Vegan Recipes With Beans for Easy and Tasty Meals

Beans are the heart and soul of many classic vegan dishes, and for good reason! Whether you’re a long-time plant-based eater or just looking for delicious, healthy meals, beans provide a satisfying source of protein, fiber, and essential nutrients.

From creamy soups to spicy stews and fresh salads, beans are endlessly versatile and lend themselves beautifully to a variety of cuisines. In this post, I’m excited to share several of my favorite vegan recipes with beans—each one easy to make, packed with flavor, and perfect for busy weeknights or leisurely weekends.

Whether you’re cooking for yourself or sharing with friends and family, these recipes prove that wholesome, plant-based eating can be truly irresistible.

Why You’ll Love This Recipe

These vegan bean recipes are more than just healthy—they’re comforting, protein-packed, affordable, and incredibly flavorful. Beans are pantry staples that can be jazzed up in so many ways.

Whether you prefer a spicy chili, a refreshing salad, or a hearty casserole, there’s something here for every palate.

• Nutrient-dense: Beans boast fiber, vitamins, minerals, and plant-based protein.
• Budget-friendly: Dried or canned beans are inexpensive and easy to store.
• Versatile: Adapt recipes to whatever beans or veggies you have on hand.
• Satisfying: Each dish is filling enough for a main meal, but light enough for lunch.
• Meal-prep friendly: These recipes are great for making ahead and storing.

Beans are a true superfood—humble, hearty, and endlessly adaptable!

List of Delicious Vegan Recipes with Beans

Creamy Vegan White Bean Soup

Ingredients

Equipment

• Large soup pot
• Cutting board
• Chef’s knife
• Wooden spoon
• Blender or immersion blender (optional)
• Ladle
• Measuring cups and spoons

Instructions

1. Heat olive oil in a large soup pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are soft.
2. Add garlic and cook for 1 minute, stirring frequently.
3. Stir in cannellini beans, vegetable broth, dried thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove the bay leaf. For a creamier soup, use an immersion blender to puree half the soup directly in the pot, or transfer half to a blender and return to the pot.
5. Finish with lemon juice and adjust seasoning to taste.
6. Serve hot, garnished with fresh parsley.

Tips & Variations

• Add a handful of chopped kale or spinach in the last 5 minutes for extra greens.
• Use any white bean: navy beans or great northern beans work beautifully.
• Top with a swirl of Vegan Bechamel Sauce for extra creaminess.
• For a spicy kick, add a pinch of red pepper flakes with the garlic.

Nutrition Facts

Serving Suggestions

• Pair with a slice of homemade vegan bread for dipping.
• Serve with a crisp green salad for a light lunch.
• Top with crunchy croutons or roasted chickpeas.

Spicy Black Bean Tacos

Ingredients

• Black beans, drained and rinsed – 2 cans (15 oz each)
• Red onion, finely chopped – 1/2 medium
• Garlic, minced – 2 cloves
• Olive oil – 1 tbsp
• Chili powder – 2 tsp
• Ground cumin – 1 tsp
• Smoked paprika – 1/2 tsp
• Salt & pepper – to taste
• Corn tortillas – 8 small
• Shredded lettuce – 1 cup
• Pico de gallo or salsa – 1 cup
• Avocado, sliced – 1
• Fresh cilantro, chopped – for garnish
• Lime wedges – for serving

Equipment

• Large skillet
• Spatula
• Knife and cutting board
• Can opener
• Measuring spoons

Instructions

1. Heat olive oil in a skillet over medium heat. Add red onion and sauté for 3-4 minutes until softened.
2. Add garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
3. Add black beans, salt, and pepper. Mash some of the beans with the back of a spoon for a creamy texture. Cook for 5 minutes, stirring.
4. Warm corn tortillas in a dry skillet or microwave.
5. Assemble tacos: Spoon the spicy black bean mixture onto tortillas. Top with shredded lettuce, pico de gallo, avocado, and cilantro.
6. Serve with lime wedges.

Tips & Variations

• Use pinto beans for a different flavor profile.
• Add roasted sweet potato cubes for extra nutrition.
• Top with vegan caviar for a unique twist.
• Make it a taco bowl by serving over rice or greens.

Nutrition Facts

Serving Suggestions

• Serve with a side of vegan Mexican rice.
• Top with sliced jalapeños or pickled red onions for extra zing.
• Pair with a fresh cucumber-tomato salad.

Mediterranean Chickpea Salad

Ingredients

• Chickpeas, drained and rinsed – 2 cans (15 oz each)
• Cherry tomatoes, halved – 1 cup
• Cucumber, diced – 1 cup
• Red onion, thinly sliced – 1/4 cup
• Kalamata olives, pitted & halved – 1/2 cup
• Fresh parsley, chopped – 1/4 cup
• Olive oil – 3 tbsp
• Lemon juice – 2 tbsp
• Dried oregano – 1 tsp
• Salt & pepper – to taste

Equipment

• Large mixing bowl
• Knife and cutting board
• Measuring spoons
• Salad tongs or large spoon

Instructions

1. Combine chickpeas, cherry tomatoes, cucumber, red onion, olives, and parsley in a large bowl.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill for at least 30 minutes to let the flavors meld.
5. Serve cold as a main or side dish.

Tips & Variations

• Add diced avocado or vegan feta for extra creaminess.
• Use white beans or black-eyed peas for a twist.
• Serve in pita pockets for a portable lunch.
• Add chopped roasted red pepper for extra color and flavor.

Nutrition Facts

Serving Suggestions

• Enjoy with warm pita or fresh vegan bread.
• Serve on a bed of greens for a light meal.
• Pair with hummus and sliced veggies for a mezze platter.

Smoky Vegan Three-Bean Chili

Ingredients

• Olive oil – 2 tbsp
• Yellow onion, diced – 1 medium
• Red bell pepper, diced – 1
• Green bell pepper, diced – 1
• Garlic, minced – 4 cloves
• Black beans, drained and rinsed – 1 can (15 oz)
• Kidney beans, drained and rinsed – 1 can (15 oz)
• Pinto beans, drained and rinsed – 1 can (15 oz)
• Diced tomatoes – 1 can (28 oz)
• Tomato paste – 2 tbsp
• Chili powder – 2 tbsp
• Cumin – 2 tsp
• Smoked paprika – 1 tsp
• Oregano – 1 tsp
• Salt & pepper – to taste
• Vegetable broth – 2 cups
• Cilantro, chopped – for garnish

Equipment

• Large Dutch oven or soup pot
• Wooden spoon
• Knife and cutting board
• Can opener
• Measuring cups and spoons

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Add onion and bell peppers, sauté for 5 minutes until softened.
2. Add garlic and cook for 1 minute, stirring.
3. Stir in all beans, diced tomatoes (with their juice), tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 30-40 minutes, stirring occasionally.
5. Adjust seasoning if needed. Garnish with chopped cilantro before serving.

Tips & Variations

• For a slow cooker version, try this vegetarian slow cooker chili recipe.
• Stir in a handful of corn kernels for sweetness.
• Top with vegan sour cream or avocado slices.
• Serve over baked sweet potatoes for a hearty meal.

Nutrition Facts

Serving Suggestions

• Serve with rice, quinoa, or over baked potatoes.
• Top with green onions, avocado, or fresh cilantro.
• Perfect alongside homemade vegetable crackers for extra crunch.

Simple Red Bean & Veggie Stir Fry

Ingredients

• Red kidney beans, drained and rinsed – 2 cans (15 oz each)
• Broccoli florets – 2 cups
• Carrot, sliced – 1 large
• Red bell pepper, sliced – 1
• Snow peas – 1 cup
• Garlic, minced – 2 cloves
• Ginger, grated – 1 tbsp
• Soy sauce or tamari – 3 tbsp
• Sesame oil – 1 tbsp
• Maple syrup – 1 tbsp
• Sesame seeds – for garnish
• Scallions, sliced – for garnish

Equipment

• Large skillet or wok
• Spatula
• Knife and cutting board
• Measuring spoons

Instructions

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger, sauté 1 minute until fragrant.
3. Add carrots, broccoli, and bell pepper. Stir-fry for 3-4 minutes.
4. Add snow peas and cook for another 2 minutes.
5. Stir in kidney beans, soy sauce, and maple syrup. Cook for 2-3 minutes until everything is heated through.
6. Garnish with sesame seeds and scallions. Serve immediately.

Tips & Variations

• Use chickpeas or black beans instead of red beans.
• Add tofu cubes for extra protein.
• For a gluten-free version, use tamari instead of soy sauce.
• Serve over rice, quinoa, or noodles.

Nutrition Facts

Serving Suggestions

• Serve with brown rice or quinoa for a complete meal.
• Top with chili flakes for a spicy kick.
• Enjoy cold as a protein-packed bean salad the next day.

More Vegan Bean Inspiration

• Try a global twist with this Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals collection.
• For comfort food, you’ll love this Low Calorie Vegetable Soup Recipe for Healthy Eating.
• Looking for meal prep options? Check out Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Conclusion

Beans are truly the unsung heroes of vegan cooking. With just a few pantry staples and fresh vegetables, you can create hearty, flavorful, and deeply nourishing meals that everyone will love.

Whether you’re whipping up a creamy white bean soup, spicy black bean tacos, or a vibrant Mediterranean salad, you’ll find that beans are the perfect foundation for easy and satisfying plant-based recipes.

I hope these vegan recipes with beans inspire you to get creative in your kitchen and enjoy all the benefits that beans bring to your table. Happy cooking!

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