Comments on: Vegan Baked Beans

By: Melissa Huggins

Melissa Huggins — Thu, 02 Apr 2026 15:54:27 +0000

In reply to Amanda. I'm so happy you loved the recipe, Amanda! Thank you for sharing such great feedback. :)

By: Melissa Huggins

Melissa Huggins — Thu, 02 Apr 2026 15:37:38 +0000

In reply to Cathy Gronlund. HI Cathy, I'm so happy it was a hit. Sounds so good with the Gardein beef. Thanks for giving it a try and sharing feedback. :)

By: Amanda

Amanda — Thu, 02 Apr 2026 14:12:07 +0000

Delicious and easy. Hearty and filling. Doesn't get much better than that!

By: Cathy Gronlund

Cathy Gronlund — Thu, 26 Mar 2026 00:23:22 +0000

We reduced the maple syrup and left out the oil. So good! Reminded me of Wisconsin picnics as a child. Added gardien plant based beef for added protein and to make it a meal.

By: Melissa Huggins

Melissa Huggins — Tue, 24 Feb 2026 20:31:01 +0000

In reply to Wohlfeil LuAnn. Thank you for the wonderful compliment and for subscribing! I'm so glad the beans were a hit for your holiday dinner. :)

By: Melissa Huggins

Melissa Huggins — Wed, 14 Jan 2026 06:32:18 +0000

In reply to Brian. Hi Brian, I'm so happy you loved the recipe. It sounds so good with the vegan sausage. Next time, you can try adding 1/2 cup more broth. It should work fine, but if it seems thin, just cook it a little longer to thicken. I hope this helps. :)

By: Brian

Brian — Mon, 12 Jan 2026 19:48:12 +0000

I made these baked beans last night & they came out beautifully. I followed your recipe almost verbatim except I only had one can of navy beans, & the only other beans I had on hand were tri-colored (kidney, pinto, & black). The texture, taste, spice, & tanginess were all on point. I added in some field roast sausage for an extra meatiness but otherwise is was stunningly delicious.My only issue (not a real issue) was it came out a tad thicker than I would have preferred, probably due to adding the two sausages, what could I add to thin it out a bit without compromising the dish?

By: Wohlfeil LuAnn

Wohlfeil LuAnn — Sun, 28 Dec 2025 22:25:06 +0000

In reply to Heather.

Tried these for the first time on Christmas with my sister and her daughter, both are great cooks. They were a hit. My sister asked for the recipe. I had to make a few substitutions. No black strap molasses but I had regular do I used that. I omitted cumin because I just don’t like it. I appreciate your flexibility with the substitutions, that was awesome to see. I don’t eat red meat but aspire to be vegan. I’m subscribing! Thank you.

By: Rich

Rich — Mon, 10 Nov 2025 22:13:26 +0000

In reply to Hannah.

I eat very little meat now after a cardiac event a year ago.No more hot dogs for me. Beans are one of my major sources of protein now. The canned beans by themselves aren't too high in sodium but "canned baked beans " are extremely high in sodium. This is the second time I've made this recipe and it is a winner. The great northern seem more tender to me than the pinto, but I used 1 large 29 oz can of pinto beans and 1 small 15 oz can of great northern. They blend very well and the color becomes similar after cooking. I didn't have liquid smoke but the smoked paprika adds a lot of smoky flavor. Its a foolproof recipe. I cooked in a round pyrex type dish with cover and it really makes a difference to uncover which makes the sauce caramelize and thicken.

By: Mary

Mary — Tue, 23 Sep 2025 20:48:15 +0000

Can’t wait to try this recipe. If using a 16 oz bag of dried beans does this change the amount of each ingredient??