30+ Must-Try Sunday Vegan Bean Recipes to Try This Feast

Looking for the perfect meal to enjoy on a relaxing Sunday?

Vegan bean recipes are not only hearty and satisfying, but they also offer a wholesome, plant-based option that’s perfect for a Sunday gathering, meal prep, or even just a quiet family dinner.

Beans are incredibly versatile and can be used in a wide range of dishes, from stews and chili to burritos and salads.

They’re also a fantastic source of protein, fiber, and essential nutrients, making them a great choice for any vegan or plant-based eater.

In this collection of 30+ Sunday vegan bean recipes, we’ll explore a variety of delicious and nourishing dishes that feature beans as the star ingredient.

Whether you’re in the mood for a spicy chili, a savory stew, or a simple bean salad, these recipes will leave you feeling satisfied and energized.

Get ready to discover easy-to-make, flavorful meals that will make your Sunday even more enjoyable!

30+ Must-Try Sunday Vegan Bean Recipes to Try This Feast

Beans are truly the unsung heroes of plant-based cooking, and these 30+ vegan bean recipes are a testament to their versatility and heartiness. Whether you’re cooking for a crowd or just looking for a simple, healthy dinner, there’s a bean recipe here to suit every taste. With options ranging from comforting stews to fresh salads and wraps, you can enjoy a different bean-based dish every Sunday. Best of all, these recipes are not only delicious but also packed with nutrition, making them the perfect addition to your weekly meal rotation. So gather your favorite beans and get ready to enjoy a Sunday filled with flavor and plant-based goodness!

Vegan Black Bean Chili

This hearty and flavorful vegan black bean chili is a perfect Sunday dish to serve to family and friends. Packed with plant-based protein, this chili combines black beans with tomatoes, bell peppers, and a blend of spices for a rich, satisfying meal. It’s simple to prepare, making it an ideal choice for a cozy weekend lunch or dinner. The dish is naturally gluten-free and can be easily customized with your favorite toppings such as avocado, cilantro, or a squeeze of lime for extra flavor.

• Ingredients:
  • 2 cups cooked black beans (or 1 can, drained and rinsed)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can diced tomatoes (14.5 oz)
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • Salt and pepper, to taste
  • Olive oil, for sautéing
  • Fresh cilantro (optional, for garnish)
  • Lime wedges (optional, for serving)
• Instructions:
  1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing for about 3-4 minutes, until fragrant and softened.
  2. Add the bell peppers to the pot and cook for another 5 minutes, stirring occasionally.
  3. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper, cooking for 1 minute until the spices become fragrant.
  4. Add the diced tomatoes, tomato paste, vegetable broth, and black beans. Stir to combine.
  5. Bring the chili to a boil, then reduce the heat to low. Simmer for 20-30 minutes, allowing the flavors to meld together. Adjust salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro and a squeeze of lime.

This vegan black bean chili is not only filling and nutritious but also brimming with bold flavors. It’s a perfect dish to prepare in advance and store in the refrigerator for a few days, allowing the flavors to deepen over time. Whether you’re enjoying it on a laid-back Sunday afternoon or preparing it for a family meal, this chili is sure to impress. Pair it with a slice of crusty bread or tortilla chips for a complete meal!

Vegan White Bean and Spinach Stew

A warm and comforting vegan white bean and spinach stew is an ideal Sunday dish when you’re craving something light yet filling. The creamy texture of the white beans complements the earthy flavor of the spinach, while the addition of lemon juice brightens up the stew. This recipe is rich in plant-based protein, fiber, and vitamins, making it a great choice for a healthy, wholesome meal. It’s easy to prepare and packed with nutrition, perfect for a cozy weekend dinner.

• Ingredients:
  • 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional for a bit of heat)
  • 4 cups fresh spinach (about 2 large handfuls)
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • Fresh parsley (optional, for garnish)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for about 4-5 minutes, until softened.
  2. Add the garlic and cook for another 1-2 minutes, until fragrant.
  3. Stir in the thyme, rosemary, and red pepper flakes (if using), allowing the spices to bloom for a minute.
  4. Add the vegetable broth and white beans, bringing the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
  5. Stir in the fresh spinach and cook for 3-4 minutes until wilted.
  6. Remove from heat and stir in the lemon juice. Season with salt and pepper to taste.
  7. Serve the stew hot, garnished with fresh parsley.

This vegan white bean and spinach stew is the perfect light yet nourishing dish to enjoy on a Sunday. The combination of creamy beans, savory broth, and fresh spinach makes it a satisfying meal that’s full of vitamins and minerals. The touch of lemon adds a fresh, zesty twist that elevates the flavors. It’s also versatile, so feel free to add in other veggies or seasonings to customize it to your taste. Enjoy it on its own or with a side of crusty bread for a complete meal!

Vegan Chickpea and Tomato Curry

This vegan chickpea and tomato curry is a delightful, flavorful dish that’s packed with protein, fiber, and comforting spices. Perfect for a lazy Sunday, it comes together quickly and is incredibly satisfying. The rich tomato sauce combined with chickpeas creates a hearty base, while coconut milk adds a touch of creaminess. Whether served over rice or with naan bread, this curry is sure to become a regular addition to your Sunday meal rotation.

• Ingredients:
  • 2 cans chickpeas (15 oz each), drained and rinsed
  • 1 can diced tomatoes (14.5 oz)
  • 1 can coconut milk (13.5 oz)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon chili powder (optional for spice)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • Fresh cilantro (optional, for garnish)
  • Cooked rice or naan, for serving
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-6 minutes, until softened.
  2. Add the garlic and ginger to the pot, cooking for another 1-2 minutes, until fragrant.
  3. Stir in the curry powder, turmeric, cumin, cinnamon, and chili powder (if using). Cook for 1 minute to allow the spices to bloom.
  4. Add the chickpeas, diced tomatoes, and coconut milk to the pot. Stir well to combine.
  5. Bring the curry to a simmer, then reduce the heat to low. Let it simmer for 15-20 minutes, allowing the flavors to develop.
  6. Season with salt and pepper to taste. Serve the curry hot over rice or with naan, garnished with fresh cilantro.

This vegan chickpea and tomato curry is a rich and flavorful dish that’s both hearty and comforting. The combination of spices and coconut milk creates a creamy, aromatic sauce that pairs perfectly with the chickpeas and tomatoes. It’s an easy-to-make dish that’s ideal for a Sunday meal when you want something satisfying but not too complicated. Serve it with rice or naan, and you’ll have a complete, filling meal that’s perfect for the whole family.

Vegan Three Bean Salad

This vibrant vegan three bean salad is a quick, refreshing, and protein-packed dish that makes an ideal Sunday meal or side. With a combination of kidney beans, chickpeas, and black beans, along with crunchy vegetables and a tangy dressing, this salad is both nutritious and satisfying. It’s perfect for meal prep, as the flavors intensify after sitting in the fridge for a few hours. This simple yet delicious salad is a great addition to any barbecue, picnic, or light weekend lunch.

• Ingredients:
  • 1 can kidney beans (15 oz), drained and rinsed
  • 1 can chickpeas (15 oz), drained and rinsed
  • 1 can black beans (15 oz), drained and rinsed
  • 1/2 red onion, finely chopped
  • 1 bell pepper (any color), chopped
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon maple syrup (or agave)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • Fresh parsley or cilantro (optional, for garnish)
• Instructions:
  1. In a large bowl, combine the kidney beans, chickpeas, black beans, red onion, bell pepper, and corn.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, maple syrup, Dijon mustard, cumin, salt, and pepper until well combined.
  3. Pour the dressing over the bean mixture and toss gently to coat everything evenly.
  4. Refrigerate the salad for at least 30 minutes to let the flavors meld together.
  5. Serve chilled or at room temperature, garnished with fresh parsley or cilantro.

This vegan three bean salad is an easy, no-cook dish that’s both healthy and satisfying. Packed with protein and fiber from the beans and a burst of flavor from the tangy dressing, it makes for a great meal on its own or a side dish. Its versatility allows you to adjust the vegetables or dressing to your taste, making it a go-to recipe for any occasion. It’s ideal for a Sunday meal when you want something light yet filling and can be made ahead for a hassle-free meal during the week.

Vegan Lentil and Vegetable Stew

This vegan lentil and vegetable stew is a hearty, warming dish that’s perfect for a Sunday dinner or a cozy weekend meal. Packed with lentils, carrots, celery, and potatoes, this stew offers a rich blend of flavors and textures, making it both filling and nutritious. With its simple, wholesome ingredients, this stew is a great way to enjoy a comforting meal while keeping things light and plant-based. It’s also easily customizable with any vegetables you have on hand, making it a versatile recipe for any occasion.

• Ingredients:
  • 1 cup dried green or brown lentils, rinsed
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 2 potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground black pepper
  • 1 bay leaf
  • Salt, to taste
  • Fresh parsley (optional, for garnish)
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until softened.
  2. Add the carrots, celery, and potatoes to the pot and stir to combine.
  3. Pour in the vegetable broth and add the lentils, thyme, turmeric, black pepper, and bay leaf. Stir everything together and bring the mixture to a boil.
  4. Reduce the heat to low, cover the pot, and simmer for 35-40 minutes, or until the lentils and vegetables are tender.
  5. Remove the bay leaf and season with salt to taste.
  6. Serve hot, garnished with fresh parsley if desired.

This vegan lentil and vegetable stew is a nourishing and comforting dish, perfect for a cozy Sunday meal. The lentils provide protein and fiber, while the vegetables offer vitamins and minerals, making it a wholesome meal to enjoy. The spices add warmth and depth to the stew, and the dish is easily adaptable to suit different tastes or what you have available in your kitchen. It’s also great for meal prep, as the flavors improve after a day or two in the fridge, making it a perfect choice for leftovers.

Vegan Spicy Bean Tacos

These vegan spicy bean tacos are a flavorful and satisfying dish for any Sunday evening dinner. The combination of black beans and pinto beans, seasoned with smoky spices and a touch of heat, creates a hearty filling that’s perfect for tacos. Topped with fresh veggies and a zesty avocado sauce, these tacos are both satisfying and packed with plant-based protein. They’re quick to prepare, making them a great choice for a busy Sunday when you want something tasty yet easy to put together.

• Ingredients:
  • 1 can black beans (15 oz), drained and rinsed
  • 1 can pinto beans (15 oz), drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional for extra heat)
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • 1 avocado, mashed (for topping)
• Instructions:
  1. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for 4-5 minutes, until softened.
  2. Stir in the black beans, pinto beans, smoked paprika, cumin, chili powder, cayenne pepper (if using), salt, and pepper. Cook for 5-7 minutes, mashing the beans slightly with a fork to create a more cohesive filling.
  3. Warm the tortillas in a separate skillet or microwave.
  4. Assemble the tacos by placing the spicy bean mixture in each tortilla. Top with shredded lettuce, diced tomatoes, and chopped cilantro.
  5. Add a spoonful of mashed avocado to each taco for a creamy finish.

These vegan spicy bean tacos are a fun and flavorful way to enjoy a plant-based meal. The combination of smoky, spicy beans and the cool, creamy avocado topping creates the perfect balance of flavors. Whether you’re having a casual Sunday dinner or feeding a crowd, these tacos are sure to be a hit. They are not only quick and easy to prepare, but they’re also customizable—add your favorite toppings like salsa, jalapeños, or lime for an extra burst of flavor.

Vegan Bean Chili

A warm and hearty bowl of vegan bean chili is the perfect comfort food for a Sunday dinner. Packed with various beans, vegetables, and rich spices, this chili is not only incredibly flavorful but also nourishing and filling. The blend of kidney beans, black beans, and pinto beans creates a thick, protein-rich base that’s enhanced by chili powder, cumin, and a touch of smoked paprika. It’s ideal for a cozy weekend meal, and it only gets better after sitting for a few hours, making it a great option for meal prep or leftovers.

• Ingredients:
  • 1 can kidney beans (15 oz), drained and rinsed
  • 1 can black beans (15 oz), drained and rinsed
  • 1 can pinto beans (15 oz), drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 bell peppers (any color), chopped
  • 1 zucchini, diced
  • 1 can diced tomatoes (14.5 oz)
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • Salt and pepper, to taste
  • Fresh cilantro (optional, for garnish)
• Instructions:
  1. In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until soft and fragrant.
  2. Add the bell peppers and zucchini, cooking for another 5 minutes until tender.
  3. Stir in the beans, diced tomatoes (with juices), vegetable broth, chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper.
  4. Bring the chili to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally.
  5. Once the chili has thickened and the flavors have melded, taste and adjust seasoning if necessary.
  6. Serve hot, garnished with fresh cilantro if desired.

This vegan bean chili is an easy and comforting meal that will warm you up on any chilly Sunday. It’s packed with plant-based protein from the beans and full of nutrients from the vegetables, making it both hearty and healthy. The depth of flavor from the spices gives this chili a satisfying kick without being too overpowering. It’s perfect for meal prepping, and leftovers taste even better the next day. Top it with avocado, jalapeños, or dairy-free sour cream for added texture and flavor.

Vegan White Bean and Kale Soup

This vegan white bean and kale soup is a light yet nourishing dish that combines creamy white beans, hearty kale, and flavorful herbs. It’s perfect for a Sunday meal when you want something that’s both healthy and filling. The beans provide a rich, creamy texture, while the kale adds a touch of green and a mild bitterness that balances the soup’s flavors. The garlic, thyme, and lemon juice bring brightness and warmth to the dish, making it an easy and wholesome meal to enjoy any time.

• Ingredients:
  • 2 cans white beans (15 oz each), drained and rinsed
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 4 cups kale, chopped (stems removed)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing for about 5 minutes until fragrant and soft.
  2. Add the chopped carrot and celery, and cook for another 5 minutes.
  3. Stir in the white beans, vegetable broth, thyme, and lemon zest. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
  4. Add the chopped kale to the pot and continue to cook for another 5-10 minutes, or until the kale is tender.
  5. Stir in the lemon juice and season with salt and pepper to taste.
  6. Serve hot, garnished with additional lemon zest if desired.

This vegan white bean and kale soup is an easy, wholesome dish that’s perfect for a light yet satisfying Sunday meal. The combination of creamy beans and nutritious kale makes it filling without being too heavy. The flavors are bright and herbaceous, thanks to the garlic, thyme, and lemon. This soup can be made in advance, and the flavors develop even more over time, making it a great option for meal prepping or leftovers.

Vegan Bean and Sweet Potato Burrito Bowls

These vegan bean and sweet potato burrito bowls are a perfect Sunday meal that’s full of flavor and nutrition. Roasted sweet potatoes and seasoned black beans are the stars of this dish, combined with fresh toppings like avocado, tomatoes, and cilantro. Served over rice or quinoa, these burrito bowls are a complete meal packed with protein, fiber, and healthy fats. It’s a customizable recipe, so feel free to add your favorite toppings or switch up the grains for a delicious and filling vegan dinner.

• Ingredients:
  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • 1 can black beans (15 oz), drained and rinsed
  • 2 cups cooked brown rice or quinoa
  • 1 avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • Salsa (optional, for topping)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, chili powder, cumin, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly crispy.
  2. While the sweet potatoes roast, heat the black beans in a small saucepan over low heat, adding a pinch of salt and pepper to taste.
  3. Prepare the rice or quinoa according to package instructions.
  4. To assemble the bowls, divide the rice or quinoa into bowls and top with roasted sweet potatoes, black beans, avocado slices, cherry tomatoes, and cilantro.
  5. Drizzle with lime juice and add salsa if desired.

These vegan bean and sweet potato burrito bowls are not only delicious but also packed with nutrients. The combination of roasted sweet potatoes, hearty black beans, and fresh toppings makes for a satisfying meal that’s full of flavors and textures. It’s customizable to your taste and can easily be turned into a meal prep dish for the week. Whether you’re enjoying it for a laid-back Sunday dinner or packing it for lunch, this bowl is both wholesome and filling, offering a balanced mix of protein, fiber, and healthy fats.

Vegan Three-Bean Salad

This vegan three-bean salad is a light yet satisfying dish that’s perfect for a Sunday meal or as a side to any gathering. The combination of kidney beans, chickpeas, and green beans creates a colorful, nutrient-packed base, while the tangy dressing made with olive oil, lemon, and Dijon mustard ties everything together. This salad is not only refreshing but also full of protein and fiber, making it a great option for meal prep or a quick, healthy lunch. It’s a versatile dish that can be made ahead of time and stored in the fridge for several days.

• Ingredients:
  • 1 can kidney beans (15 oz), drained and rinsed
  • 1 can chickpeas (15 oz), drained and rinsed
  • 1 cup green beans, blanched and cut into 1-inch pieces
  • 1/2 red onion, thinly sliced
  • 1/2 cup diced cucumber
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
• Instructions:
  1. In a large bowl, combine the kidney beans, chickpeas, green beans, red onion, and cucumber.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, maple syrup, garlic powder, salt, and pepper until well combined.
  3. Pour the dressing over the bean mixture and toss gently to combine.
  4. Garnish with fresh parsley and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Serve chilled or at room temperature.

This vegan three-bean salad is a refreshing and nutritious option that’s perfect for a Sunday meal or as a side dish at gatherings. The combination of beans and vegetables provides a satisfying crunch and a variety of textures, while the tangy dressing adds a burst of flavor. It’s easy to prepare, making it an ideal dish for meal prepping or quick lunches throughout the week. With its vibrant colors and wholesome ingredients, this salad will surely become a favorite in your plant-based repertoire.

Vegan Bean Tacos

Vegan bean tacos are a quick, easy, and delicious meal that can be enjoyed on a laid-back Sunday. These tacos feature a flavorful filling of seasoned black beans, onions, and garlic, all wrapped in soft corn tortillas. Topped with fresh salsa, avocado, and a squeeze of lime, they’re a light but satisfying meal that’s perfect for any occasion. Whether you’re feeding a crowd or enjoying a simple dinner for one, these tacos are full of flavor and plant-based goodness.

• Ingredients:
  • 1 can black beans (15 oz), drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • 8 small corn tortillas
  • 1/2 cup fresh salsa
  • 1 avocado, sliced
  • Lime wedges, for serving
  • Fresh cilantro, for garnish
• Instructions:
  1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
  2. Add the black beans, chili powder, cumin, salt, and pepper to the skillet. Stir well and cook for 5-7 minutes, until the beans are heated through and the flavors have melded.
  3. While the bean mixture is cooking, heat the corn tortillas in a dry skillet for 1-2 minutes on each side.
  4. To assemble the tacos, spoon the bean mixture onto each tortilla. Top with fresh salsa, avocado slices, and a sprinkle of fresh cilantro.
  5. Serve with lime wedges on the side for extra zest.

Vegan bean tacos are a simple, satisfying dish that’s full of vibrant flavors. The combination of black beans, spices, and fresh toppings makes for a tasty meal that’s both hearty and light. These tacos are perfect for Sunday dinners when you want something quick and easy, yet flavorful and nutritious. Plus, they’re easily customizable with your favorite toppings, making them a fun, flexible dish for any occasion.

Vegan Bean and Quinoa Stuffed Peppers

Vegan bean and quinoa stuffed peppers are a hearty, wholesome meal that combines protein-rich quinoa with fiber-packed beans, all stuffed inside vibrant bell peppers. This dish is not only visually stunning but also incredibly satisfying. The combination of beans, quinoa, and fresh vegetables creates a flavorful and filling filling, while the bell peppers add a sweet, savory crunch. This recipe is perfect for a Sunday dinner when you want something both nutritious and comforting, and it’s easy to make ahead for meal prepping throughout the week.

• Ingredients:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 cup cooked quinoa
  • 1 can black beans (15 oz), drained and rinsed
  • 1/2 onion, diced
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon olive oil
  • Lime wedges, for serving
• Instructions:
  1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish.
  2. In a skillet, heat olive oil over medium heat. Add the onion and sauté for 5 minutes until softened.
  3. Stir in the black beans, corn, cumin, chili powder, paprika, garlic powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to combine.
  4. Remove from heat and stir in the cooked quinoa and fresh cilantro.
  5. Stuff the bell peppers with the quinoa-bean mixture, pressing down gently to pack the filling.
  6. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
  7. Serve the stuffed peppers hot with lime wedges on the side.

These vegan bean and quinoa stuffed peppers are a filling and satisfying dish that’s perfect for a Sunday dinner or any weeknight meal. The combination of beans, quinoa, and vegetables makes for a wholesome meal that’s packed with protein, fiber, and vitamins. The sweet bell peppers provide a delightful contrast to the savory filling, making each bite delicious. This dish is also perfect for meal prep, as it keeps well in the fridge and can be reheated for an easy lunch or dinner during the week.

Vegan Bean Chili

This hearty and comforting vegan bean chili is a perfect Sunday meal, loaded with a variety of beans, tomatoes, and spices. Packed with flavor, this chili features kidney beans, black beans, and pinto beans, all simmered in a rich tomato base with chili powder, cumin, and smoked paprika. It’s a warming dish that’s perfect for chilly days and can be made in a large batch for meal prep. Serve with a side of cornbread or tortilla chips for a complete meal, and enjoy the nourishing goodness of this plant-based delight.

• Ingredients:
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 cans kidney beans (15 oz), drained and rinsed
  • 1 can black beans (15 oz), drained and rinsed
  • 1 can pinto beans (15 oz), drained and rinsed
  • 1 can diced tomatoes (14.5 oz)
  • 1 can tomato sauce (15 oz)
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground oregano
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Optional toppings: avocado, lime wedges, tortilla chips
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
  2. Add the bell pepper and sauté for another 3 minutes.
  3. Stir in the kidney beans, black beans, pinto beans, diced tomatoes, tomato sauce, and vegetable broth. Mix well.
  4. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to combine.
  5. Bring the chili to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally. Add more broth if the chili gets too thick.
  6. Taste and adjust seasonings if necessary.
  7. Serve the chili hot, garnished with fresh cilantro and optional toppings like avocado, lime wedges, or tortilla chips.

This vegan bean chili is the ultimate comfort food, perfect for a cozy Sunday dinner or a meal prep option for the week ahead. It’s rich in plant-based protein, fiber, and nutrients, making it both filling and nourishing. The combination of beans and spices creates a flavorful and warming dish that’s ideal for chilly days or when you need something hearty yet healthy. With its simplicity and versatility, this chili is bound to become a favorite in your vegan recipe collection.

Vegan Bean and Sweet Potato Stew

A hearty and wholesome dish, this vegan bean and sweet potato stew is perfect for a Sunday meal when you want something comforting and nutrient-dense. The sweet potatoes add a natural sweetness that complements the savory beans, while the spinach provides a fresh, green touch. This stew is a one-pot wonder, making cleanup a breeze. With its rich flavors and satisfying texture, it’s an ideal meal for a plant-based diet and works great for meal prepping or freezing.

• Ingredients:
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and diced
  • 1 can white beans (15 oz), drained and rinsed
  • 1 can chickpeas (15 oz), drained and rinsed
  • 4 cups vegetable broth
  • 1 can diced tomatoes (14.5 oz)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper, to taste
  • 4 cups fresh spinach
  • 1 tablespoon lemon juice
  • Fresh parsley, for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
  2. Add the diced sweet potatoes and cook for 5-7 minutes, stirring occasionally.
  3. Stir in the white beans, chickpeas, vegetable broth, diced tomatoes, cumin, turmeric, cinnamon, salt, and pepper. Bring the stew to a boil.
  4. Reduce the heat to low and simmer for 25-30 minutes, or until the sweet potatoes are tender and the stew has thickened.
  5. Stir in the spinach and cook for another 2-3 minutes until wilted.
  6. Remove from heat and stir in lemon juice.
  7. Serve the stew hot, garnished with fresh parsley.

This vegan bean and sweet potato stew is a delicious and nourishing dish, ideal for a hearty Sunday meal. The combination of beans, sweet potatoes, and spinach offers a perfect balance of flavors and textures, while the spices bring warmth and depth to the dish. This stew is packed with protein, fiber, and vitamins, making it a wholesome option for plant-based eaters. It also stores well, so it’s a great make-ahead meal that can be enjoyed throughout the week.

Vegan Bean Burritos

These vegan bean burritos are a quick and satisfying meal, perfect for a busy Sunday when you need something both filling and flavorful. The combination of black beans, rice, and fresh vegetables makes for a balanced meal wrapped in soft flour tortillas. The addition of avocado, salsa, and cilantro adds fresh, bright flavors that elevate the dish. These burritos are versatile and can be customized with your favorite toppings or fillings, making them a great option for meal prep or family dinners.

• Ingredients:
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 can black beans (15 oz), drained and rinsed
  • 1 cup cooked rice (white or brown)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 4 large flour tortillas
  • 1 avocado, sliced
  • 1/2 cup salsa
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
• Instructions:
  1. Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, and sauté until softened, about 5-7 minutes.
  2. Add the garlic, black beans, cooked rice, chili powder, cumin, salt, and pepper. Stir well and cook for an additional 5-7 minutes, until everything is heated through.
  3. While the bean mixture is cooking, warm the tortillas in a dry skillet for 1-2 minutes on each side.
  4. To assemble the burritos, spoon the bean and rice mixture onto the center of each tortilla. Top with sliced avocado, salsa, and fresh cilantro.
  5. Fold in the sides of the tortilla and roll it up tightly.
  6. Serve the burritos with lime wedges for a burst of freshness.

Vegan bean burritos are a fantastic option for a quick and delicious Sunday meal. They’re packed with protein, fiber, and healthy fats, making them filling and nutritious. The fresh toppings like avocado, salsa, and cilantro add vibrant flavors that make each bite irresistible. Whether you’re serving them for a family dinner or prepping them for an easy lunch, these burritos are sure to please. Plus, they’re fully customizable, so feel free to get creative with different toppings and fillings.

Note: More recipes are coming soon!