Bean Thanksgiving Vegan Recipe Ideas for a Delicious Feast

Thanksgiving is a time for coming together, sharing gratitude, and enjoying delicious food that everyone can savor. For those embracing a vegan lifestyle or simply aiming to add more plant-based dishes to their holiday table, this Bean Thanksgiving Vegan Recipe is a perfect choice.

It combines hearty beans, fragrant herbs, and a medley of autumn vegetables to create a comforting, protein-packed dish that will delight vegans and non-vegans alike. This recipe is not only wholesome and flavorful but also easy to prepare, making it a stress-free addition to your festive feast.

The earthy beans provide a satisfying texture, while the rich blend of spices and seasonal ingredients brings warmth and depth to every bite. Whether you’re looking to impress guests or simply enjoy a nourishing meal, this recipe will become a new Thanksgiving favorite.

Plus, it pairs wonderfully with other vegan staples and traditional sides.

Why You’ll Love This Recipe

This bean dish is more than just a side—it’s a centerpiece that celebrates the bounty of the season. Here’s why it will quickly become a staple on your holiday menu:

• Rich in plant-based protein: Beans provide a hearty source of protein that keeps you full and satisfied.
• Flavorful and comforting: The combination of herbs, spices, and vegetables creates a savory aroma and taste that embodies Thanksgiving.
• Easy to make ahead: Prepare it a day in advance, and let the flavors meld beautifully overnight.
• Versatile: It can be served as a side dish or a main for vegan guests.
• Nutritious: Packed with fiber, vitamins, and minerals for a healthful holiday bite.

Ingredients

• 2 cups cooked cannellini beans (or 1 can, drained and rinsed)
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups diced butternut squash
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons tomato paste
• 1 tablespoon maple syrup
• 1/4 cup chopped fresh parsley (optional for garnish)
• 1/4 teaspoon red pepper flakes (optional for a mild kick)

Equipment

• Large skillet or sauté pan
• Medium saucepan
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander (if using canned beans)
• Serving bowl or casserole dish

Instructions

1. Prepare the vegetables: Wash, peel, and dice the butternut squash, carrots, celery, and onion. Mince the garlic cloves.
2. Sauté aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sauté for about 5 minutes until fragrant and translucent.
3. Add the vegetables: Stir in the diced butternut squash, carrots, and celery. Cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.
4. Season the mixture: Sprinkle in the dried thyme, sage, smoked paprika, black pepper, and salt. Stir well to coat the vegetables evenly with the spices.
5. Incorporate tomato paste and broth: Add the tomato paste and mix it thoroughly with the vegetables. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the veggies to become tender.
6. Add the beans: Gently fold in the cooked cannellini and black beans. Stir to combine all ingredients.
7. Sweeten and simmer: Drizzle the maple syrup over the mixture and stir. Let the whole dish simmer for another 10 minutes, so the flavors meld beautifully.
8. Adjust seasoning: Taste and adjust salt, pepper, or spices as needed. Add red pepper flakes here if you want a spicy touch.
9. Finish and garnish: Remove from heat and sprinkle chopped fresh parsley on top for a burst of color and freshness.
10. Serve warm: Transfer to a serving bowl or dish and enjoy as a hearty side or main.

Tips & Variations

“Pre-cooking your beans or using canned beans can save time without sacrificing flavor.”

• Make it gluten-free: This recipe is naturally gluten-free, perfect for guests with dietary restrictions.
• Use other beans: Feel free to substitute kidney beans, chickpeas, or navy beans according to your preference or pantry stock.
• Add nuts or seeds: Toasted pumpkin seeds or chopped walnuts add a lovely crunch and extra nutrients.
• Spice it up: Incorporate a dash of cayenne pepper or chipotle powder for smoky heat.
• Make it creamy: Stir in some coconut cream or cashew cream for a richer texture.
• Advance prep: Cook this dish a day ahead and refrigerate—flavors improve overnight!

Nutrition Facts

Serving Suggestions

This bean dish pairs wonderfully with traditional Thanksgiving sides or vegan mains. Consider serving it alongside mashed potatoes, roasted Brussels sprouts, or a fresh autumn salad.

For an extra festive touch, garnish with pomegranate seeds or fresh herbs.

For a fuller meal, serve with warm, crusty bread or your favorite vegan gravy. If you’re planning a full plant-based meal, check out our Marzipan Challah Recipe for a delicious homemade bread, or add a creative starter with the Kosher Sushi Salad Recipe.

Conclusion

This Bean Thanksgiving Vegan Recipe is a testament to how plant-based dishes can shine during the holidays. It offers a delightful combination of hearty beans, seasonal vegetables, and warming spices that celebrate the flavors of autumn.

Whether you’re vegan, vegetarian, or simply looking to add more nutritious options to your Thanksgiving table, this recipe is sure to impress.

Easy to prepare and customize, it fits perfectly into any holiday menu. Plus, it pairs beautifully with other vegan favorites and traditional dishes alike.

Don’t forget to explore more creative recipes like the Jamaican Minced Beef Recipes or the versatile Magic Dough Recipe to round out your festive cooking repertoire. Happy Thanksgiving and happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Bean Thanksgiving Vegan Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegan bean casserole perfect for Thanksgiving. Packed with protein and festive spices for a comforting holiday dish.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT60M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 cups cooked black beans”, “1 cup cooked kidney beans”, “1 cup cooked cannellini beans”, “1 medium onion, diced”, “3 cloves garlic, minced”, “1 cup vegetable broth”, “1 cup diced tomatoes”, “1/2 cup chopped celery”, “1/2 cup chopped carrots”, “1 teaspoon smoked paprika”, “1 teaspoon dried thyme”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onion, garlic, celery, and carrots until soft.”}, {“@type”: “HowToStep”, “text”: “Add beans, diced tomatoes, vegetable broth, smoked paprika, thyme, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Simmer for 10 minutes to blend flavors.”}, {“@type”: “HowToStep”, “text”: “Transfer mixture to a baking dish.”}, {“@type”: “HowToStep”, “text”: “Bake uncovered for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove from oven and let cool slightly before serving.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “18 g”, “fatContent”: “2 g”, “carbohydrateContent”: “45 g”}}