25+ Delicious Saturday Vegan Bean Recipes to Satisfy Your Cravings

Weekends are the perfect time to explore new recipes and experiment with fresh, plant-based meals.

For those who love hearty, satisfying, and nutritious dishes, beans are a fantastic ingredient to include in your Saturday cooking.

Not only are beans an excellent source of plant-based protein and fiber, but they also offer endless possibilities for creative and delicious vegan recipes.

Whether you’re in the mood for a spicy chili, a comforting stew, or a light salad, this collection of 25+ Saturday vegan bean recipes has something to satisfy every craving.

Beans are versatile and affordable, making them an ideal staple for anyone looking to make delicious vegan meals without breaking the bank.

Packed with nutrients and flavors, they can be transformed into mouthwatering dishes that are perfect for family gatherings, meal prep, or solo indulgence.

From comforting soups to vibrant salads and satisfying mains, these recipes will inspire your weekend cooking and help you enjoy wholesome, plant-based meals every Saturday.

25+ Delicious Saturday Vegan Bean Recipes to Satisfy Your Cravings

Vegan bean recipes are a wonderful way to elevate your Saturday meals, combining flavor, nutrition, and convenience in one dish.

With these 25+ creative recipes, you’ll never run out of ideas for new and exciting plant-based meals.

Whether you prefer something spicy, hearty, or fresh, these recipes showcase the incredible versatility of beans in vegan cooking.

They’re not only good for you but also easy on your wallet and quick to prepare, making them the ideal choice for a weekend cook-up.

So, next Saturday, embrace the magic of beans and give one of these amazing recipes a try.

Your taste buds will thank you, and you’ll feel good knowing you’re nourishing your body with wholesome, vegan ingredients.

Spicy Vegan Black Bean Chili

This hearty black bean chili is a comforting, flavorful dish perfect for a Saturday night. Loaded with spices, vegetables, and protein-packed black beans, it’s both satisfying and easy to prepare. Whether served solo, with cornbread, or over rice, this dish will become a staple in your vegan repertoire.

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 1 jalapeño, finely chopped (optional for heat)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, sautéing for 5 minutes until softened.
2. Stir in the jalapeño, chili powder, cumin, smoked paprika, and oregano. Cook for another minute to bloom the spices.
3. Add the black beans, diced tomatoes, and vegetable broth. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to a simmer. Cover and let cook for 20 minutes, stirring occasionally.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Packed with bold flavors and wholesome ingredients, this black bean chili is a testament to how simple ingredients can create a meal that’s both nourishing and indulgent. Make a big batch, and enjoy leftovers throughout the week.

Creamy White Bean and Spinach Pasta

A creamy, dairy-free pasta made with a velvety white bean sauce and fresh spinach. This recipe transforms basic pantry staples into a gourmet meal that’s perfect for relaxing Saturdays. It’s comfort food without the guilt, bursting with protein and leafy greens.

Ingredients:

• 8 ounces pasta (your choice)
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 can (15 ounces) white beans, drained and rinsed
• 1/2 cup unsweetened plant-based milk (almond, soy, or oat)
• 2 tablespoons nutritional yeast
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 cups fresh spinach
• 1 tablespoon lemon juice
• Red pepper flakes (optional, for garnish)

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup of the cooking water before draining.
2. While the pasta cooks, heat olive oil in a skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. In a blender, combine white beans, plant-based milk, nutritional yeast, nutmeg, salt, and pepper. Blend until smooth and creamy.
4. Add the blended sauce to the skillet with the garlic. Stir to combine, and simmer for 3-5 minutes. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
5. Toss in the spinach and cook until wilted, about 2 minutes. Add the cooked pasta and lemon juice, stirring to coat evenly.
6. Serve immediately, garnished with red pepper flakes if desired.

This creamy pasta proves you don’t need dairy to achieve luscious, indulgent textures. It’s quick to make, and the combination of white beans and spinach ensures every bite is packed with nutrition.

Smoky Vegan Baked Beans

These smoky vegan baked beans are a crowd-pleasing favorite, perfect for lazy Saturday gatherings or meal prep. Infused with molasses, smoked paprika, and a hint of mustard, this recipe brings the classic baked bean flavor with a plant-based twist.

Ingredients:

• 1 tablespoon olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1/4 cup tomato paste
• 2 tablespoons molasses
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 cup vegetable broth

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
3. Stir in the tomato paste, molasses, maple syrup, mustard, smoked paprika, and black pepper. Cook for 2 minutes to combine flavors.
4. Add the kidney beans, cannellini beans, and vegetable broth. Mix well, ensuring the sauce coats the beans.
5. Transfer the mixture to a baking dish and bake uncovered for 25-30 minutes, until bubbling and thickened.
6. Serve warm as a main dish or side.

These baked beans are hearty, smoky, and slightly sweet, offering a nostalgic taste of home. They pair beautifully with fresh bread or a crisp salad, making them a versatile addition to your vegan menu.

Vegan Chickpea and Avocado Salad

This refreshing chickpea and avocado salad is a vibrant, nutrient-packed meal that’s perfect for a Saturday lunch or light dinner. The combination of creamy avocado, protein-rich chickpeas, and fresh veggies makes this salad both satisfying and nourishing, with a zesty lemon dressing tying it all together.

Ingredients:

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 avocado, diced
• 1 cucumber, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, avocado, cucumber, onion, cherry tomatoes, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for up to an hour to allow the flavors to marinate.

This chickpea and avocado salad is an easy, vibrant option for a quick meal that’s packed with healthy fats, fiber, and protein. It’s perfect for those moments when you want something light but filling, and the zesty dressing adds a fresh kick that brings everything together.

Vegan Sweet Potato and Black Bean Tacos

These vegan sweet potato and black bean tacos are bursting with flavor and color, making them a fantastic Saturday night meal. With roasted sweet potatoes, seasoned black beans, and fresh toppings, they offer a perfect balance of sweetness, smokiness, and crunch, all wrapped in a soft taco shell.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 can (15 ounces) black beans, drained and rinsed
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon lime juice
• 8 small corn or flour tortillas
• Fresh cilantro, for garnish
• Avocado, for topping
• Salsa, for topping

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
3. While the sweet potatoes roast, heat the black beans in a small saucepan over medium heat. Stir in the smoked paprika, garlic powder, and lime juice, and cook for 5-7 minutes, allowing the flavors to meld together.
4. Warm the tortillas in a dry skillet or microwave.
5. Assemble the tacos by adding a scoop of black beans, roasted sweet potatoes, avocado slices, salsa, and cilantro to each tortilla.
6. Serve immediately and enjoy!

These sweet potato and black bean tacos are not only delicious but also incredibly versatile. You can customize them with your favorite toppings like vegan sour cream or pickled onions, making them a fun dish for sharing with friends or enjoying solo.

Vegan Lentil and Mushroom Shepherd’s Pie

This vegan lentil and mushroom shepherd’s pie is a comforting, savory dish that’s perfect for Saturday dinner. Hearty lentils and mushrooms are combined in a rich, flavorful sauce, then topped with creamy mashed potatoes for the ultimate satisfying meal. It’s a perfect vegan twist on the classic shepherd’s pie.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 1 cup mushrooms, chopped
• 1 cup cooked lentils (or 1 can, drained and rinsed)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 cup vegetable broth
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 4 medium potatoes, peeled and chopped
• 1/4 cup unsweetened plant-based milk
• 2 tablespoons vegan butter

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion, carrots, and garlic, and sauté for 5-7 minutes until softened.
3. Add the mushrooms and cook for another 5 minutes, until they release their moisture and begin to brown.
4. Stir in the lentils, tomato paste, thyme, rosemary, vegetable broth, soy sauce, salt, and pepper. Simmer for 10 minutes, allowing the sauce to thicken.
5. Meanwhile, boil the potatoes in a large pot of water for 15-20 minutes, or until tender. Drain and mash with plant-based milk and vegan butter.
6. Transfer the lentil and mushroom mixture to a baking dish and top with the mashed potatoes, spreading them evenly.
7. Bake for 20-25 minutes, or until the top is golden brown.
8. Let cool for a few minutes before serving.

This lentil and mushroom shepherd’s pie is a hearty and satisfying dish that will warm you up on a chilly Saturday evening. The rich flavors of the lentils and mushrooms pair perfectly with the creamy mashed potatoes, creating a comforting and filling meal that everyone will enjoy.

Vegan BBQ Tempeh Sandwiches

These vegan BBQ tempeh sandwiches are the perfect Saturday treat, offering smoky, tangy flavors in every bite. The tempeh is marinated and grilled to perfection, then slathered in BBQ sauce and served on a bun with crunchy slaw. It’s a satisfying, delicious alternative to traditional BBQ sandwiches.

Ingredients:

• 1 block tempeh, sliced into strips
• 1/4 cup soy sauce
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup BBQ sauce
• 4 whole wheat buns
• 1 cup coleslaw (store-bought or homemade)

Instructions:

1. In a bowl, whisk together the soy sauce, maple syrup, apple cider vinegar, smoked paprika, garlic powder, and black pepper.
2. Place the tempeh strips in the marinade, making sure each piece is coated. Let marinate for at least 30 minutes.
3. Preheat your grill or skillet over medium heat. Grill the tempeh for 3-4 minutes per side, until it’s golden brown and slightly crispy.
4. Once the tempeh is cooked, brush both sides with BBQ sauce and cook for an additional 1-2 minutes, allowing the sauce to caramelize.
5. Toast the buns and assemble the sandwiches by placing the BBQ tempeh on the bottom bun, topping with coleslaw, and then placing the top bun.
6. Serve immediately and enjoy!

These BBQ tempeh sandwiches are the perfect combination of smoky, sweet, and tangy flavors. The crispy tempeh, paired with the creamy slaw and tangy BBQ sauce, makes for a satisfying vegan alternative to classic BBQ sandwiches. They’re perfect for a Saturday cookout or casual dinner.

Vegan Chickpea and Spinach Curry

This vibrant and comforting chickpea and spinach curry is a deliciously aromatic dish perfect for a Saturday evening. The combination of tender chickpeas, fresh spinach, and fragrant spices creates a savory curry that’s both hearty and healthy. Served with rice or naan, this dish is a flavorful and satisfying meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 cup coconut milk
• 4 cups fresh spinach
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and sauté for 5-7 minutes until softened.
2. Stir in the garlic, ginger, cumin, turmeric, and garam masala. Cook for another minute, allowing the spices to bloom.
3. Add the chickpeas, diced tomatoes, and coconut milk. Stir to combine and bring the mixture to a simmer.
4. Reduce the heat to low and cook for 15-20 minutes, allowing the flavors to meld together.
5. Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and lemon juice.
6. Serve the curry over rice or with naan, garnished with fresh cilantro.

This chickpea and spinach curry is the perfect balance of spice, creaminess, and freshness. It’s incredibly easy to make and packed with flavor, making it a great choice for a cozy Saturday meal that doesn’t require much effort but delivers on taste.

Vegan Sweet Potato and Black Bean Chili

This vegan sweet potato and black bean chili is a hearty, comforting dish perfect for a chilly Saturday. The combination of tender sweet potatoes, protein-rich black beans, and warming spices makes for a satisfying meal that is both nutritious and flavorful. Serve with cornbread or over rice for a complete meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
2. Add the sweet potatoes, black beans, diced tomatoes, and vegetable broth. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
3. Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, or until the sweet potatoes are tender and the flavors have melded together.
4. Stir in lime juice and adjust seasoning to taste.
5. Serve hot, garnished with fresh cilantro.

This chili is the perfect blend of sweet and savory, with the sweet potatoes adding a natural sweetness that pairs beautifully with the smoky spices. It’s an incredibly filling dish that will warm you up on a cool Saturday and provide leftovers for the week ahead.

Vegan BBQ Pulled Jackfruit Sandwiches

These vegan BBQ pulled jackfruit sandwiches are a smoky, tangy, and satisfying alternative to traditional pulled pork. The jackfruit, with its fibrous texture, mimics the pulled meat perfectly, while the BBQ sauce adds a rich, flavorful kick. Serve on a soft bun with coleslaw for the ultimate comfort meal.

Ingredients:

• 2 cans (20 ounces each) young green jackfruit in brine, drained and shredded
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup BBQ sauce
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 buns, toasted
• 1 cup coleslaw (store-bought or homemade)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
2. Add the shredded jackfruit to the pan, along with the BBQ sauce, soy sauce, apple cider vinegar, smoked paprika, salt, and pepper.
3. Stir well to coat the jackfruit and cook for 10-15 minutes, allowing the flavors to meld together and the jackfruit to absorb the sauce.
4. Toast the buns and assemble the sandwiches by adding a generous amount of the BBQ jackfruit, topped with coleslaw.
5. Serve immediately and enjoy!

These BBQ pulled jackfruit sandwiches are smoky, tangy, and satisfyingly meaty, making them a great plant-based option for BBQ lovers. The combination of tender jackfruit and creamy coleslaw makes this dish perfect for a Saturday gathering or a casual weeknight dinner.

Vegan Stuffed Bell Peppers

These vegan stuffed bell peppers are a colorful and hearty dish, filled with a savory mixture of quinoa, black beans, corn, and spices. The peppers are baked to perfection, offering a comforting, nutritious meal that’s perfect for a Saturday dinner.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked quinoa
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup tomato sauce

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.
3. Stir in the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes to combine the flavors.
4. Remove from heat and stir in the chopped cilantro.
5. Stuff each bell pepper with the quinoa mixture, packing it tightly. Place the stuffed peppers in a baking dish and top each with a spoonful of tomato sauce.
6. Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender.
7. Serve immediately and enjoy!

These stuffed bell peppers are a filling, flavorful meal that combines protein, fiber, and essential nutrients. The quinoa, black beans, and corn create a hearty filling, while the bell peppers provide a sweet and tender vessel for the stuffing. It’s a simple yet satisfying dish for a Saturday dinner.

Vegan Lentil and Vegetable Stew

This vegan lentil and vegetable stew is a warming and nutritious dish, perfect for a cozy Saturday. The hearty lentils, combined with fresh vegetables and aromatic spices, make this stew a filling, satisfying meal that’s both comforting and healthy. It’s the ideal choice for a weekend meal, with plenty of leftovers to enjoy during the week.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup dried green or brown lentils, rinsed
• 1 can (14 ounces) diced tomatoes
• 1 zucchini, diced
• 1 potato, peeled and diced
• 1 teaspoon thyme
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 6 cups vegetable broth
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté for 5-7 minutes, until softened.
2. Add the garlic, and cook for another minute. Stir in the lentils, diced tomatoes, zucchini, potato, thyme, turmeric, cumin, salt, and pepper.
3. Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer, uncovered, for 30-40 minutes, or until the lentils and vegetables are tender.
4. Taste and adjust seasoning, if necessary.
5. Serve hot, garnished with fresh parsley.

This stew is hearty and full of flavor, making it a great way to warm up on a chilly Saturday. The lentils provide protein and fiber, while the vegetables add depth and richness to the dish. It’s an easy-to-make, nourishing meal that will keep you satisfied throughout the day.

Vegan Tofu and Vegetable Stir-Fry

This vegan tofu and vegetable stir-fry is a quick and flavorful dish, perfect for a Saturday evening when you want something satisfying yet easy to prepare. The crispy tofu, combined with colorful vegetables and a savory stir-fry sauce, creates a dish that’s both healthy and delicious. Serve over rice or noodles for a complete meal.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon grated ginger
• 1 garlic clove, minced
• 1 red bell pepper, sliced
• 1 carrot, thinly sliced
• 1 cup broccoli florets
• 1/2 cup snap peas
• 2 tablespoons sesame seeds (optional)
• 2 green onions, sliced, for garnish
• Cooked rice or noodles, for serving

Instructions:

1. Press the tofu to remove excess moisture, then cut into cubes.
2. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic. Set aside.
3. Heat a non-stick skillet or wok over medium-high heat. Add a bit of oil and cook the tofu cubes for 5-7 minutes, flipping them occasionally, until golden and crispy.
4. Remove the tofu from the skillet and set aside. In the same skillet, add the bell pepper, carrot, broccoli, and snap peas. Stir-fry for 5-7 minutes, until the vegetables are tender but still crisp.
5. Return the tofu to the skillet and pour the stir-fry sauce over the tofu and vegetables. Stir well to combine and cook for an additional 2-3 minutes.
6. Serve the stir-fry over rice or noodles, garnished with sesame seeds and green onions.

This stir-fry is a deliciously quick and healthy dish that delivers on flavor and texture. The crispy tofu and vibrant vegetables make for a satisfying meal that’s perfect for a busy Saturday night. It’s easily customizable with your favorite vegetables or protein sources, making it a versatile dish for any occasion.

Vegan White Bean and Kale Soup

This vegan white bean and kale soup is a hearty, flavorful dish that’s both filling and healthy. The creamy beans and earthy kale combine in a savory broth, creating a rich, comforting soup that’s perfect for a cold Saturday. It’s a nourishing meal that’s simple to make yet full of flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 1 can (15 ounces) white beans (such as cannellini or great northern), drained and rinsed
• 4 cups vegetable broth
• 1 bunch kale, chopped
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and carrots and sauté for 5-7 minutes, until softened.
2. Stir in the white beans, vegetable broth, thyme, rosemary, salt, and pepper. Bring the soup to a simmer and cook for 20 minutes, allowing the flavors to meld together.
3. Add the chopped kale and cook for an additional 5 minutes, until the kale is tender.
4. Stir in the lemon juice and adjust seasoning if needed.
5. Serve hot, garnished with fresh parsley.

This soup is the perfect combination of creamy, hearty, and fresh. The white beans add richness to the broth, while the kale provides a nutritious, earthy bite. It’s a comforting, filling meal that’s perfect for a Saturday lunch or dinner.

Vegan Mexican Street Corn Salad

This vegan Mexican street corn salad is a zesty and colorful dish that’s perfect for a Saturday gathering. The smoky, charred corn is paired with creamy avocado, cilantro, and a tangy lime dressing, making it a vibrant and flavorful side dish that everyone will love.

Ingredients:

• 4 ears of corn, husked
• 1 tablespoon olive oil
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup vegan mayonnaise (optional)

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. Brush the corn with olive oil and grill for 8-10 minutes, turning occasionally, until the corn is charred and cooked through.
3. Once the corn has cooled slightly, cut the kernels off the cob and place them in a large bowl.
4. Add the diced avocado, red onion, cilantro, lime juice, chili powder, salt, and pepper to the corn. Stir gently to combine.
5. If desired, mix in vegan mayonnaise for added creaminess.
6. Serve immediately as a side dish or snack.

This Mexican street corn salad is fresh, flavorful, and perfect for any occasion. The smoky corn pairs wonderfully with the creamy avocado and tangy lime dressing, making it a perfect addition to your Saturday spread.

Note: More recipes​ are coming soon!