28+ Delicious Dairy-Free Bean Recipes for Every Meal

Beans are an incredibly versatile and nutritious ingredient that can be used in a wide variety of dishes.

Not only are they packed with plant-based protein and fiber, but they also serve as a fantastic base for dairy-free meals.

Whether you are following a dairy-free diet or simply looking to incorporate more plant-based meals into your routine, beans offer endless possibilities.

From hearty soups and stews to refreshing salads and tasty tacos, this collection of 28+ dairy-free bean recipes will keep your taste buds satisfied and your body nourished.

These recipes are quick, easy, and perfect for any occasion.

Dive into this list to explore a range of flavor-packed dishes that are as satisfying as they are wholesome.

28+ Delicious Dairy-Free Bean Recipes for Every Meal

Dairy-free eating doesn’t have to be bland or limited in variety, and with the abundance of tasty dairy-free bean recipes out there, you’ll never run out of meal ideas.

Beans provide a great source of protein, fiber, and essential nutrients, making them a perfect addition to any diet.

Whether you’re preparing a hearty dinner or a light lunch, these 28+ dairy-free bean recipes ensure that you can enjoy flavorful meals without compromising on taste.

Embrace the versatility of beans and get creative with these delicious recipes, bringing more plant-based goodness to your plate while keeping things exciting and satisfying.

Dairy-Free Black Bean Tacos

These dairy-free black bean tacos are packed with flavor, using seasoned black beans as the base for a delicious and satisfying meal. With a quick cook time and easy-to-find ingredients, they make for a perfect weeknight dinner. Topped with fresh vegetables, avocado, and a squeeze of lime, these tacos are both healthy and full of zest.

Ingredients:

• 2 cans black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges
• Optional toppings: salsa, jalapeños, lettuce

Instructions:

1. Heat olive oil in a large pan over medium heat. Add diced onion and cook for 3-4 minutes until softened.
2. Stir in garlic, cumin, chili powder, paprika, salt, and pepper. Cook for another minute to release the spices’ aroma.
3. Add black beans to the pan and stir to combine. Cook for about 5-7 minutes, stirring occasionally, until the beans are heated through and slightly mashed. Adjust seasonings as needed.
4. Warm the tortillas in a separate pan or microwave.
5. To assemble, spoon the black bean mixture into each tortilla and top with avocado slices, cilantro, and a squeeze of lime juice. Add salsa or jalapeños if desired.
6. Serve immediately and enjoy!

These dairy-free black bean tacos are a simple yet flavorful meal that everyone will love, even those who aren’t following a dairy-free diet. The black beans provide a hearty base, while the fresh toppings bring brightness and freshness to each bite. Whether you’re preparing a quick dinner or hosting a taco night, these tacos offer a delicious, plant-based alternative that is sure to satisfy.

Dairy-Free Bean and Quinoa Salad

This protein-packed dairy-free bean and quinoa salad is a perfect light meal or side dish. Full of nutritious ingredients, it combines the hearty flavors of beans, quinoa, and vegetables, all tossed together in a tangy lemon dressing. It’s incredibly versatile and can be served chilled or at room temperature, making it a great option for meal prep.

Ingredients:

• 1 cup quinoa, cooked
• 1 can chickpeas, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, diced
• ¼ cup fresh parsley, chopped
• ¼ cup olive oil
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, chickpeas, kidney beans, cucumber, cherry tomatoes, and red onion.
2. In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until the dressing is emulsified.
3. Pour the dressing over the salad and toss gently to combine.
4. Add chopped parsley and give the salad one last toss.
5. Serve immediately or refrigerate for 1-2 hours for the flavors to meld together.

This dairy-free bean and quinoa salad is not only delicious but also packed with protein and fiber, making it a great option for those looking for a nutritious, meatless meal. The fresh vegetables add a crunch, while the tangy lemon dressing brings everything together perfectly. It’s a versatile dish that works for lunch, dinner, or as a side at a gathering. Plus, it’s easy to make ahead and enjoy throughout the week!

Dairy-Free White Bean Soup

This creamy dairy-free white bean soup is comforting and rich without the need for dairy products. Made with tender white beans, vegetables, and herbs, it’s a heartwarming dish that’s perfect for chilly days. The addition of fresh rosemary and thyme brings out a depth of flavor that will make this soup a new favorite in your recipe rotation.

Ingredients:

• 2 cans white beans (such as cannellini or great northern), drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 5-7 minutes, stirring occasionally, until softened.
2. Add minced garlic and cook for an additional minute, stirring constantly.
3. Add the white beans, vegetable broth, rosemary, and thyme to the pot. Bring the mixture to a simmer and cook for 20 minutes to allow the flavors to meld together.
4. Remove the rosemary and thyme sprigs. Use an immersion blender to blend the soup until smooth, or transfer a portion of the soup to a blender and puree until creamy.
5. Stir in lemon juice, and season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh parsley. Serve warm.

This dairy-free white bean soup is a perfect balance of creamy texture and savory flavors. The combination of herbs and vegetables makes it a warming and satisfying dish that is both nourishing and filling. It’s a versatile recipe that can be made ahead of time and stored for leftovers, making it an ideal meal for busy weeks. Whether enjoyed as a light dinner or served as a starter, this soup will definitely keep you coming back for more.

Dairy-Free Bean Chili

This dairy-free bean chili is a hearty, warming dish full of bold flavors and healthy ingredients. Packed with a variety of beans, vegetables, and spices, it’s a satisfying meal that can be served on its own or paired with cornbread. The smoky, spicy flavors make it a perfect comfort food, while being entirely free of dairy.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, peeled and diced
• 2 cans mixed beans (black beans, kidney beans, and pinto beans), drained and rinsed
• 1 can diced tomatoes (14 oz)
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• Salt and pepper to taste
• 1 teaspoon apple cider vinegar
• Fresh cilantro, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
2. Add garlic, bell pepper, and carrots to the pot, cooking for another 5 minutes until the vegetables are tender.
3. Stir in the beans, diced tomatoes, tomato paste, vegetable broth, chili powder, cumin, paprika, coriander, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
5. Once the chili has thickened and the flavors have melded, stir in the apple cider vinegar. Adjust seasoning as needed.
6. Serve the chili hot, garnished with fresh cilantro if desired.

This dairy-free bean chili is the epitome of comfort food. It’s thick, filling, and full of bold, smoky flavors. Packed with beans and vegetables, it’s an incredibly nutritious dish that’s perfect for feeding a crowd or meal prepping for the week. The spices bring just the right amount of heat, making this chili a warm and satisfying option for any time of year.

Dairy-Free Bean and Sweet Potato Stew

This dairy-free bean and sweet potato stew is a nourishing one-pot meal filled with hearty vegetables, beans, and vibrant spices. The combination of sweet potatoes and beans creates a balanced, satisfying dish, while the addition of turmeric and ginger gives it an aromatic warmth. It’s an ideal meal for cold weather and offers plenty of flavor and nutrients.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can white beans (such as cannellini), drained and rinsed
• 1 can diced tomatoes (14 oz)
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 2 cups kale or spinach, chopped
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook for 3-4 minutes until softened.
2. Add cubed sweet potatoes, white beans, diced tomatoes, turmeric, ginger, cumin, paprika, and vegetable broth to the pot. Stir to combine.
3. Bring the stew to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the sweet potatoes are tender.
4. Add the chopped kale or spinach and cook for another 5 minutes until wilted.
5. Season with salt and pepper to taste.
6. Serve the stew hot, garnished with fresh parsley.

This dairy-free bean and sweet potato stew is the perfect blend of comforting and nutritious. The tender sweet potatoes and hearty beans make it a filling meal, while the spices add a delightful warmth. It’s easy to make, requires minimal ingredients, and can be enjoyed as a standalone dish or served with your favorite grain or bread. Ideal for a cozy dinner, this stew is both healthy and incredibly satisfying.

Dairy-Free Bean Burritos

These dairy-free bean burritos are a quick and delicious meal that’s perfect for lunch or dinner. Filled with a hearty mix of seasoned beans, rice, and fresh vegetables, they are wrapped up in soft tortillas for a satisfying bite. These burritos are easy to customize and can be made with your favorite toppings for an extra burst of flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 can black beans, drained and rinsed
• 1 cup cooked rice
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 4 large flour tortillas
• 1 avocado, sliced
• 1 small tomato, diced
• ½ cup lettuce, shredded
• Fresh cilantro, chopped (optional)
• Lime wedges (optional)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add black beans, cooked rice, cumin, chili powder, salt, and pepper. Stir to combine and cook for 5-7 minutes until heated through.
2. Warm the tortillas in a separate pan or microwave.
3. To assemble, spoon the bean and rice mixture into the center of each tortilla.
4. Top with avocado slices, diced tomato, shredded lettuce, and cilantro if desired.
5. Roll up the burrito by folding in the sides and rolling it tightly.
6. Serve with a squeeze of lime or your favorite hot sauce.

These dairy-free bean burritos are an incredibly versatile and easy meal to prepare. With the combination of beans, rice, and fresh toppings, they provide the perfect balance of flavors and textures. Whether you’re looking for a quick weeknight dinner or a satisfying lunch, these burritos are sure to please everyone at the table. Plus, they can be customized to fit your tastes, making them a go-to recipe for many different occasions.

Dairy-Free Bean and Corn Salad

This vibrant dairy-free bean and corn salad is a refreshing, light, and protein-packed dish that’s perfect for picnics, potlucks, or as a healthy side dish. The combination of beans, sweet corn, and fresh vegetables tossed in a tangy dressing offers a satisfying, flavorful option without any dairy. It’s also quick and easy to prepare, making it ideal for busy days.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• ½ small red onion, finely chopped
• 1 avocado, diced
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon cumin
• ½ teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (optional)

Instructions:

1. In a large bowl, combine black beans, kidney beans, corn, bell pepper, red onion, and avocado.
2. In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro if desired.
5. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

This dairy-free bean and corn salad is a refreshing, flavorful dish that’s perfect for any occasion. The creamy avocado, sweet corn, and tangy lime dressing create a delightful combination, while the beans provide protein and fiber for a well-rounded meal. Whether you serve it as a side dish or a main course, this salad is sure to be a crowd-pleaser that everyone can enjoy, especially on hot summer days.

Dairy-Free Spicy Bean and Rice Skillet

This dairy-free spicy bean and rice skillet is a one-pan meal that’s quick, easy, and packed with flavor. The combination of rice, beans, and spices, including cayenne and paprika, creates a satisfying dish that’s both hearty and healthy. Perfect for a weeknight dinner or meal prep, this recipe delivers a kick of heat with every bite.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can black beans, drained and rinsed
• 1 cup cooked brown rice
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• 1 can diced tomatoes (14 oz)
• 1 cup vegetable broth
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic, and cook until softened, about 5-7 minutes.
2. Stir in black beans, cooked rice, cumin, smoked paprika, cayenne (if using), salt, and pepper.
3. Add diced tomatoes and vegetable broth to the skillet. Stir to combine and bring to a simmer.
4. Cook for another 5-7 minutes, allowing the flavors to meld together and the liquid to reduce slightly.
5. Serve the skillet hot, garnished with fresh cilantro and lime wedges on the side.

This dairy-free spicy bean and rice skillet is a flavorful, one-pan wonder that combines the heartiness of beans and rice with a zesty kick of spices. It’s a perfect meal for those who love a bit of heat without the need for dairy. Quick, easy, and satisfying, this dish makes for an ideal weeknight dinner or a meal prep option for the week ahead.

Dairy-Free Bean and Vegetable Stir-Fry

This dairy-free bean and vegetable stir-fry is a colorful and nutritious dish full of vibrant vegetables and protein-packed beans. It’s cooked in a savory soy-based sauce with garlic and ginger, offering bold flavors that will satisfy your taste buds. Quick to prepare and versatile, this stir-fry can be enjoyed with rice or noodles for a complete meal.

Ingredients:

• 1 tablespoon sesame oil
• 1 small onion, sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup snap peas
• 1 can chickpeas, drained and rinsed
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or agave
• 1 teaspoon sesame seeds (optional)
• Cooked rice or noodles for serving

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add onion, bell pepper, zucchini, and snap peas, and cook for about 5-7 minutes until the vegetables are tender-crisp.
2. Stir in chickpeas, garlic, and ginger, and cook for another 2-3 minutes until fragrant.
3. In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup. Pour the sauce over the vegetables and beans and stir to combine.
4. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
5. Serve the stir-fry over cooked rice or noodles, and sprinkle with sesame seeds if desired.

This dairy-free bean and vegetable stir-fry is the perfect combination of crunch, flavor, and nutrition. The savory soy sauce and sweet maple syrup create a harmonious balance that elevates the fresh vegetables and chickpeas. It’s a versatile dish that can be paired with rice or noodles, making it an ideal option for quick dinners or meal prepping. This stir-fry is sure to be a hit for anyone craving a flavorful and satisfying meal without dairy.

Dairy-Free Bean Tacos

These dairy-free bean tacos are a delicious, customizable meal perfect for taco night or a quick weeknight dinner. The hearty beans are seasoned with a blend of spices, then piled high on soft tortillas and topped with fresh vegetables and avocado. This recipe is not only dairy-free but also incredibly nutritious and satisfying, offering a perfect balance of flavors and textures in every bite.

Ingredients:

• 1 tablespoon olive oil
• 1 can black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon lime juice
• 8 small corn or flour tortillas
• 1 avocado, sliced
• 1 cup shredded lettuce
• 1 small tomato, diced
• 1 small red onion, thinly sliced
• Fresh cilantro, chopped
• Salsa (optional)

Instructions:

1. Heat olive oil in a medium skillet over medium heat. Add black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and well-coated with the spices.
2. Stir in lime juice and cook for another 1-2 minutes.
3. Warm the tortillas in a separate skillet or microwave for about 30 seconds.
4. To assemble, spoon the seasoned beans into each tortilla.
5. Top with avocado slices, shredded lettuce, diced tomato, red onion, and fresh cilantro.
6. Serve with salsa on the side if desired.

These dairy-free bean tacos are a vibrant and satisfying meal, full of flavors and textures that everyone will enjoy. The seasoned beans make the perfect filling, while the fresh vegetables and creamy avocado provide a refreshing contrast. Whether served as a quick dinner or a fun taco night with friends, these tacos are a simple yet delicious option that can be customized to suit your tastes.

Dairy-Free Bean and Avocado Toast

This dairy-free bean and avocado toast is a quick, nutritious, and satisfying meal that’s perfect for breakfast, lunch, or a light dinner. The creamy avocado is paired with seasoned mashed beans, creating a hearty yet fresh topping for crispy toast. Simple to prepare and packed with healthy fats and fiber, this dish is perfect for busy days when you need something quick and filling.

Ingredients:

• 2 slices whole grain bread
• 1 ripe avocado
• 1 can white beans (such as cannellini), drained and rinsed
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh parsley or cilantro for garnish

Instructions:

1. Toast the slices of whole grain bread until crispy and golden.
2. In a small bowl, mash the avocado with lemon juice, olive oil, garlic powder, salt, and pepper.
3. In another small bowl, mash the white beans with a fork or potato masher. Add a pinch of salt, pepper, and red pepper flakes if desired.
4. Spread the mashed avocado mixture evenly over the toasted bread slices.
5. Top each slice with the mashed beans.
6. Garnish with fresh parsley or cilantro. Serve immediately.

This dairy-free bean and avocado toast is a simple yet hearty meal that’s perfect for any time of the day. The creamy avocado and mashed beans create a wonderfully filling topping for the crispy toast, making it both satisfying and nutritious. It’s a versatile dish that can be enjoyed for breakfast, lunch, or a light dinner, and it’s easily customizable with your favorite toppings.

Dairy-Free Bean and Spinach Soup

This dairy-free bean and spinach soup is a comforting, nutritious dish that’s full of plant-based protein and vitamins. The rich, flavorful broth is complemented by tender beans and fresh spinach, creating a healthy and satisfying soup that’s perfect for any time of year. Easy to make and packed with nutrition, this soup is sure to become a go-to in your weekly meal rotation.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, chopped
• 2 cans white beans (such as cannellini), drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon oregano
• Salt and pepper to taste
• 4 cups fresh spinach, roughly chopped
• 1 tablespoon lemon juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, and cook for about 5-7 minutes until the vegetables are softened.
2. Stir in the white beans, vegetable broth, thyme, oregano, salt, and pepper. Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes.
3. Add the fresh spinach and cook for an additional 5 minutes until wilted.
4. Stir in lemon juice and adjust seasoning to taste.
5. Serve the soup hot, garnished with extra fresh herbs if desired.

This dairy-free bean and spinach soup is a warm and hearty dish that’s packed with plant-based protein and fiber. The rich broth and tender vegetables create a satisfying base, while the spinach adds a burst of freshness and nutrients. Perfect for chilly evenings or meal prepping for the week, this soup is easy to make and incredibly nourishing. It’s a great way to enjoy a filling, healthy, and dairy-free meal.

Dairy-Free Bean and Sweet Potato Chili

This dairy-free bean and sweet potato chili is a hearty, comforting dish packed with flavor and nutrition. The combination of tender sweet potatoes, protein-rich beans, and a medley of spices creates a satisfying meal that’s perfect for a cozy dinner. It’s also incredibly easy to make and can be customized with your favorite toppings. This chili is ideal for meal prepping and makes excellent leftovers for the week ahead.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tablespoon lime juice
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for about 5 minutes until softened.
2. Stir in the diced sweet potatoes, kidney beans, black beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper.
3. Add vegetable broth and bring the mixture to a simmer. Cook for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender.
4. Stir in the corn and cook for an additional 5 minutes.
5. Remove from heat, and stir in lime juice.
6. Serve the chili hot, garnished with fresh cilantro if desired.

This dairy-free bean and sweet potato chili is a nourishing, one-pot meal that’s full of flavor and packed with nutrients. The creamy sweet potatoes complement the hearty beans, while the chili spices add a satisfying depth of flavor. Perfect for chilly evenings, this chili is a great option for meal prep or a warm dinner on a busy weeknight. Plus, it’s versatile—feel free to add any of your favorite toppings, such as avocado, dairy-free cheese, or a dollop of dairy-free sour cream.

Dairy-Free Bean and Quinoa Salad

This dairy-free bean and quinoa salad is a protein-packed, refreshing dish perfect for a light lunch or as a side salad. The combination of quinoa, beans, and fresh vegetables tossed in a zesty lemon dressing creates a flavorful and satisfying meal. It’s a great option for meal prep, as it holds up well in the fridge for several days, making it an easy and healthy choice for busy weeks.

Ingredients:

• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• ½ small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine cooked quinoa, black beans, chickpeas, cucumber, bell pepper, red onion, and cherry tomatoes.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Garnish with fresh parsley before serving.

This dairy-free bean and quinoa salad is a vibrant and filling dish that’s as nutritious as it is delicious. The quinoa provides a hearty base, while the beans add protein and fiber, and the fresh vegetables bring a burst of flavor. It’s a versatile recipe that can be enjoyed on its own or as a side dish, making it a great option for meal prepping or serving at gatherings. Light, refreshing, and easy to make, this salad is sure to become a favorite.

Dairy-Free Bean and Vegetable Stir-Fry with Rice Noodles

This dairy-free bean and vegetable stir-fry with rice noodles is a quick, flavorful meal that’s perfect for busy weeknights. The stir-fried vegetables and protein-packed beans are tossed with soft rice noodles in a savory soy-based sauce, creating a satisfying dish that’s both light and filling. It’s easy to customize with your favorite vegetables and is an excellent option for a healthy, dairy-free dinner.

Ingredients:

• 1 tablespoon sesame oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1 cup snap peas
• 1 can edamame or chickpeas, drained and rinsed
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon maple syrup or agave
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 8 oz rice noodles, cooked according to package instructions
• Sesame seeds and chopped green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the bell pepper, zucchini, carrot, and snap peas, and stir-fry for 5-7 minutes until the vegetables are tender-crisp.
2. Add the edamame (or chickpeas), garlic, and ginger, and cook for another 2 minutes.
3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and maple syrup.
4. Add the cooked rice noodles to the skillet, then pour the sauce over the mixture. Toss everything together until well coated.
5. Cook for another 2-3 minutes, allowing the noodles to absorb the sauce.
6. Serve the stir-fry hot, garnished with sesame seeds and chopped green onions.

This dairy-free bean and vegetable stir-fry with rice noodles is a colorful, flavorful, and satisfying dish that comes together in under 30 minutes. The combination of fresh vegetables, beans, and rice noodles provides a balanced meal full of nutrients, while the savory soy-based sauce ties everything together perfectly. Whether you’re looking for a quick weeknight dinner or a light meal option, this stir-fry is a delicious, versatile, and easy-to-make choice.

Dairy-Free Bean and Cabbage Stir-Fry

This dairy-free bean and cabbage stir-fry is a light yet hearty meal that’s bursting with flavor. The cabbage provides a crispy texture, while the beans add protein and fiber, making it both nutritious and filling. The simple stir-fry sauce of soy sauce and sesame oil brings everything together, creating a dish that’s quick to make and full of savory goodness. It’s perfect for a satisfying weeknight dinner or a light lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 small head of cabbage, thinly sliced
• 1 can white beans (such as cannellini), drained and rinsed
• 2 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon maple syrup
• ½ teaspoon crushed red pepper flakes (optional)
• Sesame seeds for garnish
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the sliced cabbage to the pan and stir-fry for 5-7 minutes until the cabbage is tender but still slightly crisp.
3. Stir in the white beans and cook for an additional 2 minutes.
4. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, and red pepper flakes (if using).
5. Pour the sauce over the cabbage and beans, tossing everything together to coat evenly.
6. Cook for another 2-3 minutes until heated through.
7. Serve the stir-fry hot, garnished with sesame seeds and fresh cilantro.

This dairy-free bean and cabbage stir-fry is a healthy and satisfying meal that’s perfect for a quick weeknight dinner. The cabbage offers a wonderful crunch, while the beans add protein and a creamy texture. The soy-based sauce gives the dish a savory flavor that ties everything together, making it a simple yet delicious option. This stir-fry is not only easy to prepare but also a great way to enjoy a plant-based meal packed with vegetables and beans.

Dairy-Free Bean and Corn Salad with Avocado

This dairy-free bean and corn salad with avocado is a vibrant, fresh, and nutritious dish. It’s perfect for a light meal or as a side dish for barbecues and picnics. The creamy avocado pairs perfectly with the sweetness of corn and the heartiness of beans, all tossed in a tangy lime dressing. This salad is quick to prepare, making it an excellent choice for busy days when you need a satisfying, dairy-free meal.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 ripe avocado, diced
• 1 small red bell pepper, diced
• ¼ cup red onion, finely chopped
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. In a large bowl, combine the black beans, corn, avocado, red bell pepper, and red onion.
2. In a small bowl, whisk together olive oil, lime juice, chili powder, salt, and pepper.
3. Pour the dressing over the salad and gently toss everything together to combine.
4. Garnish with chopped cilantro before serving.
5. Serve the salad immediately, or refrigerate for up to 2 hours to let the flavors meld.

This dairy-free bean and corn salad with avocado is a refreshing, light, and flavorful dish that’s perfect for warm days or as a side to grilled meals. The creamy avocado adds richness, while the beans provide protein and fiber. The corn brings a natural sweetness, and the lime dressing adds a zesty kick. It’s quick to prepare, making it an ideal choice for those looking for a healthy, satisfying, and dairy-free option.

Dairy-Free Bean and Rice Burrito Bowls

These dairy-free bean and rice burrito bowls are a customizable, satisfying meal that’s perfect for lunch or dinner. The combination of seasoned beans, fluffy rice, and fresh vegetables creates a hearty base that’s perfect for loading up with toppings like guacamole, salsa, or jalapeños. This bowl is a great way to enjoy a delicious, balanced meal with lots of flavor and texture.

Ingredients:

• 1 cup cooked rice (white, brown, or cauliflower rice)
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small tomato, diced
• 1 small red onion, diced
• 1 avocado, sliced
• Salsa (optional)
• Fresh cilantro, chopped for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a medium skillet over medium heat. Add the black beans, pinto beans, cumin, chili powder, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and coated with the spices.
2. Warm the corn in the microwave or on the stovetop.
3. To assemble the burrito bowls, divide the cooked rice between bowls. Top with seasoned beans, corn, diced tomato, red onion, and avocado.
4. Add salsa and garnish with cilantro.
5. Serve with lime wedges on the side.

These dairy-free bean and rice burrito bowls are a versatile and delicious meal that’s easy to make and packed with flavor. The seasoned beans provide protein, while the rice offers a hearty base for all the fresh toppings. This dish is fully customizable, so feel free to add your favorite vegetables, sauces, or protein options. It’s a perfect meal for busy nights or meal prepping, and it’s sure to satisfy everyone at the table with its bold flavors and textures.

Dairy-Free Bean and Spinach Stew

This dairy-free bean and spinach stew is a warming, nutritious dish that’s perfect for a cozy evening. Packed with protein-rich beans, leafy spinach, and a flavorful broth, this stew is hearty yet light. The tomatoes add a hint of sweetness, and the garlic and herbs infuse the stew with depth and warmth. It’s easy to make and an excellent way to get your greens and beans in one delicious bowl.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cans white beans (such as cannellini or navy), drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 4 cups vegetable broth
• 4 cups fresh spinach, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Red pepper flakes (optional for heat)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for about 5 minutes until softened.
2. Add the beans, diced tomatoes, vegetable broth, oregano, thyme, salt, and pepper. Stir to combine.
3. Bring the mixture to a simmer, and cook for 15-20 minutes, allowing the flavors to meld together.
4. Stir in the chopped spinach and cook for an additional 3-5 minutes until the spinach is wilted.
5. If desired, add red pepper flakes for a touch of heat.
6. Serve the stew hot, garnished with fresh parsley.

This dairy-free bean and spinach stew is a wholesome and flavorful meal that’s both comforting and nutritious. The beans provide a great source of protein, while the spinach adds plenty of vitamins and minerals. The combination of herbs and spices creates a savory, satisfying broth, making this stew a perfect choice for chilly days. It’s simple to prepare, healthy, and can be enjoyed on its own or paired with a slice of dairy-free bread for a complete meal.

Dairy-Free Bean Tacos with Avocado Salsa

These dairy-free bean tacos with avocado salsa are a vibrant, delicious meal that’s perfect for Taco Tuesday or any night of the week. The seasoned beans are the star of the dish, paired with a creamy avocado salsa that adds a fresh, tangy contrast. These tacos are customizable, so you can top them with your favorite ingredients, making them a fun and easy way to enjoy a dairy-free meal full of flavor.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1 small tomato, diced
• ¼ small red onion, finely chopped
• 1 tablespoon cilantro, chopped
• 1 tablespoon lime juice
• Salsa (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the black beans and pinto beans to the pan, along with cumin, chili powder, paprika, salt, and pepper. Stir to combine and cook for 5-7 minutes, allowing the beans to heat through and soak up the spices.
2. While the beans are cooking, prepare the avocado salsa. In a small bowl, combine the diced avocado, tomato, red onion, cilantro, and lime juice. Season with a pinch of salt and stir gently.
3. Warm the tortillas in a dry skillet or microwave for a few seconds.
4. To assemble the tacos, divide the seasoned beans evenly between the tortillas. Top with the avocado salsa and any other desired toppings (such as salsa or fresh cilantro).
5. Serve immediately and enjoy!

These dairy-free bean tacos with avocado salsa are a light yet filling meal that’s bursting with fresh flavors. The combination of spiced beans and creamy avocado salsa is a match made in heaven, and the tacos are easy to customize with your favorite toppings. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing option for Taco Tuesday, these tacos are sure to satisfy your cravings for a delicious, dairy-free meal.

Dairy-Free Bean and Vegetable Baked Falafel

These dairy-free bean and vegetable baked falafel are a healthy twist on a classic Middle Eastern dish. Made with a combination of chickpeas, white beans, and fresh vegetables, these falafel are baked instead of fried for a lighter, more nutritious version. They’re packed with flavor, and the chickpeas and beans provide plenty of protein and fiber. Serve them with a side of tahini sauce or in a pita for a delicious dairy-free meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 can white beans, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 small zucchini, grated
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil
• ¼ cup oat flour (or gluten-free flour)
• 1 tablespoon lemon juice
• Tahini sauce for serving (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, white beans, onion, garlic, zucchini, parsley, cilantro, cumin, coriander, turmeric, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky.
3. Add the olive oil, oat flour, and lemon juice to the mixture and pulse again until everything is well incorporated.
4. Scoop the mixture into small balls or patties and place them on the prepared baking sheet.
5. Bake for 25-30 minutes, flipping the falafel halfway through, until they are golden and crispy.
6. Serve the falafel hot, with a drizzle of tahini sauce if desired.

These dairy-free bean and vegetable baked falafel are a flavorful, healthy alternative to traditional falafel. The combination of chickpeas, white beans, and fresh vegetables makes for a protein-packed meal that’s both satisfying and nutritious. Baking instead of frying gives these falafel a lighter, crispy texture that pairs perfectly with a tangy tahini sauce. Serve them in pita bread, on a salad, or with a side of rice for a complete, dairy-free meal that everyone will enjoy.

Note: More recipes are coming soon!