25+ Flavorful Friday Vegan Bean Recipes for a Perfect Feast

As Fridays roll around, many of us look forward to a relaxing evening filled with delicious food and good company.

you’re looking to kick off your weekend with a plant-based twist, vegan bean recipes are the perfect choice!

Beans are not only a powerhouse of protein but also incredibly versatile, making them a staple in vegan kitchens.

Whether you’re in the mood for something hearty, spicy, or light, there’s a vegan bean recipe to suit every taste.

From comforting stews to vibrant salads, we’ve gathered over 25 mouthwatering vegan bean recipes that will make your Fridays both satisfying and sustainable.

So grab your apron, and let’s dive into these amazing plant-based dishes!

25+ Flavorful Friday Vegan Bean Recipes for a Perfect Feast

With so many creative and delicious vegan bean recipes to choose from, your Fridays will never be the same again.

These recipes are perfect for those who want to enjoy healthy, easy-to-make meals without sacrificing flavor.

From savory soups to tangy bean burgers, the possibilities are endless.

Whether you’re a long-time vegan or just beginning your plant-based journey, these bean recipes will help you celebrate the end of the week in the tastiest way possible.

So, why not make this Friday the start of your new favorite bean-based feast?

Spicy Vegan Bean Salad

This Spicy Vegan Bean Salad is a refreshing yet satisfying dish, perfect for a low-carb, keto-friendly lunch. Packed with protein from black beans and chickpeas, it’s both filling and flavorful. The zesty dressing, spiced with jalapeños and cilantro, offers an exciting kick while keeping the carbs low. It’s a perfect dish to prepare ahead of time for a quick, healthy lunch.

Ingredients:

• 1 cup cooked black beans
• 1 cup cooked chickpeas
• 1 small red onion, finely chopped
• 1 cucumber, diced
• 1 bell pepper (red or yellow), diced
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, finely chopped (optional for heat)
• 1 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the black beans and chickpeas.
2. Add the chopped onion, cucumber, bell pepper, cilantro, and jalapeño.
3. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
4. Pour the dressing over the salad and toss to coat evenly.
5. Taste and adjust the seasoning, adding more salt, lime juice, or spices as desired.
6. Serve immediately, or refrigerate for 30 minutes for enhanced flavor.

This Spicy Vegan Bean Salad is not only a great low-carb, keto-friendly option but also a colorful and nutrient-packed dish. The combination of beans, fresh veggies, and zesty spices makes this salad an excellent choice for a satisfying lunch that will keep you energized throughout the day. Best of all, it’s easy to make and can be stored in the fridge for quick meals later in the week.

Vegan Bean and Avocado Lettuce Wraps

These Vegan Bean and Avocado Lettuce Wraps are a perfect low-carb, keto-friendly lunch that’s light yet satisfying. The protein-packed black beans pair beautifully with creamy avocado, all wrapped in crunchy lettuce leaves. With a simple dressing of lime and cumin, this dish is quick, fresh, and full of healthy fats.

Ingredients:

• 1 cup cooked black beans, rinsed and drained
• 1 ripe avocado, diced
• 1/2 red onion, finely chopped
• 1 small tomato, diced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tsp cumin
• Salt and pepper to taste
• Large lettuce leaves (romaine or butter lettuce work well)

Instructions:

1. In a large bowl, combine the black beans, diced avocado, red onion, tomato, and cilantro.
2. Drizzle with lime juice and sprinkle cumin, salt, and pepper. Toss gently to combine, being careful not to mash the avocado too much.
3. Lay out the lettuce leaves on a flat surface. Spoon the bean and avocado mixture into each lettuce leaf.
4. Roll up the leaves like a taco or wrap, securing the filling inside.
5. Serve immediately, or store in an airtight container for up to one day.

These Vegan Bean and Avocado Lettuce Wraps offer a delightful and satisfying meal without the carbs of traditional tortillas. The creamy avocado complements the hearty beans, making this dish both filling and refreshing. Whether you’re looking for a quick lunch or a light dinner, these wraps are a perfect way to enjoy a keto-friendly, plant-based meal.

Vegan Bean and Cauliflower Stir-Fry

This Vegan Bean and Cauliflower Stir-Fry is an inventive, low-carb, keto-friendly dish that packs a punch of flavor and nutrition. The cauliflower acts as a perfect substitute for rice, and when paired with beans and vegetables, it creates a well-rounded meal. The savory stir-fry sauce adds umami depth, while the beans provide protein for a filling lunch.

Ingredients:

• 1 small cauliflower head, grated or riced
• 1 cup cooked kidney beans, rinsed and drained
• 1/2 cup bell pepper, sliced thinly
• 1/2 cup zucchini, chopped
• 1/2 small onion, sliced
• 2 tbsp olive oil
• 2 tbsp soy sauce or tamari
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and bell pepper and sauté for 3-4 minutes until softened.
2. Add the zucchini and grated cauliflower, cooking for an additional 5-6 minutes, stirring occasionally.
3. Stir in the kidney beans, soy sauce, garlic powder, smoked paprika, salt, and pepper. Cook for another 2-3 minutes until everything is heated through.
4. Taste and adjust seasonings as necessary.
5. Garnish with fresh parsley before serving.

The Vegan Bean and Cauliflower Stir-Fry is a fantastic low-carb option that doesn’t compromise on flavor or texture. With cauliflower as a rice substitute and beans for protein, this dish is not only keto-friendly but also versatile enough to be served with any variety of vegetables. It’s an excellent lunch choice for anyone following a low-carb diet, offering both satisfaction and nutrition in every bite.

Vegan Black Bean and Zucchini Frittata

This Vegan Black Bean and Zucchini Frittata is a delicious, keto-friendly alternative to traditional egg frittatas. Using chickpea flour as the base, this frittata is packed with black beans, zucchini, and spices. It’s a high-protein, low-carb dish that’s easy to make and perfect for a filling lunch. Whether served warm or cold, it’s a versatile meal that’s great for meal prep.

Ingredients:

• 1 cup cooked black beans, rinsed and drained
• 1 medium zucchini, grated
• 1/2 cup chickpea flour
• 1/4 cup water
• 1 tbsp nutritional yeast (optional for a cheesy flavor)
• 1 tsp turmeric
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix chickpea flour, water, turmeric, garlic powder, nutritional yeast, salt, and pepper until smooth.
3. Stir in the grated zucchini and black beans.
4. Heat olive oil in an ovenproof skillet over medium heat. Pour the chickpea mixture into the skillet and spread evenly.
5. Cook for 5-6 minutes until the edges begin to firm up.
6. Transfer the skillet to the oven and bake for 20-25 minutes, until the top is firm and slightly golden.
7. Let it cool for a few minutes, then slice and garnish with fresh parsley.

This Vegan Black Bean and Zucchini Frittata is a great low-carb, keto-friendly lunch option that’s packed with protein and healthy fats. The chickpea flour creates a perfect, egg-like texture, while the black beans and zucchini provide fiber and flavor. It’s an ideal dish to serve for breakfast, lunch, or even dinner, and it can be easily stored in the fridge for a quick meal throughout the week.

Vegan Bean and Spinach Stuffed Mushrooms

These Vegan Bean and Spinach Stuffed Mushrooms are a savory, low-carb delight that make an excellent lunch or appetizer. Large mushroom caps are stuffed with a flavorful mixture of black beans, spinach, and spices. Baked until golden, they are a satisfying keto-friendly meal that’s both hearty and healthy. These stuffed mushrooms are perfect for a quick, nutrient-dense lunch.

Ingredients:

• 8 large mushrooms, stems removed
• 1 cup cooked black beans, mashed slightly
• 1/2 cup fresh spinach, chopped
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp nutritional yeast
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Sauté the onion and garlic for 2-3 minutes until softened.
3. Add the spinach to the pan and cook for another 1-2 minutes until wilted.
4. In a bowl, combine the sautéed spinach mixture with the mashed black beans, nutritional yeast, smoked paprika, salt, and pepper.
5. Stuff each mushroom cap with the bean and spinach mixture, packing it tightly.
6. Place the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the mushrooms are tender and slightly golden on top.
7. Garnish with fresh parsley and serve.

These Vegan Bean and Spinach Stuffed Mushrooms are a perfect option for a low-carb, keto-friendly lunch that’s full of flavor and nutrients. The black beans offer a hearty texture, while the spinach provides vitamins and minerals. Baked to perfection, these mushrooms are a satisfying dish that can be served as a light lunch, snack, or appetizer.

Vegan Bean and Cabbage Stir-Fry

The Vegan Bean and Cabbage Stir-Fry is a quick, low-carb meal that’s loaded with protein and fiber. With the combination of hearty beans, crispy cabbage, and a savory stir-fry sauce, this dish is a great keto lunch option. Cabbage is a fantastic low-carb vegetable that works perfectly with the beans, creating a meal that’s both light and filling.

Ingredients:

• 1 cup cooked kidney beans, rinsed and drained
• 3 cups cabbage, shredded
• 1/2 cup carrots, julienned
• 1/2 red bell pepper, sliced
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 2 cloves garlic, minced
• 1/2 tsp chili flakes (optional for heat)
• 1 tbsp sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large pan over medium heat. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
2. Add the shredded cabbage, carrots, and bell pepper. Cook, stirring frequently, for about 5-7 minutes, until the cabbage begins to soften.
3. Stir in the kidney beans, soy sauce, chili flakes, and continue to cook for another 3-4 minutes until everything is well coated and heated through.
4. Taste and adjust the seasoning, adding more soy sauce or chili flakes if needed.
5. Garnish with sesame seeds before serving.

This Vegan Bean and Cabbage Stir-Fry is an easy and satisfying low-carb, keto-friendly dish that’s perfect for a busy lunch. The crunchy cabbage adds texture, while the kidney beans provide protein and fiber to keep you full. With a savory soy sauce and sesame oil dressing, it’s a quick and delicious meal that can be prepared in under 30 minutes. Plus, it’s versatile enough to use other veggies or beans based on your preferences.

Vegan Bean and Cauliflower Tacos

These Vegan Bean and Cauliflower Tacos are a vibrant and satisfying low-carb, keto-friendly lunch option. Using roasted cauliflower and seasoned black beans as the base, these tacos are full of flavor and texture. Instead of traditional tortillas, you can use large lettuce leaves for a refreshing, light wrap, making this meal perfect for a keto lifestyle. With a tangy lime-cilantro dressing, they’re both savory and zesty.

Ingredients:

• 1 small cauliflower head, cut into florets
• 1 cup cooked black beans, rinsed and drained
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• Large lettuce leaves (romaine or butter lettuce)
• 1/4 cup diced red onion (optional for garnish)
• Avocado slices for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet and drizzle with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.
2. Roast the cauliflower for 20-25 minutes, tossing halfway through, until tender and slightly crispy.
3. While the cauliflower is roasting, heat the black beans in a pan over medium heat until warmed through.
4. In a small bowl, mix the chopped cilantro and lime juice to make a quick dressing.
5. To assemble the tacos, spoon some black beans into the center of each lettuce leaf. Top with roasted cauliflower, cilantro-lime dressing, diced red onion, and avocado slices.
6. Serve immediately.

These Vegan Bean and Cauliflower Tacos are a delicious and light alternative to traditional tacos, perfect for anyone following a low-carb, keto diet. The roasted cauliflower adds a satisfying texture, while the black beans offer protein and fiber. The cilantro-lime dressing brings a refreshing twist to the dish. Whether you’re craving a taco fix or need a quick lunch, these tacos are a fun, healthy option that’s both filling and flavorful.

Vegan Bean and Avocado Salad with Lemon Dressing

This Vegan Bean and Avocado Salad is a light and fresh low-carb option, ideal for a keto lunch. The creamy avocado pairs wonderfully with the protein-rich black beans, while the lemon dressing adds a tangy zing. This dish is perfect for meal prep, as it can be made ahead and enjoyed throughout the week. With a mix of healthy fats, fiber, and plant-based protein, it’s a satisfying and nutritious option for lunch.

Ingredients:

• 1 cup cooked black beans, rinsed and drained
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the black beans, avocado, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
4. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

This Vegan Bean and Avocado Salad with Lemon Dressing is a refreshing and satisfying keto-friendly lunch option. The creamy avocado and hearty black beans provide a great balance of healthy fats and protein, while the lemon dressing brings a burst of freshness. It’s simple to prepare, yet full of flavor, making it a go-to dish for busy days when you want something healthy and filling.

Vegan Bean and Roasted Vegetable Bowl

This Vegan Bean and Roasted Vegetable Bowl is a wholesome, low-carb, and keto-friendly lunch packed with flavor and nutrients. Roasted vegetables like bell peppers, zucchini, and eggplant are paired with seasoned kidney beans for a filling and satisfying meal. With a simple dressing of olive oil, balsamic vinegar, and herbs, this dish is easy to prepare and perfect for meal prep.

Ingredients:

• 1 cup cooked kidney beans, rinsed and drained
• 1 bell pepper, chopped
• 1 small zucchini, chopped
• 1 small eggplant, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the chopped vegetables (bell pepper, zucchini, and eggplant) on a baking sheet and drizzle with 1 tablespoon of olive oil, oregano, salt, and pepper.
2. Roast the vegetables for 20-25 minutes, or until tender and lightly browned.
3. While the vegetables roast, heat the kidney beans in a small pan over medium heat until warmed through.
4. In a bowl, combine the roasted vegetables and kidney beans.
5. Drizzle with balsamic vinegar and the remaining tablespoon of olive oil. Toss gently to combine.
6. Garnish with fresh parsley before serving.

This Vegan Bean and Roasted Vegetable Bowl is a perfect low-carb, keto-friendly meal that’s rich in fiber, protein, and healthy fats. The roasted vegetables add depth and flavor, while the kidney beans provide a hearty, satisfying base. The balsamic vinegar dressing adds a subtle sweetness and acidity, making this dish a flavorful and nutritious option for lunch. It’s also great for meal prepping, as it keeps well in the fridge for a few days.

Vegan Bean and Cucumber Salad

This Vegan Bean and Cucumber Salad is a light and refreshing low-carb, keto-friendly dish that’s perfect for lunch. The crisp cucumber, combined with the protein-packed black beans, creates a satisfying meal without the extra carbs. The tangy lemon dressing adds brightness, while fresh herbs like parsley or dill enhance the flavor. This salad is quick to prepare, making it ideal for busy days when you need something healthy and easy.

Ingredients:

• 1 cup cooked black beans, rinsed and drained
• 1 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley or dill, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1/4 tsp garlic powder (optional)

Instructions:

1. In a large bowl, combine the black beans, sliced cucumber, red onion, and chopped herbs.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and garlic powder.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

This Vegan Bean and Cucumber Salad is the perfect low-carb, keto lunch that is both fresh and satisfying. The combination of crisp cucumber and creamy black beans is enhanced by the bright lemon dressing, making it a revitalizing dish that will leave you feeling full and energized. It’s also a great dish to prepare in advance for meal prep, ensuring you have a healthy option ready to go all week long.

egan Bean and Bell Pepper Stir-Fry

This Vegan Bean and Bell Pepper Stir-Fry is a vibrant and flavorful low-carb, keto-friendly lunch option. Stir-frying black beans with colorful bell peppers and a savory soy sauce-based dressing creates a quick, nutritious meal. The addition of garlic and ginger adds depth, while the dish remains light and full of flavor. It’s a perfect meal for those looking for a simple, healthy, and satisfying lunch.

Ingredients:

• 1 cup cooked black beans, rinsed and drained
• 2 bell peppers (any color), thinly sliced
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1/2 tsp chili flakes (optional for heat)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil and sesame oil in a large pan over medium heat. Add the sliced onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
2. Add the bell peppers and cook for another 4-5 minutes, stirring occasionally, until they are tender but still crisp.
3. Stir in the black beans, soy sauce, chili flakes (if using), and cook for another 2-3 minutes, allowing the flavors to meld together.
4. Garnish with fresh cilantro and serve.

This Vegan Bean and Bell Pepper Stir-Fry is a simple yet flavorful keto lunch that is perfect for anyone looking for a quick, satisfying meal. The stir-fry is rich in protein and fiber from the black beans and vegetables, while the soy sauce-based dressing adds a savory umami flavor. It’s a perfect meal to enjoy on its own or paired with a side of lettuce wraps or cauliflower rice for extra texture and volume.

Vegan Bean and Roasted Sweet Potato Salad

This Vegan Bean and Roasted Sweet Potato Salad is a wholesome, low-carb, keto-friendly option that combines the sweetness of roasted sweet potatoes with the heartiness of black beans. The addition of spinach and a tangy tahini dressing ties everything together, creating a nutrient-dense, filling lunch. This salad is perfect for meal prep, and can be served warm or cold.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 cup cooked black beans, rinsed and drained
• 2 cups fresh spinach
• 1 tbsp olive oil
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup (optional for a slight sweetness)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2. In a small bowl, whisk together the tahini, lemon juice, maple syrup, salt, and pepper. Add a splash of water to thin the dressing if needed.
3. In a large bowl, combine the roasted sweet potatoes, black beans, and spinach.
4. Drizzle the tahini dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley and serve.

The Vegan Bean and Roasted Sweet Potato Salad is a hearty and nutritious keto-friendly lunch that’s full of flavor. The roasted sweet potatoes add a natural sweetness, which pairs perfectly with the earthy black beans and the creamy tahini dressing. This salad is great for meal prep, as it can be made ahead of time and served throughout the week. Whether enjoyed warm or cold, it’s a filling and satisfying option that won’t derail your low-carb diet.

Vegan Bean and Broccoli Stir-Fry

This Vegan Bean and Broccoli Stir-Fry is a quick and nutritious low-carb, keto-friendly lunch option. The crisp-tender broccoli and protein-packed beans are stir-fried together in a savory soy-based sauce. The addition of garlic and ginger gives the dish depth and complexity, while sesame oil adds a rich, nutty flavor. This easy-to-make stir-fry is the perfect balance of vegetables, beans, and flavor, making it a perfect meal for anyone on a low-carb diet.

Ingredients:

• 1 cup cooked white beans (such as cannellini or navy beans)
• 2 cups broccoli florets
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1/2 tsp chili flakes (optional for heat)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil and sesame oil in a large skillet over medium heat. Add the sliced onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
2. Add the broccoli florets and stir-fry for 5-6 minutes, or until they are tender but still crisp.
3. Stir in the white beans, soy sauce, and chili flakes (if using). Cook for an additional 2-3 minutes, until everything is well combined and heated through.
4. Garnish with fresh cilantro and serve immediately.

This Vegan Bean and Broccoli Stir-Fry is a flavorful, low-carb lunch that is packed with nutrients and protein. The broccoli provides essential vitamins and minerals, while the beans add fiber and protein. The soy sauce and sesame oil bring the dish together with rich, savory flavors, and it can be easily prepared in under 30 minutes. Whether you’re enjoying it for lunch or dinner, this stir-fry is sure to satisfy your hunger while keeping your carb count low.

Vegan Bean and Avocado Bowl

The Vegan Bean and Avocado Bowl is a vibrant, nutrient-packed, low-carb, and keto-friendly lunch. The combination of black beans, creamy avocado, and fresh vegetables is not only satisfying but also full of healthy fats, fiber, and protein. A zesty lime dressing ties everything together, making this dish a quick and delicious meal. Perfect for meal prep, it can be made ahead and enjoyed for a light, filling lunch or dinner.

Ingredients:

• 1 cup cooked black beans, rinsed and drained
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp cumin (optional)

Instructions:

1. In a large bowl, combine the black beans, avocado, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, pepper, and cumin.
3. Pour the dressing over the bowl and toss gently to combine.
4. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

This Vegan Bean and Avocado Bowl is a simple yet flavorful low-carb lunch that’s perfect for anyone on a keto diet. The combination of black beans and avocado provides a good balance of protein and healthy fats, while the fresh vegetables add crunch and nutrients. The lime dressing adds a refreshing zest that ties everything together. Whether enjoyed fresh or stored in the fridge for later, this bowl is a quick, healthy option that can be easily customized to your preferences.

Vegan Bean and Kale Soup

This Vegan Bean and Kale Soup is a hearty, low-carb, and keto-friendly dish that is perfect for a filling lunch. Packed with nutrient-dense kale, hearty white beans, and flavorful herbs, this soup is both satisfying and light. The rich vegetable broth enhances the flavors of the beans and kale, creating a comforting yet healthy soup. It’s a great meal prep option and can be enjoyed throughout the week.

Ingredients:

• 1 cup cooked white beans (such as cannellini or navy beans)
• 3 cups fresh kale, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 4 cups vegetable broth (low-sodium)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp rosemary
• Salt and pepper to taste
• 1 tbsp lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and carrot, and sauté for 5-6 minutes until softened.
2. Add the vegetable broth, white beans, kale, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the kale is tender.
3. Taste and adjust the seasoning with more salt, pepper, or lemon juice if desired.
4. Serve hot, garnished with a sprinkle of fresh herbs if desired.

This Vegan Bean and Kale Soup is a perfect low-carb, keto-friendly lunch that is hearty enough to keep you full without being heavy. The combination of beans and kale provides a nutrient-rich, fiber-packed base, while the vegetable broth adds depth and richness. This soup is both comforting and light, making it a great option for colder months or when you want a satisfying meal that is easy to make and store for later. It’s a perfect meal prep dish and can be enjoyed throughout the week.

Note: More recipes are coming soon