Maple Baked Beans with Tempeh

ALLERGENS: SOY

Both sweet and savory, these Maple Baked Beans with Tempeh are a protein-packed
side dish that’ll work on your dinner table all year long.

As someone who’s been veering away from things like plant-based burgers and other mock meats, I’ve become all about the side dishes. And this summer when I’m having cookouts or maybe a potluck, these Maple Baked Beans with Tempeh will definitely be on the menu.

Packed with protein (almost 10 grams per serving!), these beans are a vegan dream! They’re super easy to make and full of amazing flavors.

Ingredients

Of course beans are the star of this recipe. But the tempeh and onions add some awesome textures and flavors that really elevate them. And everything beyond those—like the maple syrup, dijon, ketchup and garlic—really put the recipe over the top. Your palate is going to be really happy!

Regarding the tempeh, if you want to make it from scratch you can reference my recipe here. Or if you want some pre-made, check out the Smoky Tempeh Strips from Lightlife.

Whether for a picnic in the park or a quick weeknight dinner, these allergy-friendly, plant-based baked beans are going to be your new favorite side dish.

Tell Me What You Think

As always, I’d love to hear your thoughts on these Maple Baked Beans with Tempeh if you make them. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!

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4 from 4 votes

Maple Baked Beans with Tempeh

Both sweet and savory, these Maple Baked Beans with Tempeh are a protein-packed side dish that’ll work on your dinner table all year long.

Prep Time10 minutes mins

Cook Time1 hour hr 10 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Side

Yield: 6 servings

Calories: 400kcal

Author: The Nut-Free Vegan

Ingredients

• 1 Tbsp. oil
• 1 large onion chopped
• 1 package tempeh bacon
• 2 Tbsp. garlic chopped
• 1 Tbsp. ketchup
• 1 cup vegetable stock
• 1/4 cup blackstrap molasses
• 1/4 cup maple syrup or agave
• ⅓ cup brown sugar
• 1 Tbsp. Dijon mustard
• 2 tsp. sea salt
• ½ tsp. paprika
• 1 Tbsp. apple cider vinegar
• 1 tsp. liquid smoke
• 2 15 oz. cans navy beans drained

Instructions

• Preheat oven to 350°F.
• Heat oil in Dutch oven over medium heat until hot.
• Add onion and cook until translucent, about 5 minutes.
• Add bacon and cook for another 5 minutes.
• Add remaining ingredients and place in oven, cook for 1 hour or until beans are fully soft and sauce is thick.
• Remove lid and heat another 10 minutes or until top starts to crisp.

Nutrition

Serving: 1g | Calories: 400kcal