Bean and Veggies Recipe Vegan: Easy, Healthy, and Delicious

There’s something truly comforting about a warm bowl of beans and veggies, especially when the recipe is entirely plant-based. Whether you’re a seasoned vegan, just dabbling in more plant-forward meals, or looking to add a hearty, healthy dish to your weekly rotation, this vegan bean and veggies recipe will quickly become a favorite.

The beauty of this dish lies in its versatility—use whatever beans and vegetables you have on hand for a meal that’s nourishing, filling, and bursting with flavor.

This recipe is designed for busy weeknights but is equally at home on a weekend when you want something wholesome and satisfying. With a rich blend of spices, a medley of colorful vegetables, and the creamy heartiness of beans, it’s the kind of food that comforts and fuels.

Plus, it’s budget-friendly, loaded with nutrients, and perfect for meal prep. Ready to get cooking?

Let’s dive right in!

Why You’ll Love This Recipe

• Quick and easy: You can have dinner on the table in under 40 minutes, with minimal hands-on time.
• Customizable: Use your favorite beans and swap in any veggies you love or have in your fridge.
• One-pot meal: Less mess, less cleanup, more time to relax and enjoy.
• Meal prep friendly: Make a big batch to enjoy throughout the week. Flavors deepen as it sits!
• Healthy and filling: Packed with protein, fiber, vitamins, and minerals—no compromise on taste.
• Family-approved: Even picky eaters love the hearty flavors and colorful presentation.
• Budget-conscious: Beans and vegetables are among the most affordable, nutritious foods out there.
• Vegan and gluten-free: This recipe fits a variety of dietary needs without sacrificing comfort.

Ingredients

Equipment

• Large soup pot or Dutch oven
• Chopping board
• Sharp chef’s knife
• Wooden spoon or spatula
• Ladle
• Measuring cups and spoons
• Colander (for rinsing beans and veggies)
• Serving bowls

Instructions

1. Prepare your ingredients.

   Dice the onion, mince the garlic, and chop the carrot, celery, bell pepper, and zucchini. If using leafy greens, chop them as well.

   Drain and rinse the canned beans thoroughly.

2. Sauté the aromatics.

   Heat the olive oil in your large pot over medium heat. Add the onion and sauté for 3-4 minutes, until translucent.

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

3. Add the vegetables.

   Stir in the carrot, celery, bell pepper, and zucchini. Cook for about 5 minutes, stirring occasionally, until the veggies begin to soften.

4. Spice it up.

   Sprinkle in the smoked paprika, cumin, dried thyme, salt, and pepper. Toast the spices with the veggies for 1-2 minutes to unlock their flavors.

5. Add tomatoes and beans.

   Pour in the diced tomatoes and add the drained beans. Stir well to combine all the flavors.

6. Pour in the broth.

   Add the vegetable broth. Bring everything to a gentle boil, then reduce to a simmer.

   Cover and cook for 15-20 minutes, until the vegetables are tender and the flavors meld.

7. Add greens and finish.

   Stir in the spinach or kale. Let it wilt for 2-3 minutes.

   Taste and adjust seasoning as needed. Squeeze in the lemon juice for brightness.

8. Serve and garnish.

   Ladle the beans and veggies into bowls. Sprinkle with fresh parsley and an extra drizzle of olive oil, if desired.

   Enjoy hot!

Tips & Variations

• For a creamier texture, mash some of the beans directly in the pot before serving.

• Switch up the beans: Try chickpeas, pinto, navy, or even half runner beans for unique flavors and textures.
• Add more veggies: Mushrooms, sweet potatoes, corn, or green beans are great additions.
• Want it spicy? Add a pinch of chili flakes or a diced jalapeño with the veggies.
• Make it a stew: Simmer uncovered for longer to thicken, or add 1/4 cup uncooked quinoa or brown rice for heartiness.
• Fresh herbs: Basil, dill, or cilantro make wonderful garnishes.
• Make it ahead: This recipe tastes even better the next day! Store in an airtight container in the fridge for up to 5 days.

Nutrition Facts

Note: Nutrition facts are estimates and will vary based on the specific beans and vegetables used.

Serving Suggestions

• With crusty bread: Serve alongside homemade bread like this Green Chile Cheese Bread for a satisfying meal.
• Over grains: Spoon the beans and veggies over brown rice, quinoa, or farro for extra heartiness.
• With a fresh salad: Pair with a tangy salad or this Green Goodness Juice for a vibrant, nourishing combo.
• As a soup starter: Serve a smaller portion as an appetizer before a main dish.
• Topped with vegan yogurt or avocado: Add creaminess and extra flavor with a dollop of unsweetened plant yogurt or sliced avocado.

Conclusion

This vegan bean and veggies recipe is a celebration of plant-based simplicity and flavor. It’s proof that you don’t need complicated ingredients or long hours in the kitchen to create something both nourishing and delicious.

With a few pantry staples, fresh or frozen vegetables, and your favorite beans, you can whip up a meal that delights the senses and brings comfort to any table.

Whether you’re looking for a quick weeknight dinner, a meal-prep staple, or a cozy dish to serve friends and family, this recipe delivers every time. Experiment with different beans, veggies, and seasonings to make it your own.

And if you’re inspired to keep your plant-based journey going, check out our Kodiak Banana Muffins Recipe for a sweet vegan treat or explore our Kikkoman Stir Fry Sauce Recipe for another savory vegan dinner idea.

Happy cooking, and enjoy every colorful, flavor-packed bite!

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