Vegan Recipes No Beans

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This Easy Vegan Chili Recipe is healthy, hearty, and the perfect comfort food for cold days! It’s full of protein and fiber thanks to the nuts & veggies.

Vegan Recipes No Beans

Vegan Recipes No Beans

What is your favorite rainy day food? For me it’s chili. There’s nothing like a steamy, thick, filling bowl of chili to satisfy your cravings (and keep you full!). This Easy Vegan Chili is my fuss-free, plant-based take on the classic chili. Vegans, vegetarians, and even meat eaters will enjoy it.

Creamy Vegetable Soup (vegan)

This vegan chili is the perfect weeknight or weekend meal! It’s perfect for game day or entertaining a crowd, but it’s also easy enough to prepare for meal prep for a busy week.

Easy to make, but it’s also full of plant-based protein and fiber to keep you full and satisfied for hours. Plus, you only need 11 healthy ingredients to make it! And I bet you already have

There are many different ways to make chili, but I decided to stick with the classic flavors for this one. This Vegan Chili is a mildly spiced tomato-y stew loaded with chunks of celery, onion, green bell pepper and carrot. Spices like anchovy chili powder, cumin, oregano, garlic, and cayenne pepper add some body to the chili, while kidney beans and pinto beans provide a nice, creamy texture. Once everything simmers together and the delicious flavors combine, you’re left with a chunky, thick chili that has a surprisingly meaty texture. No need to add any animal protein here!

Did I mention that this chili comes together in just 30 minutes? It’s the perfect no-fuss dinner that’s simple, but still delicious.

Vegan Recipes, Menus & Cooking Tips

I like to top my vegan chili with freshly sliced ​​green onions for a little bite, as well as a little nutritional yeast for a “cheesy” flavor. I also enjoy a big dollop of vegan sour cream (or thinned out vegan cream cheese) on top of the steaming bowl, but that’s not a deal breaker in my opinion. You can also top your chili with shredded vegan cheese, avocado, cilantro , and/or tortilla chips for even more Southwestern flavor!

But most importantly, don’t forget the side of Easy Vegan Cornbread. You can also serve this vegan chili over roasted sweet potatoes or rice for a heartier main dish!

If you’re looking for more Vegan Chili Recipes, you’ll also love these Butternut Squash & White Bean Chili and Slow Cooker Bean & Quinoa Chili! And don’t forget to serve it all up with some EasyVegan Cornbread for good measure.

Vegan Recipes No Beans

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @ + #! I love seeing your delicious recreation 🙂

Easy Vegan Bean Burrito

This easy Vegan Chili Recipe is healthy, hearty, and the perfect comfort food for a cold day! It’s full of protein and fiber thanks to the nuts & veggies.

Hi, I’m Caitlin! I make easy-to-follow, healthy and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the fun outdoors, am obsessed with chocolate, and enjoy eating almond butter straight off the spoon. A super simple Vegan Burrito Bowl! So quick and easy it takes less than 20 minutes! Flavorful and customizable. Make this your weeknight meal in a pinch!

In a hurry? Lack of funds? Don’t worry – you can still enjoy a delicious dinner! I’ve been eating this quick and easy vegan burrito bowl since long before I transitioned to a plant-based diet.

I made this at least once a week in my first condo (a very small studio) in downtown Chicago. It’s not expensive and can have dinner on the table in a few short minutes. It’s also very flavorful without having to add a bunch of spices.

Instant Pot Vegetarian Chili

Short on time or funds or just don’t want to make the sauce, rest assured this VeganBurrito Bowl tastes great without it – it’s all about the salsa, so make sure you get a good one.

Vegan Burrito Bowl ingredients: black beans, corn, salsa, cilantro, red bell pepper and rice. For the sauce: avocado, dairy-free yogurt, lime juice, cumin, chili powder, salt and pepper.

Rice ~ Since this dish is designed to be very quick and easy, I like to use Minute brown rice. It takes only 10 minutes to cook and turns out perfect every time. The nutritional difference between quick and normal cooking types is minimal.

Vegan Recipes No Beans

If you have leftover rice in the fridge, even better! I wouldn’t recommend arborio rice, black rice or wild rice, but other than that, use what you have!

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Beans ~ My kids love black beans the most, so that’s what I use. And we usually use canned beans for convenience. Make sure you drain and rinse the canned beans well to get rid of excess sodium.

Again, if you have leftover beans in the fridge, use them! Pinto beans will work well if you don’t have black beans.

You can add some lettuce or diced tomatoes too, if you like. If you like extra heat, some sliced ​​or diced jalapeños are great. Pickled shallots are always a delicious addition too.

Sauce ~ We always fill our bowls with salsa. This dish relies on salsa for most of its flavor, so make sure you use a bold and flavorful one.

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Often we also drizzle with creamy avocado sauce and other times we opt for diced avocado instead of avocado sauce.

Other toppings to try as a substitute or in addition to: guacamole, southwestern vegan ranch or quick pickled shallots.

I used Minute brown rice, canned beans and store-bought salsa – a pantry staple– to whip it up in less than 20 minutes. Of course, whole grain rice, beans cooked from scratch, and even homemade salsa would be wonderful if you had the time, but that’s not what this recipe is for.

Vegan Recipes No Beans

If you want to separate the components, you can heat the black beans and corn in the microwave for a minute or two. Or heat gently on the stove in a separate pot.

Actually, The Best Vegetarian Chili Recipe Ever

Refrigerator: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. I recommend keeping the avocado sauce separate, if possible.

Freezer: You can freeze leftovers too. Allow to cool completely before transferring to an airtight freezer safe container or plastic bag. It should keep well for up to 6 months.

Reheat: To reheat either from the refrigerator or freezer, heat in the microwave (in a microwave-safe container) for a minute or two until warm. You can also reheat on the stove in a pan.

Love this blue flat bowl? Grab some for yourself at Off Your Rocker Pottery! Use code VeggieIns for 15% off!

The Best Crockpot No Bean Chili Recipe

It’s pretty hard to mess up this dish, but here are some tips to give you the best results.

~ Use Minute Rice or similar quick cook rice to get this dish on your table in 20 minutes or less!

~ Drain and rinse canned beans to remove excess sodium and any canned flavor from the can.

Vegan Recipes No Beans

~ Dice the peppers about the same size as the beans and corn so it’s easy to scoop them all up with the tortilla chips.

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~ No need to thaw the frozen corn, just throw it in the freezer pot. It only takes a few minutes to warm up.

~ Use a flavorful salsa! Don’t skimp on the wimpy salsa here. Since this provides most of the flavor for the bowl, you want one with a bold flavor. If you like it hot, go for the spicy one. Otherwise, go for the smoky grilled salsa.

~ Use homemade or store-bought guacamole or diced avocado if you want to skip making the creamy avocado sauce.

A burrito bowl consists of all the ingredients you find in a burrito, but instead of wrapping it in a tortilla, the filling is served in a bowl and eaten with a fork. Common ingredients include beans, rice, peppers, corn, lettuce, salsa and avocado or guacamole.

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Yes! A restaurant or store-bought burrito bowl may contain too much sodium and fat, but if you make it yourself at home, you control all the ingredients that go into it. This vegan burrito bowl has healthy carbohydrates, plant protein, vitamins and minerals.

You can keep all the components separate or mix them all together. Eat with a fork or spoon. Our favorite way to eat a burrito bowl is to mix everything in the bowl together and then scoop it up with tortilla chips – no utensils required!

I hope you love this recipe as much as we do! If you try it, please use the rating system in the recipe card and leave a comment below with your feedback. Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook and Pinterest.

Vegan Recipes No Beans

For more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

White Bean And Veggie Salad Recipe (vegan, Gluten Free, High Fiber)

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