokiness, savoriness, and a little salty depth. Here's how we build that same flavor profile - no meat needed:

• Smoked paprika is the main player. It gives the beans that camfire-y, BBQ smokiness without any bacon.
• Tomato paste + mustard = deep, tangy flavor. Tomato paste adds rich, concentrated flavor, while Dijon/whole-grain mustard brings sharpness that keeps the beans from tasting flat.
• Vinegar balances the sweetness. A splash of apple cider vinegar cuts through the maple syrup and makes the flavors taste more "slow-cooked."

Optional smoky boost: If you want an extra-smoky batch, add 1-2 teaspoons of BBQ sauce or a tiny dash of liquid smoke (start with just a few drops - a little goes a long way!).

🌶 Variations & Substitutions

• Spicy beans: add 1 chopped jalapeño or ½ teaspoon red pepper flakes
• Using dried beans: Cook beans fully first, then use about 3 cups cooked beans per 2 (15-oz.) cans.
• Sweetener swap: Use honey (if not vegan), or see my list of the best substitutes for maple syrup.

🔪 How to Make Vegetarian Baked Beans (Oven + Slow Cooker)

Oven Instructions

Preheat oven to 325 degrees F.

Heat olive oil in a large Dutch oven over medium heat. Add onion and cook for 5 minutes, until tender. Add garlic and smoked paprika and cook for an additional minute.

Pour in vegetable broth, maple syrup, tomato paste, apple cider vinegar, and mustard, and whisk to combine. Add beans, salt, and pepper, and simmer for 5 minutes.

Transfer the beans to the oven and bake for 45 minutes. Serve warm.

Crockpot/Slow Cooker Instructions

Place all ingredients into your slow cooker and cook on low for 6-8 hours, or high for 2-3 hours, until mixture is thick and beans have absorbed flavor. If it looks dry at any point, stir in a splash of water or broth.

👩🏼‍🍳 Expert Tips (Make Ahead + Thicken + Freeze)

• Storage: Transfer beans to an airtight container and store in the refrigerator for up to 5 days.
• How to freeze: I like to divide my leftover beans into quart-sized freezer bags so I don't have to thaw them all at once. Store in the freezer for up to 3 months. To thaw, place in the fridge overnight.
• How to reheat: Warm in a medium saucepan over low heat for 8-10 minutes, stirring occasionally, until heated through. Add a splash of broth or water if they've thickened up too much.
• Make ahead: These taste even better the next day! Make them up to 1 day ahead, and reheat before serving.
• Thicken / too thin: If the beans are watery, uncover for the last 15-25 minutes (oven method) or crack the lid (slow cooker method) so excess liquid evaporates.
• Too thick: Beans thicken a lot as they cool, so stir in a splash of water or broth when reheating to loosen them up.
• Salt timing: Season at the end of cooking, especially if your broth/beans aren't low-sodium (it's easy to over-salt once it reduces).
• Smoky boost (optional): For deeper "BBQ" flavor, add a tiny pinch more smoked paprika or a dash of liquid smoke.

🍽 What To Serve With BBQ Baked Beans

Baked beans are great for bbqs, picnics, and potlucks, but they're also eaten as part of an English breakfast. There's really no wrong way to eat them, so here are some fun suggestions:

• Pair them with mashed potatoes or chimichurri roasted potatoes
• Serve your maple-sweetened beans with a hearty salad, like my vegetarian tortellini salad
• Pair with mushroom burgers, meatless BLT, or crispy tofu BBQ sandwich for a summer cookout
• Pair with vegetables, like grilled asparagus or corn on the cob
• Serve on toast for an English breakfast

💬 Frequently Asked Questions

🍽 More Vegetarian Recipes

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