Cheap Vegan Bean Recipes for Easy and Tasty Meals

Beans are one of the most humble, affordable, and nutritious ingredients you can add to your kitchen arsenal. Whether you’re a longtime vegan or just looking for ways to stretch your grocery budget, there’s something magical about transforming a simple can (or bag) of beans into a hearty, flavor-packed meal.

In today’s post, I’m sharing my favorite cheap vegan bean recipes—each full of plant-based protein, fiber, and bold flavor, yet gentle on your wallet.

From comforting stews to zesty salads and even a creamy dip, these recipes showcase just how versatile beans can be. You don’t need expensive specialty items or fancy gadgets—just a few basic ingredients and a bit of creativity.

Whether you’re feeding a family, meal-prepping for the week, or just craving something wholesome, these vegan bean recipes will keep you satisfied, energized, and inspired in the kitchen.

Why You’ll Love This Recipe

• Budget-Friendly: Beans are one of the cheapest sources of protein, making these recipes perfect for anyone watching their spending.
• Nutritious & Filling: Packed with fiber, protein, vitamins, and minerals, bean-based meals keep you full and fueled.
• Versatile: The recipes below fit a variety of tastes and can be customized with whatever veggies or spices you have on hand.
• Simple Ingredients: No hard-to-find products—just straightforward pantry staples.
• Easy Meal Prep: Most of these dishes are perfect for batch cooking and freezing, helping you save time all week long.

Cheap Vegan Bean Recipes: A Delicious Listicle

Smoky Black Bean Stew

This hearty, protein-rich stew is a weeknight lifesaver. With canned black beans, diced tomatoes, and a smoky spice blend, you’ll have a deeply satisfying meal in under 30 minutes.

Ingredients

Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Chopping board & knife
• Can opener
• Ladle

Instructions

1. Sauté the vegetables: Heat olive oil over medium heat in your soup pot. Add diced onion, carrot, and bell pepper. Sauté for 5-7 minutes, until softened.
2. Add garlic and spices: Stir in minced garlic, smoked paprika, cumin, and chili powder. Cook for 1-2 minutes until fragrant.
3. Combine beans and tomatoes: Add the black beans and diced tomatoes to the pot, stirring well to combine.
4. Add broth and simmer: Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes, allowing flavors to meld.
5. Finish and serve: Season with salt, pepper, and lime juice. Ladle into bowls and garnish with fresh cilantro if desired.

Tips & Variations

• Make it spicy: Add a diced jalapeño or a pinch of cayenne for extra heat.
• Bulk it up: Stir in a handful of chopped kale or spinach during the last 5 minutes of cooking.
• Swap your beans: Use pinto or kidney beans if that’s what you have on hand.

“A squeeze of fresh lime at the end brightens up the whole stew—don’t skip it!”

Nutrition Facts

Serving Suggestions

• Serve over brown rice or quinoa for a complete meal.
• Pair with Low Salt Biscuits for a comforting side.
• Add a scoop of avocado or a dollop of vegan sour cream for richness.

Creamy White Bean & Garlic Dip

This luscious dip is a crowd-pleaser, perfect for snacking, sandwiches, or as a party appetizer. Best of all, it’s made with just a handful of pantry staples!

Ingredients

• 1 can cannellini or navy beans, drained and rinsed
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley (optional)

Equipment

• Food processor or blender
• Small skillet
• Rubber spatula

Instructions

1. Sauté garlic: In a small skillet, heat 1 tbsp olive oil over low heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
2. Blend ingredients: In a food processor, combine beans, sautéed garlic with oil, remaining olive oil, lemon juice, salt, and pepper. Blend until completely smooth, scraping down sides as needed.
3. Garnish and serve: Transfer to a bowl, swirl with a bit more olive oil, and sprinkle with fresh parsley.

Tips & Variations

• Add a pinch of smoked paprika or cumin for extra flavor.
• Use as a sandwich spread, a dip for veggies, or a base for avocado toast.
• For a chunky texture, pulse the mixture less and fold in some whole beans at the end.

“This dip is a lifesaver when you need a quick, protein-rich snack that feels indulgent!”

Nutrition Facts

Serving Suggestions

• Serve with pita chips, sliced cucumber, or carrot sticks.
• Spread onto your favorite sandwich or wrap.
• Use as a topping for baked potatoes or grain bowls.

Simple Chickpea & Tomato Salad

When you need a no-cook meal that’s still filling and fresh, this salad comes to the rescue. Chickpeas and tomatoes are tossed with lemon, herbs, and a touch of olive oil for a salad that’s ready in minutes.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely diced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley or basil, chopped

Equipment

• Mixing bowl
• Salad spoon
• Knife & cutting board

Instructions

1. Combine chickpeas and veggies: In a large bowl, add chickpeas, cherry tomatoes, and diced red onion.
2. Dress the salad: Drizzle with olive oil and lemon juice. Sprinkle with salt, pepper, and fresh herbs.
3. Toss and serve: Mix everything gently to combine. Taste and adjust seasoning as needed. Serve immediately or chill for up to 2 days.

Tips & Variations

• Add diced cucumber or bell pepper for extra crunch.
• Stir in cooked grain (like quinoa or bulgur) to make it a meal.
• Use lime juice and cilantro for a southwestern twist.

“This salad is perfect for meal-prep—just make a big batch and enjoy all week long.”

Nutrition Facts

Serving Suggestions

• Serve as a light lunch with a side of crusty bread.
• Spoon over greens for a hearty salad bowl.
• Pair with a cup of Lectin Free Soup for a balanced, satisfying meal.

Spicy Red Lentil & Bean Chili

With a blend of red lentils and kidney beans, this chili is ultra-filling and packed with flavor. It’s a fantastic vegan bean recipe for meal prepping or feeding a crowd on a budget.

Ingredients

• 1 cup dry red lentils, rinsed
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 red bell pepper, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne (optional)
• 3 cups vegetable broth
• 1 tbsp olive oil
• Salt & pepper to taste

Equipment

• Large pot
• Wooden spoon
• Knife & chopping board

Instructions

1. Sauté aromatics: Heat olive oil in a large pot. Add diced onion, bell pepper, and garlic. Sauté for 5 minutes.
2. Add spices: Stir in chili powder, cumin, smoked paprika, and cayenne. Cook for 1 minute.
3. Combine beans and lentils: Add kidney beans, rinsed lentils, diced tomatoes, tomato paste, and vegetable broth. Stir to combine.
4. Simmer: Bring to a boil, reduce heat, and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are soft and chili is thick.
5. Season and serve: Add salt and pepper to taste. Serve hot with your favorite toppings.

Tips & Variations

• Top with green onions, cilantro, or avocado.
• Swap kidney beans for black beans or pinto beans if desired.
• For extra veggies, add diced zucchini or corn in the last 10 minutes of cooking.

“Red lentils cook quickly and add a creamy texture—no need for soaking!”

Nutrition Facts

Serving Suggestions

• Serve with a side of Lemon Straws for a fun, tangy crunch.
• Ladle over baked sweet potatoes for a hearty dinner.
• Enjoy with tortilla chips or cornbread for dipping.

Pinto Bean Tacos

These simple tacos are proof that you don’t need meat or cheese for a satisfying taco night. Seasoned pinto beans, crunchy lettuce, juicy tomatoes, and a creamy avocado mash make every bite pop with freshness and flavor.

Ingredients

• 1 can pinto beans, drained and rinsed
• 1 tsp olive oil
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt & pepper to taste
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 large tomato, diced
• 1 avocado, mashed
• Lime wedges for serving

Equipment

• Small skillet
• Potato masher or fork
• Knife & board

Instructions

1. Season the beans: Heat olive oil in a skillet. Add pinto beans, cumin, chili powder, salt, and pepper. Mash lightly and cook for 3-5 minutes until heated through.
2. Prepare toppings: Mash avocado with a bit of salt. Dice tomato and shred lettuce.
3. Warm tortillas: Heat tortillas on a dry skillet for 1 minute per side.
4. Assemble tacos: Spoon mashed beans onto tortillas, top with lettuce, tomato, and avocado. Squeeze lime over each taco before serving.

Tips & Variations

• Add pickled onions or jalapeños for a tangy kick.
• Try swapping in black beans or refried beans.
• Mix in leftover rice or quinoa to bulk up the filling.

“Taco night is always a hit—let everyone build their own with toppings they love.”

Nutrition Facts

Serving Suggestions

• Serve with a side of salsa and chips.
• Add a simple slaw of cabbage and lime juice.
• Enjoy alongside a glass of Huckleberry Margarita for a festive vegan meal!

Conclusion

Beans truly are the unsung heroes of the vegan kitchen. Whether you’re whipping up a quick salad, a comforting stew, a creamy dip, or zesty tacos, these cheap vegan bean recipes prove that affordable meals can be both nutritious and delicious.

With just a few pantry staples, some basic equipment, and a little inspiration, you can transform humble beans into a feast fit for any table.

Don’t be afraid to experiment with different beans, spices, and vegetables based on what you have available. The recipes here are meant to be flexible and forgiving, so you can make them your own.

If you’re looking for more plant-based inspiration, check out our recipes for Harvest Hash, Lemon Ricotta Pasta With Arugula, and Lion’s Mane Mushroom Crumble. Happy cooking and enjoy every bean-powered bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Simple Vegan Bean Chili”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty, budget-friendly vegan chili packed with beans and vegetables. Perfect for a quick, nutritious meal any night of the week.”, “prepTime”: “PT10M”, “cookTime”: “PT25M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 tablespoon olive oil”, “1 medium onion, diced”, “2 garlic cloves, minced”, “1 bell pepper, diced”, “1 can (15 oz) diced tomatoes”, “1 can (15 oz) black beans, drained and rinsed”, “1 can (15 oz) kidney beans, drained and rinsed”, “1 cup frozen corn”, “2 teaspoons chili powder”, “1 teaspoon cumin”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until softened.”}, {“@type”: “HowToStep”, “text”: “Stir in bell pepper and cook for 2-3 minutes.”}, {“@type”: “HowToStep”, “text”: “Add diced tomatoes, black beans, kidney beans, and corn.”}, {“@type”: “HowToStep”, “text”: “Season with chili powder, cumin, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Simmer uncovered for 20 minutes, stirring occasionally.”}, {“@type”: “HowToStep”, “text”: “Serve hot.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “13 g”, “fatContent”: “5 g”, “carbohydrateContent”: “56 g”}}