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  • Vegan Strong

Vegan Barbeque Baked Beans

By Dani Taylor


  • 1 tablespoon vegan margarine (such as Earth Balance)

  • 2 cups canned pinto beans, rinsed and drained

  • 1 ½ tablespoons chopped onion

  • ¼ cup sweet pickle relish

  • 2 tablespoons dill pickle juice

  • 2 tablespoons ketchup 1 tablespoon molasses

  • 1 tablespoon tomato paste

  • 1 tablespoon brown sugar

  • ¼ teaspoon hot sauce (such as Tabasco)

  • 1 dash liquid smoke flavoring

  • ¼ teaspoon garlic powder

  • ¼ tsp salt

  • ¼ teaspoon dry mustard


  1. Preheat the oven to 375 degrees F.

  2. Melt vegan margarine in a skillet over medium heat. Add onion. Cook and stir until translucent, about 5 minutes. Mix together with beans in a casserole dish.

  3. Stir relish, pickle juice, ketchup, molasses, tomato paste, brown sugar, hot sauce, liquid smoke, garlic powder, salt, and mustard together in a bowl. Add to the bean mixture and mix to coat.

  4. Bake in the preheated oven until the sauce is thick and the casserole is heated through, about 1 hour.

Makes 4 servings.

Nutrition per serving: 187 calories, 6.3g protein, 34.1 g carbohydrates; 3.7 g fat.

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