A southern classic made vegan! This vegan potato salad is a perfect addition to any barbecue outing. Made with baby red potatoes, vegan mayo, mustard and sweet pickle relish.
Baked beans are my favorite things to eat at a family barbecue. I am so excited to bring you a vegan version of a classic favorite; vegan baked beans.
Vegan Curve Building Ingredients
Related: View Curvy Vegan Pantry Staples for a list plant based proteins
How To Make (Read FULL recipe instructions in the recipe card below)
First saute’ your onions and garlic and mixed with your beans.
Then mix you wet ingredients in separate bowl to create your sauce. Third pour your sauce over beans and mix well. Add beans to a baking pan and place in oven.
Serve with some vegan potato salad and barbecue jackfruit. Enjoy!
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Yes vegan baked beans actually exist! These vegan baked beans are very simple to makeClick To Tweet
Vegan Baked Beans
- 2 16 ounce Navy or Cannellini Beans (or 2 cups dried beans already cooked)
- 1 clove garlic, minced
- 1/2 medium onion, chopped
- 1 tablespoon vegan Worcestershire sauce
- 1/4 cup unsulphured molasses
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 teaspoon prepared yellow mustard
- 1 tablespoon barbecue sauce
Preheat oven to 350 degrees F. If using can beans make sure you drain and rinse.
Sauté onions and garlic in a pan for about 3 to 5 mins. Once cooked add onions and garlic to beans, stir and set aside.
Next add your vegan Worcestershire sauce, unsulphured molasses, brown sugar, ketchup, yellow mustard, and barbeque sauce in a bowl and mix until fully combined. Adjust seasonings to your liking.
Pour your mixture over beans and stir completely. Then transfer your beans into a baking pan. Bake for 25-30 minutes covered with aluminum foil. Remove aluminum foil and bake uncover for 5 to 10 more minutes;
Once done remove from oven and allow to cool before serving. Will keep in the refrigerator for 3 to 4 days. Enjoy!
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