25+ Mouthwatering Holiday Vegan Kidney Bean Recipes for a Festive Feast

The holidays are the perfect time to showcase the abundance of flavors that plant-based ingredients have to offer.

Among the many vegan-friendly options, kidney beans stand out as a versatile and nutritious choice that can elevate your festive meals.

Whether you are looking for hearty entrées, flavorful sides, or creative appetizers, kidney beans offer a satisfying base for endless holiday recipes.

This collection of 25+ holiday vegan kidney bean recipes brings you everything from warm, comforting soups to vibrant salads and festive pies.

With their rich texture and ability to absorb a variety of flavors, kidney beans can be the star of your holiday table.

Perfect for vegans, vegetarians, or anyone seeking a healthy alternative to traditional holiday fare, these recipes will surely delight your guests and become new holiday favorites.

25+ Mouthwatering Holiday Vegan Kidney Bean Recipes for a Festive Feast

As we dive into the festive season, let these 25+ holiday vegan kidney bean recipes inspire your celebrations.

From savory stews to delicious sides and even indulgent desserts, kidney beans are the perfect ingredient to add warmth and flavor to any holiday spread.

Not only are these recipes flavorful, but they are also packed with nutrients, making them a great choice for health-conscious holiday meals.

So, whether you’re hosting a vegan holiday dinner or simply looking to add a wholesome twist to your traditional holiday favorites, these kidney bean recipes will satisfy both your taste buds and your guests.

Holiday Vegan Kidney Bean Chili

A warm and hearty chili perfect for the holiday season, this recipe combines kidney beans with a medley of vegetables and spices to create a deeply satisfying dish. It’s easy to prepare, versatile, and an excellent crowd-pleaser for vegans and non-vegans alike.

Ingredients:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 2 medium carrots, diced
• 1 cup diced tomatoes (fresh or canned)
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until fragrant.
2. Stir in the bell pepper and carrots, cooking for 3-4 minutes until slightly softened.
3. Add the kidney beans, diced tomatoes, and tomato paste, stirring to combine.
4. Season with smoked paprika, cumin, chili powder, cinnamon, salt, and pepper.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Reduce heat and let it simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender, and the flavors meld together.
7. Serve hot, garnished with fresh cilantro or parsley.

This chili bursts with holiday warmth, thanks to the unique hint of cinnamon blended with the traditional chili spices. It’s a wholesome, nutrient-packed dish that brings comfort and festive cheer to your table.

Festive Vegan Kidney Bean Shepherd’s Pie

This plant-based shepherd’s pie is a holiday masterpiece. With a hearty kidney bean and vegetable filling topped with creamy mashed potatoes, it’s an irresistible dish that feels as comforting as a holiday hug.

Ingredients:

For the filling:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup mushrooms, chopped
• 1 cup diced carrots
• 1 cup frozen peas
• 1 tablespoon soy sauce
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste

For the mashed potatoes:

• 4 large potatoes, peeled and diced
• 1/4 cup plant-based milk
• 2 tablespoons vegan butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil the potatoes in salted water until tender, about 15 minutes. Drain, mash with plant-based milk and butter, and season with salt and pepper. Set aside.
3. In a skillet, sauté onions and garlic until fragrant. Add mushrooms, carrots, and peas, cooking for 5-7 minutes.
4. Stir in kidney beans, soy sauce, tomato paste, thyme, and paprika. Add vegetable broth and simmer for 10 minutes until thickened.
5. Transfer the filling to a baking dish and spread the mashed potatoes on top evenly.
6. Bake for 20-25 minutes until golden brown. Let it cool slightly before serving.

This shepherd’s pie delivers a beautiful medley of textures and flavors, making it a delightful centerpiece for your holiday spread.

Holiday Vegan Kidney Bean Loaf

This kidney bean loaf is a showstopper that combines wholesome ingredients and festive flavors. It’s a flavorful, protein-packed option for your holiday meal, with a tender inside and a caramelized glaze on top.

Ingredients:

For the loaf:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1 cup rolled oats
• 1 medium onion, diced
• 1 carrot, grated
• 2 garlic cloves, minced
• 2 tablespoons ground flaxseeds mixed with 6 tablespoons water
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

For the glaze:

• 3 tablespoons ketchup
• 1 tablespoon maple syrup
• 1 teaspoon balsamic vinegar

Instructions:

1. Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper.
2. In a food processor, pulse kidney beans and oats until combined but still chunky.
3. Transfer to a bowl and mix in the onion, carrot, garlic, flaxseed mixture, soy sauce, thyme, paprika, nutmeg, salt, and pepper.
4. Press the mixture firmly into the prepared loaf pan.
5. In a small bowl, mix the glaze ingredients and spread evenly over the loaf.
6. Bake for 40-45 minutes until the loaf is firm and the glaze is caramelized. Allow to cool slightly before slicing.

This kidney bean loaf brings holiday magic to your table with its balanced flavors and festive presentation. It pairs wonderfully with roasted vegetables or a fresh green salad, making it a versatile addition to your vegan feast.

Vegan Kidney Bean Holiday Stew

This cozy stew is perfect for chilly holiday evenings. Packed with kidney beans, root vegetables, and fragrant spices, it’s a one-pot meal that warms the soul and delights the taste buds.

Ingredients:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium potatoes, diced
• 2 medium carrots, sliced
• 1 cup butternut squash, cubed
• 4 cups vegetable broth
• 1 can diced tomatoes (14 oz)
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until fragrant.
2. Stir in the potatoes, carrots, and butternut squash. Cook for 5 minutes.
3. Add kidney beans, diced tomatoes, vegetable broth, smoked paprika, thyme, cinnamon, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30-35 minutes until the vegetables are tender.
5. Serve hot, garnished with fresh parsley.

This stew is hearty, nourishing, and brimming with holiday flavors. The addition of cinnamon adds a festive twist to the classic vegetable stew, making it an unforgettable seasonal treat.

Spiced Kidney Bean and Sweet Potato Casserole

This layered casserole combines creamy sweet potatoes, savory kidney beans, and fragrant spices for a dish that’s as festive as it is delicious. It’s an ideal addition to any holiday table.

Ingredients:

• 3 medium sweet potatoes, peeled and sliced
• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1 cup coconut milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon smoked paprika
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a casserole dish.
2. In a mixing bowl, combine kidney beans, smoked paprika, maple syrup, salt, and pepper.
3. Layer half the sweet potato slices in the casserole dish. Top with the kidney bean mixture, then layer the remaining sweet potatoes on top.
4. Pour coconut milk over the casserole and sprinkle with cinnamon and nutmeg.
5. Cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes until golden.
6. Garnish with fresh thyme before serving.

This casserole is rich, creamy, and bursting with holiday cheer. It’s a perfect side dish or main course that pairs well with other festive dishes.

Vegan Kidney Bean-Stuffed Bell Peppers

These vibrant bell peppers, stuffed with a kidney bean and quinoa filling, are a festive and nutritious holiday option. Their beautiful presentation and robust flavor make them a holiday favorite.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup cooked kidney beans (or 1 can, rinsed and drained)
• 1 small onion, diced
• 1/2 cup diced tomatoes
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and arrange the bell peppers in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until fragrant.
3. Stir in quinoa, kidney beans, diced tomatoes, smoked paprika, oregano, salt, and pepper. Cook for 5 minutes.
4. Stuff the bell peppers with the mixture and cover the dish with foil.
5. Bake for 30-35 minutes, removing the foil for the last 10 minutes.
6. Garnish with fresh parsley before serving.

These stuffed peppers are colorful, flavorful, and packed with protein and fiber, making them a healthy and festive holiday dish.

Holiday Kidney Bean and Cranberry Salad

This bright and tangy kidney bean and cranberry salad brings a burst of holiday colors and flavors to your table. It’s light, refreshing, and perfect as a festive appetizer or side dish.

Ingredients:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1/2 cup dried cranberries
• 1/2 cup diced celery
• 1/4 cup chopped walnuts
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine kidney beans, cranberries, celery, walnuts, and parsley.
2. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for 15 minutes to allow the flavors to meld before serving.

This salad offers a delightful combination of textures and flavors, from the creamy beans to the crunchy walnuts and tart cranberries. It’s a refreshing addition to any holiday spread.

Vegan Kidney Bean and Roasted Brussels Sprout Salad

This colorful and flavorful salad combines roasted Brussels sprouts, hearty kidney beans, and a tangy balsamic glaze. It’s a perfect side dish for any holiday table, offering a satisfying combination of textures and flavors.

Ingredients:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 2 cups Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup pomegranate seeds for garnish
• 1/4 cup toasted almonds for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and crispy at the edges.
3. In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
4. In a large bowl, combine roasted Brussels sprouts, kidney beans, and the dressing. Toss to coat.
5. Garnish with pomegranate seeds and toasted almonds before serving.

This roasted Brussels sprout salad is rich in flavor and texture, with the sweetness of the maple syrup and the tartness of the balsamic vinegar perfectly complementing the earthiness of the Brussels sprouts and beans. It’s a great dish to add to your holiday meal, offering a burst of color and nutrients.

Vegan Kidney Bean and Corn Tacos

These vegan kidney bean and corn tacos are a festive twist on a traditional dish, perfect for a holiday celebration. The creamy kidney beans paired with sweet corn and tangy lime create a satisfying and flavorful filling.

Ingredients:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Juice of 1 lime
• Salt and pepper to taste
• 8 small corn tortillas
• Fresh cilantro for garnish
• Sliced avocado for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until fragrant.
2. Stir in the kidney beans, corn, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
3. Add lime juice and cook for another 2 minutes.
4. Warm the corn tortillas in a dry skillet or microwave.
5. Fill the tortillas with the kidney bean and corn mixture, and garnish with fresh cilantro and avocado slices.

These tacos are bursting with vibrant flavors and textures. The creamy kidney beans and sweet corn, combined with the zesty lime and fresh cilantro, make for a perfect holiday dish that’s simple yet festive.

Vegan Kidney Bean and Pumpkin Curry

This rich and creamy pumpkin curry featuring kidney beans is a perfect holiday dish. The savory kidney beans are complemented by the sweet pumpkin and aromatic spices, creating a comforting, hearty meal.

Ingredients:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 2 cups pumpkin puree (canned or fresh)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 can coconut milk (14 oz)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until soft and fragrant.
2. Stir in the turmeric, cumin, and cinnamon, cooking for 1 minute to bring out the flavors.
3. Add the pumpkin puree, kidney beans, and coconut milk to the pot. Stir to combine.
4. Bring to a gentle simmer and cook for 20-25 minutes until the curry is thickened and the flavors meld together.
5. Season with salt and pepper to taste and garnish with fresh cilantro.

This creamy, spiced pumpkin curry with kidney beans is perfect for a cozy holiday dinner. The comforting pumpkin and kidney beans blend seamlessly with the aromatic spices, making it a rich and satisfying dish.

Vegan Kidney Bean and Kale Soup

This nutrient-packed kidney bean and kale soup is both comforting and nourishing, making it an excellent option for a holiday meal. The combination of earthy kale, creamy beans, and a fragrant broth creates a deliciously satisfying soup.

Ingredients:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 3 cups fresh kale, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 bay leaf
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
2. Stir in the kidney beans, vegetable broth, thyme, and bay leaf. Bring to a boil.
3. Reduce heat and let the soup simmer for 25 minutes to allow the flavors to meld.
4. Add the kale and cook for an additional 5 minutes until the kale is tender.
5. Season with salt and pepper to taste, and remove the bay leaf before serving.

This kidney bean and kale soup is light yet hearty, filled with nutrients and flavors that perfectly complement the holiday season. It’s an easy-to-make, filling soup that’s perfect for a festive and wholesome meal.

Vegan Kidney Bean and Avocado Toast

This simple yet satisfying avocado toast topped with kidney beans is a perfect holiday brunch dish. It combines creamy avocado with hearty kidney beans, offering a savory and nutritious twist on a classic favorite.

Ingredients:

• 1 ripe avocado, mashed
• 1 cup cooked kidney beans (or 1 can, rinsed and drained)
• 4 slices whole grain bread, toasted
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a small bowl, mash the avocado with lemon juice, smoked paprika, salt, and pepper.
2. Heat olive oil in a pan over medium heat and warm the kidney beans, stirring occasionally, for about 5 minutes.
3. Spread the mashed avocado evenly onto each slice of toasted bread.
4. Top with warm kidney beans and garnish with fresh cilantro.

This avocado toast with kidney beans is both a filling and nutritious breakfast or brunch option. The creamy avocado pairs beautifully with the soft kidney beans, making it a perfect dish to start the day during the holidays.

Vegan Kidney Bean and Carrot Cake

This moist and spiced carrot cake featuring kidney beans is a unique holiday treat. The beans add moisture and protein, making it a healthier take on a classic favorite.

Ingredients:

• 1 1/2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1 1/2 cups grated carrots
• 1 cup flour (whole wheat or all-purpose)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup maple syrup
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup walnuts, chopped (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
2. In a blender or food processor, blend the kidney beans until smooth.
3. In a large bowl, mix the grated carrots, flour, cinnamon, nutmeg, baking powder, and baking soda.
4. Stir in the blended kidney beans, maple syrup, vegetable oil, and vanilla extract until well combined.
5. Fold in the chopped walnuts, if using.
6. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
7. Let the cake cool before serving.

This kidney bean carrot cake is deliciously moist and packed with flavor. It offers a twist on a traditional carrot cake by incorporating kidney beans for added nutrition, making it a great holiday dessert for health-conscious guests.

Vegan Kidney Bean and Zucchini Fritters

These crispy fritters are made with kidney beans and zucchini, making them a fun and festive addition to your holiday spread. Served with a tangy dipping sauce, they are perfect as an appetizer or snack.

Ingredients:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1 medium zucchini, grated
• 1/4 cup flour (whole wheat or all-purpose)
• 1/4 cup nutritional yeast
• 2 garlic cloves, minced
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil (for frying)
• Lemon wedges for serving

Instructions:

1. In a large bowl, mash the kidney beans with a fork or potato masher until mostly mashed with some whole beans remaining.
2. Grate the zucchini and squeeze out excess moisture using a clean towel or cheesecloth.
3. Add the grated zucchini, flour, nutritional yeast, garlic, cumin, salt, and pepper to the mashed kidney beans. Mix until well combined.
4. Heat olive oil in a skillet over medium heat. Scoop spoonfuls of the mixture into the pan and flatten into small patties.
5. Cook for 3-4 minutes on each side until golden and crispy.
6. Serve with lemon wedges for squeezing.

These kidney bean and zucchini fritters are packed with flavor and texture. Their crispy exterior and soft, savory interior make them a fun and delicious addition to your holiday festivities.

Vegan Kidney Bean and Chestnut Pie

This savory pie, featuring kidney beans and chestnuts, makes a perfect holiday entrée. The creamy, rich filling of kidney beans and roasted chestnuts is encased in a flaky crust, creating a comforting dish ideal for a festive meal.

Ingredients:

• 2 cups cooked kidney beans (or 1 can, rinsed and drained)
• 1 cup cooked chestnuts, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1/2 cup vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon thyme
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 1 package of vegan pie crust (or homemade crust)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onions and garlic, sautéing until soft and fragrant.
3. Stir in the kidney beans, chestnuts, vegetable broth, thyme, soy sauce, salt, and pepper. Cook for 5-7 minutes until the mixture thickens slightly.
4. Roll out the pie crust and place it into a pie dish.
5. Fill the crust with the kidney bean and chestnut mixture. Cover with the top crust and crimp the edges.
6. Cut a few slits in the top to allow steam to escape.
7. Bake for 35-40 minutes, or until the crust is golden brown.
8. Garnish with fresh parsley before serving.

This kidney bean and chestnut pie is a comforting and savory dish perfect for any holiday table. The combination of kidney beans and chestnuts offers a rich and flavorful filling, while the flaky crust adds a satisfying texture.

Note: More recipes​ are coming soon!