18 Delicious Vegan Bean Recipes Nutritious

Vegan bean recipes are the unsung heroes of the kitchen—packed with protein, fiber, and endless versatility. Whether you’re craving a cozy bowl of chili, a refreshing summer salad, or a quick weeknight dinner, these 18 delicious dishes prove that beans can be the star of any meal. Dive into our roundup and discover how easy and satisfying plant-based eating can be!

Spicy Black Bean Tacos

Zesty and vibrant, these Spicy Black Bean Tacos pack a punch with minimal effort. Perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

– 1 tbsp extra-virgin olive oil
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp chili powder
– 1/4 tsp cayenne pepper
– 1 can (15 oz) black beans, drained and rinsed
– 1/2 cup vegetable broth
– 1 tbsp lime juice
– 1/4 cup fresh cilantro, chopped
– 8 small corn tortillas
– 1/2 cup crumbled queso fresco
– 1 avocado, sliced
– 1/4 cup red cabbage, thinly sliced

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 3 minutes, stirring occasionally.
3. Stir in minced garlic, cumin, smoked paprika, chili powder, and cayenne pepper; cook for 1 minute until fragrant.
4. Add black beans and vegetable broth to the skillet, simmering for 5 minutes to meld flavors.
5. Mash half of the beans with a fork to thicken the mixture, then stir in lime juice and cilantro.
6. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side, keeping them pliable.
7. Spoon the black bean mixture onto tortillas, topping with queso fresco, avocado slices, and red cabbage.

Tip: For extra heat, add a diced jalapeño with the onions.
Tip: Toast tortillas directly over a gas flame for a charred flavor, if preferred.
Tip: Let the bean mixture sit for 5 minutes off heat to thicken before assembling tacos.

Tender beans and crisp cabbage create a delightful contrast, while the creamy avocado balances the spice. Serve with a side of pickled jalapeños for an added kick.

Creamy White Bean and Garlic Dip

Whipping up a creamy white bean and garlic dip is simpler than you think. This versatile spread is perfect for any gathering or a quick snack.

Ingredients

• 2 cups cooked cannellini beans, drained and rinsed
• 3 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup water
• 1 tbsp chopped fresh rosemary

Instructions

1. In a food processor, combine cannellini beans, minced garlic, and fresh lemon juice. Process until smooth, about 1 minute.
2. With the processor running, slowly drizzle in extra-virgin olive oil until fully incorporated. Tip: For a smoother texture, scrape down the sides of the bowl halfway through.
3. Add sea salt, freshly ground black pepper, and water. Process for an additional 30 seconds to blend. Tip: Adjust the water amount for your desired consistency.
4. Transfer the dip to a serving bowl. Stir in chopped fresh rosemary by hand for texture. Tip: Let the dip sit for 10 minutes before serving to allow flavors to meld.

Creamy and rich, this dip boasts a bold garlic flavor balanced by the freshness of lemon and rosemary. Serve it with crusty bread or as a unique spread for sandwiches.

Three Bean Vegan Chili

Great for a hearty meal, this Three Bean Vegan Chili packs protein and flavor without any meat. Gather your ingredients and let’s get cooking.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 can (15 oz) 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 (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and diced red bell pepper, cooking for another 3 minutes until softened.
4. Mix in ground cumin, smoked paprika, and dried oregano, toasting the spices for 1 minute to release their aromas.
5. Add all three types of beans, crushed tomatoes, and vegetable broth, stirring to combine.
6. Bring the mixture to a simmer, then reduce heat to low and cover, cooking for 25 minutes to meld flavors.
7. Stir in apple cider vinegar, sea salt, and black pepper, adjusting seasoning if necessary.
8. Simmer uncovered for an additional 10 minutes to slightly thicken the chili.

Best served hot, this chili boasts a rich, smoky flavor with a satisfying texture from the trio of beans. Try topping with avocado slices or a dollop of vegan sour cream for extra creaminess.

Black Bean and Sweet Potato Enchiladas

Crisp, hearty, and packed with flavor, these enchiladas are a perfect blend of sweet and savory. They’re ideal for a cozy dinner or a vibrant potluck contribution.

Ingredients

– 2 cups cooked black beans, drained and rinsed
– 1 large sweet potato, peeled and diced into 1/2-inch cubes
– 1 tbsp extra-virgin olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp sea salt
– 8 corn tortillas
– 2 cups enchilada sauce
– 1 cup shredded Monterey Jack cheese
– 1/4 cup finely chopped cilantro

Instructions

1. Preheat oven to 375°F.
2. Toss sweet potato cubes with olive oil, cumin, smoked paprika, and sea salt. Spread on a baking sheet.
3. Roast for 25 minutes, until tender and slightly caramelized.
4. In a bowl, mix roasted sweet potatoes with black beans.
5. Warm tortillas for 30 seconds in a dry skillet to make pliable.
6. Fill each tortilla with 1/4 cup of the sweet potato and black bean mixture. Roll tightly.
7. Place enchiladas seam-side down in a baking dish. Pour enchilada sauce evenly over the top.
8. Sprinkle with Monterey Jack cheese.
9. Bake for 20 minutes, until cheese is bubbly and slightly golden.
10. Garnish with chopped cilantro before serving.

Melted cheese and rich sauce envelop the hearty filling, creating a satisfying bite. Serve with a side of lime crema for an extra zing.

Vegan Refried Beans

Crafting the perfect Vegan Refried Beans starts with quality ingredients and precise technique. This dish is a staple for its rich flavor and versatility.

Ingredients

• 2 cups dried pinto beans, soaked overnight
• 1/4 cup extra-virgin olive oil
• 1 medium white onion, finely diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tsp sea salt

Instructions

1. Drain soaked pinto beans and rinse under cold water.
2. In a large pot, cover beans with 2 inches of water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 90 minutes until beans are tender. Skim off any foam.
4. Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 5 minutes until translucent.
5. Add minced garlic, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
6. Drain cooked beans, reserving 1/2 cup of cooking liquid.
7. Add beans to the skillet with onions and spices. Mash with a potato masher to desired consistency.
8. Stir in reserved cooking liquid, chopped cilantro, lime juice, and sea salt. Cook for 5 minutes, stirring occasionally.

Lusciously creamy with a smoky depth, these Vegan Refried Beans are perfect as a taco filling or paired with crispy tortilla chips. The lime juice adds a bright finish that balances the richness.

Kidney Bean Curry

Kidney bean curry is a hearty, flavorful dish that’s both nutritious and satisfying. Perfect for a weeknight dinner, it’s packed with protein and spices that warm you up from the inside out.

Ingredients

– 2 cups dried kidney beans, soaked overnight
– 3 tbsp clarified butter
– 1 large onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tsp ground cumin
– 2 tsp ground coriander
– 1 tsp turmeric powder
– 1 tsp cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 tsp salt
– 1 cup fresh cilantro, chopped
– 1 tbsp lemon juice

Instructions

1. Drain the soaked kidney beans and rinse under cold water. Place in a large pot, cover with fresh water, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour or until beans are tender. Drain and set aside.
2. Heat clarified butter in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add the ground cumin, ground coriander, turmeric powder, and cayenne pepper to the skillet. Toast the spices for 30 seconds to release their aromas.
5. Pour in the diced tomatoes with their juices and the cooked kidney beans. Stir to combine.
6. Season with salt, then simmer the curry uncovered for 20 minutes, stirring occasionally, until thickened.
7. Remove from heat and stir in the chopped cilantro and lemon juice.

The curry should be thick and creamy, with the kidney beans perfectly tender. The spices meld together to create a deep, complex flavor profile. Serve over steamed basmati rice or with warm naan bread for a complete meal.

Lentil and Bean Vegan Meatballs

Every home cook needs a hearty, plant-based option in their repertoire, and these lentil and bean vegan meatballs deliver on flavor and texture without compromise.

Ingredients

• 1 cup cooked green lentils, drained
• 1 cup cooked cannellini beans, drained
• 1/4 cup finely minced yellow onion
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast
• 1 tbsp tamari
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup breadcrumbs
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a food processor, pulse lentils, beans, onion, garlic, nutritional yeast, tamari, smoked paprika, and cumin until just combined but still slightly chunky.
3. Transfer mixture to a bowl and fold in breadcrumbs until the mixture holds together when pressed.
4. Form into 1.5-inch balls and place on the prepared baking sheet.
5. Brush each meatball lightly with olive oil to promote browning.
6. Bake for 25 minutes, flipping halfway through, until golden and firm to the touch.
7. Let rest for 5 minutes before serving to allow the meatballs to set.

You’ll love the crispy exterior and tender, flavorful interior of these meatballs. Try serving them over zucchini noodles or as a protein-packed addition to your favorite marinara sauce.

Chickpea and Black Bean Salad

Simple yet satisfying, this Chickpea and Black Bean Salad packs a punch of protein and flavor. Perfect for a quick lunch or a hearty side, it’s a no-fuss dish that delivers on taste and texture.

Ingredients

– 1 cup cooked chickpeas, drained and rinsed
– 1 cup cooked black beans, drained and rinsed
– 1/4 cup extra-virgin olive oil
– 2 tbsp fresh lime juice
– 1/2 tsp ground cumin
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the chickpeas and black beans.
2. Whisk together the olive oil, lime juice, and ground cumin in a small bowl until emulsified.
3. Pour the dressing over the beans and toss gently to coat evenly.
4. Add the red onion, cilantro, sea salt, and black pepper to the bowl.
5. Toss the salad gently until all ingredients are well combined and evenly distributed.
6. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld.
7. Taste and adjust seasoning with additional salt or lime juice if needed.
8. Serve immediately or refrigerate for up to 2 days for enhanced flavor.
Kick up the texture with a sprinkle of toasted pumpkin seeds or serve atop a bed of mixed greens for a refreshing twist. The bright acidity of the lime juice balances the earthiness of the beans, making every bite a delightful contrast.

Vegan Bean and Rice Burritos

Outstanding for a quick, nutritious meal, these vegan bean and rice burritos pack flavor and simplicity into every bite.

Ingredients

• 1 cup cooked brown rice, cooled
• 1 cup black beans, rinsed and drained
• 1/2 cup diced red onion
• 1/2 cup diced red bell pepper
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 4 large whole wheat tortillas
• 1/2 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add red onion and red bell pepper. Sauté for 3 minutes until softened.
3. Stir in black beans, cumin, smoked paprika, and sea salt. Cook for 2 minutes.
4. Add cooked brown rice to the skillet. Mix well and cook for 3 minutes. Tip: For enhanced flavor, let the rice sit for a minute to develop a slight crust.
5. Warm tortillas in a dry skillet over low heat for 30 seconds on each side. Tip: Cover with a towel to keep them pliable.
6. Divide the rice and bean mixture evenly among the tortillas.
7. Top with fresh cilantro and avocado slices. Tip: Squeeze lime wedges over the filling for a bright acidity.
8. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling.

Mouthwatering and hearty, these burritos offer a satisfying chew from the whole wheat tortillas and a creamy contrast from the avocado. Serve with extra lime wedges for a zesty kick.

White Bean and Kale Soup

Perfect for a brisk evening, this White Bean and Kale Soup combines simplicity with depth of flavor. Packed with nutrients, it’s a hearty choice for any meal.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• Salt, to precise taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic, cook until fragrant, 30 seconds.
4. Pour in vegetable broth, bring to a gentle boil.
5. Add cannellini beans, reduce heat to simmer for 10 minutes.
6. Fold in chopped kale, cook until leaves are wilted but vibrant, about 5 minutes.
7. Season with smoked paprika, red pepper flakes, and salt.
8. Simmer for an additional 5 minutes to meld flavors.

A velvety texture with a smoky undertone makes this soup a standout. Serve with a drizzle of olive oil and crusty bread for dipping.

Black Bean Brownies

These black bean brownies are a game-changer for anyone looking to indulge guilt-free. They’re rich, fudgy, and packed with protein.

Ingredients

• 1 15-oz can black beans, drained and rinsed
• 3 large pasture-raised eggs, lightly beaten
• 3 tbsp coconut oil, melted
• 1/2 cup cocoa powder, unsweetened
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract
• 1/2 cup coconut sugar
• 1/3 cup dark chocolate chips
• 1/2 tsp baking powder

Instructions

1. Preheat oven to 350°F. Line an 8×8 baking dish with parchment paper.
2. In a food processor, combine black beans, eggs, coconut oil, cocoa powder, sea salt, vanilla extract, coconut sugar, and baking powder. Blend until smooth.
3. Fold in dark chocolate chips with a spatula for even distribution.
4. Pour batter into prepared baking dish, smoothing the top with the spatula.
5. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Velvety and dense, these brownies offer a deep chocolate flavor with a subtle earthiness from the black beans. Serve them warm with a scoop of vanilla ice cream for a decadent dessert.

Vegan Baked Beans

Luscious and hearty, these vegan baked beans are a protein-packed delight. Perfect for picnics or a cozy night in, they’re smoky, sweet, and utterly satisfying.

Ingredients

• 2 cups dried navy beans, soaked overnight
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 3 cups vegetable broth

Instructions

1. Drain and rinse the soaked navy beans. Set aside.
2. Preheat oven to 350°F.
3. Heat olive oil in a large oven-safe pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
4. Add garlic and cook for 1 minute, stirring constantly to avoid burning.
5. Stir in maple syrup, apple cider vinegar, Dijon mustard, smoked paprika, sea salt, and black pepper. Combine well.
6. Add the drained navy beans and vegetable broth to the pot. Bring to a simmer.
7. Cover the pot and transfer to the preheated oven. Bake for 2 hours, stirring once halfway through.
8. After 2 hours, remove the lid and bake for an additional 30 minutes to thicken the sauce.
9. Let the beans rest for 10 minutes before serving to allow flavors to meld.

Dense and creamy, these beans boast a deep molasses-like sweetness balanced by tangy vinegar. Serve atop toasted sourdough or alongside grilled vegetables for a rustic meal.

Cannellini Bean and Rosemary Stew

Outstanding for a cozy night in, this stew combines creamy cannellini beans with aromatic rosemary for a hearty, flavorful dish.

Ingredients

• 2 cups dried cannellini beans, soaked overnight
• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 4 cups vegetable stock
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Drain and rinse the soaked cannellini beans. Set aside.
2. Heat olive oil in a large pot over medium heat until shimmering.
3. Add diced onion. Sauté until translucent, about 5 minutes.
4. Stir in minced garlic and chopped rosemary. Cook until fragrant, 1 minute.
5. Add the drained beans and vegetable stock. Bring to a boil.
6. Reduce heat to low. Simmer uncovered for 1.5 hours, stirring occasionally.
7. Season with sea salt and black pepper. Simmer for another 30 minutes until beans are tender.
8. For a thicker stew, mash some beans against the pot’s side.

Mellow and creamy, this stew’s richness is balanced by the rosemary’s piney notes. Serve with crusty bread or over polenta for a comforting meal.

Pinto Bean and Avocado Toast

Filling and nutritious, this pinto bean and avocado toast is a quick, satisfying meal. Perfect for breakfast or a light lunch, it combines creamy textures with a hint of spice.

Ingredients

– 1 ripe avocado, halved and pitted
– 1/2 cup cooked pinto beans, drained and rinsed
– 2 slices artisan whole grain bread
– 1 tbsp extra-virgin olive oil
– 1/2 tsp smoked paprika
– 1/4 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 1 tbsp fresh cilantro, finely chopped
– 1/2 lime, juiced

Instructions

1. Preheat a toaster or oven to 350°F. Toast the bread slices until golden and crisp, about 3 minutes.
2. In a medium bowl, mash the avocado with a fork until smooth but slightly chunky.
3. Add the pinto beans, olive oil, smoked paprika, sea salt, black pepper, cilantro, and lime juice to the bowl. Gently fold to combine.
4. Spread the avocado and bean mixture evenly over the toasted bread slices.
5. For an extra layer of flavor, drizzle with additional olive oil and a sprinkle of smoked paprika before serving.
Tip: For a smoother spread, process the beans and avocado in a food processor until desired consistency.
Tip: Toast the bread to your preference, but a crisp texture contrasts nicely with the creamy topping.
Tip: Fresh lime juice brightens the dish; adjust the amount to suit your taste.
A harmonious blend of creamy avocado and hearty pinto beans makes this toast irresistibly delicious. Serve with a side of pickled onions for an added tangy crunch.

Vegan Bean and Lentil Loaf

Robust and hearty, this Vegan Bean and Lentil Loaf packs a punch of flavor and nutrition, perfect for a satisfying meal.

Ingredients

• 1 cup cooked black beans, drained and rinsed
• 1 cup cooked green lentils, drained
• 1/2 cup rolled oats
• 1/4 cup tomato paste
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Lightly grease a loaf pan with olive oil.
2. In a large bowl, mash black beans and lentils until mostly smooth but slightly chunky.
3. Add rolled oats, tomato paste, olive oil, soy sauce, smoked paprika, garlic powder, onion powder, and black pepper to the bowl. Mix until well combined.
4. Press the mixture firmly into the prepared loaf pan, smoothing the top with a spatula.
5. Bake for 45 minutes, or until the top is firm and slightly cracked.
6. Let the loaf cool in the pan for 10 minutes before slicing. This helps it hold together better.

Moist and flavorful, this loaf has a satisfyingly dense texture. Serve it with a drizzle of tahini sauce or alongside roasted vegetables for a complete meal.

Black Bean and Quinoa Stuffed Peppers

Filling and nutritious, these stuffed peppers are a perfect blend of protein-packed quinoa and fiber-rich black beans. They’re a hearty meal that doesn’t skimp on flavor or health benefits.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 cup fresh cilantro, chopped
• 1/2 cup Monterey Jack cheese, shredded

Instructions

1. Preheat oven to 375°F.
2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
4. Stir in black beans, cumin, smoked paprika, and sea salt. Cook for 2 minutes to blend flavors.
5. Fluff quinoa with a fork and add to the skillet along with cilantro. Mix well.
6. Stuff each bell pepper with the quinoa mixture and place in a baking dish. Cover with foil and bake for 25 minutes.
7. Remove foil, sprinkle cheese over each pepper, and bake uncovered for an additional 10 minutes, or until cheese is bubbly and slightly golden.

Hearty and satisfying, these peppers offer a delightful contrast between the tender vegetable and the chewy quinoa. Serve with a dollop of Greek yogurt or avocado slices for added creaminess.

Chickpea and Bean Vegan Burger

These hearty chickpea and bean vegan burgers pack a flavorful punch with minimal fuss. Toss them on the grill or pan-fry for a satisfying meal any day of the week.

Ingredients

• 1 cup cooked chickpeas, drained and rinsed
• 1 cup cooked black beans, drained and rinsed
• 1/4 cup finely diced red onion
• 2 cloves garlic, minced
• 1 tbsp tahini
• 1 tbsp smoked paprika
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• 1/2 tsp sea salt

Instructions

1. Preheat a skillet over medium heat and add 1 tbsp olive oil.
2. In a large bowl, mash chickpeas and black beans until mostly smooth but slightly chunky.
3. Add red onion, garlic, tahini, smoked paprika, and sea salt to the bowl. Mix well.
4. Fold in breadcrumbs until the mixture holds together. If too wet, add more breadcrumbs.
5. Divide the mixture into 4 equal portions and shape into patties.
6. Heat remaining olive oil in the skillet. Cook patties for 4-5 minutes per side until golden brown.
7. Tip: For a crispier exterior, press patties lightly with a spatula during cooking.
8. Tip: If grilling, chill patties for 30 minutes first to prevent sticking.
9. Tip: Serve with avocado slices for added creaminess.

Amazingly textured with a smoky depth, these burgers are perfect on a bun or atop a salad. Try them with a spicy mayo for an extra kick.

Vegan Navy Bean and Tomato Stew

Just hearty and wholesome, this vegan navy bean and tomato stew is a comforting bowl of goodness. Perfect for any season, it’s packed with protein and flavor.

Ingredients

• 2 cups dried navy beans, soaked overnight
• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 cups crushed tomatoes
• 4 cups vegetable stock
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to precise taste
• Freshly ground black pepper, to precise taste
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Drain and rinse the soaked navy beans. Set aside.
2. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
3. Add minced garlic and cook for another 1 minute, stirring constantly to avoid burning.
4. Stir in the crushed tomatoes, vegetable stock, soaked navy beans, smoked paprika, and ground cumin. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1.5 hours, or until beans are tender. Stir occasionally to prevent sticking.
6. Season with salt and pepper precisely to taste. Simmer uncovered for an additional 10 minutes to thicken the stew.
7. Garnish with freshly chopped parsley before serving.

With a velvety texture and a smoky depth, this stew shines when served over a bed of quinoa or with a slice of crusty artisan bread. The beans should be tender but not mushy, offering a satisfying bite.

Conclusion

Now that you’ve explored these 18 delicious vegan bean recipes, it’s clear how versatile and nutritious beans can be in your cooking. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, there’s something here for everyone. We’d love to hear which recipes you try and love—drop a comment below and don’t forget to share your favorites on Pinterest!

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