25+ Flavorful Holiday Vegan Pinto Bean Recipes for a Festive Feast

The holiday season is a time to gather with loved ones, indulge in delicious food, and create lasting memories.

While traditional holiday meals often center around meat and dairy, there is an increasing demand for plant-based alternatives that are just as flavorful and satisfying.

Enter the humble pinto bean—an incredibly versatile, protein-packed ingredient that can shine in countless holiday dishes.

Whether you’re hosting a vegan feast, looking for a healthy side, or just want to add variety to your spread, pinto beans are the perfect solution.

We’ve curated a list of over 25 holiday vegan pinto bean recipes that are sure to impress your guests.

From savory stews and casseroles to appetizers and salads, each recipe highlights the heartiness of pinto beans while incorporating the warm, festive flavors of the season.

These dishes are not only easy to prepare, but they also bring comfort and nutrition to your holiday table, making them the ideal choice for plant-based eaters and meat-eaters alike.

25+ Flavorful Holiday Vegan Pinto Bean Recipes for a Festive Feast

With over 25 holiday vegan pinto bean recipes, you can easily elevate your plant-based menu and offer your guests a variety of flavors and textures that everyone can enjoy.

Pinto beans are a powerhouse of nutrition, providing an excellent source of protein, fiber, and essential minerals.

Whether you’re making a hearty stew, flavorful meatballs, or a vibrant salad, pinto beans are sure to be the star of your holiday meal.

These recipes are simple to prepare, adaptable to your taste preferences, and packed with the festive flavors that make the season so special.

So, whether you’re celebrating with friends, family, or in a cozy solo gathering, these vegan pinto bean dishes will help you create a memorable and delicious holiday feast that everyone can enjoy.

Vegan Pinto Bean Holiday Stew

This vegan pinto bean holiday stew is perfect for a cozy meal during the festive season. Packed with the rich, earthy flavors of pinto beans, it combines seasonal vegetables like carrots, celery, and sweet potatoes, making it a nourishing and satisfying dish. The addition of warming spices such as cumin, smoked paprika, and cinnamon gives the stew a festive touch. It’s ideal for serving as a main dish or a hearty side at holiday gatherings.

Ingredients:

• 1 cup dried pinto beans, soaked overnight
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 medium sweet potatoes, cubed
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1 bay leaf
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat a little oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.
2. Stir in the garlic, cumin, smoked paprika, and cinnamon. Cook for another minute to release the spices’ aromas.
3. Add the soaked pinto beans, sweet potatoes, bay leaf, and vegetable broth. Bring to a boil.
4. Reduce the heat, cover the pot, and simmer for about 45-60 minutes, or until the beans are tender.
5. Season with salt and pepper to taste. Remove the bay leaf before serving.
6. Garnish with fresh cilantro and serve hot.

This hearty stew is full of warmth and flavor, making it an excellent choice for the holiday season. It’s rich in protein and fiber from the pinto beans and sweet potatoes, offering a satisfying meal for vegans and non-vegans alike. The festive spices and bright cilantro make it both comforting and celebratory. Whether served as a main course or a side dish, it’s sure to be a hit at your holiday table.

Vegan Pinto Bean & Mushroom Holiday Tacos

These vegan pinto bean and mushroom tacos are a delicious and festive twist on a classic holiday meal. The combination of tender pinto beans and savory mushrooms creates a rich filling, complemented by fresh toppings like avocado and cilantro. The taco filling is seasoned with a blend of holiday-inspired spices, offering a balance of warmth and flavor perfect for the season. These tacos are a fun and festive option for your holiday gatherings.

Ingredients:

• 1 cup cooked pinto beans (or 1 can, drained and rinsed)
• 1 cup mushrooms, finely chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Corn tortillas, warmed
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Heat the olive oil in a pan over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the chopped mushrooms and cook for another 5-7 minutes, until the mushrooms release their moisture and become tender.
3. Add the pinto beans, cumin, chili powder, cinnamon, smoked paprika, salt, and pepper. Stir to combine and cook for another 5 minutes until heated through.
4. Remove from heat and set aside.
5. To serve, warm the corn tortillas and fill each with the bean and mushroom mixture. Top with sliced avocado, cilantro, and a squeeze of lime.

These vegan pinto bean and mushroom tacos are a perfect option for those looking for a fun, flavor-packed dish for holiday gatherings. The combination of earthy beans and mushrooms, seasoned with festive spices, makes them a delightful, plant-based option. The toppings of creamy avocado and fresh cilantro bring the tacos together, adding a lightness that balances the savory filling. They’re a great choice for anyone craving a more casual holiday meal.

Vegan Pinto Bean & Butternut Squash Holiday Salad

This vibrant vegan pinto bean and butternut squash salad is a light yet filling dish, making it an ideal side for your holiday spread. Roasted butternut squash adds a sweet and nutty flavor that pairs beautifully with the hearty pinto beans. The tangy dressing made with lemon and tahini adds a refreshing touch, while fresh greens like arugula or spinach brighten the dish. It’s a perfect combination of flavors and textures that will complement your holiday feast.

Ingredients:

• 1 cup pinto beans, cooked
• 1 small butternut squash, peeled, cubed, and roasted
• 2 cups arugula or spinach
• 1/2 red onion, thinly sliced
• 1/4 cup walnuts, toasted
• 1/4 cup dried cranberries
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.
2. In a large bowl, combine the cooked pinto beans, roasted butternut squash, arugula (or spinach), red onion, walnuts, and dried cranberries.
3. In a small bowl, whisk together the tahini, lemon juice, maple syrup, salt, and pepper until smooth.
4. Drizzle the dressing over the salad and toss gently to combine.

This vegan pinto bean and butternut squash salad is both hearty and refreshing, offering a great balance of flavors and textures. The sweet roasted squash contrasts beautifully with the creamy pinto beans, while the tangy tahini dressing adds richness and depth. The addition of walnuts and cranberries gives the salad a festive crunch and burst of sweetness. It’s a lovely side dish that will brighten up any holiday meal.

Vegan Pinto Bean & Roasted Red Pepper Holiday Soup

This vegan pinto bean and roasted red pepper soup is the epitome of comfort food for the holiday season. The smoky sweetness of roasted red peppers combines beautifully with creamy pinto beans, creating a hearty and warming bowl. The soup is enhanced with savory onions, garlic, and a touch of cumin, giving it a flavorful depth that feels both festive and satisfying. Serve it with a drizzle of coconut cream and a sprinkle of fresh parsley for a final touch that makes it perfect for any holiday occasion.

Ingredients:

• 1 cup dried pinto beans, soaked overnight
• 2 large roasted red peppers, peeled and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish
• Coconut cream for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until softened.
2. Stir in the roasted red peppers and cumin, and cook for another 2-3 minutes to allow the spices to bloom.
3. Add the soaked pinto beans and vegetable broth to the pot, bring to a boil, then reduce the heat and simmer for about 45-60 minutes, until the beans are tender.
4. Use an immersion blender to blend the soup until smooth, or leave it chunky for more texture. Add salt and pepper to taste.
5. Serve the soup with a drizzle of coconut cream and a sprinkle of fresh parsley.

This soup is a rich and velvety option for the holidays, with the roasted red peppers adding a subtle sweetness that balances the earthiness of the pinto beans. The cumin enhances the depth of flavor, making each bite comforting and satisfying. Coconut cream adds a touch of indulgence while fresh parsley brings a burst of color and freshness. It’s an ideal appetizer or light meal for a cozy holiday evening.

Vegan Pinto Bean & Cranberry Holiday Patties

These vegan pinto bean and cranberry holiday patties are a festive and flavorful twist on traditional patties. The combination of pinto beans, cranberries, and herbs creates a delightful balance of savory and sweet flavors. The patties are crispy on the outside and soft on the inside, making them a perfect appetizer or side dish for holiday gatherings. Pair them with a tangy vegan yogurt dip or cranberry sauce for extra flavor and a festive touch.

Ingredients:

• 1 cup cooked pinto beans (or 1 can, drained and rinsed)
• 1/2 cup dried cranberries, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1/2 teaspoon ground cinnamon
• 1/2 cup breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1 tablespoon ground flaxseed (mixed with 3 tablespoons water to form a flax egg)
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large bowl, mash the cooked pinto beans with a fork or potato masher until mostly smooth with some texture.
2. Stir in the chopped cranberries, onion, garlic, sage, cinnamon, breadcrumbs, parsley, and flax egg. Mix well until everything is combined.
3. Season with salt and pepper to taste.
4. Shape the mixture into small patties, about 2 inches in diameter.
5. Heat a little olive oil in a frying pan over medium heat. Fry the patties for about 3-4 minutes on each side until golden brown and crispy.
6. Serve the patties warm with a dipping sauce of your choice, such as cranberry sauce or vegan yogurt dip.

These vegan pinto bean and cranberry holiday patties are a fun and delicious way to bring seasonal flavors into your meals. The sweet and tart cranberries perfectly complement the savory pinto beans, while the blend of spices gives the patties an inviting warmth. They’re easy to prepare, and their crispy exterior paired with the soft, flavorful interior makes them irresistible. Serve these patties at holiday parties, and they’ll surely be a crowd-pleaser.

Vegan Pinto Bean Holiday Stuffed Squash

This vegan pinto bean holiday stuffed squash is an elegant and festive dish perfect for holiday celebrations. Roasted squash acts as a vessel for a savory pinto bean and vegetable stuffing, seasoned with a mix of holiday spices. The combination of tender squash and the hearty, protein-rich beans makes for a satisfying meal. The stuffing is complemented by a touch of cinnamon and nutmeg, making this dish not only flavorful but aromatic, too. It’s a visually stunning and wholesome main course that is sure to impress.

Ingredients:

• 2 small acorn or butternut squash, halved and seeds removed
• 1 cup cooked pinto beans (or 1 can, drained and rinsed)
• 1 small onion, chopped
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1/2 cup cooked quinoa or rice
• 1/4 cup dried cranberries
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 30-40 minutes, or until tender.
2. While the squash is roasting, heat olive oil in a pan over medium heat. Add the onion, celery, and carrot and sauté for 5-7 minutes until softened.
3. Stir in the cooked pinto beans, quinoa or rice, cranberries, cinnamon, nutmeg, salt, and pepper. Cook for another 5 minutes to combine the flavors.
4. Remove the squash from the oven and fill each half with the pinto bean stuffing.
5. Return the stuffed squash to the oven for an additional 10-15 minutes to heat through.
6. Garnish with fresh thyme before serving.

This vegan pinto bean holiday stuffed squash is an ideal centerpiece for your holiday table. The roasted squash adds a rich, sweet flavor that perfectly complements the savory stuffing made from pinto beans, quinoa, and vegetables. The cranberries provide a festive burst of sweetness, while the warming spices like cinnamon and nutmeg create a holiday aroma. It’s a nutritious, flavorful, and visually stunning dish that will impress guests and leave everyone feeling full and satisfied.

Vegan Pinto Bean & Sage Holiday Casserole

This vegan pinto bean and sage holiday casserole is a comforting and satisfying dish for the festive season. With layers of pinto beans, roasted vegetables, and a sage-infused breadcrumb topping, it offers a delicious combination of flavors and textures. The rich, savory beans pair perfectly with roasted root vegetables like sweet potatoes and carrots, while the crispy breadcrumb topping adds the ideal crunch. It’s a hearty, wholesome casserole that can be served as a main or side dish during holiday meals.

Ingredients:

• 1 cup cooked pinto beans (or 1 can, drained and rinsed)
• 2 medium sweet potatoes, peeled and cubed
• 2 carrots, sliced
• 1 small onion, chopped
• 1 tablespoon olive oil
• 2 teaspoons dried sage
• 1 teaspoon ground thyme
• 1 cup vegetable broth
• 1/2 cup breadcrumbs
• 1/4 cup nutritional yeast
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the sweet potatoes and carrots with olive oil, sage, thyme, salt, and pepper. Roast for 25-30 minutes, until tender and slightly caramelized.
2. In a large bowl, combine the cooked pinto beans, roasted vegetables, and vegetable broth. Mix well.
3. Transfer the mixture to a greased casserole dish.
4. In a separate bowl, mix the breadcrumbs with nutritional yeast, salt, and pepper. Sprinkle the breadcrumb mixture over the top of the casserole.
5. Bake the casserole for 20-25 minutes, until the breadcrumbs are golden brown and crispy.
6. Serve hot, garnished with fresh sage.

This vegan pinto bean and sage holiday casserole is a perfect addition to your holiday meal. The combination of earthy pinto beans and roasted vegetables creates a satisfying base, while the breadcrumb topping offers a delightful crunch. The sage and thyme give the dish a traditional holiday flavor that’s both comforting and familiar. It’s an easy-to-make, crowd-pleasing dish that will complement any festive spread.

Vegan Pinto Bean & Sweet Potato Holiday Chili

This vegan pinto bean and sweet potato chili is a warm and hearty dish perfect for the holiday season. The combination of tender pinto beans, creamy sweet potatoes, and a blend of savory spices makes for a rich, satisfying chili. It’s subtly spiced with cumin, chili powder, and smoked paprika, adding warmth and depth of flavor, while the sweetness of the potatoes balances the heat. This chili is perfect for a cozy holiday dinner or served as a festive, healthy alternative at a potluck.

Ingredients:

• 1 cup dried pinto beans, soaked overnight
• 2 medium sweet potatoes, peeled and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper. Sauté for about 5 minutes, until softened.
2. Stir in the cumin, chili powder, and smoked paprika, and cook for another 1-2 minutes, allowing the spices to bloom.
3. Add the soaked pinto beans, diced tomatoes, vegetable broth, and sweet potatoes. Bring to a boil, then reduce the heat and simmer for 40-45 minutes, or until the beans and sweet potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

This vegan pinto bean and sweet potato holiday chili is the perfect combination of comforting and nutritious. The sweet potatoes add a touch of natural sweetness that balances the rich, savory flavors of the pinto beans and spices. It’s a filling dish that can easily be made in advance and is sure to warm you up on a chilly holiday evening. Serve it with cornbread or over rice for an even heartier meal.

Vegan Pinto Bean Holiday Tacos with Avocado Salsa

These vegan pinto bean holiday tacos are a fun and festive twist on traditional tacos. The pinto beans are cooked in a flavorful mix of spices and then piled high into soft corn tortillas. The avocado salsa adds a creamy, refreshing element to balance the richness of the beans, while the cilantro and lime bring a zesty finish. These tacos are perfect for a casual holiday meal or as an appetizer for a festive party.

Ingredients:

• 1 can (15 oz) pinto beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, chopped
• 1/4 cup red onion, finely chopped
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. In a medium pan, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes, until softened.
2. Stir in the pinto beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until the beans are heated through and slightly mashed.
3. While the beans cook, prepare the avocado salsa by combining the diced avocado, chopped tomatoes, red onion, lime juice, salt, and pepper in a small bowl.
4. Warm the corn tortillas in a dry pan or microwave.
5. To assemble the tacos, spoon the seasoned pinto beans onto each tortilla, then top with the avocado salsa. Garnish with fresh cilantro.
6. Serve immediately.

These vegan pinto bean holiday tacos are packed with flavor and have a great combination of textures. The creamy avocado salsa perfectly complements the spiced beans, making these tacos a festive and fun addition to your holiday spread. They are simple to prepare and are sure to be a hit with guests who are looking for a plant-based option during the holidays.

Vegan Pinto Bean & Wild Rice Holiday Casserole

This vegan pinto bean and wild rice casserole is an excellent side dish or light main course for holiday meals. The combination of hearty pinto beans, nutty wild rice, and seasonal vegetables creates a filling, yet healthy dish that pairs well with other holiday offerings. The casserole is baked with a savory herb and garlic sauce, and topped with crispy breadcrumbs for added texture. It’s a perfect way to bring a cozy and nutritious meal to your holiday table.

Ingredients:

• 1 cup cooked pinto beans (or 1 can, drained and rinsed)
• 1 cup wild rice, cooked
• 1 small onion, chopped
• 1 small zucchini, chopped
• 1/2 cup carrots, diced
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 cups vegetable broth
• 1/4 cup nutritional yeast
• 1/2 cup breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Heat olive oil in a pan over medium heat. Add the onion, zucchini, and carrots and sauté for 5-7 minutes, until softened.
3. In a large bowl, combine the sautéed vegetables, cooked pinto beans, cooked wild rice, thyme, rosemary, and vegetable broth. Stir in the nutritional yeast and season with salt and pepper to taste.
4. Transfer the mixture to the prepared baking dish and spread it evenly.
5. Top with breadcrumbs and bake for 20-25 minutes, or until the top is golden brown and crispy.
6. Serve hot, garnished with fresh herbs.

This vegan pinto bean and wild rice holiday casserole is a hearty and flavorful option for the holidays. The combination of wild rice and pinto beans creates a satisfying texture, while the herbs and vegetable broth infuse the dish with festive flavors. The crispy breadcrumb topping adds the perfect finishing touch. It’s a wholesome and delicious dish that will be a great addition to any holiday meal.

Vegan Pinto Bean & Kale Holiday Stir Fry

This vegan pinto bean and kale holiday stir fry is a quick, colorful, and nutritious dish that’s perfect for the holidays. The combination of tender pinto beans, fresh kale, and crunchy bell peppers provides a satisfying meal. It’s seasoned with garlic, ginger, and a hint of soy sauce, giving it a savory umami flavor. This stir fry is light yet filling and makes for a great addition to any holiday spread.

Ingredients:

• 1 can (15 oz) pinto beans, drained and rinsed
• 2 cups fresh kale, chopped
• 1 red bell pepper, sliced
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1/4 cup green onions, chopped (for garnish)
• Sesame seeds for garnish

Instructions:

1. Heat olive oil in a large pan or wok over medium heat. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
2. Add the bell pepper and cook for another 5 minutes, until softened but still crisp.
3. Stir in the pinto beans, kale, soy sauce, rice vinegar, and sesame oil. Cook for 5-7 minutes, stirring occasionally, until the kale is wilted and the beans are heated through.
4. Serve hot, garnished with chopped green onions and sesame seeds.

This vegan pinto bean and kale holiday stir fry is a quick and vibrant dish, offering a burst of color and flavor. The savory soy sauce and sesame oil, combined with the earthy pinto beans and kale, make it both satisfying and nourishing. It’s a great side dish for a holiday meal or a main course when paired with rice or noodles.

Vegan Pinto Bean & Butternut Squash Holiday Stew

This vegan pinto bean and butternut squash stew is a hearty and festive dish that combines the rich flavors of tender pinto beans with the sweetness of roasted butternut squash. The stew is flavored with garlic, onions, and a mix of warm spices like cinnamon, cumin, and turmeric, which provide a cozy, aromatic base. Perfect for a holiday dinner or as a filling meal on cold winter nights, this stew is both nourishing and satisfying.

Ingredients:

• 1 cup dried pinto beans, soaked overnight
• 2 cups butternut squash, peeled and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
2. While the squash is roasting, heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for about 5 minutes, until softened.
3. Stir in the cumin, cinnamon, and turmeric, cooking for another 1-2 minutes to allow the spices to release their aromas.
4. Add the soaked pinto beans and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 40-45 minutes, or until the beans are tender.
5. Once the butternut squash is roasted, add it to the stew and stir to combine.
6. Adjust seasoning with salt and pepper as needed, then serve hot, garnished with fresh parsley.

This vegan pinto bean and butternut squash holiday stew is a festive and flavorful dish, perfect for bringing warmth to any holiday table. The sweetness of the squash pairs beautifully with the earthiness of the pinto beans, while the combination of spices adds depth and complexity to the stew. It’s a great choice for both casual and special occasions, and will surely be a favorite for anyone looking for a comforting plant-based meal.

Vegan Pinto Bean Holiday Meatballs with Cranberry Glaze

These vegan pinto bean holiday meatballs are a perfect plant-based twist on traditional meatballs. Made with pinto beans, breadcrumbs, and a mix of spices, they are packed with flavor and have a wonderfully hearty texture. The cranberry glaze gives them a festive touch, adding a sweet and tart finish that pairs beautifully with the savory beans. These meatballs make an excellent appetizer or holiday entrée.

Ingredients:

• 1 can (15 oz) pinto beans, drained and mashed
• 1/2 cup breadcrumbs
• 1/4 cup nutritional yeast
• 1 tablespoon ground flaxseed (mixed with 3 tablespoons water)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• For the cranberry glaze:
  • 1/2 cup fresh cranberries
  • 1/4 cup orange juice
  • 2 tablespoons maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon cornstarch (optional, for thickening)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed pinto beans, breadcrumbs, nutritional yeast, flaxseed mixture, garlic powder, onion powder, oregano, soy sauce, olive oil, salt, and pepper. Mix until well combined.
3. Form the mixture into small meatballs and place them on the prepared baking sheet.
4. Bake for 25-30 minutes, flipping the meatballs halfway through, until golden brown and firm.
5. While the meatballs are baking, prepare the cranberry glaze by combining cranberries, orange juice, maple syrup, and cinnamon in a small saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens (about 10-12 minutes). If you prefer a thicker glaze, whisk in cornstarch and cook for another minute.
6. Drizzle the cranberry glaze over the baked meatballs and serve hot.

These vegan pinto bean holiday meatballs with cranberry glaze are the perfect balance of savory and sweet, offering a festive twist on a classic dish. The beans provide a hearty base, while the cranberry glaze adds a seasonal touch, making them perfect for holiday gatherings. They’re great as an appetizer, or served as a main course with mashed potatoes or a fresh salad.

Vegan Pinto Bean & Brussel Sprout Holiday Salad

This vegan pinto bean and Brussels sprout salad is a fresh and vibrant addition to your holiday spread. Roasted Brussels sprouts bring a crispy texture and earthy flavor, which pairs beautifully with the creamy pinto beans and tangy vinaigrette. This salad is hearty enough to serve as a main course or as a side dish and is packed with nutritious ingredients to balance out heavier holiday meals.

Ingredients:

• 1 can (15 oz) pinto beans, drained and rinsed
• 2 cups Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 1/2 cup red onion, thinly sliced
• 1/4 cup chopped walnuts
• 1 tablespoon maple syrup
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the Brussels sprouts on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat. Roast for 20-25 minutes, shaking the pan halfway through, until the sprouts are crispy and golden.
2. In a large bowl, combine the roasted Brussels sprouts, pinto beans, red onion, and chopped walnuts.
3. In a small bowl, whisk together the maple syrup, balsamic vinegar, Dijon mustard, and fresh thyme to make the dressing.
4. Pour the dressing over the salad and toss to combine. Adjust seasoning with salt and pepper as needed.
5. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

This vegan pinto bean and Brussels sprout holiday salad is a light, yet satisfying dish that offers a perfect balance of textures and flavors. The roasted Brussels sprouts and walnuts provide a nice crunch, while the creamy pinto beans and tangy dressing tie everything together. It’s a great addition to your holiday table, offering a fresh and nutrient-rich option amidst all the heavier dishes.

Vegan Pinto Bean Holiday Enchiladas

These vegan pinto bean holiday enchiladas are a flavorful and festive dish that’s perfect for a holiday meal. The pinto beans are seasoned with a blend of spices and wrapped in soft corn tortillas, then baked in a tangy enchilada sauce and topped with a dairy-free cheese. This dish is hearty, comforting, and packed with flavor, making it a great main course for any holiday gathering.

Ingredients:

• 1 can (15 oz) pinto beans, drained and mashed
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 2 cups red enchilada sauce (store-bought or homemade)
• 8-10 corn tortillas
• 1/2 cup dairy-free cheese (optional)
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. In a medium pan, heat a little oil over medium heat. Add the onion and sauté for about 5 minutes until softened.
3. Stir in the mashed pinto beans, corn kernels, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until heated through.
4. Warm the corn tortillas in a dry pan or microwave for easier rolling.
5. Spread a little enchilada sauce on the bottom of the prepared baking dish. Fill each tortilla with the pinto bean mixture, then roll them up and place them seam-side down in the dish.
6. Pour the remaining enchilada sauce over the rolled tortillas and top with dairy-free cheese, if using.
7. Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted.
8. Serve hot, garnished with fresh cilantro.

These vegan pinto bean holiday enchiladas are flavorful and satisfying, with the spiced pinto beans and sweet corn creating a delicious filling. The tangy enchilada sauce and melted cheese add a festive touch, making these enchiladas a perfect addition to your holiday meal. They are easy to prepare and can be made in advance, making them ideal for a hassle-free holiday feast.

Note: More recipes​ are coming soon!