15 Easy Sunday Vegan Kidney Bean Recipes to Try

Kidney beans are a vegan favorite, packed with protein and fiber.

They are perfect for hearty, satisfying meals that keep you energized.

Sundays are ideal for cooking wholesome, comforting dishes for the week ahead.

These 15 vegan kidney bean recipes will inspire you to create flavorful, plant-based meals.

From soups and stews to salads and casseroles, there’s something for every taste.

Vegan cooking can be exciting, delicious, and nourishing.

With these recipes, your Sunday meals will be both healthy and satisfying.

15 Easy Sunday Vegan Kidney Bean Recipes to Try

Vegan kidney bean recipes are versatile, nutritious, and delicious.

These 15 Sunday recipes show how easy it is to make plant-based meals that everyone will love.

From spicy chili to creamy stews and fresh salads, there’s a dish for every preference.

Cooking on Sunday can set the tone for a healthy week ahead.

Experimenting with spices, vegetables, and cooking methods can make each meal unique.

These recipes make vegan eating enjoyable and filling while supporting a healthy lifestyle.

Sundays have never tasted so good.

Spicy Vegan Kidney Bean Chili

This Spicy Vegan Kidney Bean Chili is a hearty, protein-packed dish perfect for a Sunday meal.

Tender kidney beans simmer with tomatoes, bell peppers, and a medley of spices, creating a rich and flavorful stew.

It’s warming, satisfying, and ideal for family gatherings or a cozy solo dinner.

Ingredients:

• 2 cups cooked kidney beans
• 1 can diced tomatoes (14 oz)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup vegetable broth

Instructions:

• Heat olive oil in a large pot over medium heat and sauté onions and garlic until translucent.
• Add diced bell peppers and cook for 3–4 minutes until slightly softened.
• Stir in chili powder, smoked paprika, cumin, salt, and pepper. Cook for 1 minute.
• Add diced tomatoes, vegetable broth, and kidney beans.
• Simmer on low heat for 25–30 minutes, stirring occasionally.
• Taste and adjust seasoning. Serve hot with bread or rice.

This chili is spicy, hearty, and full of flavor.

The kidney beans provide protein and texture while the spices create warmth.

It’s a comforting Sunday dish that’s filling and satisfying.

Perfect for meal prep or a relaxing family dinner.

Vegan Kidney Bean and Sweet Potato Stew

This Vegan Kidney Bean and Sweet Potato Stew is a nourishing, hearty dish perfect for a lazy Sunday.

Sweet potatoes add natural sweetness while kidney beans provide protein and fiber.

The stew is packed with vegetables and spices, creating a deeply satisfying, wholesome meal.

Ingredients:

• 2 cups cooked kidney beans
• 2 medium sweet potatoes, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 can coconut milk (14 oz)
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon turmeric
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup vegetable broth

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic until fragrant.
• Add carrots and sweet potatoes, and cook for 5 minutes.
• Stir in cumin, coriander, turmeric, salt, and pepper.
• Add kidney beans, coconut milk, and vegetable broth.
• Simmer for 25–30 minutes until vegetables are tender.
• Taste and adjust seasoning. Serve hot.

This stew is creamy, flavorful, and filling.

Sweet potatoes and coconut milk add a rich, smooth texture.

Kidney beans provide protein and hearty substance.

A wholesome vegan dish perfect for Sunday family dinners.

Vegan Kidney Bean Salad with Avocado

This Vegan Kidney Bean Salad with Avocado is a fresh, nutritious, and protein-packed Sunday dish.

Kidney beans are combined with ripe avocado, cherry tomatoes, and fresh herbs, tossed in a tangy lime dressing.

It’s light, vibrant, and perfect as a side or a main meal for a relaxing weekend.

Ingredients:

• 2 cups cooked kidney beans
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

• In a large bowl, combine kidney beans, avocado, cherry tomatoes, red onion, and cilantro.
• In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
• Pour dressing over the salad and toss gently.
• Chill in the refrigerator for 10–15 minutes before serving.
• Serve as a side or enjoy as a light main.

The salad is fresh, vibrant, and creamy.

Avocado adds richness while kidney beans provide protein and texture.

The lime dressing enhances the flavors with a zesty brightness.

Perfect for a healthy, refreshing Sunday meal.

Vegan Kidney Bean and Spinach Soup

This Vegan Kidney Bean and Spinach Soup is a hearty, comforting, and low-fat dish ideal for Sunday lunch or dinner.

Kidney beans, fresh spinach, and vegetables simmer in a flavorful broth, creating a warm and nourishing soup.

It’s easy to make, wholesome, and packed with nutrients and fiber.

Ingredients:

• 2 cups cooked kidney beans
• 4 cups vegetable broth
• 2 cups fresh spinach leaves
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion, garlic, carrots, and celery until softened.
• Add vegetable broth, kidney beans, thyme, salt, and pepper.
• Bring to a simmer and cook for 15–20 minutes.
• Add fresh spinach leaves and cook for another 2–3 minutes.
• Serve hot with a sprinkle of fresh herbs.

The soup is hearty, flavorful, and nutritious.

Spinach adds freshness while kidney beans provide protein and fiber.

The vegetables create a comforting, low-fat base.

A wholesome vegan dish perfect for a relaxing Sunday meal.

Vegan Kidney Bean Tacos

These Vegan Kidney Bean Tacos are a fun, flavorful, and protein-packed Sunday dinner option.

Spiced kidney beans are served in soft tortillas with fresh toppings like lettuce, tomatoes, and avocado, creating a delicious plant-based meal.

It’s vibrant, filling, and perfect for family or friends.

Ingredients:

• 2 cups cooked kidney beans
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• 2 tablespoons olive oil
• 4 small corn or flour tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 avocado, sliced
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a skillet over medium heat and sauté onion and garlic until translucent.
• Add kidney beans, chili powder, cumin, smoked paprika, and salt. Stir well and cook for 5–7 minutes.
• Warm tortillas in a pan or oven.
• Assemble tacos with spiced beans, lettuce, tomatoes, avocado, and garnish with fresh cilantro.
• Serve immediately.

The tacos are spicy, hearty, and flavorful.

Kidney beans provide protein while vegetables add freshness and crunch.

The combination of spices creates a delicious, satisfying meal.

Perfect for a festive and fun Sunday vegan dinner

Vegan Kidney Bean and Quinoa Bowl

This Vegan Kidney Bean and Quinoa Bowl is a hearty, protein-packed, and wholesome Sunday dish.

Cooked quinoa forms a nutty base for kidney beans, roasted vegetables, and a zesty lemon-tahini dressing.

It’s nutritious, filling, and perfect for a satisfying plant-based lunch or dinner.

Ingredients:

• 1 cup cooked quinoa
• 2 cups cooked kidney beans
• 1 red bell pepper, roasted and diced
• 1 zucchini, roasted and diced
• 2 tablespoons olive oil
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon cumin
• Fresh parsley for garnish

Instructions:

• Preheat oven to 400°F (200°C) and roast diced bell pepper and zucchini with 1 tablespoon olive oil for 15–20 minutes.
• In a small bowl, whisk together tahini, lemon juice, remaining olive oil, salt, pepper, and cumin.
• In a large bowl, combine cooked quinoa, kidney beans, and roasted vegetables.
• Pour dressing over the bowl and toss gently to combine.
• Garnish with fresh parsley and serve.

The bowl is colorful, nutritious, and filling.

Kidney beans provide protein while quinoa adds texture and substance.

Tahini-lemon dressing adds creaminess and zesty flavor.

A wholesome vegan dish perfect for a relaxed Sunday meal.

Vegan Kidney Bean and Corn Salad

This Vegan Kidney Bean and Corn Salad is a vibrant, crunchy, and refreshing Sunday dish.

Kidney beans, corn, tomatoes, and fresh herbs are tossed in a light olive oil and lime dressing.

It’s perfect as a side or a light main meal, packed with protein and fiber.

Ingredients:

• 2 cups cooked kidney beans
• 1 cup corn kernels (fresh or roasted)
• 1 cup cherry tomatoes, halved
• ½ red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

• In a large bowl, combine kidney beans, corn, cherry tomatoes, red onion, and cilantro.
• In a small bowl, whisk olive oil, lime juice, salt, and pepper.
• Pour dressing over the salad and toss gently to combine.
• Chill for 10–15 minutes before serving for enhanced flavor.

The salad is fresh, crisp, and flavorful.

Kidney beans provide protein while corn adds sweetness and texture.

Lime dressing enhances the flavors with a zesty brightness.

A healthy, vibrant vegan dish ideal for Sunday gatherings.

Vegan Kidney Bean and Vegetable Stir-Fry

This Vegan Kidney Bean and Vegetable Stir-Fry is a quick, savory, and protein-rich Sunday meal.

Kidney beans, bell peppers, broccoli, and carrots are stir-fried in a garlic-ginger sauce, creating a flavorful and satisfying dish.

It’s perfect for a quick lunch or dinner packed with nutrients.

Ingredients:

• 2 cups cooked kidney beans
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons soy sauce or tamari
• 1 tablespoon olive oil
• ½ teaspoon sesame seeds for garnish

Instructions:

• Heat olive oil in a large skillet over medium-high heat.
• Sauté garlic and ginger until fragrant.
• Add bell pepper, broccoli, and carrot. Stir-fry for 5–6 minutes until vegetables are tender-crisp.
• Add kidney beans and soy sauce. Cook for another 2–3 minutes, stirring to coat evenly.
• Garnish with sesame seeds and serve hot.

The stir-fry is colorful, nutritious, and flavorful.

Kidney beans add protein while vegetables provide texture and crunch.

Garlic and ginger infuse the dish with aromatic depth.

A quick, wholesome vegan meal perfect for Sunday.

Vegan Kidney Bean and Tomato Curry

This Vegan Kidney Bean and Tomato Curry is a rich, warming, and protein-packed Sunday dish.

Kidney beans simmer in a tomato-based curry sauce with onions, garlic, ginger, and spices, creating a deeply flavorful meal.

It’s perfect served with rice or flatbread for a satisfying vegan dinner.

Ingredients:

• 2 cups cooked kidney beans
• 1 can diced tomatoes (14 oz)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon turmeric
• ½ teaspoon chili powder
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté onion, garlic, and ginger until fragrant.
• Add cumin, coriander, turmeric, chili powder, salt, and pepper. Stir for 1 minute.
• Add diced tomatoes and simmer for 5 minutes.
• Add kidney beans and cook for another 10–12 minutes.
• Garnish with fresh cilantro and serve.

The curry is rich, spicy, and deeply flavorful.

Kidney beans provide protein while spices create warmth and depth.

Tomatoes and onion form a rich, aromatic base.

A comforting, wholesome vegan dish ideal for Sunday dinner.

Vegan Kidney Bean and Avocado Wrap

This Vegan Kidney Bean and Avocado Wrap is a quick, nutritious, and flavorful Sunday meal.

Kidney beans, avocado, lettuce, and tomato are wrapped in a soft tortilla with a tangy tahini-lime dressing.

It’s light, filling, and perfect for a casual brunch or lunch.

Ingredients:

• 2 cups cooked kidney beans
• 1 avocado, sliced
• 1 cup lettuce leaves
• 1 cup diced tomatoes
• 2 tablespoons tahini
• 1 tablespoon lime juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 whole wheat or gluten-free tortillas

Instructions:

• In a small bowl, whisk together tahini, lime juice, salt, and pepper to make a dressing.
• Spread dressing on each tortilla.
• Layer kidney beans, avocado, lettuce, and tomatoes on the tortillas.
• Roll tightly and cut in half.
• Serve immediately or wrap for later consumption.

The wrap is fresh, creamy, and satisfying.

Kidney beans provide protein while avocado adds richness.

Tahini-lime dressing ties flavors together with a zesty touch.

A convenient, wholesome vegan meal perfect for Sunday.

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Vegan Kidney Bean and Brown Rice Casserole

This Vegan Kidney Bean and Brown Rice Casserole is a hearty, protein-packed Sunday dish.

Kidney beans and brown rice are baked with vegetables, herbs, and a creamy coconut milk sauce, creating a comforting and filling meal.

It’s wholesome, flavorful, and perfect for family dinners or meal prep.

Ingredients:

• 2 cups cooked kidney beans
• 2 cups cooked brown rice
• 1 cup diced carrots
• 1 cup peas
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup coconut milk
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet and sauté onion and garlic until fragrant.
• Add diced carrots and peas, cooking for 5 minutes.
• In a large bowl, combine cooked rice, kidney beans, sautéed vegetables, coconut milk, thyme, salt, and pepper.
• Transfer mixture to a greased baking dish and bake for 20–25 minutes.
• Serve hot.

The casserole is creamy, hearty, and flavorful.

Kidney beans provide protein while rice adds texture and substance.

Coconut milk adds richness and a subtle sweetness.

A comforting vegan dish perfect for a relaxed Sunday dinner.

Vegan Kidney Bean and Vegetable Stew

This Vegan Kidney Bean and Vegetable Stew is a wholesome, warming dish for Sunday meals.

Kidney beans simmer with seasonal vegetables, tomatoes, and aromatic spices, creating a deeply satisfying and hearty stew.

It’s nourishing, full of fiber, and perfect for a cozy lunch or dinner.

Ingredients:

• 2 cups cooked kidney beans
• 1 zucchini, diced
• 1 bell pepper, diced
• 2 carrots, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup vegetable broth

Instructions:

• Heat olive oil in a pot over medium heat and sauté onion and garlic until soft.
• Add carrots, bell pepper, and zucchini, cooking for 5 minutes.
• Stir in smoked paprika, cumin, salt, and pepper.
• Add diced tomatoes, vegetable broth, and kidney beans.
• Simmer for 25–30 minutes until vegetables are tender.
• Adjust seasoning and serve hot.

The stew is hearty, flavorful, and nutrient-rich.

Kidney beans provide protein while vegetables offer texture and fiber.

Spices create warmth and depth, making it comforting and satisfying.

A perfect vegan dish for a cozy Sunday meal.

Vegan Kidney Bean Tacos with Salsa

These Vegan Kidney Bean Tacos with Salsa are a fun and protein-packed Sunday dinner option.

Kidney beans are spiced and served in soft tortillas with fresh salsa, avocado, and lettuce for a vibrant, flavorful meal.

It’s filling, nutritious, and perfect for casual family dinners.

Ingredients:

• 2 cups cooked kidney beans
• 4 small tortillas (corn or flour)
• 1 cup diced tomatoes
• ½ red onion, finely chopped
• 1 avocado, sliced
• 1 cup shredded lettuce
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon salt
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a skillet and sauté red onion for 2–3 minutes.
• Add kidney beans, chili powder, cumin, and salt. Cook for 5 minutes until beans are heated through.
• Warm tortillas in a pan or oven.
• Assemble tacos with beans, tomatoes, avocado, lettuce, and garnish with cilantro.
• Serve immediately.

The tacos are colorful, vibrant, and satisfying.

Kidney beans provide protein while fresh vegetables add crunch and flavor.

Spices create warmth and depth, making it a delicious meal.

A fun, wholesome vegan dish perfect for Sunday dinners.

Vegan Kidney Bean and Butternut Squash Curry

This Vegan Kidney Bean and Butternut Squash Curry is a rich, flavorful, and comforting Sunday dish.

Tender kidney beans and butternut squash simmer in a spiced tomato-coconut sauce, creating a hearty and satisfying vegan meal.

It’s packed with protein, fiber, and warmth, perfect for a cozy lunch or dinner.

Ingredients:

• 2 cups cooked kidney beans
• 2 cups diced butternut squash
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon turmeric
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 can coconut milk (14 oz)
• 1 tablespoon olive oil

Instructions:

• Heat olive oil in a pot and sauté onion, garlic, and ginger until fragrant.
• Add cumin, coriander, turmeric, salt, and pepper, stirring for 1 minute.
• Add butternut squash, coconut milk, and kidney beans.
• Simmer for 20–25 minutes until squash is tender.
• Serve hot with rice or flatbread.

The curry is creamy, aromatic, and hearty.

Kidney beans provide protein while squash adds sweetness and texture.

Coconut milk enriches the dish, creating a comforting flavor.

A wholesome vegan dish perfect for Sunday meals.

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Vegan Kidney Bean and Spinach Stir-Fry

This Vegan Kidney Bean and Spinach Stir-Fry is a quick, nutritious, and protein-rich Sunday dish.

Kidney beans are sautéed with fresh spinach, garlic, and olive oil, creating a light yet satisfying meal.

It’s perfect as a side or a main for a wholesome vegan Sunday dinner.

Ingredients:

• 2 cups cooked kidney beans
• 4 cups fresh spinach leaves
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon chili flakes (optional)

Instructions:

• Heat olive oil in a skillet over medium heat and sauté garlic and onion until fragrant.
• Add spinach and cook until wilted, about 2–3 minutes.
• Stir in kidney beans, salt, pepper, and optional chili flakes.
• Cook for another 3–4 minutes until heated through.
• Serve hot as a main or side dish.

The stir-fry is vibrant, nutritious, and satisfying.

Spinach adds freshness while kidney beans provide protein and substance.

Garlic enhances the flavor, creating a light yet hearty dish.

Perfect for a quick, wholesome vegan Sunday meal.