Vegan Baked Beans with Bacon

Indulge in the smoky, savory, and utterly satisfying flavors of Vegan Baked Beans with Bacon—an irresistible plant-based twist on a classic comfort food. This recipe pairs tender navy beans with a rich, tangy tomato-based sauce sweetened with maple syrup and spiced with smoked paprika and cayenne. The star addition? Crispy tempeh strips marinated in soy sauce and liquid smoke, delivering all the indulgent smokiness of bacon without the meat. Perfect as a hearty side dish or a standalone meal, these baked beans are oven-finished for a caramelized, flavorful finish. Simple to make with wholesome ingredients, this vegan delight is sure to please both vegans and non-vegans alike!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 15-ounce cans canned navy beans
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces tempeh, cut into thin strips
• 2 tablespoons soy sauce
• 1 teaspoon liquid smoke
• 3 tablespoons tomato paste
• 0.25 cup maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup water

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Step 3

Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Step 4

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 5

Add the tempeh strips to the skillet and pour in the soy sauce and liquid smoke. Cook the tempeh for about 5-7 minutes until it's browned and slightly crispy.

Step 6

Remove the tempeh from the skillet and set aside on a plate.

Step 7

In the same skillet, add the tomato paste, maple syrup, apple cider vinegar, Dijon mustard, smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine and cook for 2-3 minutes.

Step 8

Add the drained and rinsed navy beans to the skillet and pour in 1 cup of water. Stir to mix well, scraping any brown bits from the bottom.

Step 9

Let the mixture come to a simmer and continue to cook for another 5 minutes.

Step 10

Transfer the bean mixture into a baking dish and evenly distribute the cooked tempeh bacon pieces on top.

Step 11

Cover the baking dish with aluminum foil and place it in the preheated oven.

Step 12

Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.

Step 13

Remove from the oven and let it cool slightly before serving.

Step 14

Serve the vegan baked beans with bacon as a main dish or a side, enjoying the smoky and hearty flavors.

Nutrition Facts

Serving size	(856.7g)

Amount per serving	% Daily Value*
Calories	1149.6

Total Fat 57.2g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 4133.1mg	0%
Total Carbohydrate 118.7g	0%
Dietary Fiber 21.9g	0%
Total Sugars 66.6g
Protein 56.6g	0%

Vitamin D 0IU	0%
Calcium 391.4mg	0%
Iron 10.8mg	0%
Potassium 2126.2mg	0%

*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.

Source of Calories

Fat: 42.3%

Protein: 18.6%

Carbs: 39.0%