15 Delicious vegan Bean Recipes You Need to Try

Beans are a versatile, protein-packed staple that can transform any vegan meal into a hearty and satisfying dish.

From soups and stews to salads and main courses, beans are not only nutritious but also full of flavor and texture.

Vegan bean recipes are perfect for anyone looking to eat plant-based without sacrificing taste.

These 15 recipes showcase a variety of beans, spices, and vegetables, offering creative ways to enjoy beans at every meal.

Whether you’re meal prepping for the week or cooking a comforting dinner, these recipes are approachable, delicious, and nourishing.

15 Delicious vegan Bean Recipes You Need to Try

Beans are a powerhouse ingredient in vegan cooking, providing protein, fiber, and endless flavor possibilities.

These 15 vegan bean recipes demonstrate how versatile and delicious plant-based meals can be.

From hearty stews and soups to vibrant salads and flavorful mains, beans elevate every dish.

Cooking with beans is affordable, nutritious, and creative, making them an essential staple for any vegan kitchen.

Whether you’re new to plant-based cooking or a seasoned vegan, these recipes will inspire and satisfy.

Vegan Three-Bean Chili

This vegan three-bean chili is hearty, flavorful, and packed with protein.

Kidney beans, black beans, and chickpeas simmer with tomatoes, onions, and spices to create a rich, warming stew.

The combination of smoky paprika, cumin, and chili powder adds depth, while fresh cilantro and lime juice brighten the flavors.

Perfect for a cozy dinner or meal prep.

A satisfying, nutrient-dense vegan chili that’s spicy, savory, and completely plant-based.

Ingredients:

• 1 cup cooked kidney beans
• 1 cup cooked black beans
• 1 cup cooked chickpeas
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onions and garlic until fragrant.
• Add tomatoes, spices, and beans; stir to combine.
• Simmer 20–25 minutes, stirring occasionally.
• Adjust seasoning with salt, pepper, and lime juice.
• Garnish with fresh cilantro before serving.

Beans provide protein and heartiness.

Spices and lime enhance flavor complexity.

This chili is comforting, nutritious, and fully vegan.

Vegan White Bean and Spinach Soup

This vegan white bean and spinach soup is creamy, light, and nourishing.

Cannellini beans are simmered with garlic, onions, and vegetable broth, creating a delicate, savory base.

Fresh spinach is added at the end for vibrant color and extra nutrients.

Perfect as a light lunch or starter for dinner.

A wholesome, protein-rich vegan soup that’s comforting, flavorful, and easy to prepare.

Ingredients:

• 2 cups cooked cannellini beans
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 1 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and sauté onion and garlic until soft.
• Add vegetable broth, beans, and thyme; bring to a simmer.
• Cook for 15 minutes, stirring occasionally.
• Stir in fresh spinach until wilted.
• Adjust seasoning with salt and pepper before serving.

Cannellini beans provide protein and creaminess.

Spinach adds vitamins, color, and texture.

This soup is light, nourishing, and fully plant-based.

Vegan Black Bean Tacos

These vegan black bean tacos are flavorful, filling, and easy to make.

Seasoned black beans are cooked with onions, garlic, and spices, then served in soft corn tortillas.

Topped with avocado, salsa, and fresh cilantro, these tacos are vibrant and satisfying.

Perfect for quick weeknight dinners or casual gatherings.

A delicious, protein-rich vegan meal that’s both colorful and satisfying.

Ingredients:

• 2 cups cooked black beans
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste
• 6 small corn tortillas
• 1 avocado, sliced
• ½ cup salsa
• Fresh cilantro for garnish

Instructions:

• Sauté onion and garlic in a skillet until fragrant.
• Add black beans and spices; cook for 5–7 minutes until heated through.
• Warm corn tortillas in a pan or oven.
• Fill tortillas with black bean mixture.
• Top with avocado, salsa, and cilantro before serving.

Black beans provide protein and fiber.

Toppings add freshness and creaminess.

These tacos are quick, flavorful, and fully vegan.

Vegan Chickpea Salad Sandwich

This vegan chickpea salad sandwich is creamy, tangy, and protein-packed.

Mashed chickpeas are combined with vegan mayo, celery, onions, and mustard for a satisfying filling.

Served on whole-grain bread with lettuce and tomato, it’s perfect for lunch or picnics.

A hearty, flavorful alternative to traditional egg or tuna salad.

A quick, protein-rich vegan sandwich that’s creamy, tangy, and highly satisfying.

Ingredients:

• 2 cups cooked chickpeas
• 3 tbsp vegan mayonnaise
• 1 celery stalk, chopped
• ¼ onion, finely chopped
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 4 slices whole-grain bread
• Lettuce and tomato for serving

Instructions:

• Mash chickpeas in a bowl until slightly chunky.
• Stir in vegan mayo, celery, onion, mustard, salt, and pepper.
• Spread mixture onto bread slices.
• Add lettuce and tomato if desired.
• Assemble sandwiches and serve.

Chickpeas provide protein and texture.

Celery and onion add crunch and freshness.

This sandwich is creamy, satisfying, and completely plant-based.

Vegan Lentil and Bean Stew

This vegan lentil and bean stew is hearty, warming, and full of flavor.

Red lentils, kidney beans, and black beans are simmered with tomatoes, carrots, and spices for a rich, comforting dish.

Fresh herbs and a touch of lemon juice brighten the flavors.

Perfect for cold evenings or batch cooking for the week.

A nutrient-rich, filling, and fully vegan stew that’s packed with protein, fiber, and flavor.

Ingredients:

• 1 cup red lentils
• 1 cup cooked kidney beans
• 1 cup cooked black beans
• 1 can diced tomatoes
• 2 carrots, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley and lemon wedges for garnish

Instructions:

• Heat a pot and sauté onion, garlic, and carrots until tender.
• Add lentils, beans, diced tomatoes, vegetable broth, and spices.
• Simmer for 25–30 minutes until lentils are cooked.
• Adjust seasoning with salt, pepper, and lemon juice.
• Garnish with fresh parsley before serving.

Lentils and beans provide protein, fiber, and heartiness.

Vegetables and herbs enhance flavor and freshness.

This stew is comforting, nutritious, and fully plant-based.

Vegan Mediterranean Bean Salad

This vegan Mediterranean bean salad is fresh, tangy, and protein-packed.

A mix of chickpeas, kidney beans, and black beans is tossed with cherry tomatoes, cucumbers, red onion, and olives.

A lemon-olive oil dressing adds brightness and enhances the Mediterranean flavors.

Perfect as a light lunch, side dish, or picnic option.

A colorful, flavorful, and fully plant-based salad that’s hearty, refreshing, and nutrient-rich.

Ingredients:

• 1 cup cooked chickpeas
• 1 cup cooked kidney beans
• 1 cup cooked black beans
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ¼ red onion, finely chopped
• ¼ cup Kalamata olives, sliced
• 3 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Combine all beans, tomatoes, cucumber, onion, and olives in a large bowl.
• Whisk olive oil, lemon juice, salt, and pepper; pour over salad.
• Toss gently to coat evenly.
• Garnish with fresh parsley before serving.

Beans provide protein and texture.

Olives and lemon dressing enhance flavor.

This salad is refreshing, filling, and fully vegan.

Vegan Black Bean and Corn Soup

This vegan black bean and corn soup is hearty, slightly sweet, and savory.

Black beans, corn, bell peppers, and onions simmer in a spiced tomato broth for a flavorful, comforting dish.

Topped with fresh cilantro and lime juice, it’s perfect for lunch or dinner.

A protein-rich, plant-based soup that’s easy to make and satisfying.

Ingredients:

• 2 cups cooked black beans
• 1 cup corn kernels
• 1 onion, chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

• Sauté onion, garlic, and bell pepper in a pot until tender.
• Add black beans, corn, vegetable broth, and spices; simmer for 20 minutes.
• Adjust seasoning with salt and pepper.
• Garnish with fresh cilantro and lime before serving.

Black beans provide protein and fiber.

Corn adds sweetness and texture.

This soup is flavorful, filling, and fully plant-based.

Vegan Kidney Bean and Sweet Potato Stew

This vegan kidney bean and sweet potato stew is hearty, warming, and comforting.

Cubed sweet potatoes and kidney beans are simmered with tomatoes, onions, garlic, and warming spices.

Cinnamon and smoked paprika give depth, while fresh parsley adds brightness.

Ideal for a cozy weeknight dinner or batch cooking.

A nutrient-rich, satisfying vegan stew with a perfect balance of sweetness and spice.

Ingredients:

• 2 cups cooked kidney beans
• 2 medium sweet potatoes, peeled and cubed
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp cinnamon
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Sauté onion and garlic until fragrant.
• Add sweet potatoes, kidney beans, tomatoes, broth, and spices.
• Simmer for 25–30 minutes until sweet potatoes are tender.
• Adjust seasoning with salt and pepper.
• Garnish with parsley before serving.

Kidney beans add protein and substance.

Sweet potatoes provide natural sweetness and fiber.

This stew is hearty, flavorful, and fully vegan.

Vegan Lentil and Bean Salad

This vegan lentil and bean salad is refreshing, protein-packed, and full of texture.

Cooked lentils, black beans, and kidney beans are combined with bell peppers, cherry tomatoes, and a zesty lemon dressing.

It’s perfect for meal prep, lunch, or a side dish at dinner.

A flavorful, filling, and completely plant-based salad that balances tanginess and earthiness.

Ingredients:

• 1 cup cooked lentils
• 1 cup cooked black beans
• 1 cup cooked kidney beans
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 3 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

• Combine lentils, beans, tomatoes, and bell pepper in a large bowl.
• Whisk olive oil, lemon juice, salt, and pepper; pour over salad.
• Toss gently to combine.
• Garnish with fresh herbs before serving.

Lentils and beans provide protein and fiber.

Vegetables and lemon dressing add freshness.

This salad is vibrant, nutritious, and fully vegan.

Vegan Spicy Bean and Quinoa Bowl

This vegan spicy bean and quinoa bowl is hearty, flavorful, and nutrient-dense.

Black beans and kidney beans are combined with cooked quinoa, roasted vegetables, and a smoky chili sauce.

Avocado slices and fresh lime add creaminess and brightness.

Perfect for lunch, dinner, or meal prep for the week.

A filling, protein-rich, and fully vegan bowl with bold, satisfying flavors.

Ingredients:

• 1 cup cooked black beans
• 1 cup cooked kidney beans
• 1 cup cooked quinoa
• 1 red bell pepper, roasted
• 1 zucchini, roasted
• 1 tbsp olive oil
• 2 tbsp chili sauce
• ½ avocado, sliced
• Lime wedges for serving

Instructions:

• Roast bell pepper and zucchini with olive oil until tender.
• In a bowl, combine beans, quinoa, and roasted vegetables.
• Drizzle with chili sauce and toss gently.
• Top with avocado slices and serve with lime wedges.

Beans provide protein and texture.

Quinoa adds extra protein and balance.

This bowl is flavorful, satisfying, and fully plant-based.

Vegan White Bean and Roasted Veggie Bowl

This vegan white bean and roasted veggie bowl is hearty, colorful, and nutrient-packed.

Cannellini beans are paired with roasted carrots, bell peppers, and zucchini for a flavorful, satisfying meal.

A drizzle of tahini dressing ties all the flavors together.

Perfect for lunch, dinner, or meal prep.

A wholesome, protein-rich, fully plant-based bowl that’s bursting with flavor and texture.

Ingredients:

• 2 cups cooked cannellini beans
• 1 cup roasted carrots
• 1 cup roasted bell peppers
• 1 cup roasted zucchini
• 2 tbsp tahini
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

• Roast vegetables with olive oil, salt, and pepper until tender.
• Combine roasted vegetables and cannellini beans in a bowl.
• Whisk tahini with lemon juice and drizzle over the bowl.
• Toss gently and serve.

White beans add protein and creaminess.

Roasted vegetables provide natural sweetness and texture.

This bowl is colorful, hearty, and fully vegan.

Vegan Mexican Bean and Rice Casserole

This vegan Mexican bean and rice casserole is flavorful, hearty, and satisfying.

Black beans, kidney beans, and brown rice are combined with tomatoes, corn, and spices, then baked until bubbly.

It’s perfect for family dinners or meal prep.

A savory, protein-rich, and completely plant-based casserole that’s full of Mexican-inspired flavors.

Ingredients:

• 1 cup cooked black beans
• 1 cup cooked kidney beans
• 2 cups cooked brown rice
• 1 cup corn kernels
• 1 can diced tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• ½ cup chopped cilantro for garnish

Instructions:

• Preheat oven to 375°F (190°C).
• Combine beans, rice, corn, tomatoes, and spices in a baking dish.
• Bake for 25–30 minutes until heated through.
• Garnish with fresh cilantro and serve.

Beans and rice provide protein and fiber.

Spices and cilantro enhance flavor and freshness.

This casserole is hearty, flavorful, and fully vegan.

Vegan Bean and Vegetable Stir-Fry

This vegan bean and vegetable stir-fry is quick, colorful, and nutrient-dense.

Kidney beans and green beans are sautéed with bell peppers, carrots, and garlic in a savory soy-ginger sauce.

It’s perfect for a fast weeknight dinner or a healthy lunch.

A protein-rich, vibrant, and fully plant-based stir-fry that’s packed with flavor.

Ingredients:

• 1 cup cooked kidney beans
• 1 cup green beans, trimmed
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp grated ginger
• 1 tbsp sesame oil

Instructions:

• Heat sesame oil in a large skillet or wok.
• Sauté garlic and ginger until fragrant.
• Add green beans, bell pepper, and carrot; cook for 5–7 minutes.
• Stir in kidney beans and soy sauce; cook 2–3 more minutes.
• Serve hot with rice or noodles if desired.

Beans provide protein and heartiness.

Vegetables add crunch, color, and vitamins.

This stir-fry is quick, satisfying, and fully vegan.

Vegan Lentil and Black Bean Tacos

These vegan lentil and black bean tacos are savory, spicy, and protein-packed.

Cooked lentils and black beans are seasoned with cumin, paprika, and garlic, then served in soft corn tortillas.

Topped with avocado, salsa, and fresh cilantro, they are perfect for dinner or a taco night.

A flavorful, plant-based, protein-rich taco that’s satisfying and easy to prepare.

Ingredients:

• 1 cup cooked lentils
• 1 cup cooked black beans
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• Salt and pepper to taste
• 6 small corn tortillas
• 1 avocado, sliced
• ½ cup salsa
• Fresh cilantro for garnish

Instructions:

• Sauté garlic, lentils, and black beans with spices until heated through.
• Warm corn tortillas.
• Fill tortillas with bean-lentil mixture.
• Top with avocado, salsa, and cilantro.
• Serve immediately.

Lentils and beans provide protein and fiber.

Avocado and salsa add creaminess and tang.

These tacos are bold, filling, and fully vegan.

Vegan Bean and Quinoa Stuffed Peppers

These vegan bean and quinoa stuffed peppers are colorful, hearty, and protein-packed.

Bell peppers are filled with a mixture of black beans, kidney beans, quinoa, tomatoes, and spices.

Baked until tender, they make an impressive main dish or dinner centerpiece.

A nutritious, flavorful, and fully plant-based meal that’s both satisfying and visually appealing.

Ingredients:

• 4 large bell peppers
• 1 cup cooked quinoa
• ½ cup cooked black beans
• ½ cup cooked kidney beans
• 1 cup diced tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Cut tops off bell peppers and remove seeds.
• Mix quinoa, beans, tomatoes, and spices in a bowl.
• Stuff peppers with the mixture and place in a baking dish.
• Bake for 25–30 minutes until peppers are tender.

Beans and quinoa provide protein and fiber.

Baked peppers add sweetness and texture.

This dish is hearty, flavorful, and fully vegan.