Healthy Vegetarian Bean Recipes

A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor.

Our favorite part of these vegetarian grain bowls is the tangy lemon vinaigrette, which ties together a satisfying combo of quinoa, toasted pumpkin seeds, and roasted chickpeas and kale. Whip them up for easy meal-prep lunches or a healthy and satisfying dinner.

Lighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They're also cheaper and easier to cook indoors--and we promise they're just as satisfying, especially with the mouthwatering creamy slaw on top.

Master the technique of cooking dried beans with this basic recipe. The cooking time will vary based on the age and size of the beans, so begin to check for tenderness after 1 1/2 hours and continue cooking until the beans are tender.

The nutty flavor of red quinoa pairs beautifully with fresh strawberries, edamame, almonds and toasted coconut in this cold grain salad. Be sure to chill at least 2 hours so the salad can absorb the full flavor of the balsamic dressing.

Thin green beans cook quickly, so rinsing them with cold water (or putting them into an ice water bath) is important if you want to keep them crisp. The beans in this side dish recipe take only 20 minutes to prepare, but taste their best after a couple hours in the fridge where they soak up the flavor of the shallot-thyme mixture.

Don't overpower the flavor of fresh vegetables--sometimes all you need is a touch of the right seasoning and a bit of crunch. These 20-minute green beans are flavored with a coriander-annatto spice blend and are topped with toasted almonds. Serve this side dish alongside any meat or fish.

Don't settle for boring green beans! In this quick-and-easy side-dish recipe, onions, roasted red peppers, olives and a sweet and tangy sauce add flavor and interest.

Having a stash of flavorful bean burritos in your freezer means you'll always have a satisfying plant-based meal ready for a grab-and-go breakfast on a busy morning or to take to the campsite for an easy campfire meal. Our vegan breakfast filling--made with tofu and prepared to mimic scrambled eggs--is tossed with beans, veggies and salsa for a delicious and ultra-satisfying meal.

The stringy texture and mild flavor of canned jackfruit mimics chicken in this vegan curry recipe. Chickpeas add delicious crunch and protein for a satisfying meal. Serve over brown rice for an easy, healthy dinner.

Beans stand in place of ground beef in this hearty vegetarian sauce that's ready when you are--thanks to the crock pot. The prep is quick and easy to do in the morning before heading off to work. When you get home, just cook up some whole-wheat pasta to serve it over and dinner is ready. If you have leftovers, freeze them for an easy meal another day.

This take on a green bean casserole from José Andrés features perfectly cooked green beans in a mushroom sauce made with real cream. Andrés even gives the traditional canned french-fried onions a run for their money with some freshly frizzled shallot rings. Serve for Thanksgiving or as a side for roast beef or roast chicken.

Skip frozen burritos and make your own by spicing up a can of refried black beans with chopped pickled jalapeños. Serve this easy vegetarian dish with tortilla chips, if desired.

Need a quick appetizer but don't want to make a trip to the store? Look no further than that can of white beans in your pantry. Warmed with olive oil and spices, they're an elegant yet incredibly easy treat.

Any type of canned bean will work in these easy layered enchiladas, but our favorite combination is a mix of black and pinto beans. Serve as a vegetarian main dish or as a tasty side for roasted pork or chicken.

This easy soup recipe cooks up quickly thanks to the use of an electric pressure cooker or multicooker, like the Instant Pot. It packs in tons of filling veggies without packing on the calories. Plus, it happens to be entirely plant-based. If you aren't eating vegan, top it with a little Parmesan cheese or pesto to add even more flavor.

This delightful vegetarian sandwich boasts tons of flavor from the yogurt sauce and quick-pickled veggies, and it's only 400 calories! You can make the pickled vegetables, falafel mixture and tzatziki sauce ahead of time for easy meal-prep lunches or dinner later in the week.

Making falafel in the air fryer is practically foolproof. Just combine all your ingredients in a food processor, form into patties and drop in the air fryer. The countertop appliance is like a mini convection oven, so the falafel will cook up quickly and with way less oil than if you pan-fried them. Serve them with tahini sauce for dipping (see associated recipe).

Juggling space in the oven on Thanksgiving is always a challenge. This stovetop version of a classic favorite casserole made with fresh green beans has all the traditional flavors, but doesn't take up any precious oven space.

Now everyone can enjoy classic Thanksgiving favorites, like this dairy-free green bean casserole. We make a homemade vegan cream of mushroom soup using almond milk for the creamy base that's combined with fresh green beans. Top it off with classic french-fried onions (we have a vegan recipe for that, too!) for a side dish everyone will devour.