Go Back
+ servings
baked beans in a Ninja Foodi with a ladle scoping up beans

Vegan Baked Beans

This recipe for Vegan Baked Beans is simple, healthy, and homemade using canned beans for ease and a few other ingredients you probably already have in your pantry.
Course Side Dish
Cuisine Vegan, Vegetarian
Keyword easy baked beans, Vegan Baked Beans
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4 cups
Calories 224kcal
Author Gina Marie


  • 4 16 ounce can Navy or Cannellini Beans or 4 cups dried beans already cooked
  • 1 tablespoon olive oil for sauteing
  • 1 clove garlic, minced
  • ½ medium onion, chopped
  • 1 tablespoon Vegan Worcestershire sauce
  • cup unsulphured molasses
  • ¼ cup brown sugar
  • 2 tablespoons brown sugar, additional
  • ¼ cup ketchup
  • 2 teaspoon prepared yellow mustard
  • 1 tablespoon barbecue sauce


Multi Cooker Directions (Ninja Foodi)

  • Drain and rinse your canned beans and add them to a bowl. Set aside.
  • Grab a small bowl and 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.
  • Power on your Ninja Foodi machine. Make sure your pot is in, or your machine will not work.
  • Press the saute method. Your temperature will automatically be on high. Set your temperature to medium high by pressing the down arrow. Then press start and allow your oil to heat up.
  • Add your chopped onions and garlic your Ninja Foodi. Sauté in pot for about 3 to 5 mins.
  • Once cooked, press the down arrow your stop on your Ninja Foodi until it reads medium low. It will beep in 3 seconds and the digital reading will stop blinking. That is how you know your temperature is set. Leave onions and garlic in your pot.
  • Add your beans to your pot along with your molasses sauce mixture scraping as much in a bowl as you can.
  • Take one cup of water and pour it into your bowl where your molasses sauce mixture was and mix together. This is to help get as much flavor in your baked beans as possible.
  • Pour water mixture into your pot and stir until beans are fully combined with sauce. Taste and adjust flavor to your liking.
  • Cover your beans with the pressure cooker lid fully locking it. Make sure the valve is turned on vent NOT seal.
  • Allow your beans to simmer for about 1 hour and 10 minutes until beans your beans have thicken up. Check half way through to stir.
  • Once done, remove the pressure lid and press stop on your Ninja Foodi. Then press the power button to turn off your appliance.
  • Allow to cool before serving. Goes perfect with vegan potato salad and BBQ Lentil Balls or Beefy Vegan Meat Loaf!

Stove Top Directions

  • Follow steps 1 and 2 as stated above. Grab a large pot, add oil, and place over medium high heat. Allow oil to heat up for a 60 seconds.
  • Add onion and garlic and saute for 3 to 5 minutes.
  • Turn heat to a simmer and follow steps 7, 8, & 9.
  • Cover your beans with a lid and simmer for about 1 hour and 10 minutes until sauce of beans thicken up. Note it might be more or less depending on the heat of your stove. You can simmer up to 1 hour and 30 minutes if needed.
  • Once done, remove top and turn off stove. Allow to cool before serving. Goes perfect with vegan potato salad and BBQ Lentil Balls or Beefy Vegan Meat Loaf!



  • Cannellini beans can be used instead of Navy beans. They are both white beans, but cannellini beans are larger in shape and have a more tender flesh. Navy beans are much smaller which is what I prefer. You may choose based on your preference.
  • You can also use Pinto beans or even half white beans and half pinto.
  • I tried this with White Northern Beans and tho they can be used, I found them to be too “buttery” in texture for this recipe especially with the long cook time.
  • If you are using canned beans, all you have to do is drain and rinse. This will wash away the excess starch and salt and improve the flavor of your vegan baked beans.
  • If you are using dry beans, COOK YOUR BEANS FIRST. Soak your beans overnight and simmer (or pressure cook them) on the stove top the next day until tender.
  • I wouldn’t try this recipe with un cook beans as the acid from some of the ingredients can stop the beans from cooking all the way through, so used already cooked beans.
  • Remember to buy Vegan Worcestershire sauce, as regular Worcestershire sauce is made with anchovies.
  • Maple syrup can be used as a substitute for molasses if you don't like the taste of molasses.
  • These baked beans will keep in the refrigerator for about 5 days and will keep in the freezer for about 3 - 4 weeks.


Serving: 1cup | Calories: 224kcal | Carbohydrates: 48g | Fat: 3g | Sodium: 267mg | Potassium: 540mg | Sugar: 45g | Vitamin A: 75IU | Vitamin C: 2.4mg | Calcium: 82mg | Iron: 1.7mg