These Gluten-Free and Vegan Baked Beans will have you throwing out the store-bought ones! Three types of beans, basking in a thick pool of sweet richness, combine to make one delicious side dish! They go perfectly with your summer BBQ needs and any other time of the year! These flavorful baked beans are egg-free, vegan, dairy-free, refined sugar-free, grain-free, and clean-eating!
So, while the sun is out 🌞🌻 and the days are warm, we should all take advantage of fun outdoor BBQs 😎 (if you live in the desert, like me, I would highly advise that you move the BBQ fun INDOORS 😅). Let me ask you a question, what goes really well with ribs, hot dogs, burgers, and the like… 🤔
You guessed it. 😏
These Gluten-Free and Vegan Baked Beans!! 😍🤤
Before I became a cooking fanatic lol, I looked for anything that was quick and easy (and not the healthiest I might add 🤫) to make for dinner. Michael and I used to eat Bush’s baked beans on the regular. After entering the clean-eating world, I had to say goodbye to Bush’s baked beans, which was difficult. 😣 However, it urged me to craft these Gluten-Free and Vegan Baked Beans, which I could never be sorry for. 🤩
I love the saying that when everything seems like it’s falling apart in your life, it is actually everything falling into place. 🙌
It gives me comfort knowing that no matter how stressful, depressing, or tough things seem, there’s always a positive outcome waiting for you on the other side. I’m a firm believer that everything happens for a reason and every trial and tribulation is an experience to learn and grow from. The harder it is to get to your goals the greater the reward. 🏆
All of this deep talk for Gluten-Free and Vegan Baked Beans. 😆 I mean, if it doesn’t make you emotional to indulge in sinless, yummy baked beans then I don’t know what will. 😘
In all seriousness, I’m very passionate about enlightening people in many ways, but food is one of the biggest ones. I get how challenging it can be to stop eating what you think is “normal”or “the social norm” type of food when really it’s so harmful to your body and mind.
No matter what it is, routine is routine, and it’s hard to change something that’s been with you for so long; that’s why a lot of people stay where they’re comfortable. I urge you to reach out of your comfort zone for a higher position (maybe a scary one in the beginning) that will make you so much happier—no matter what that might be—but I think changing the way we eat is a huge and wonderful start. ☺️🍴
These Gluten-Free and Vegan Baked Beans can be your kick-start to a new clean-eating lifestyle! When everyone you cook for (yourself included 😉) loves what you’re eating, while being easy and healthy, it’s hard to deny. 💯
Whenever I make my Oven-Baked Fall Off the Bone BBQ Paleo Ribs 🍖 or my Paleo Slow-Cooker BBQ Pulled Pork Sandwiches, I’m always in need of baked beans to go on the side. Of course, I can’t skip out on making my Seasoned Oven-Baked Crispy French Fries, but they’ve been wanting a companion for quite some time. 😜
That’s when I had to buckle down and get serious about my life. 🤨 I needed to make Gluten-Free and Vegan Baked Beans. 😂 So, I tested them recently while eating one of my BBQ sandwiches, with homemade Paleo buns, French fries—the works—and I have to say, I had forgotten what it was like to have a “dirty” meal like that. Meaning, I really couldn’t taste a difference that I was eating sinless. Well, maybe I could since I didn’t have any bad after feelings that come with indulging in bad food—you know what I mean. 😓👎
I was sent to food bliss where every problem diminished and I was in total peace. 😍☮️
These Gluten-Free and Vegan Baked Beans are thick, rich, sweet, and have the flavor you know and love. My Quick & Easy Paleo Ketchup is infused in the sauce, adding to the sweetness and thick consistency. 😋🍅
These Gluten-Free and Vegan Baked Beans are:
- Refined sugar-free
- Kid-friendly/picky eater-friendly
- Easy to make
- Great to bring to pot lucks/get-togethers
- Sooo satisfying—filling your stomach and mood with love and good vibes!
Making your very own Gluten-Free and Vegan Baked Beans doesn’t have to be an arduous process. 🙅🏻♀️ In fact, these baked beans are so simple that you can make them every week if you’d like!
Start by putting the olive oil in a large saucepan over medium-high heat. Then, add the onions and sauté until soft, translucent, and fragrant.
Thereafter, add the minced garlic and stir until fragrant, being careful that it doesn’t burn.
Next, add in the ketchup, vegetable broth (or water), maple syrup, molasses, coconut aminos, apple cider vinegar, salt, pepper, parsley, mustard powder, and cayenne pepper (optional) and whisk together.
Thereafter, stir in the beans.
Secure the lid over the pot and turn the temperature down to low and cook for about 20-30 minutes and up to 1 ½ hours, stirring occasionally, until it has thickened.
Another sinless recipe made simple! 👍 If you make these Gluten-Free and Vegan Baked Beans don’t forget to take a picture 📸 and share it with me on social media, tagging me in the picture using @sabrinassinlesssecrets and hashtagging #sabrinassinlessecrets (#TripleS #becausesinlessisdelicious, #sinlesssunday) so I don’t miss it! 🤗 I hope you have an amazing week ahead! 😘 Last week of August—wahoo! 🎉 See you next Sinless Sunday. ❤️
- 1 can (15 ounce) red kidney beans, drained and rinsed
- 1 can (15 ounce) pinto beans, drained and rinsed
- 1 can (15 ounce) great northern beans, drained and rinsed
- 1 cup vegetable broth, low-sodium (can sub filtered water)
- ¾ cup Quick & Easy Paleo Ketchup
- 3 tablespoons pure maple syrup (can sub raw honey if you aren't on a vegan diet)
- 1 tablespoon blackstrap molasses
- 1 tablespoon coconut aminos, soy-free (It is much more affordable in stores; I get mine at Sprouts)
- 1 tablespoon fresh parsley, chopped (can sub 1 teaspoon dried parsley flakes)
- ½ tablespoon extra-virgin olive oil
- ¾ cup yellow onion, chopped
- 2-3 garlic cloves, minced
- 1 teaspoon organic apple cider vinegar
- 1 teaspoon mustard powder
- ½ teaspoon kosher salt, or to taste
- ½ - ¾ teaspoon coarse black pepper, or to taste
- ⅛ teaspoon cayenne pepper (optional)
- Start by putting the olive oil in a large saucepan over medium-high heat.
- Then, add the onions and sauté until soft, translucent, and fragrant.
- Thereafter, add the minced garlic and stir until fragrant, being careful that it doesn’t burn.
- Next, add in the ketchup, vegetable broth (or water), maple syrup, molasses, coconut aminos, apple cider vinegar, salt, pepper, parsley, mustard powder, and cayenne pepper (optional) and whisk together.
- Thereafter, stir in the beans and secure the lid over the pot. Turn the temperature down to low and cook for about 20-30 minutes and up to 1 ½ hours, stirring occasionally.
- Enjoy served warm with entrée of your choice!
You can also freeze these for about 6 months in an freezer container! Just reheat them in a saucepan. 🙂